My First Spritz Disaster
I got my first cookie press in 1965. I was so excited. I filled it and squeezed. Dough shot everywhere. It hit the ceiling! I still laugh at that.
Do not worry if your first cookie looks funny. Mine did. The secret is dough that is not too cold. Your butter must be soft. It should feel like a ripe peach. That helps it press out smoothly.
Why We Use Real Almonds
Some recipes just use almond extract. Ours uses real almonds too. You grind them up with a little flour. This matters. It gives the cookies a gentle crunch.
It makes the flavor deep and cozy. Doesn’t that smell amazing? That is the real nut talking. It feels more special. You taste the care.
The Little Things That Matter
Beat the butter and sugar for a full 3-4 minutes. This is important. It puts tiny air bubbles in the dough. Your cookies will be light. They will melt in your mouth.
Also, let them cool on the pan. I know it is hard to wait. But this helps them set. They get that perfect crisp edge. What is your hardest part about waiting for cookies?
A Shape Full of Meaning
We make these into wreaths. The circle shape means something. It has no beginning and no end. It is a symbol of togetherness and coming home.
Fun fact: The cookie press was invented in Germany. Spritz means “to squirt” in German! I love that. It is a fun word for a fun cookie. Do you have a favorite cookie shape?
Your Turn in the Kitchen
This recipe is a good one to share. It makes many cookies. You can press out stars, trees, or wreaths. Let your family choose the shape.
Making them together is the best part. The kitchen gets warm. Everyone talks. Tell me, what is your favorite cookie to bake with someone you love? I would love to hear your story.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| large egg yolk | 1 | |
| heavy cream | 1 tablespoon | |
| almond extract | ¾ teaspoon | |
| sliced almonds | ½ cup | |
| unbleached all-purpose flour | 2 cups (10 ounces/283 grams) | |
| unsalted butter | 1 cup (2 sticks), softened | about 70 degrees |
| sugar | ⅔ cup (about 4 ¾ ounces/135 grams) | |
| table salt | ¼ teaspoon |
My Crispy, Buttery Almond Spritz Wreaths
Hello, my dear! Come sit at the counter. Let’s make my favorite holiday cookie. These little wreaths are crisp and buttery. They just melt in your mouth. I’ve been making them since my own children were small. The smell of almond baking is pure happiness. Doesn’t that smell amazing?
We’ll use a cookie press for pretty shapes. If you don’t have one, a pastry bag works fine. The secret is grinding the almonds with a bit of flour. It makes the cookies so tender. I still laugh at the time I forgot the cream. The dough was too crumbly! So we learn. Ready to begin?
Step 1: First, get your oven ready. Move the rack to the middle. Heat it to 375 degrees. In a little bowl, mix the egg yolk, cream, and almond extract. Just use a fork. Now, grind the sliced almonds with two tablespoons of flour. You want it to look like fine sand. This gives every bite a gentle nutty flavor.
Step 2: Time for the butter! Beat the soft butter, sugar, and salt together. Do this until it’s light and fluffy. It takes about three minutes. It should look pale and creamy. Now add your yolk mixture from step one. Mix it in well. Finally, add all your flour and almond powder. Mix on low until just combined. (A hard-learned tip: Make sure your butter is just soft, not melted. Cold butter won’t cream, but melted butter makes flat cookies!)
Step 3: Let’s shape our cookies. Fill your cookie press or pastry bag. Press or pipe the dough onto your baking sheet. Leave a little space between them. I love the wreath shape for Christmas. But stars and trees are lovely too. What’s your favorite cookie shape? Share below!
Step 4: Bake them one sheet at a time. This helps them bake evenly. Rotate the sheet halfway through. They are done when the edges are a light golden brown. Let them cool right on the pan for a bit. Then move them to a rack. The wait is the hardest part. But a warm cookie is a special treat.
Cook Time: 10–12 minutes per batch
Total Time: About 1 hour
Yield: About 5 dozen cookies
Category: Dessert, Cookies
Three Fun Twists to Try
Once you master the classic, you can play! Here are three simple twists I adore. They make the cookies feel new again.
Citrus Sparkle: Swap almond extract for lemon or orange. Add a teaspoon of zest to the dough. Roll the shaped cookies in sparkling sugar before baking.
Chocolate Dip: Bake plain spritz cookies. Let them cool completely. Then, just dip half of each cookie into melted dark chocolate. Let it set on wax paper.
