Buttery Spritz Cookies - An Easy Christmas Cookie Recipe! (2024)

FAQs

What is the difference between a spritz cookie and a butter cookie? ›

What is the difference between spritz and butter cookies? These cookies are nearly identical, except for one ingredient: egg. Egg makes the Spritz cookie dough a bit easier to work with, but it also helps the cookies keep their shape when baked.

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

No do not use parchment paper and do not grease the cookie sheet either. Spritz are butter cookies so they need something grippy to grip onto. And since there is so much butter in the recipe they come off the cookie sheet very easily.

Helpful Hints and Tips for Perfect Spritz Cookies:

Do not chill the dough before using. The dough should be at room temperature so it can be piped through the press. If your cookies start to spread or your kitchen is warm, try chilling the pans in the refrigerator for a few minutes before piping the cookies on the pan.

Insulated Cookie Sheets

Pros: Cookie sheets are insulated to prevent the bottoms of the cookies from browning too much or too quickly and are ideal for when you're baking thin or delicate cookies, or treats should be lightly colored, such as spritz cookies and shortbread.

If the dough is sticking to the bottom of the press instead of adhering to the pan, it might be too soft. Place it in the refrigerator for 3 to 4 minutes and try again. Butter is highly recommended when making Spritz cookie dough.

Light corn syrup is another ingredient that you can add to cookie dough that will help it stay softer longer. The corn syrup you buy at the grocery store is not the high-fructose corn syrup that soft drinks are made with; it's a sugar that is liquid at room temperature and helps other sugars say liquid at high heat.

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

Butter gives flavor, tenderness and flaky layers to baked goods. It can also bring a bit of structure and rise. For instance, a chocolate chip cookie dough incorporates butter and sugar to incorporate air into the final result.

*If your cookies are not sticking to the cookie sheet well, try refrigerating the pans for 10 to 15 minutes to chill them. Dough sticks better to a cooler sheet. Never use non-stick cookie sheets!

Why are my spritz cookies tough? ›

Simply adding the flour to the stand mixer and beating it in runs the risk of overdeveloping gluten and giving you a tough or dense cookie (not what you want after all that work with the creaming). Instead, the best method is to add the flour and mix it in by hand, stopping as soon as no dry flour remains.

So check your disc if your Spritz dough is not sticking to your pan. You must use cooled off cookie sheets so the cookies will stick to pan and come out of the press with no problem. Cookie sheets can not be warm. That is the answer.

If it's too cold, it'll be hard to squeeze out of the pres. If it's too warm, it'll be too soft, and it won't hold its shape when baked. Holding your hand on the tube will warm the dough, so try to use just one hand on the trigger – place your other hand on the cookie sheet to keep it from moving.

Generally that floury taste can be attributed to several things. Too much flour, bad recipe, improper mixing or underbaking, but the most common culprit is too much flour. Too much flour is most usually caused by scooping with the measuring cup and is probably the most common kitchen mistake made today.

There are a few things you can do to add liquid to your cookie dough if it is too dry and crumbly. One option is to add milk, water, or another liquid until the dough is the right consistency. You can also try adding melted butter or shortening. If your dough is still too dry, you may need to add more flour.

Spritz cookies are tender and have an enriched dough.

You can take most spritz cookie and shortbread recipes and side by side the only difference in ingredients is a single egg. An egg doesn't seem like anything extraordinary, but in a recipe with only four other ingredients, that single egg changes a lot.

Butter cookies, also known as Danish butter cookies, are cookies originating in Denmark consisting of butter, flour, and sugar. They are similar to shortbread cookies. The butter cookie is often categorized as a "crisp cookie" due to its texture, caused in part by the quantity of butter and sugar.

What are the differences between spritz cookie dough and sugar cookie dough? Mainly texture. Sugar cookie dough is firm enough to be rolled out and cut. Spritz dough has to be soft enough to extrude through a press.

Butter cookies (probably unsurprisingly) also contain a higher percentage of butter while sugar cookies have a higher flour to butter/fat ratio. Here is my favorite recipe for sugar cookies (and it's a good one, just check out all those 5 star ratings!).