Rating: 2.9 stars
184 Ratings
  • 5 star values: 20
  • 4 star values: 22
  • 3 star values: 80
  • 2 star values: 44
  • 1 star values: 18

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
Makes about 4 dozen
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Knead dough briefly to soften. Fill a cookie press with dough (if making swirl cookies, fill with both kinds of dough), and fit with disk to make shapes. Squeeze cookies directly onto a baking sheet. Sprinkle with sanding sugar, if using. Bake at 350 degrees until firm, 12 to 14 minutes.

    Advertisement
  • Let cool completely before dipping in the vanilla or citrus glazes, or melted white chocolate. Apply small or crushed candies, if using, while glaze is wet. Let vanilla- or citrus-glazed cookies set on a wire rack. Let white-chocolate-glazed cookies set in refrigerator, and keep chilled until ready to serve.

Variations

For swirl cookies, use 1/2 batch Chocolate Cookie Dough plus 1/2 batch Basic Vanilla Dough.

Advertisement

Reviews (2)

184 Ratings
  • 5 star values: 20
  • 4 star values: 22
  • 3 star values: 80
  • 2 star values: 44
  • 1 star values: 18
Rating: Unrated
11/15/2012
Hi Mkalea-- Thanks for the heads up. You are right. There is too much sugar and flour in this recipe for spritz, (or it needs more butter.) I'd try 2-21/4 C flour and 1/2C sugar if you are going for spritz.
Rating: Unrated
11/05/2012
Somebody made this recipe before????? it is absolutely wrong!!!! Last year I made for christmas season a spritz cookie recipe and was amazing so soft and rich and I thought i was lost the recipe and take this with the same picture and the same process...but the batter looks wear too much flour and less butter... you can´t use the spritz machine beacuse the dough it is to hard. I made as you show and please change it for the real recipe...I founded it and certainly it is not the same. Regards!