Vanilla Bean Spritz Cookies

Name: Vanilla Bean Spritz Cookies
Total time: 1 min
Ingredients: 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

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Total: 1 hours

Servings: 4

Cost: $8.93 /serving

Author : Melissa Clark

brown sugar butter flour

Ingredients

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1 cup 225 grams unsalted butter (2 sticks), preferably cultured, softened1/2 cup 100 grams granulated sugar1/4 cup 55 grams light brown sugar1 large egg, at room temperature2 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 flour1/2 teaspoon fine sea saltDecorative sugar, for sprinkling

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Instructions

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Step 1

Heat oven to 350 degrees. 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. Add the egg, vanilla and the zest, spices or almond extract (if using), and mix until well combined and smooth.

Step 2

Reduce speed to low, and gradually add flour and salt until just incorporated.

Step 3

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 inch between cookies. Sprinkle cookies with decorative sugar.

Step 4

Bake until firm to touch and golden brown at edges, about 12 to 17 minutes. Transfer cookies onto a wire rack to cool completely.

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