Vanilla Bean Spritz Cookies

Classic butter cookies are my husband’s absolute favorite, so I had to try this vanilla bean version. He loved them! They are dangerously easy to make too.

This recipe was adapted from The New York Times, contributed by Melissa Clark. I used the ground cinnamon option, varied the shapes, and topped the cookies with festive colored sugars prior to baking.

Because the cookies are quite fragile, the original recipe suggests making them into sandwich cookies, filled with chocolate, Nutella, or thick jam, to increase their stability for shipping. We ate them as is!

Yield: about 4 dozen cookies
  • 1 cup/225 grams unsalted butter (2 sticks), preferably cultured, softened
  • 1/2 cup/100 grams granulated sugar
  • 1/4 cup/55 grams light brown sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla bean paste (or use 1 tablespoon vanilla extract)
  • 1 teaspoon grated lemon zest or orange zest, 1/4 teaspoon ground cinnamon or cardamom, OR 1/2 teaspoon almond extract, optional
  • 2 1/4 cups/290 grams all-purpose flour
  • 1/2 teaspoon fine sea salt
  • decorative sugar, for sprinkling, optional
  1. Heat oven to 350 degrees, preferably on convection.
  2. Using an electric mixer fitted with the paddle attachment or a handheld electric mixer, beat butter and sugars on medium speed until light and fluffy, 2 to 3 minutes.
  3. Add the egg, vanilla and the zest, spices or almond extract (if using), and mix until well combined and smooth.
  4. Reduce speed to low, and gradually add flour and salt until just incorporated.
  5. Load dough into a cookie press. Following the directions that came with your cookie press (models can vary), push the dough onto ungreased baking sheets, leaving about 1/2 to 1 inch between cookies.
  6. Sprinkle cookies with decorative sugar.
  7. Bake until firm to touch and golden brown at edges, about 8 to 9 minutes, or longer (up to 17 minutes) depending upon the size of your cookie press.
  8. Transfer cookies onto a wire rack to cool completely.

Our festive 2020 “Gingerbread Mansion” (photo above). 🙂

Danish Butter Cookies

Happy New Year! I have many recipes to share- beginning with the recipes for the holiday cookies that were new to my assortment this year.

My husband could eat Danish butter cookies on a daily basis. 😉 I decided to add them to my Christmas cookie assortment this year after seeing and episode about Scandinavian cookies on Martha Bakes.

This simple and pure version from Martha Stewart is most successful when using high-quality ingredients. I used King Arthur Flour and Plugra European-style butter. I adapted the recipe by weighing the flour and by using a cookie press to make the cookies instead of piping them. Nice.

Yield: about 40 cookies

  • 1 cup (2 sticks) best-quality salted butter, room temperature (I used Plugra)
  • 1 cup confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg, at room temperature
  • 300 g (2 1/2 cups) unbleached all-purpose flour
  1. Preheat oven to 325 degrees, preferably on convection.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and confectioners’ sugar on medium speed until light and fluffy, about 3 minutes.
  3. Add vanilla and egg, and beat to combine.
  4. Gradually add flour, 1 cup at a time, and beat until well incorporated.
  5. Transfer dough to a cookie press, I used the wreath disc, or into a pastry bag fitted with a 7/16-inch star tip (such as Ateco #825 or Wilton #4B).
  6. Spritz cookie shapes or pipe dough into 2 1/2-inch rings onto parchment-lined baking sheets, spaced 2 inches apart.
  7. Bake, rotating halfway through, until lightly golden around edges but still light on top, about 12 to 14 minutes for spritz cookies or up to 20 minutes for piped cookies.
  8. Transfer sheets to wire racks; let cool completely.

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