My mother and I have been making spritz cookies since I was a little girl. And while I always enjoyed them, they were never a favorite of mine, until now. This recipe from Wilton makes a very flavorful and buttery cookie as opposed to some recipes that are a bit more bland and dry. And it is immediately apparent to me that this recipe calls for more butter and extract than my mother’s recipe which would explain why I like it more!
I had a blast baking and decorating spritz with my boys. The Wilton Cookie Press  is extremely easy to use and squeeze, even my two year old had enough hand strength to pull the trigger. This is a very easy way to make gorgeous looking cookies without having to roll out any dough and the Comfort Grip Cookie Press  that I’m using retails for only $12.99! It can also be used for year round spritz cookies with discs like the heart for Valentine’s Day, flower for spring and summer and pumpkin for fall baking.
makes 7-8 dozen cookies
1 1/2 cups butter (3 sticks)
1 cup granulated sugar
2 tablespoons milk
1 teaspoon vanilla
1/2 teaspoon almond extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder
Cream butter and sugar thoroughly. Add egg, milk, vanilla and almond extract. Beat well. Stir together dry ingredients (flour & baking powder) in separate bowl and gradually add to creamed mixture. Mix until dough is smooth. DO NOT CHILL!
Shape some dough into a log and place in cookie press, with plunger rod all the way up.
Make sure that you can read “THIS SIDE OUT” on the disc. (Takes the guesswork out, doesn’t it?) Add ring to end of press, securing the disc in place.
Hold press upright with the ring resting firmly again a cool, UNGREASED cookie sheet. Do not use parchment paper. Trust me, your cookies will not stick with all that butter in the dough! Squeeze the trigger to form a cookie. This was a fabulous activity for my boys ages 4 and 2. Both had a enough strength to use the gun with just a bit of help from me and was a great motor skills exercise! One click is one cookie, with the exception of the ribbon disc where you will want to click twice to form a cookie. To change cookie designs, change discs.
Bake in a preheated oven at 375 degrees for 10-12 minutes. Cool cookies on a cooling rack. Once cooled, it is time to decorate!
I learned several fabulous tips during my trip to Wilton in October. One of which was a great way of organizing decorating sprinkles, jimmies, sugars and pearls. A muffin tin works great to keep them secure and the cups make for easy dipping and clean up!
Another trick I learned was the use of clear piping gel for applying anything and everything to the cookies. Simply add piping gel to a decorating bag (you don’t need a ton) and pick a small tip. I used a number 3 tip and is was just right. Then dip the cookie into the muffin cup or add your items by hand. (If you don’t have piping gel or a bag and tip, you can use corn syrup in a pinch to make your decorations stick.)
Because the gel is thicker it doesn’t run and is very easy to work with. It dries clear and is just sugar so it doesn’t distract from the taste. Use a toothpick to move and shape. I added piping gel to the cookies and my boys most of the dipping, which was their favorite part. I highly recommend the Holiday Mix Crunch  that I’m using in the pictures. The mint combined with the spritz is a fabulous flavor combination.
Just look at these golden cookies of buttery goodness. Yummy!
Disclosure – As a Wilton Mom Ambassador I was provided with some of the Wilton products used in this post but most baking materials were purchase by myself. Opinions expressed are my 100% own and are not influenced by monetary compensation.