New This Month

Cinnamon Spritz Cookies

Delicate yet buttery rich, these spritzes are lavished with an immoderate amount of vanilla and a generous sprinkling of cinnamon sugar.

  • Yield: Makes about 5 dozen

Source: Martha Stewart Living, December 2007


  • 3 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 vanilla beans, halved lengthwise
  • 1 cup granulated sugar
  • 3 sticks (12 ounces) unsalted butter, room temperature
  • 2 large egg yolks
  • 2 teaspoons ground cinnamon mixed with 4 teaspoons granulated sugar


  1. Preheat oven to 350 degrees. Whisk together flour, salt, and cinnamon.

  2. Using the tip of a paring knife, scrape vanilla seeds into a large bowl, and discard pods. Add sugar, and beat with a mixer on medium speed for 3 minutes. Add butter, and beat until pale and fluffy. Beat in egg yolks. Add flour mixture, and beat until just combined.

  3. Attach a wreath disk to a cookie press. Divide dough into 3 portions. Fill press with dough. Press cookies onto baking sheets, spacing them 2 inches apart.

  4. Bake until barely golden, 9 to 12 minutes. Immediately sprinkle cookies with cinnamon sugar. Let cool slightly, then transfer to wire racks to cool completely. Repeat with remaining dough.

Cook's Notes

Cookies can be stored for up to 1 week.

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