old fashioned cookies

The best recipe for spritz cookies! Mom&#39;s old-fashioned spritz butter cookies, garnished with sprinkles, chocolate and/or nuts.

Mom's Old-Fashioned Spritz Butter Cookies (video)

unsalted butter (softened)

white granulated sugar

tsp vanilla extract

mayonnaise

all-purpose flour

tsp baking powder

chocolate

pistachios (or other nuts)

sprinkles

Preheat your oven to 325F/163C and line two large baking sheets with parchment paper or silicon mats. Prepare your cookie press, or pastry bags; whichever one you prefer.

In a large mixing bowl, beat together the softened butter and sugar for a few minutes, until the butter is extra light and fluffy.

Next, add in the vanilla extract, egg, and mayonnaise. Beat again for a minute, until the egg is well beaten.

Stir the baking powder into the flour, then add the flour to the batter. Mix until a smooth cookie batter forms.

If you want to make colorful green or red cookies, add concentrated gel food coloring into the cookie batter and mix well.

Making the Cookie Batter:

For Cookie Press: chose your cookie design, insert the cookie disc into the press, then add your batter. Press the cookies onto the prepared baking sheet, spacing them about 1-inch apart. If you want to make different designs, don’t add all the batter into the press at once. Add a little at time, then switch out the discs as needed.

For Pastry Bags: if you don’t have a cookie press, a pastry bag tipped with a star tip will work great, too! I used two different tips – French star tip #4 and Ateco tip #847. Divide the cookie batter between your pastry bags, then pipe various designs and shapes on the baking sheet.

If desired, sprinkle some decorative sprinkles or diced nuts over the cookies before baking.

Pressing the Cookies:

Bake the spritz butter cookies at 325F/163C, just until they’re slightly golden around the edges; 14 minutes for smaller cookies, up to 18 minutes for larger cookies.

Allow the cookies to cool on the baking sheet for a few minutes, then gently transfer them onto a cooling rack to cool completely.

Baking Instructions:

Once the cookies are cooled, you can garnish them with chocolate, if desired. Melt the chocolate wafers in the microwave until smooth, then dip in the cookies and tap off any excess. If desired, sprinkle some diced nuts over the chocolate before it sets.

Store the spritz cookies at room temperature in an air-tight container for up to 1 week. These are best enjoyed fresh, but you can freeze them for later, too.

Garnishing &amp; Storing:

Thank you for sharing your recipe and detailed information! I am always worried about how brown the backs of my cookies look. Could you please offer photos of the back of your cookies so I know what to aim for with your next recipe? Thank you in advance!

Nice tasting cookies and easy to put together. I used the 1  3/4 C of flour but unfortunately the cookies spread.

https://www.youtube.com/watch?v=7mvrAuVZvbU

CLICK BELOW FOR RECIPE! 🡇🡇🡇 https://tatyanaseverydayfood.com/spritz-butter-cookies/

One of my favorite cookie recipes! These are my mom’s old-fashioned spritz butter cookies – a recipe that has been in our family for over 30 years! They’re made with a special ingredient – mayonnaise. It’s a unique ingredient but it works so well. These cookies are extra rich, buttery, and melt in your mouth. Perfect with a cup of coffee or tea! You can enjoy them plain or garnish them with sprinkles, chocolate, and/or nuts.

Get the full recipe here: https://tatyanaseverydayfood.com/spritz-butter-cookies/

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Contents of this video:
00:00 Introduction
01:05 Making the cookie dough
02:51 Pressing the Cookies
05:15 Baking Instructions
05:35 Garnishing the Cookies
06:28 Taste Test

#cookies #baking #easyrecipe #christmascookies #tatyanaseverydayfood

Mom's Old-Fashioned Spritz Butter Cookies - the best spritz cookies!

These Sourdough Shortbread Thumbprint Cookies (also known as Tea Cookies) are buttery, tender shortbread cookies with a sweet dollop of vanilla icing. A nostalgic treat made with sourdough discard—perfect for parties, holidays, or gifting, and easy to freeze or make ahead.

Sourdough Shortbread Tea Cookies

60 g confectioners’ sugar

tsp pure vanilla extract

210 g all-purpose flour

salt

butter (softened)

sugar

Tbsp milk

vanilla

Food coloring

In a large bowl, beat butter and confectioners’ sugar until light and fluffy, about 2–3 minutes.

Cream Butter and Sugar

Mix in vanilla extract and sourdough discard until smooth and creamy.

Add Flavor and Discard

In a separate bowl, whisk together flour and salt. Gradually mix into the wet ingredients until a soft dough forms. If dough feels too sticky, add up to 2 extra tablespoons of flour.

Add Dry Ingredients

Wrap dough in parchment paper or cover in a bowl. Refrigerate for at least 2 hours (and up to 3 days). This step is essential for easy shaping and perfect texture.

Chill

Roll chilled dough into 1-inch balls and place on parchment-lined baking sheets. Use your thumb or the back of a spoon handle to create a shallow indentation in each cookie.

Shape

Bake at 350°F (175°C) for 10–12 minutes, until edges are just set and bottoms are barely golden. The tops should remain pale and soft.

Bake

Allow cookies to cool completely before filling the centers with icing.

Cool & Fill

Mix together the icing ingredients with an electric mixer until a smooth icing forms. Use food dye to color as desired.

For the Icing:

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Top 2 old fashioned cookies recipes from across the web

The most viewed old fashioned cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Sourdough Shortbread Tea Cookies

The most viewed old fashioned cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine