Spritz Cookies

Oh, Spritz Cookies, how I’ve come to both loathe and love you. You’re a staple holiday cookie, which obviously means that most people don’t have all the problems I have with you. But for me, you’re nothing but drama. Last year it was the broken cookie press that made me want to tear my hair out. This year, you just wouldn’t part with the pan. But alas, Spritz Cookie. I’ve finally bested you, and I couldn’t be more thrilled about it. Because you’re actually pretty delicious!

After last year’s broken plastic disaster, I’d resolved to buy an old-fashioned metal cookie press on Ebay or somewhere this year, but never actually got around to it. But on a recent trip through Williams-Sonoma, I found a nice looking set by Kuhn Rikon with METAL disks instead of plastic. Sold! I was ready to give Spritz Cookies another shot.

I found a good recipe and loaded up my press and started pressing out my cookies on my ungreased, no parchment paper cookie sheets like the instructions said. It took me a little bit to get the hang of it, but once I figured out how to get them to stick and press out, I was a pressing machine! I had 2 trays full of cookies before I knew it! They baked up perfectly and I was so excited! Finally! Spritz Cookies and a press that worked!

Kind of. I let them cool on the tray for a few minutes (probably my fatal mistake), and when I went to put them on the cooling rack, they wouldn’t come off. Like at all. More than half my cookies ended up in a pile of broken shards. Talk about disappointment. I knew it wasn’t the fault of the recipe (cause they were still dang delicious) or the cookie press. It was something between the process of pressing, baking, and cooling that things went wrong.

I tried a different approach with the next round. I used room temperature dough instead of cold dough, since the warmer dough tended to press out and hold together better. But the warm dough stuck a whole lot more than cold dough did to the pan. So I lined the pan with parchment paper to keep it from sticking after baking. But because of its non-stick properties, the dough wouldn’t release from the press onto the parchment either! Finally I decided to press it onto a separate non-stick surface (the lid of a plastic container), and transfer it over to the parchment to bake. A little more involved than just pressing it straight onto the cookie sheet, but it worked like a charm! Not one single stuck or broken cookie!

And the cookies themselves are delicious. The cream cheese keeps them so soft and tender! I ate literally handfuls at a time they were so good! These will definitely make the cut again next year for my cookie packages. And the cookie press is definitely a keeper. Not one single problem with it at all! Yay!

Spritz Cookies
Adapted from Sugarcrafter
Makes about 5 dozen cookies

1 cup butter, softened
1 cup granulated sugar
4 ounces cream cheese, softened
1 egg yolk
½ teaspoon vanilla extract
2 ½ cups all purpose flour
Sanding sugar (optional)

1. Preheat oven to 350F. Line baking sheets with parchment paper. Set aside.
2. In the bowl of an electric mixer, cream butter and sugar until light and fluffy, about 3 minutes. Add cream cheese and beat until combined. Beat in egg yolk and vanilla. Gradually add flour, beating until just combined. (Dough should be soft, but easily moldable without being overly sticky. If it’s too sticky, chill in the refrigerator for about 10 minutes to make it easier to handle. But you don’t want it too cold, or it’s hard to press.)
3. Load dough into cookie press and press out onto an ungreased surface (I used the lid of a plastic container). Gently peel the shape up from the surface and transfer to prepared baking sheets. Add sanding sugar for decoration, if using.
4. Bake 10-12 minutes or until the edges just start to brown. Remove from oven and transfer on parchment to a wire rack to cool completely.
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Rachel @ Baked by Rachel said...

I've never made these. I'll have to put it (and a cookie press) on my list for next year!

Kenni said...

I made Spritz cookies myself and I think they may have stuck because you have to take them off of the pan when they first come out of the oven.

Jen at The Three Little Piglets said...

If you're having a hard time getting them to stick to the pan when you press them, try rubbing the sheet pan with a little bit of vinegar or lemon juice to degrease it. Then just rinse it and dry it well. Even a little residual grease will keep them from sticking. Also make sure the pan is room temperature, as the residual heat will make the butter melt too quickly and keep it from releasing. Then cool for about 1 minute and then quickly move them over to your cooling rack. If you like the idea of the parchment paper, try using a silicone mat instead, as that often works better. Yours look like they came out perfectly in the end!

Colleen said...

I need help please! I decided to make spritz cookies for the first time, and I followed the recipe in Cook's Illustrated - the holiday baking issue that just came out. I had no trouble with the dough or the cookie press. I put the cookie sheets in the frig for a while before pressing the cookies onto them (ungreased/no parchment). That's where my problems started. I am not making the cookies for Christmas, but actually for a party that is 2 weeks from now, so I read in the CI issue that you can press them and then freeze the whole cookie sheet, then put them into ziploc bags to bake at a later date. I froze them and they are completely stuck to the cookie sheets. I can't even budge them to get them off and into the ziploc bags. Does anyone have any suggestions? Are they going to bake properly? Please help! :-(

I'm At Home Baking said...

I so wanted to make cute little Spritz cookie this Christmas but decided to avoid them at all costs since there is always one issue or another, so I am pleased to see you have made it work, so I will have to give your recipe a try!

Jo and Sue said...

I hope you don't mind me posting this here. I'm not sure of the protocol :S My sister and I are hosting a giveaway that is open to anyone and we thought you might like a chance to enter.
Here is the link:
Thank you :)

Vera's Family said...

Did that kit honestly come with a Fleur-de-lis metal disk? If so, that is fantastic and very uncommon!

Danae - The Busty Baker said...

Vera - It does! It's one of my favorites to use.

Daffy said...

I have a cookie press I got with green stamps 40 years ago with metal discs, a fleur dlis disc and still works great. Wish we could use parchment though…..

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