Spiced Spritz Cookies
These buttery, fragrant cookies are excellent for sharing! Use different cookie discs depending on the season.
Servings: 36 cookies
Ingredients
- 3/4 cup unsalted butter softened (12 tablespoons)
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon fine sea salt
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1 cup white whole-wheat flour
Instructions
- Preheat oven to 375°F. Prepare cookie press by making sure it is clean, loading the selected disc, and removing the top.
- Cream together butter, sugar, salt, and spices until light and fluffy, then beat in egg and vanilla.3/4 cup unsalted butter, 1/2 cup granulated sugar, 1/2 teaspoon ground cardamom, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, 1/4 teaspoon ground black pepper, 1/4 teaspoon fine sea salt, 1 large egg, 1/2 teaspoon pure vanilla extract
- Mix in flours until incorporated and dough comes together. It should not be too wet or too crumbly. If the dough seems sticky, chill it in the refrigerator for about 30 minutes.1 cup all-purpose flour, 1 cup white whole-wheat flour
- Fill cookie press, replace lid, and press cookies onto baking sheet by holding press directly on the sheet and pressing the lever. (You might need to do a few tester cookies to prime the press.) Repeat until press is empty, then refill and repeat.
- Bake cookies for 6-8 minutes, until edges are just browned. Let cool slightly before removing to a rack.
Notes
- The whole wheat flour can be substituted with more all-purpose flour in equal amount. If the dough appears too sticky, add just 1 tablespoon of additional flour.
- The individual spices can be swapped for 1 teaspoon pumpkin pie spice.
- Makes approximately 3 dozen cookies.
