Ultimate Spritz Cookies with Citrus and Almond Variations
Experience the whimsical delight of our Ultimate Spritz Cookies, aclassic Christmas treat elevated by refreshing citrus and fragrant almond flavors. Originating from the kitchens of America's Test Kitchen, this recipe features intricate piped shapes that anyone can master. Dive into the detailed piping techniques or keep it simple if you're an experienced baker. Create charming stars, rosettes, or elegant S shapes to impress your family and friends. With a buttery, melt-in-your-mouth texture and a rich taste that can be customized with lemon or almond variations, these cookies are perfect for holiday celebrations or any joyful occasion. Plus, you can easily prepare the dough in advance and store it for later baking. Whether enjoyed on their own or as part of a festive cookie plate, these spritz cookies are bound to become a new favorite!
N/A
Servings
12
Calories
7
Ingredients
Ingredients
large egg yolk
1 (Beaten)
heavy cream
1 tablespoon (None)
vanilla extract
1 teaspoon (None)
unsalted butter
16 tablespoons (Softened but still cool (2 sticks))
sugar
2/3 cup (About 4 3/4 ounces)
salt
1/4 teaspoon (None)
unbleached all-purpose flour
2 cups (10 ounces)
Instructions
1
Preheat your oven to 375°F and adjust the oven rack to the middle position.
2
In a small bowl, whisk the egg yolk, heavy cream, and vanilla extract together until fully combined. Set aside.
3
In a stand mixer, beat the softened unsalted butter with sugar and salt on medium-high speed until the mixture is light and fluffy, about 3 to 4 minutes. Scrape down the sides of the bowl halfway through this process.
4
Reduce the mixer speed to medium and add the prepared yolk-cream mixture. Beat until it is well incorporated, approximately 30 seconds. Scrape down the bowl again.
5
With the mixer on low speed, gradually add in the all-purpose flour until just combined. Scrape the bowl once more and give a final stir with a rubber spatula to ensure there are no flour pockets.
6
To shape your cookies, use a cookie press or a pastry bag with a star tip, following the design instructions provided. Space the cookies about 1.5 inches apart on ungreased baking sheets.
7
Bake one sheet at a time for 10 to 12 minutes, or until the cookies are light golden brown. Rotate the baking sheet halfway through baking time for even results.
8
Allow the cookies to cool on the baking sheet for 10 to 15 minutes before using a metal spatula to transfer them to a wire rack to cool completely.
9
For Lemon Spritz Cookies, add 1 teaspoon of lemon juice to the egg mixture in step 1 and mix in 1 teaspoon of finely grated lemon zest with the sugar and salt in step 2.
10
For Almond Spritz Cookies, grind ½ cup of sliced almonds with 2 tablespoons of flour until fine; mix this with the remaining flour and use ¾ teaspoon of almond extract in place of vanilla.
Nutrition Information
0.67
Fat
1.22
Carbs
0.14
Protein
0.54
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor of the Ultimate Spritz Cookies?
The cookies have a buttery, melt-in-your-mouth base that can be customized with lemon or almond variations.
What temperature should the oven be set to?
Preheat your oven to 375°F (190°C).
How long do the cookies need to bake?
Bake the cookies for 10 to 12 minutes until they are light golden brown.
What is the calorie count per serving?
Each cookie contains approximately 12 calories.
How much butter is required for this recipe?
The recipe calls for 16 tablespoons (2 sticks) of unsalted butter, softened but still cool.
Do I need to grease the baking sheets?
No, the cookies should be piped onto ungreased baking sheets.
How should I space the cookies on the baking sheet?
Space the cookies about 1.5 inches apart.
What tools can I use to shape the cookies?
You can use a cookie press or a pastry bag fitted with a star tip.
How do I make the Lemon Spritz variation?
Add 1 teaspoon of lemon juice to the egg mixture and 1 teaspoon of finely grated lemon zest to the sugar and salt.
How do I make the Almond Spritz variation?
Replace the vanilla with 3/4 teaspoon of almond extract and mix in 1/2 cup of finely ground sliced almonds mixed with 2 tablespoons of flour.
What is the purpose of the heavy cream in this recipe?
The heavy cream is whisked with the egg yolk and vanilla to add richness and help bind the dough.
Should I rotate the baking sheet during cooking?
Yes, rotate the baking sheet halfway through the baking time for even results.
How long should the cookies cool on the baking sheet?
Allow the cookies to cool on the sheet for 10 to 15 minutes before moving them.
What type of flour is recommended?
Use 2 cups (10 ounces) of unbleached all-purpose flour.
How long should I beat the butter and sugar?
Beat them on medium-high speed for 3 to 4 minutes until light and fluffy.
Can I make the dough in advance?
Yes, the dough can be prepared in advance and stored for later baking.
What shapes can I create with this dough?
Common shapes include stars, rosettes, and elegant S shapes.
What is the protein content per cookie?
There is approximately 0.14g of protein per cookie.
How much sugar is in the recipe?
The recipe uses 2/3 cup of sugar (about 4 3/4 ounces).
What is the fat content per cookie?
Each cookie has approximately 0.67g of fat.
What should the texture of the finished cookie be?
They should have a buttery, melt-in-your-mouth texture.
How many egg yolks are needed?
The recipe requires 1 large egg yolk, beaten.
Where should the oven rack be positioned?
Adjust the oven rack to the middle position.
What is the carbohydrate content per cookie?
Each cookie contains approximately 1.22g of carbohydrates.
Is there salt in this recipe?
Yes, the recipe includes 1/4 teaspoon of salt.
What is the total ingredient count?
There are 7 primary ingredients in the base recipe.
What should I use to transfer the cookies to a wire rack?
Use a metal spatula to carefully transfer the cookies.
Can I use vanilla extract in the base recipe?
Yes, the base recipe uses 1 teaspoon of vanilla extract.
How much sugar is in one cookie?
There is approximately 0.54g of sugar per cookie.
Who developed this recipe?
This recipe originates from the kitchens of America's Test Kitchen.