Name: Holiday Spritz Cookies
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 100
Ingredients: 440g (1 ¾ cups +3 Tablespoons) butter, room temperature; 160g (1 1/2 cups) Powdered Sugar; ¼ teaspoon kosher salt (1 g); Zest of 1 lemon; 2 eggs; 1 teaspoon vanilla extract (4 g); 550g (4 ½ cups +3 Tablespoons) pastry flour (or low protein all-purpose like White Lilly); 50g (1/4 cup) cornstarch

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Description

A vanilla lemon sugar cookie with a light texture and a delicate crumb. They are soft and just melt on your tongue.
You could easily flavor the batter with any extract or zest you desire, or put a dollop of jam in the center!

Ingredients

Scale

440g (1 ¾ cups +3 Tablespoons) butter, room temperature
160g (1 1/2 cups) Powdered Sugar
¼ teaspoon kosher salt (1 g)
Zest of 1 lemon
2 eggs
1 teaspoon vanilla extract (4 g)
550g (4 ½ cups +3 Tablespoons) pastry flour (or low protein all-purpose like White Lilly)
50g (1/4 cup) cornstarch

Instructions

Preheat oven to 350°F.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, salt and lemon zest until light and fluffy.
In a small bowl, whisk together the eggs and vanilla. Slowly add to the butter mixture with the mixer on medium-high, scraping down the sides of the bowl after each addition.
Whisk the flour and cornstarch together in a bowl. Add to the butter mixture and stir on low just to combine. Add your food coloring at this point if you desire. Be careful not to over mix the batter.
Transfer batter to a pastry bag fitted with the desired tip. I used an Ateco #802 star tip for the green, an Ateco #801 round tip for the white and an Ateco #800 round tip for the red.
Pipe desired shapes onto a parchment lined baking sheet. Chill 10 minutes.
Bake in preheated oven 5-7 minutes or until the edges and bottoms just begin to brown.
Store airtight at room temperature up to 3 weeks or frozen up to 2 months.

Prep Time: 15 minutes
Cook Time: 40 minutes

12 Comments

vittoria
December 9, 2016 at 5:41 am

Tellement joli!!

Lindsey
December 9, 2016 at 9:39 am

Merci!!!!! Vous me manquez!

Kayle (The Cooking Actress)
December 9, 2016 at 8:00 pm

omg shut up HOW CUTE are these???!

Lindsey
December 20, 2016 at 8:28 pm

Aww thanks!!!!

Lelia J Farr
January 5, 2017 at 3:14 pm

These were delicious and beautiful cookies that received beaucoup compliments!

Lindsey
January 18, 2017 at 3:07 pm

Thank you!!! I’m so glad you enjoyed them! xox

Barbara Roberts
December 15, 2018 at 5:52 pm

Thank you for the idea of piping the spritz. The recipe, however, does me no good since I do not have metric measuring cups for dry ingredients. How about offering the conversions?

Lindsey
December 16, 2018 at 6:06 pm

Hey Barbara, good thing there already are volume measurements on the recipe written in parenthesis after the metric. The metric are by weight.

Barbara Roberts
December 16, 2018 at 6:30 pm

The powdered sugar and cornstarch do not have the equivalencies.

Lindsey
January 1, 2019 at 11:18 am

Fair enough. It is a recipe from culinary school and I probably didn’t know at the time what the equivalencies were. 50g cornstarch is approximately 1/4 cup. 160g of confectioner sugar is approximately 1 1/2 cups. I’ve updated the recipe. Thanks for your feedback. Happy New Year!

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January 12, 2019 at 4:39 am

[…] Christmas Cookies! You won’t want to miss my Chewy Peanut Butter Chocolate Chip Cookies, Festive Holiday Spritz, Ginger Orange Almond Biscotti, No Bake Peanut Butter Cookies, Chocolate Chip Shortbread […]
Bita Aliakbarzadeh
December 5, 2019 at 7:18 pm

These look so delicious, i’m definitely making them for Christmas :))

Holiday Spritz Cookies