Classic Spritz Cookies Recipe
Classic Spritz Cookies are an easy way to add variety to a tray of cookies. A cookie press lets you change disks to produce many different shapes. Serve them plain, sprinkled with decorations or sugars, frosted or dipped in melted candy!
Makes: 7 to 8 Dozen
Classic Spritz Cookies is rated out of 5 by 86.
Rated 5 out of 5 by Nadine Peretti from I can't get enough of these cookies This recipe is my go to for all things cookie press. I love the way it tastes! I didn't have milk so I used flavored creamer and it was still yummy!
Date published: 2017-10-31
Rated 5 out of 5 by CairoCarol from Delicious and easy I had never made spritz cookies before so I was a little worried that it might be hard. Now I wish I had made them sooner - it was so easy and they taste really good. I notice that the few bad reviews of this recipe tend to mention the dough being too moist, and one person complained that 2oz vanilla was too much. That's not what the recipe says to use! It's ONE TEASPOON - the "2 oz" refers to the size of the bottle you can buy from Wilton. Don't misread the recipe and things should be fine.
Date published: 2017-04-18
Rated 5 out of 5 by brookesmommy33 from Great little cookie! These were super simple to make and came out beautifully with my cookie press. Great taste and they stayed soft even after a few days. Making these again today to take to a Christmas Eve dinner!
Date published: 2016-12-23
Rated 5 out of 5 by Big Ed from Simple! This is so simple for all down to about 4 years old to make( with supervision). It's a can't miss recipe. Thank you so much.
Date published: 2016-12-21
Rated 1 out of 5 by wenowa from Too much four-- powdery and tasteless The dough was like powder. I thought the ratios sounded wrong, but tried it based on positive reviews. Did not have the buttery flavor of a traditional spritz and the dough was totally useless. I ended up adding more liquid, some chopped almonds and chilling it. Haven't tried rolling out yet, but hope it is not a complete waste.
Date published: 2016-12-20