Classic All-Butter Spritz Cookies
Prep time: 20 mins | Bake time: 10-12 mins | Yields: ~40 cookies
Ingredients
1 cup (225g) Unsalted butter, softened to room temperature
¾ cup (90g) Powdered sugar (sifted for smoothness)
1 Large Egg yolk (at room temperature)
1 ½ tsp Vanilla extract (or almond extract for a nutty twist)
2 ¼ cups (280g) All-purpose flour
¼ tsp Salt
Instructions
Cream the Base: In a large bowl, beat the softened butter and powdered sugar together until pale and fluffy (about 3 minutes).
Add Liquids: Mix in the egg yolk and vanilla extract until well combined.
Incorporate Dry: Sift in the flour and salt. Mix on low speed just until the flour disappears. Do not overmix, or the cookies will be tough rather than crumbly.
Shape: * For the Rosettes: Use a piping bag with a large open star tip (like a Wilton 1M or 2D). Pipe in a tight circular motion.
For the Ridged Bars: Pipe straight lines about 2-3 inches long using the same star tip.
Chill (Optional but Recommended): Place the tray in the fridge for 15 minutes before baking. This helps them hold those beautiful ridges.
Bake: Preheat your oven to 350°F (175°C). Bake for 10–12 minutes or until the edges are just barely golden.
Cool: Let them firm up on the baking sheet for 5 minutes before moving to a wire rack.
🎨 Recreating the Toppings
Once the cookies are completely cool, you can decorate them just like the photo:
Chocolate Drizzle: Melt ½ cup of semi-sweet chocolate chips with 1 tsp of coconut oil. Use a fork or a small piping bag to drizzle thin lines over the bars.
Classic Sprinkles: If adding "nonpareils" (the tiny round sprinkles), it's best to press them lightly into the dough before baking so they stick.
Sandwich Style: You can also take two rosettes and sandwich them together with a bit of jam or buttercream!
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