Vanilla Bean Spritz Cookies
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 dozen cookies
- 1cup/225 grams unsalted butter (2 sticks), preferably cultured, softened
- ½cup/100 grams granulated sugar
- ¼cup/55 grams light brown sugar
- 1large egg, at room temperature
- 2teaspoons vanilla bean paste (or use 1 tablespoon vanilla extract)
- 1teaspoon grated lemon zest or orange zest, ¼ teaspoon ground cinnamon or cardamom, or ½ teaspoon almond extract (optional)
- 2¼cups/290 grams all-purpose flour
- ½teaspoon fine sea salt
- Decorative sugar, for sprinkling
Ingredient Substitution Guide
Nutritional analysis per serving (48 servings)
71 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 1 gram protein; 36 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 350 degrees. Using an electric mixer fitted with the paddle attachment or a handheld electric mixer, beat butter and sugars on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, vanilla and the zest, spices or almond extract (if using), and mix until well combined and smooth.
- Step 2
Reduce speed to low, and gradually add flour and salt until just incorporated.
- Step 3
Load dough into a cookie press. Following the directions that came with your cookie press (models can vary), push the dough onto ungreased baking sheets, leaving about 1 inch between cookies. Sprinkle cookies with decorative sugar.
- Step 4
Bake until firm to touch and golden brown at edges, about 12 to 17 minutes. Transfer cookies onto a wire rack to cool completely.
Private Notes
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Cooking Notes
tg
I’m 59 years old and been making spritz cookies since I was about 5 years old (with my mother in the early years). Needless to say, I’ve tried many different cookie presses. The one I use now from OXO is probably the best I’ve ever used. I highly recommend it.
nativetex
I'm 83 years old, and my Mirro "Cooky-Pastry" Press is not much younger. All parts are pure copper and aluminum. It lives in its original box, along with a 22-page book of directions and recipes, 12 cookie plates, and 3 design tips. It is made in the U.S.A. and guaranteed by Good Housekeeping. It makes everything beautifully--from snowflake spritzes to cream puffs, and I love it. You might be able to find a vintage Mirro on ebay, but if not, modern designs probably do a good job.
Ken
Wondering if I could chill half the dough to be used a few days later ... ?? As far as cookie press, go with the OXO Good Grips 14 piece Press Set - about $21.00
Joanne
Can anyone recommend a good cookie press?
Jessica
Made these with regular (not cultured) butter and vanilla extract, with cardamom. They were light, tender, and delicious. In my oven, with the portion of dough that came out of my OXO press, they only needed 8 minutes. I'll definitely make these again!
nch
If you don’t use European-style cultured butter, you must grease the baking sheets or else the cookies will stick to the sheets and break when you try to remove them. Regular American butter contains more water and less fat than European butter.
Nicole
I just ordered this one from Amazon: https://www.amazon.com/gp/product/B01EOKKCMW/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1 I'll report back. I've never used one of these before. Looks like Williams Sonoma and Sur La Table have some too.
carla
Sandwich cookies with jam, dulce de leche
Elizabeth
Can someone link the video of Melissa demonstrating the spritz cookies?
Emily
You can see Melissa's demo of these cookies here: https://youtu.be/GLH4eBoCjbM?t=464 I'd never used a cookie press like this on my own before (just with my mom, years ago) and found it helpful!
jpstamm
Watch them closely. Mine cooked faster than the time indicated.
Bonnie
You can get the Oxo Cookie Press at Bed Bath & Beyond. Just picked one up an hour ago.
2tattered
Yes, and if you put the sheet in the freezer first success is guaranteed!
Laura
Dough is too soft to roll but you can make them into balls
sb
Use cardamom and cinnamon. Top with pecan half and finishing salt
Ariah M
I wonder if you could press all these out, freeze, then bake when it comes time? Do you think they’d hold their shape and bake well after time in the freezer?
Melissa
These are perfect little mouthfuls of buttery holiday yumminess!
Kristin
I made a few batches of these and learned some things long the way. My favorite version used all white sugar instead of a mix of white and brown. I also used vanilla extract and lemon zest as the additions and for the winning batch, used a lemon glaze on top (from the lemon Bundt cake recipe here on NYT). The lemon glaze took it from a nice cookie to one we couldn’t stop eating.
kelly
Do you have to use a cookie press? Seems like you could lightly chill the dough then roll out and use regular cookie cutters.
DrR
9 mins is perfect on WS goldtouch cookie sheet.
Natalie
The flavor of this cookie is terrific. It also has some crunch and then melts in your mouth. I'm ditching my other spritz recipes. Alas, I wonder if my dough was too soft. My cookies held the overall shape, but lacked definition. But I will gladly trade that for great flavor and texture.
JLM
12/8 75g white sugar
Brooklyn Bread Baker
These are fabulous cookies! I made the vanilla and almond version with European butter. The butter is the predominant flavor. First a slight crunch then they melt in your mouth. Definitely chill the baking sheets before using. This will help the shapes stay in place. Mine took about 12 minutes to bake. I think it depends upon the size made. Watch closely at the end, they go over pretty quickly.
Emily
How many does this recipe make?
Brooklyn Bread Baker
It depends upon the size of the cookies. Mine were 1 1/2- 2" cookies and I got about 5 1/2 dozen.
talia1315
Dont let butter get too soft and wont need extra flour baked Longwood 350 5 minutes each side
Mary Ann
I've been making these cookies for decades but I never used vanilla bean paste before. I thought it gave a deeper vanilla flavor to this simple and delicious cookie. I bought the OXO press and like the others who commented, what a difference in the ease it took to press these out on the cookie sheet. Pull the lever once and they come out perfect. The recipe and the press are winners.
Mary Ann
I bought the Nielson Massey. It's yummy.
Alexandra
I tried the plain vanilla spritz cookies for lasts year's holiday cookie box, but this year went with lemon vanilla. Much tastier with the lemon!
jtk
Can anyone recommend a good brand of vanilla paste? I bought one, it tastes a bit like chemicals. Thanks!
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