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Holiday cookies: Day 8 — Snickerdoodle Spritz

Here’s an excuse to buy that cookie press you’ve been staring at in the baking store. Or if the caulking gun of the food world doesn’t do it for you, the dough for these cookies also can be scooped into a plastic bag, then piped out into decorative rounds.



Start to finish: 45 minutes

Makes 24 cookies

1/2 cup (1 stick) butter, softened

1/8 teaspoon nutmeg

1 tablespoon vanilla extract

2/3 cup powdered sugar

2 egg yolks

2 cups all-purpose flour

1/4 cup heavy cream

1/4 cup granulated sugar

1/2 teaspoon cinnamon

Heat the oven to 350 F. Line a baking sheet with parchment paper or coat it with cooking spray.

In a large bowl, use an electric mixer to beat together the butter, nutmeg, vanilla and powdered sugar until creamy and light. Add the egg yolks, and beat again until combined.

With the mixer on low, slowly add the flour, then the cream, beating until just combined. The mixture should be very soft.

Transfer the dough to a cookie press or a pastry bag with a large star tip. Squeeze cookies onto the prepared baking sheet, leaving 1 inch between them. If using a pastry bag to form the cookies, aim for 2-inch-round cookies.

In a small bowl, combine the sugar and cinnamon. Sprinkle the mixture over the cookies. Bake for 10 to 12 minutes, or until the edges begin to color. Allow the cookies to cool on the baking sheet before transferring to an airtight container.