I’m back with another cookie recipe using some of my favorite OXO tools, specifically OXO’s cookie press, disk set, and Ceramic Pan!
Every year, OXO supports Cookies for Kids’ Cancer and the fight against pediatric cancer. Before I share my cookie recipe for Spritz Cookies, I want to share a bit about Cookies for Kids’ Cancer.
Cookies for Kids’ Cancer (CFKC) is a nonprofit founded by two OXO employees after their son, Liam, was diagnosed with pediatric cancer. Through grassroots bake sales across the country, CFKC raises funds to develop new, improved and less toxic treatments for childhood cancer. Liam Witt’s legacy lives on as the organization works toward a cure for pediatric cancer, helping children and families everywhere.
Every year, OXO supports CFKC by encouraging people to bake and share.
This year, OXO sent me a Non-Stick Pro Ceramic Coated Metal Bakeware Half Sheet Pan, a Cookie Press with Disk Storage Case, a Christmas Cookie Press Disk Set, and a 2-Cup Recycled Angled Measuring Cup (paid links). When you receive a cookie press and Christmas cookie press disk set, there’s really only one type of cookie to make: Spritz Cookies!
For every cookie baked, OXO donates $1 to Cookies for Kids’ Cancer up to $100,000, so here is my new cookie this year to support the cause and spread the word!
Here are some of my old cookie swap and Cookies for Kids’ Cancer posts, in case you’re in a baking mood:
- 2012: Oatmeal, Chocolate Chip, and Pecan Cookies
- 2013: Gluten-Free Boston Cream Pie Cupcakes and Hot Cocoa Cookies
- 2014: Dark Chocolate Chip Cranberry Cookies
- 2015: Dark Chocolate Hazelnut Cookies and Kourambiethes (Greek Christmas Cookies)
- 2016: Oatmeal Chocolate Chip Cookies and Apple Butter Swirled Gingerbread Bars
- 2017: Old Fashioned Cupcakes
- 2019: S’mores Cookies
- 2020: Red Velvet Crinkle Cookies
- 2021: Chocolate Creme De Menthe Cookies
- 2022: Frozen Key Lime Pie
- 2023: Christmas Pinwheel Cookies
So on to the recipe!
Ingredients (makes about 50 cookies):
Spritz Cookies:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup sugar
- 1/2 teaspoon salt
- 1 egg, at room temperature
- 1 teaspoon almond extract
- 2 1/2 cups flour
- food coloring, if desired
- sprinkles, for decorating
Optional Glaze:
- 1/2 cup powdered sugar
- 1/2 tablespoon corn syrup
- 1/4 teaspoon almond extract
- 1 tablespoon milk, or as needed
Before you make the Spritz Cookies, if you have room in your fridge, add your baking sheet to the fridge so it’s nice and cold. Preheat your oven to 375 degrees F.
Add the butter, sugar and salt to a large bowl and beat with an electric mixer until smooth and fluffy.
Scrape down the sides of the bowl, then add in the egg and almond extract, beating to combine.
Slowly add in the flour to the butter mixture until just combined, scraping down the sides of the bowl as needed.
If you plan on using food dye, scoop out some of the dough and beat in your desired amount of food coloring.
Add your metal disc of choice to your cookie press.
Shape the cookie dough into a cylinder and fill the cooker press with the dough.
Remove your cookie sheet from the fridge and press the cookies onto the baking sheet. You can put them as close together as the cookie press allows – they don’t spread much.
Bake the cookies at 375 degrees F for 6 minutes, or until the cookies are set but are not browned on the edges. Let the cookies cool on the cookie sheet for a few minutes then move to a rack to cool completely. Repeat with the remaining dough.
If desired, whisk together the powdered sugar, corn syrup, almond extract, and milk. You should end up with a thin glaze.
Brush the glaze on the cooled Spritz Cookies you plan to decorate.
Add sprinkles as desired and let set.
So my decorating skills leave something to be desired, but luckily these cookies taste delicious so hopefully people won’t hold it against me.
Who doesn’t love a tasty buttery cookie? And the almond comes through so nicely!
Spritz Cookies
Ingredients
Spritz Cookies:
- 1 cup 2 sticks unsalted butter, at room temperature
- 1 cup sugar
- 1/2 teaspoon salt
- 1 egg at room temperature
- 1 teaspoon almond extract
- 2 1/2 cups flour
- food coloring if desired
- sprinkles for decorating
Optional Glaze:
- 1/2 cup powdered sugar
- 1/2 tablespoon corn syrup
- 1/4 teaspoon almond extract
- 1 tablespoon milk or as needed
Instructions
- Before you make the Spritz Cookies, if you have room in your fridge, add your baking sheet to the fridge so it’s nice and cold.
- Preheat your oven to 375 degrees F.
- Add the butter, sugar and salt to a large bowl and beat with an electric mixer until smooth and fluffy.
- Scrape down the sides of the bowl, then add in the egg and almond extract, beating to combine.
- Slowly add in the flour to the butter mixture until just combined, scraping down the sides of the bowl as needed.
- If you plan on using food dye, scoop out some of the dough and beat in your desired amount of food coloring.
- Add your metal disc of choice to your cookie press.
- Shape the cookie dough into a cylinder and fill the cooker press with the dough.
- Remove your cookie sheet from the fridge and press the cookies onto the baking sheet. You can put them as close together as the cookie press allows – they don’t spread much.
- Bake the cookies at 375 degrees F for 6 minutes, or until the cookies are set but are not browned on the edges.
- Let the cookies cool on the cookie sheet for a few minutes then move to a rack to cool completely. Repeat with the remaining dough.
- If desired, whisk together the powdered sugar, corn syrup, almond extract, and milk. You should end up with a thin glaze.
- Brush the glaze on the cooled Spritz Cookies you plan to decorate.
- Add sprinkles as desired and let set.
