Hey everyone and welcome back to another blog post! Today we are going to be making some super fun holiday spritz cookies that give me so much nostalgia for my childhood days! My grandma always bought a box of these types of cookies around Christmas time and I saw the same brand that she used to buy recently in Costco! I immediately wanted to make cookies like she used to have around Christmas time, and it was so much fun to remember my childhood Christmas’s back in Arizona.
I decided to dip these cookies in chocolate as well as decorate them with green and red sprinkles which gave them a very festive look. This step, of course, is optional, but I really loved the contrast of the airy cookie with the thick layer of chocolate. I love chocolate so I pretty much add it to everything when I can, and it makes sense.
This cookie recipe is also piped which created the cool shapes and the ridges in the cookies. It is super different from any other cookies recipe I have ever made because you use cold butter and basically cream that into the flour mixture before adding everything else to the batter. The first couple steps resemble the method used in making pie dough which I originally found odd but really lends to a very tender but thick cookie that is fabulous to eat! This whole recipe took me about an hour to make so it is relatively easy to make, and I think they are fun to decorate as well.
One thing to keep in mind is to make sure that you allow the batter to thin out enough to pipe. If you live in a dry environment, you may need to add a bit more water and vanilla extract as used in the main recipe. The batter should be thin enough to not require a lot of force to pipe. Also, pipe these cookies using small amounts of batter at a time. It will make the process much easier on your hands!
Happy baking and happy holidays everyone! ☃️
Holiday Spritz Cookies
- Kitchenaid mixer fitted with the beater attachment
- Measuring spoons and cups
- Reusable piping bag
- #825 Piping tip
- Green and red sprinkles
- Chocolate chips
- Sheet tray
- Parchment paper
- Bowl scraper
- 2 1/4 Cup All-Purpose flour
- 3/4 Cup Sugar
- 1/4 Tsp. Baking powder
- 1/2 Tsp Salt
- 1 Cup Butter, cold
- 1 Egg
- 1 Tsp. Vanilla extract
- Begin by preheating your oven to 350 F and line your sheet trays with parchment paper. Sift together all of the dry ingredients and then cream the cold butter into the dry ingredients using the paddle attachment on your Kitchenaid mixer. Mix on the lowest speed possible until the butter is broken down into pea-sized balls and the flour resembles wet sand.
- Next, crack the egg into a 1/4 cup measuring cup and fill with water if the measuring cup is not completely full. Add the egg and water to the dry ingredients and continue mixing at the lowest speed possible until fully blended together. Next, add in the vanilla extract and continue blending. The dough should come together at this point but if it is too stiff to pipe, add water one tablespoon at a time until the dough is thin enough to pipe.
- Fill your piping bag fitted with a #825 star tip with the cookie dough and pipe your cookies in either a swirl pattern or as a star by piping directly onto the parchment paper and then releasing just as you would buttercream. You can really be creative here and pipe your cookies however you would like! If you would like to decorate your cookies with sprinkles, add them now. Chill the cookies in your fridge for 30 minutes or in your freezer for 15 minutes before baking for 12 minutes. You do not want your cookies to be golden at all and if you pull them out of the oven still completely white that is okay! They will still be fully baked even if they are not golden.
- Once cooled, heat up your chocolate in a bowl and dip your cookies into the melted chocolate and then place them back on the sheet tray to set up. That is it! Enjoy immediately, give these adorable cookies to a friend for Christmas or store them in an airtight container in your fridge for up to two weeks.
Want to bake more stuff? Check out this other cookie recipe!