Spiced Spritz Cookies
Mimi Council
“These little holiday cookies are all you need for those times when you want to curl up in front a fire and watch Christmas movies. Add a Hot Toddy and it just gets better.” —Mimi
How to Make It
1
Preheat the oven to 350°F. Line two baking sheets with parchment paper
2
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and no chunks of butter remain. Let the mixer mix on low for 5 minutes; set a timer. The butter mixture will look light in color and fluffy.
3
Add the egg and mix until combined. Add the flour, cinnamon, ginger, and cloves and mix on low until combined into a cookie dough.
4
Fit a piping bag with the Ateco tip #846 and fill the bag with half the cookie dough. (If you put it in all at once, it can be too hard to squeeze out.) Pipe the dough into 1½-inch dollops onto the prepared baking sheets. Repeat with the remaining half of the dough.
5
Bake for 10 minutes, or until golden brown around the edges. Sprinkle a little cane sugar on top after coming out of the oven. Let cool completely on the baking sheets.
6
Store in an airtight container for up to 7 days.
Ingredients
1 cup salted butter, softened
¾ cup cane sugar, plus extra for topping
2 tsp vanilla extract
1 large egg
2 cups all-purpose flour
½ tsp cinnamon
½ tsp powdered ginger
½ tsp ground cloves
Gluten-Free Variation:
Replace the all-purpose flour with 1½ scant cups gluten-free flour blend and ½ cup plus 1 tablespoon coconut flour.
Directions
1
Preheat the oven to 350°F. Line two baking sheets with parchment paper
2
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and no chunks of butter remain. Let the mixer mix on low for 5 minutes; set a timer. The butter mixture will look light in color and fluffy.
3
Add the egg and mix until combined. Add the flour, cinnamon, ginger, and cloves and mix on low until combined into a cookie dough.
4
Fit a piping bag with the Ateco tip #846 and fill the bag with half the cookie dough. (If you put it in all at once, it can be too hard to squeeze out.) Pipe the dough into 1½-inch dollops onto the prepared baking sheets. Repeat with the remaining half of the dough.
5
Bake for 10 minutes, or until golden brown around the edges. Sprinkle a little cane sugar on top after coming out of the oven. Let cool completely on the baking sheets.
6
Store in an airtight container for up to 7 days.
