Butter Spritz Cookies
Prep time
Cook time
Total time
Be sure all ingredients are at room temperature before mixing
This is a very stiff dough, which is why I recommend a very durable pastry bag
Preheat oven to 350°F
Serves: 4dz cookies
  • Unsalted Butter 1 cup (226g)
  • Granulated Sugar 1 cup (200g)
  • Large Egg 1 (50g)
  • Whole Milk 2 Tablespoons (44ml)
  • Vanilla Extract 1 teaspoon (5ml)
  • All Purpose Flour 2½ cups (320g)
  • Salt ¼ teaspoon
  1. Cream the butter and sugar on high speed until light and fluffy about 3 minutes.
  2. Add the salt
  3. Combine the egg and vanilla extract together and add to the creaming butter mixture.
  4. Stop the mixer and scrape the sides of the bowl to incorporate well.
  5. Add the milk and mix until combined, scrape the sides again.
  6. Add the sifted flour all at once and mix on low speed just until combined.
  7. With your Heavy Duty Arrow Thermo Pastry Bag fitted with the #826 tip (or with a cookie press) pipe the dough onto a parchment lined sheet pan spaced about 1 inch apart.
  8. If you feel that your dough is too stiff to pipe, you may add a few tablespoons more milk to the recipe.
  9. To avoid spreading of the dough, you may place the sheet tray of piped cookie dough in the freezer while you preheat the oven to 350° F.
  10. Bake for about 12 - 17 minutes or until the cookies are lightly browned on the edges.
  11. Cool completely and fill with jams, chocolates, ganaches, buttercream or your choice of fillings and adorn with nuts, sprinkles of your choice
Cookies will stay fresh for several weeks in an airtight container

You can freeze the cookie shells, but I do not recommend to freeze the sandwiched cookies once they are filled and adorned. (The thawing will cause condensation which is not great for chocolate and could cause bleeding of the colors of the sprinkles)
Recipe by Gretchen's Bakery at https://www.gretchensbakery.com/italian-butter-spritz-cookies/