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). 🙂

Baby Sea Turtles, a Volcano, & the Perfect Spritz Cookies

I HAVE to share… My family and I were able to escape our frigid New York weather for Valentine’s Day this year. It was WONDERFUL! 🙂

Besides being relaxed and warm, we were able to enjoy the sunset from the top of a volcano,

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and release baby sea turtles into the Pacific Ocean each night after sunset. (When the sky was free from pelicans, hawks, and vultures! :/ )

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Amazing!!

Before we left on our trip, I did squeeze in a Valentine’s Day dessert (of course!). This is a simple and amazing recipe for what I think are the perfect spritz cookies. When working as a chef years ago, the father of one of my daughter’s best friends made thousands of these cookies. (TWENTY thousand in a weekend for a single event to be exact- I am happy he is still willing to make them!) He has since made them with his kids and their friends (including my lucky daughter!) and I have been the fortunate recipient of not only warm cookies but also the fabulous recipe. I’m happy to share it this week with my friends at Fiesta Friday #57 at The Novice Gardener. By changing the cookie press shape, they are perfect for any occasion! We ate most of them plain but sandwiched some of them with dulce de leche or Biscoff spread. Yum! 🙂

Perfect Spritz Cookies

  • 8 oz butter (2 sticks), softened
  • 3 oz (6 T) cream cheese, softened
  • 1 cup granulated sugar
  • 1 egg yolk
  • 1/4 tsp coarse salt
  • 1/4 to 1/2 tsp cinnamon
  • 1 tsp pure vanilla extract
  • 2 1/2 cups all-purpose flour
  1. Preheat oven to 350 degrees on convection.
  2. In the bowl of a stand mixer with a paddle attachment, cream butter and cream cheese on medium speed until fluffy, about 3 minutes.
  3. Add sugar; beat to combine.
  4. Add egg yolk and vanilla; beat well.
  5. Add salt and cinnamon; beat to combine.
  6. Slowly add flour and mix on low speed until incorporated.
  7. Using a cookie press, pipe onto parchment-lined cookie sheets.
  8. Bake for 11 to 12 minutes or until lightly browned. Cool on a wire rack.

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