There’s nothing better than a family recipe, and these swedish Spritz Cookies Has been a staple of my family for generations. Filled with rich, buttery, almond-like, bite-sized deliciousness, you’ll understand why these cookies are always in high demand during the holiday season!
Whenever I make these little cookies, it’s like a blast from the past. I can almost see my Nana pressing dough onto a baking sheet through her old-fashioned cookie press in her apron and flour-covered hands. And now, I’m passing this tradition and recipe on to my kids with the same spritz press – it’s so special. That’s one of the reasons I love cooking family recipes – especially Around the holidays!
Simply make the dough, press it through a spritz pressPress onto baking sheet and bake. In about 30 minutes, enjoy the best Christmas Spritz Cookies.
- butter: Make sure your butter is at room temperature before adding it to the flour. This will make it easier to mix with other ingredients.
- Sugar: That’s what makes these Spritz Almond Cookies so sweet and delicious!
- Eggs: We use only egg yolks in this recipe to create a deliciously rich and buttery texture.
- Almond Extract: This is the secret ingredient that gives this Spritz Cookies recipe its unique and delicious taste!
- Sifted flour: Sifted flour creates a light, fluffy cookie texture.
Equipment you will need
Make sure you have the following:
- Stand mixer equipped with paddle attachment
- Spritz Cookie Press – to press
- wire rack – to cool down
- cookie tins , for storage
If you don’t have a cookie or spritz press, you can simply use cookie scoop Or cookie cutout To make a less traditional version of these cookies. Just note that this will obviously result in a different look; But they will definitely still be delicious.
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Family Recipe Series
All the recipes in this series are inspired by someone special in each of our families. These are the dishes we grew up enjoying during the holidays. From our hearts to you ❤️
We use the oldest version of Wilton Spritz Press. We’ve tried other presses, but this is definitely our favorite. It is easy to use and has remained durable over the years.
Vanilla extract can be used in place of the almond extract if that’s all you have!
How to Make Nana Mabel’s Swedish Spritz Cookies
- Preheat the oven: Start by preheating the oven 350℉Line a baking sheet with parchment paper. Cancel.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, add butter And SugarCream together until light and fluffy. About this 3 minutes.
- Add wet ingredients: Next, add this eggs And almond extract And mix until combined.
- Add dry ingredients: Once mixed, gradually add the sifted flour into the creamed mixture. Mix until combined.
- Press Cookies: divide the dough into pieces 4 or 5 balls, If you are using a spritz pressHold the spritz and press flush onto the parchment paper so the cookie dough sticks to the parchment. If you don’t have a pressYou can follow the same recipe by using a 1-tablespoon cookie scoop Or use your favorite cookie cutouts.
- Decorate: Decorate your cookies with sprayingCinnamon royal or whatever your heart desires.
- bake: bake on 350℉ For 11 minutes,
- Cool and serve: Remove from oven and place on a wire rack to cool. enjoy!
Add some flair to your spritz cookies!
My favorite part about these Spritz Butter Cookies is decorating them! We’re betting this will be your kids’ favorite too 😃 Here are some of the creations we’ve tried and enjoyed over the years:
How much flour should you put in a spritz press?
If you are using a spritz press, Do not overfill the press as the cookie dough will leak out. By pressure.
Fill the press halfway or less. Press it against the parchment paper. When you release pressure, lift the press straight up from the cookie. The cookie will stick to the parchment paper once you remove the press.
These pressed spritz cookies can be stored in an airtight container cookie tin at room temperature for up to 5 daysThese can also be frozen for long term storage 3 months,
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Preheat oven to 350℉. Line a baking sheet with parchment paper. Cancel.
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In the bowl of a stand mixer fitted with the paddle attachment, add butter and sugar. Cream together until light and fluffy. About 3 minutes. Add the egg yolks and almond extract and mix until combined.
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Gradually add sifted flour to the creamed mixture. Mix until combined.
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Once the dough is ready, divide it into 4 or 5 balls. If you are using a cookie press, shape the dough to fit the press and press the cookies onto the baking sheet. If you are using a spritz press, do not overfill the press as it will cause leakage. Hold the spritz and press flush onto the parchment paper so the cookie dough sticks to the parchment. If you don’t have a press, you can follow the same recipe using a 1-tablespoon cookie scoop.
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Bake at 350℉ for 10-13 minutes (12 was the perfect number for us) or until the bottom starts to turn golden brown.
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Remove from oven and place on a wire rack to cool.
- To decorate cookies with sprinkles, add them before baking.
- Vanilla extract can be used in place of almonds.
- We use the oldest version of Wilton Spritz Press,
- This recipe will yield about 75 bite-sized spritz cookies.
Calories: 46 kilo calorie, Carbohydrates: 5 Yes, Protein: 1 Yes, thick: 3 Yes, Fiber: 0 Yes, Sugar: 2 Yes
Nutrition information is calculated automatically, so it should be used as an estimate only.
Photography: The photos in this post are by Erin from The Wooden Skillet.
