Spritz flower cookies are easy to make yet not your ordinary, everyday cookie; you can make many shapes or change the colors with little effort; and, most of all, this post is a reminder not to let dust gather on your cookie press for eleven months of the year, only reaching into the back of your cabinet to find it in December. Spritz cookies are far more than Christmas cookies!
Spritz flower cookies are perfect for a baby shower so I added a dot of pink icing on some flowers for the occasion. Others I left plain and this is a cookie recipe that is pretty even perfectly unadorned. Get your kids involved and add icing and sprinkles and all sorts of decoration, but in its most simple and basic form these flower Spritz cookies are a delightful treat. They are also an excellent cookie to make and package to be sent in the mail. They don’t break easily and they stay fresh longer than you’d expect.
Spritz cookies are made with a cookie press. Often cookie presses come with a variety of shapes but are most popular around the holidays. These easy cookies are a reason to dust off your cookie press and bake Spritz cookies any time of the year!
Cardamom is the spice that makes Spritz flower cookies stand out from your standard butter cookie. If you don’t have cardamom at home, feel free to omit it. The pure vanilla extract makes a big impact on these simple cookies as well.
Here’s the recipe that came with my cookie press. I used it for Christmas cookies as well here.
Ingredients: This recipe can be found in the Kuhn Rikon company’s Cookie Press Instruction booklet
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 egg
- 2 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon cardamom
- 1/2 teaspoon salt
- 2 1/2 cups all purpose flour
- makes about 4 dozen cookies
- Preheat oven to 375 degrees F
- Combine butter and sugar in a large bowl. Beat with an electric mixer until light and fluffy.
- Add the egg, vanilla extract, cardamom and salt with the electric mixer.
- Now with a spoon stir in the flour until well mixed.
- Roll the dough into a log-like shape so that it will fit into the cookie press. Pack it in the tube tightly. Choose your design and begin pressing the dough out by clicking just once on the cookie press. Fit about 12 cookies to a baking sheet. I used parchment, though the instructions state that an ungreased baking sheet is best and that no parchment is necessary.
- Bake for 10-12 minutes then cool on a rack
Do not refrigerate the cookie dough before using the cookie press. The dough won't release as easily if it is cold.
Amount Per Serving: Calories: 113Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 48mgCarbohydrates: 14gFiber: 0gSugar: 7gProtein: 1g
This data is provided by Nutritionix and is an estimate only.
Kitchen Tools Used in this Recipe:
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Holly Baker started the food blog, A Baker’s House, in 2011. She is the writer, recipe creator, and photographer for the site. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. Her recipes and food photography have been highlighted by BuzzFeed, Reader’s Digest, and She Knows.