Classic Spritz Cookies
There is perhaps nothing more satisfying than biting into a sprinkle-coated spritz cookie. The soft, buttery cookie is the perfect complement to a sweet, crunchy layer of sprinkles.
When I was a kid, this was my family's go-to spritz cookie recipe. Although this recipe makes nearly 5 dozen cookies, they never lasted long in my house. To this day, they are my dad's favorite Christmas cookies, and I might have to agree with him.
We used to dye them green and use a cookie press to shape them into Christmas trees and wreaths. I omit the food dye in my version of the recipe, choosing to decorate with adorable gold and white sprinkles instead. If you prefer colored spritz cookies, feel free to add a few drops of coloring to the dough before pressing.
LET ME KNOW WHAT YOU THINK OF THE RECIPE AND DON’T FORGET TO FOLLOW THE SUSTAINABILITY TIPS BELOW!
Time: 45 minutes
Makes: About 5 dozen cookies
Tools: cookie press and electric mixer
ingredients
3/4 cup butter, softened
3/4 cup sugar
1 egg
2 teaspoons vanilla extract
2 cups flour
1/4 teaspoon baking powder
1/2 teaspoon salt
methods
Preheat oven to 350 F. Use a hand mixer or stand mixer to beat butter and sugar for about 5 minutes on medium-low speed, or until very light and fluffy. Add eggs and vanilla and beat until combined.
In a separate bowl, whisk together the flour, baking powder and salt. Then, add about one-third of the dry mixture to the butter mixture and mix until combined. Add the next third of the dry mixture and mix. Then, add the final third and mix to combine.
Load the dough into a cookie press and press the cookies onto a baking sheet. Decorate with sprinkles, if desired. Bake for 10-12 minutes, or until the cookie bottoms are light golden brown. Dig in!
sustainability tips
Butter: Since cows contribute a lot to climate change, I like to buy my dairy products from B Corps, which are held to really high environmental and social standards. You could also try out vegan butter options, but keep in mind that I have not tested this recipe using vegan butter.
Sugar: Fair-trade sugar is the way to go. That fair trade logo means that your sugar was produced ethically and sustainably. Read all about it in my sustainable cane sugars post!
Egg: Local eggs are pretty easy to find in most regions. Buying locally means your eggs won't have to travel as far, reducing greenhouse gas emissions and energy use.
Flour: I like to buy King Arthur Flour brand because King Arthur Flour is a B Corp. That means that they're held to a high environmental and social standard. Alternatively, you could find a farmer who grows and mills flour locally. Buying locally can help connect you to your local food system and cut back on the miles your food has to travel.