Swedish Spritz Cookies
Treat yourself to a delightful taste of Scandinavian tradition with Swedish Spritz Cookies, the perfect bite-sized indulgence for any occasion. These irresistibly buttery cookies are made with pantry staples like unsalted butter, granulated sugar, and all-purpose flour, elevated by hints of vanilla and almond extracts for a subtly sweet and aromatic flavor. Using a cookie press, each treat takes on a beautiful, intricate shape, ensuring every batch is as eye-catching as it is delicious. Ready in under 30 minutes, these cookies are ideal for holiday baking or as everyday sweet snacks. Sprinkle on colored sugar or festive decorations for a personalized touch, and enjoy these melt-in-your-mouth favorites that stay fresh for up to a week in an airtight container. Perfectly golden, tender, and versatile, Swedish Spritz Cookies are sure to become a household classic you'll bake time and time again.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.75 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 2.25 cups all-purpose flour
- 0.5 teaspoon baking powder
- 0.125 teaspoon salt
Instructions
Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes using an electric mixer on medium speed.
Add the egg, vanilla extract, and almond extract to the creamed mixture. Beat until well combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a smooth dough forms. Do not overmix.
Fill a cookie press with the dough, and fit it with your desired disk shape.
Press the cookies onto the prepared baking sheets, spacing them about 1 inch apart. They will not spread much during baking.
Optionally, decorate the cookies with colored sugar, sprinkles, or small candies before baking.
Bake each batch in the preheated oven for 6-8 minutes, or until the edges are just set and lightly golden. Do not overbake.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.
Nutrition Facts
Calories |
85 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.0 g | 6% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 15 mg | 1% | |
| Total Carbohydrate | 9.1 g | 3% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 3.8 g | ||
| Protein | 0.9 g | 2% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 3 mg | 0% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 9 mg | 0% | |
*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.
