Easter Spritz Cookies Recipe

Course: cookies, Dessert

Cuisine: german

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: cookies

Calories: 58kcal

Author: Becky Hardin

Easter Spritz Cookies topped with cute yellow and pink sprinkles are an adorable way to create fun Easter cookies for your holiday table.

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Equipment

Ingredients

1 cup unsalted butter 226 grams, room temperature (2 sticks)
⅔ cup granulated sugar 133 grams
1 teaspoon kosher salt 3 grams
3 large egg yolks 42 grams, room temperature
½ teaspoon pure vanilla extract 2 grams
½ teaspoon almond extract 2 grams
2½ cups all-purpose flour 300 grams

For Decorating

Multi-colored sanding sugar optional
Multi-colored sprinkles optional

Instructions

Adjust oven rack to middle position and preheat oven to 375°F.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, and salt together on medium speed until lighter in color and fluffier in texture, about 3 minutes.
1 cup unsalted butter, ⅔ cup granulated sugar, 1 teaspoon kosher salt
Add egg yolks, one-at-a-time, beating after each addition until fully incorporated.
3 large egg yolks
Add the vanilla and almond extracts, beating just until incorporated.
½ teaspoon pure vanilla extract, ½ teaspoon almond extract
Turn off the mixer and add the flour. Slowly turn the mixer to the lowest setting and fold in the flour just until no flour can be seen.
2½ cups all-purpose flour
Follow the directions for your cookie press to form the cookies onto unlined baking sheets. Decorate with baking sprinkles/sugars if desired.
Multi-colored sanding sugar, Multi-colored sprinkles
Bake for 8-10 minutes, depending how soft you prefer your cookies.
Transfer cookies to a wire rack to completely cool.

Notes

Use the best quality ingredients available to you. These cookies are simple and rely on the flavors of the butter, eggs, flour, and extracts. The higher quality ingredients you use, the better they will taste.
Use room temperature ingredients for the best results.
Cream the butter and sugar well. There are no leaveners in this cookie dough, so you want to make sure the butter and sugar are fluffy.
Remember that the dough must be soft and tacky in order to stick to the baking sheets. Make sure the dough is at room temperature before putting it in the cookie press.
Chill your baking sheets to help the dough stick to them.
Do not use parchment paper or foil on the baking sheets. Bake the cookies directly on ungreased baking sheets.
Nutritional information does not include optional ingredients.

Storage: Store Easter spritz cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.

Nutrition