Description
Discover the precise science behind the perfect spritz cookie with this expertly balanced recipe designed for structural integrity and a melt-away texture. These almond-scented treats utilize specific temperature controls and aeration techniques to ensure sharp, detailed ridges that hold their shape through the baking process.
Ingredients
- 227g (1 cup) unsalted butter, softened to 65°F
- 100g (1/2 cup) granulated sugar
- 110g (1/2 cup) packed brown sugar
- 50g (1 large) egg, room temperature
- 2.5ml (1/2 teaspoon) almond extract
- 2.5ml (1/2 teaspoon) vanilla extract
- 312g (2-1/2 cups) all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
Instructions
- In a stand mixer, cream the butter and both sugars on medium speed for 5 to 7 minutes until the mixture reaches a pale, fluffy ivory color.
- Incorporate the room-temperature egg and both extracts, beating on medium speed for 45 to 60 seconds until the emulsion is glossy and smooth.
- Sift the flour, baking soda, and salt together, then gradually add to the mixer on the lowest setting, mixing only until the last streak of flour is incorporated.
- Firmly pack the dough into a cookie press to remove all air pockets, ensuring the dough remains at room temperature for easy extrusion.
- Press the cookies onto a cool, ungreased aluminum baking sheet, keeping the press perpendicular to the surface and leaving 2 inches of space between cookies.
- Bake at 375°F (190°C) for 7 to 9 minutes until edges are just barely pale gold; let the cookies set on the hot pan for 2 minutes before transferring to a wire rack.
Notes
To ensure the cookies grip the pan correctly, never use parchment paper or silicone mats; the dough requires the direct friction of an ungreased metal sheet to release from the press. If baking in multiple batches, always allow your baking sheets to return to a completely cool temperature to prevent the butter in the dough from melting before it enters the oven.
- Prep Time: 20 mins
- Cook Time: 8 mins
- Category: Dessert
- Method: Pressing
- Cuisine: International