Imagine biting into a delicate, buttery cookie that's not just a treat, but a work of art! These stunning Red and White Spritz Cookies are about to transform your baking game from ordinary to extraordinary. Whether you're looking to impress guests, create a festive holiday spread, or simply indulge in a delightful homemade sweet, these colorful cookies are your secret weapon. With their crisp texture, vibrant colors, and irresistible flavor, these spritz cookies are more than just a dessert – they're a celebration of baking creativity that will have everyone asking for your recipe!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 48 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- Red food coloring
Instructions
- Preheat the oven to 375°F (190°C). Ensure the oven rack is positioned in the middle of the oven for even baking.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer. Beat on medium speed for 3-4 minutes until the mixture becomes light and fluffy.
- Add the egg and vanilla extract to the butter mixture. Mix thoroughly until completely incorporated, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the all-purpose flour and baking powder to ensure even distribution of the baking powder.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Divide the dough into two equal portions. Leave one portion plain, and add red food coloring to the other, mixing until a vibrant red color is achieved.
- Prepare a cookie press with your desired disk shape. If you don't have a cookie press, you can use a piping bag with a star tip.
- Fill the cookie press with the plain dough, pressing cookies onto ungreased, unlined baking sheets. Space the cookies about 1 inch apart.
- Clean the cookie press thoroughly, then fill it with the red-colored dough. Press red cookies onto another baking sheet.
- If desired, decorate the cookies with sprinkles or colored sugar before baking.
- Bake the cookies for 8-10 minutes, or until the edges are very lightly golden. Rotate the baking sheets halfway through cooking for even browning.
- Remove from the oven and let the cookies cool on the baking sheet for 2-3 minutes to firm up.
- Carefully transfer the cookies to a wire rack to cool completely. The cookies will become crisp as they cool.
- Store the cooled cookies in an airtight container at room temperature for up to 1 week. Place wax paper between layers to prevent sticking.
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted. Room temperature butter creates the perfect creamy base.
- Don't Overmix: Mix your dough just until ingredients are combined to keep cookies tender and light.
- Cookie Press Technique: If the dough isn't coming out smoothly, it might be too cold. Let it sit at room temperature for a few minutes.
- Food Coloring Tip: Add food coloring gradually to achieve your desired shade without affecting dough consistency.
- Even Baking: Rotate your baking sheets halfway through cooking to ensure uniform golden edges.
- Cooling is Crucial: Let cookies cool on the baking sheet briefly before transferring to prevent breaking.
- Storage Hack: Use parchment paper between cookie layers to prevent sticking and maintain their delicate shape.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 10g
Protein: 1g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 15mg