Jam Jewels: Use a star shape and press a tiny well in the center. After baking and cooling, fill each center with a dot of raspberry jam. So pretty!
Which one would you try first? Comment below!
Serving Them Up with Style
These cookies are perfect with a hot drink. I love to pile them on my grandmother’s china plate. For a party, mix shapes on a tiered stand. You could also tie a few with ribbon as a sweet gift. It always makes people smile.
For a drink, a cup of strong black tea is my go-to. The bitterness balances the sweet cookie. For a festive touch, a small glass of amaretto is lovely. For the kids, warm apple cider with a cinnamon stick is perfect. Which would you choose tonight?
Keeping Your Wreaths Crisp and Buttery
These cookies keep beautifully. Let them cool completely first. Then store them in a tin with a tight lid. They will stay crisp for a week. You can also freeze them for a month. Just layer them between wax paper in a freezer bag.
I once left a batch out overnight. They got soft and sad. I learned my lesson about tins that day. Batch cooking is perfect for the holidays. You can press all the dough at once. Then freeze the sheets before baking. Bake straight from the freezer for fresh cookies anytime.
This matters because your time is precious. A little planning brings big joy later. You can have treats ready for surprise guests. Have you ever tried storing cookies this way? Share below!
Spritz Cookie Troubles and Easy Fixes
Is your dough too soft? Chill it for 20 minutes. Warm dough won’t hold its shape. Is the cookie press sticking? Make sure your baking sheet is dry. Do not grease it. Are your cookies spreading? Your butter might be too warm.
I remember when my first wreaths looked like blobs. My kitchen was too warm that day. Fixing this builds your cooking confidence. You learn how ingredients work together. Getting it right means a perfect, buttery bite every time. That is the best feeling.
Fun fact: The cookie press was invented in Germany. It makes pretty shapes so easily! Which of these problems have you run into before?
Your Spritz Cookie Questions, Answered
Q: Can I make these gluten-free? A: Try a 1-to-1 gluten-free flour blend. The texture may be a bit more sandy.
Q: Can I make the dough ahead? A: Yes. Wrap it tightly in plastic. It keeps in the fridge for three days.
Q: What if I don’t have almond extract? A: Vanilla extract works fine. You will have lovely butter cookies instead.
Q: Can I double the recipe? A: Absolutely. Just mix it in two batches for best results.
Q: Any optional tips? A: A tiny sprinkle of coarse sugar adds sparkle before baking. Which tip will you try first?
From My Kitchen to Yours
I hope you love making these little wreaths. They always remind me of my own grandma. Her kitchen smelled of almonds every Christmas. I would watch her press each cookie with care. Now you can make those memories too.
I would love to hear all about your baking adventure. Tell me what shapes you made. Have you tried this recipe? Share your experience in the comments. Thank you for baking with me today.
Happy cooking!
—Grace Ellington.
Crisp Buttery Almond Spritz Wreaths
Description
Crisp, buttery, and delicately flavored with almond, these classic spritz cookies are pressed or piped into festive wreath shapes.
Ingredients
Instructions
- Adjust oven rack to middle position; heat oven to 375 degrees. In small bowl, beat yolk, cream, and almond extract with fork until combined; set aside. Grind almonds and 2 tablespoons of the flour in food processor until powdery and evenly fine, about 60 seconds. Combine almond mixture with remaining flour in a medium bowl and set aside.
- In standing mixer, cream butter, sugar, and salt at medium-high speed until light and fluffy, 3 to 4 minutes. Scrape down bowl with rubber spatula. With mixer running at medium speed, add yolk/cream mixture and beat until incorporated, about 30 seconds. Scrape down bowl. With mixer running at low speed, gradually beat in flour/almond mixture until combined. Scrape down bowl and give final stir with rubber spatula to ensure that no flour pockets remain.
- If using cookie press to form cookies, follow manufacturer’s instructions to fill press; if using pastry bag, follow illustrations 1 through 3 below to fill bag. Press or pipe cookies onto ungreased baking sheets, spacing them about 1-1/2 inches apart. Bake one sheet at a time until cookies are light golden brown, 10 to 12 minutes, rotating baking sheet halfway through baking time. Cool cookies on baking sheet until just warm, 10 to 15 minutes; using metal spatula, transfer to wire rack and cool to room temperature.
Notes
- For best results, ensure your butter is properly softened (about 70°F) and your dough is at a cool room temperature for easier pressing/piping. Store cooled cookies in an airtight container at room temperature.