Cardamom Spritz Cookies

Traditional delicious Christmas cookie got an upgrade with aromatic exotic spice Cardamom. Easy to put together.

Course Dessert
Cuisine American, German, Swedish
Keyword Cardamom Spritz Cookies
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings 24
Author Swathi ( Ambujom Saraswathy)

Ingredients

  • 11/4 cup /163g all-purpose flour
  • 1/2 teaspoon fine salt
  • 1 stick 4 ounces unsalted butter, at room temperature
  • 1/2 cup /59g powdered sugar
  • Half of 1 large egg
  • 1/2 teaspoon vanilla extract
  • ½ teaspoon cardamom

Instructions

  1. Pre-heat oven to 350°F. Have two 2 unlined, ungreased, preferably aluminum baking sheets ready.
  2. In a bowl Combine the flour, salt and cardamom and set aside.
  3. In another one Cream the butter and sugar. Beat on low speed until combined, then beat on medium speed until fluffy and lightened in color, about 3 minutes.
  4. Then add egg and vanilla and mix once again and set aside.
  5. To this fold in the flour mixture: Stop the mixer and scrape down the sides of the bowl again. Add the flour mixture, return the mixer to low speed, and mix until just incorporated. Do not over mix.
  6. Fill and use the cookie press: Fill the cookie press with as much dough as will fit. Fit the press with a die. Press the dough directly onto 2 baking sheets, spacing them as close together as the press will allow. Refill the cookie press with more dough as needed.
  7. Bake the cookies for 5 minutes. Rotate the baking sheets between racks and from front to back. Bake until the cookies are a pale golden-brown, 3 minutes more depending on the shape, removing any sheets of cookies that are ready first. Cool on the baking sheets for 5 minutes, then transfer the cookies to a cooling rack to cool completely. Repeat with pressing and baking the remaining dough, being sure to cool the baking sheets completely between batches.

Recipe Notes

Baked spritz cookies can be stored in an airtight container at room temperature for up to 5 days. Freeze fully baked and cooled spritz cookies in a single layer on a parchment-lined baking sheet. Once frozen, transfer to an airtight container and store for up to 1 month. Thaw at room temperature for 10 minutes or reheat in a 275°F oven for 3 minutes.