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Spritz Cookies recipe

Spritz cookies get their name from theGerman word for ‘to squirt’ because the dough is squirted froma cookie press.

Recipe: Spritz Cookies

2 1/4 cups all-purpose flour1/2 teaspoon baking powder1/4 teaspoon salt1 cup vegetable shortening3/4 cup granulated sugar1 large egg1 teaspoon vanilla extractFrosting:(optional)2/3 cup vegetable shortening1/4 teaspoon salt1/2 teaspoon vanilla or almond extract1 (16-ounce) package powdered sugar, sifted1/3 cup waterPaste food coloring (optional)Decorative sugar sprinkles (optional)

  • Preheat oven to 350°F (175°C).
  • In medium bowl, combine flour, bakingpowder and salt; mixing well; set aside.
  • Cream shortening in a medium mixing bowl;gradually add sugar, beating until lightand fluffy. Add egg and vanilla, beating well. Stir in flourmixture until just mixed.
  • Press dough from a cookie press 2-inchesapart onto ungreased baking sheets, usingdesired shaping discs.
  • Bake for 12 to 15 minutes. Transfer towire racks to cool. Decoratecookies with frosting and decorative sugar sprinkles if desired.
  • For Frosting: Combine shortening, saltand desired extract in a medium mixing bowl; beat at medium speedof an electric mixer until well blended.
  • Add sugar alternately with water, beginning and ending with sugar; beat constantlyat low speed until smooth. Beat anadditional 8 minutes at medium speed.
  • Color portions of frosting with food coloring,if desired.

    Makes about 5 1/2 dozen cookies.

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  • Comments

    1 Comment


    Sandwich two cinnamon Spritz cookies with a layer of delicious dulce de leche filling for an irresistible Christmas bake sale cookie.

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