Swedish Spritz
Delight in the buttery elegance of Swedish Spritz cookies—an irresistible treat perfect for the holiday season or any time you're craving a dose of sweet nostalgia. These delicate cookies, made with softened unsalted butter, a hint of almond and vanilla extracts, and just the right touch of sweetness, are crafted using a cookie press for their signature intricate shapes. Baked until just golden at the edges, their tender, melt-in-your-mouth texture is pure perfection. Ready in under 30 minutes and yielding an impressive 36 cookies, this simple yet sophisticated recipe is perfect for sharing, gifting, or enjoying with a warm cup of coffee. Decorate with sprinkles or drizzle with chocolate for a festive touch, and watch as Swedish Spritz cookies quickly become a beloved favorite in your dessert repertoire!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 0.5 teaspoon almond extract
- 2.25 cups all-purpose flour
- 0.25 teaspoon salt
Instructions
Preheat your oven to 375°F (190°C) and prepare baking sheets by leaving them ungreased. Using ungreased sheets ensures the cookie dough adheres properly when pressed.
In a large mixing bowl, beat the softened butter and granulated sugar together with a hand or stand mixer until the mixture is light and fluffy, about 2-3 minutes.
Add the egg, vanilla extract, and almond extract to the butter-sugar mixture. Beat until fully incorporated and smooth.
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft, smooth dough forms.
Fill a cookie press with the prepared dough, following the manufacturer's instructions. Choose your desired cookie disk shape for pressing.
Press the dough directly onto the ungreased baking sheets, spacing the cookies about 1 inch apart. If the dough doesn't stick to the sheet, make sure the surface is clean and cool.
Bake the cookies in the preheated oven for 6-8 minutes, or until the edges are just barely golden. Do not overbake; spritz cookies should remain pale in color.
Remove the cookies from the oven and let them cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.
Serve the cookies plain, or decorate with sprinkles or a drizzle of melted chocolate for added flair. Store in an airtight container for up to one week.
Nutrition Facts
Calories |
2382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.8 g | 256% | |
| Saturated Fat | 123.5 g | 618% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 736 mg | 245% | |
| Sodium | 143 mg | 6% | |
| Total Carbohydrate | 151.2 g | 55% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 150.3 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 76 mg | 6% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 123 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
