Buttery, crisp spritz cookies taste like shortbread and sugar cookies. Too easy to eat bite after bite because they melt in your mouth! Full plates of festive spritz cookies complete any holiday dessert table! Buttery and crisp like shortbread, traditional Christmas cookies melt in your mouth like sugar cookies.
Put three large baking sheets in the fridge while the oven heats up. The spritz cookie dough will stick to the baking sheets easily if they are cold, and the cookies will not spread out in the oven either.
Utilising either a handheld mixer or a stand mixer, thoroughly combine the ingredients until they are thoroughly mixed; this should take no more than one to two minutes.
At least once, you'll probably need to stop and scrape down the sides of the bowl to make sure the egg is fully mixed in with the butter.
Even though the dough might look a little crumbly at first, it will stick together as you mix it more. Mix the cookie dough together as much as it needs to be mixed. It needs to look like the right picture above.
Right now, you should divide the dough into equal parts for each colour of cookie you want to make. In each batch of dough, add the food colouring and mix it in.
Use a cookie press with a template to press the cookie dough into it. If you're not sure how to do this, look at the manufacturer's instructions. I love this OXO cookie press!
Take the baking sheets out of the fridge. Then, press the dough onto the sheets that haven't been greased. They should stick to the cold baking sheets and be easy to take out of the cookie press.
The optional sanding sugar gives cookies a nice crunch. Baking butter spritz cookies takes 6–8 minutes. Just finish tops. Avoid sticking by gently sliding a thin spatula under cookies after baking. Cool completely before removing from baking sheets.