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Spritz Cookies (Spritzgebäck) GERMANY

Updated: Dec 8, 2022

From "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020 Click here for more on my new cookbook!

Spritz Cookies (Spritzgebäck)

Makes about 6 dozen cookies

Special equipment: cookie press. I use the Preferred Press from Wilton. I go double-thick, you push press twice. UPDATE: I now use the OXO Press (with holiday-patterned disks) and pressing only once is the way to go.

3 1/2 cups unbleached all-purpose flour

2 teaspoons baking powder

1 teaspoon arrowroot starch or cornstarch

1 teaspoon salt

1 1/2 cups (3 sticks) unsalted butter, softened

1 cup sugar

1 large egg

2 tablespoons milk

1 teaspoon vanilla

One or more colors sanding sugar appropriate for the occasion

Heat oven to 350°F.

In a medium bowl, whisk together flour, baking powder, starch, salt.

In a large bowl, with electric mixer, cream together butter and sugar till fluffy, about 2 minutes.

Mix in one whole egg, then mix in milk, vanilla. With hands, mix in dry ingredients in two additions till smooth dough forms.

Using cookie press, place cookies 1 inch apart on ungreased cookie sheets. Click twice per cookie for thicker results.

Sprinkle with sanding sugar as desired.

Bake 8 to 10 minutes on center rack till edges are just lightly colored. The bottoms should be light brown. Don't overbake.

Cool on wire racks.

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