Buttery Spritz Cookies
- By Amy Dong
- Published Feb. 9, 2016
- Updated Nov. 16, 2023
These Buttery Spritz Cookies are classically simple and delightfully delicious. They’re yummy morsels of melt-in-your mouth goodness. The dough easily pipes into any shape you like.
This is a high flyin’, high fiving week for us. It’s a birthday week. Cookies and chocolate are in the mix. And there’s a 3-day weekend promising to rise above zero degrees. High flying, I tell ya.
The Baby turns 7 this week, but I still think he’s 3.
There’s a Star Wars cake to be cut and candles to be lit. There’s a big song to be sung and smiles to be captured.
Then it’s Valentines Day, my favorite non-major holiday. I was never a pink-and-red type girlie girl. It was Toughskins instead of Jordache. Enough said.
But that all changed when I became mama to three boys and zero girls. Got to represent, y’all.
I’m totally into Valentines Day. Not just because I {sometimes} score a bouquet of flowers. I just dig the chance to love on my people. I still put a new Beanie Baby by each kid’s bed for them to wake up to. Always with a note and plenty of chocolate.
We do a special breakfast or dinner. Or both, because you know, food.
And cookies. Absolutely cookies…
These Buttery Spritz Cookies are little in size yet big in flavor. They’re light, buttery, and melt-in-your-mouth delightful. You can bake them longer for crispy spritzes or bake less time for softer ones.
The dough comes together easily and quickly, and requires no chill time. In fact, chilling is not allowed with this dough. It has to stay room temp in order to be piped into your desired shape.
I use my Wilton cookie press for all kinds of fun shapes, but if you don’t have a cookie press, you can use a pipe to make shapes. I got shamelessly press happy with these spritz cookies.
Love simple cookies like these? These Mexican wedding cookies are always a hit!
Here’s to birthday cake, candles, pink hearts, red hearts, and lots of sprinkles.
Maybe even pink and red fuzzy knee socks.
Enjoy.
Did you make this?
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Buttery Spritz Cookies
Ingredients
- 2 ¼ cups all purpose flour
- 1 tsp ground cinnamon
- ¼ teaspoon table salt
- 3 oz regular cream cheese, softened
- 1 cup butter, at room temp
- 1 cup granulated sugar
- 1 large egg yolk
- 1 tsp lemon extract
- 1 tsp vanilla extract
- zest of 1 large lemon
- Sprinkles of your choice
Instructions
- Preheat oven to 350F with rack on lower middle position.
- In a large bowl, whisk together the flour, cinnamon, and salt. In a separate bowl, beat the butter and cheese until well combined and creamy. Add sugar, yolk, both extracts, and zest, beating until light and fluffy. Gently blend the flour mixture into the butter mixture on low speed just until combined. Use a rubber spatula to scrape down sides and fold into the batter. The batter will be sticky, but do not chill.
- Fill cookie press according to manufacturer's directions (or use a pastry bag.) Press cookie shapes onto ungreased cookie sheets. Cookies will stick better to the sheet if it's not lined or greased. Cookies will not spread much, so you can place about 1 inch apart. Sprinkle tops of cookies with sprinkles of your choice.
- Bake 9-10 minutes, depending on size of your cookies or according to your cookie press directions. Bake less time for softer cookies; more time for crispy cookies. Cool completely on baking sheet. Use a thin spatula to remove cooled cookies from baking sheet.
Nutrition (per serving)
Source: Chew Out Loud
Celebrate with Cookies:
