Classic Spritz Cookies with Orange and Almond
Classic spritz cookies pressed into festive shapes with almond and orange zest. A buttery cookie press recipe that bakes in under 8 minutes and makes 72.
Spritz cookies are a Christmas classic, and I like using a cookie press because it is a bit like playing. The orange zest and almond make them smell wonderful as they bake. A batch this size is perfect for sharing in gift tins.
Saúl’s Tip
If the dough is too stiff to press, let it sit for a few minutes at room temperature. If it is too soft and the shapes look blurry, chill it for 10 minutes. The right dough comes out in clear lines.
Tips for Success
- Start with a cool, ungreased, bare baking sheet. Parchment and grease stop the dough from sticking.
- Use butter that is soft but not melted. Greasy dough will not hold its shape.
- Press one test cookie first and adjust the dough if needed.
- Take the cookies out before they brown. They should look pale and set.
Make-Ahead and Storage
Keep the dough, covered, in the fridge for up to 2 days and let it soften slightly before pressing. Store baked cookies in an airtight container for up to 1 week. Layer them between sheets of parchment to protect the details.
Variations
- Swap the almond extract for vanilla.
- Dip the cooled cookies halfway in melted chocolate.
- Stir 2 tablespoons of cocoa powder into the dough for chocolate spritz.
Classic Spritz Cookies with Orange and Almond
Ingredients
Instructions
- Heat the oven to 400°F. Take the butter out of the fridge about 1 hour ahead so it is soft.
- Set out ungreased baking sheets that are cool to the touch. Dough will not stick to a warm sheet.
- In a large bowl, beat the butter and sugar with an electric mixer until smooth and creamy, about 2 minutes.
- Stir in the flour, salt, egg, almond extract and orange zest until a soft dough forms.
- If you want colored cookies, add a few drops of food coloring now and stir until the color is even.
- Pack the dough into a cookie press (a tube that squeezes dough into shapes) fitted with the disk you like. Press the dough down firmly to remove air pockets.
- Hold the press straight up over a cool baking sheet and squeeze out a shape. Lift the press away. Space the cookies about 1 inch apart.
- Add sprinkles or colored sugar now, before baking.
- Bake one sheet at a time for 5 to 8 minutes, until the cookies are set but not browned.
- Right away, move the cookies from the sheet to a wire rack with a spatula. Let them cool completely.
Frequently Asked Questions
Why won't my spritz cookie dough stick to the pan?
The baking sheet is likely warm, greasy or lined with parchment. Use a cool, ungreased, bare metal sheet so the dough grips as you lift the press.
Do spritz cookies need to be chilled?
No. The dough should be soft enough to press. If it feels too stiff, let it sit at room temperature for a few minutes.
Can I make spritz cookies without a cookie press?
A press gives the classic look. Without one, you can roll the dough into small balls and flatten them with a sugared glass instead.
