Butter Spritz Cookies
Spritz cookies, or butter spritz cookies, are incredibly easy to make at home, and of course they’re absolutely delicious!
Servings: 15 cookies
Ingredients
- 150 grams unsalted butter at least room temperature (slightly softer is fine)
- 100 grams light brown sugar
- zest of ½ lemon
- 25 grams beaten egg
- 200 grams all-purpose flour or Zeeuwse flour
- pinch of salt
Equipment
- piping bag
- large star piping tip (such as 1M)
Instructions
- Butter Spritz cookies are made with a rubbing dough. You can do this by hand on the counter, but it also works well with a stand mixer fitted with a paddle attachment. I used the mixer method.
- Place the butter and sugar in the bowl of a stand mixer and mix until pale and creamy. This takes at least 3 minutes, possibly longer.
- Add the remaining ingredients and mix for a few more minutes until everything is combined and you have a cohesive dough.
- Transfer the dough to a piping bag fitted with a large star tip (such as a 1M tip).
- Pipe your desired spritz shapes onto a parchment-lined baking sheet.
- Keep all cookies the same size and shape so they bake evenly. I piped two lines about 3-4 inches (8-10 cm) long next to each other, but you can also pipe the classic S-shape.
- Bake the cookies for 15-20 minutes at 350°F /180°C (conventional oven) until golden brown. The exact baking time depends on the size of your cookies. Properly baked spritz cookies have golden edges and a light golden center.
Tips
Instead of piping individual cookies, you can pipe three long zigzag strips of dough across the baking sheet. Immediately after baking, cut the strips into individual cookies using a knife or offset spatula.
How to store
Like most cookies, spritz cookies can be stored in an airtight container for 4-6 weeks.