Spritz Cookie Recipe
This spritz cookie recipe is made with lard for a crisp, clean-edged cookie that holds every shape from the cookie press, flavored with vanilla and almond extract for the classic combination.
Servings: 2 Dozen
Calories: 1750kcal
Equipment
- 1 Stand mixer with paddle attachment
- 2 ungreased baking sheets
- 1 cookie press with shape discs
- 1 Wire Cooling Rack
- 1 fine mesh sifter
Ingredients
- 1 cup lard or shortening 205 grams
- ¾ cup granulated sugar 150 grams
- 1 teaspoon almond extract 5 grams
- 1 teaspoon vanilla extract 5 grams
- 2¼ cups unbleached all-purpose flour 270 grams (sifted before measuring)
- ¼ teaspoon baking powder 1 gram
- ¼ teaspoon fine sea salt 1.5 grams
- 1 large egg 50 grams (room temperature)
Instructions
- Preheat the oven – Set your oven to 350°F. Prepare two ungreased baking sheets and set aside. Do not line with parchment paper or grease the surface.
- Cream the fat and sugar – In the bowl of a stand mixer fitted with the paddle attachment, combine the lard or shortening and granulated sugar. Beat on medium-high speed until light and fluffy, scraping down the sides of the bowl often, about 2 to 3 minutes.
- Add the egg and extracts – Add the egg, vanilla extract, and almond extract to the creamed mixture and beat on medium speed until fully incorporated and the mixture looks smooth and slightly pale.
- Mix the dry ingredients – In a separate bowl sift together the all-purpose flour, baking powder, and fine sea salt until evenly combined. Gradually add the dry ingredients to the fat mixture on low speed, mixing until the dough just comes together with no dry flour remaining. Do not overmix.
- Chill the dough – Cover the bowl tightly and refrigerate for at least 30 minutes until the dough is firm enough to hold its shape when pressed through the cookie press disc.
- Load and press – Fit your cookie press with your desired shape disc and fill it with the chilled dough. Hold the press firmly against the ungreased baking sheet and press each cookie directly onto the cold pan surface. Leave about 1 inch between each cookie.
- Decorate before baking – Press sprinkles, colored sugar, or small decorations gently onto each shaped cookie before they go into the oven. They will fuse to the surface during baking.
- Bake until the edges are lightly golden – Bake for 8 to 10 minutes until the edges of the cookies show the faintest golden color. The tops will look pale and slightly underdone – that is correct. Do not overbake.
- Cool completely – Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. They firm up and crisp fully as they cool. Do not move them while still warm or they will crumble.
Video
Notes
Always use an ungreased baking sheet – The dough needs to grip the pan surface to release cleanly from the press and hold its shape during baking. A greased or parchment-lined sheet causes the dough to stick to the press instead of the pan.
Chill the dough fully before pressing – Refrigerate for at least 30 minutes before loading the press. If the dough warms between batches return it to the refrigerator for 10 minutes before continuing.
Fix dough consistency before pressing – If the dough is too soft add flour one tablespoon at a time. If it is too firm add milk one teaspoon at a time. Both fixes take effect immediately after mixing.
Watch the edges not the tops – Pull the pan when the edges show the faintest golden color. The tops will look pale and slightly underdone but the cookies firm up and crisp completely as they cool on the rack.
Nutrition
Serving: 1g | Calories: 1750kcal | Carbohydrates: 183g | Protein: 17g | Fat: 106g | Saturated Fat: 27g | Polyunsaturated Fat: 30g | Monounsaturated Fat: 43g | Trans Fat: 14g | Cholesterol: 82mg | Sodium: 383mg | Potassium: 188mg | Fiber: 4g | Sugar: 76g | Vitamin A: 122IU | Calcium: 65mg | Iron: 7mg