The first time I made Spritz Shortbread, my kitchen filled with the nostalgic aroma of warm butter and vanilla, instantly lifting my mood. Piping the dough into delicate shapes felt both soothing and satisfying, like a small creative ritual. When the cookies baked to a soft golden finish, their melt-in-your-mouth texture convinced me this recipe was truly timeless.
Why You’ll Love This Recipe
You’ll love this recipe because Spritz Shortbread feels elegant without requiring complicated skills, giving you bakery-style cookies with surprisingly little effort. Every batch pipes beautifully, bakes quickly, and melts softly on the tongue. The dough is wonderfully forgiving, the flavor is rich and buttery, and the process feels comforting even on the busiest days.
Ingredients
- 250 g softened unsalted butter
- 100 g icing sugar
- 350 g flour
- 1 pinch of salt
- 2 eggs
- 1 teaspoon vanilla extract
- 100 g dark or milk chocolate (optional)
Using softened butter is essential for creating a dough that pipes smoothly and holds its shape perfectly. Icing sugar dissolves effortlessly, producing a tender texture. Vanilla extract reinforces the buttery sweetness beautifully, though almond extract works too. Gradually adding the flour keeps the dough soft, and optional chocolate dipping adds a sophisticated finishing touch.
Equipment Needed
- Electric or hand mixer
- Large mixing bowl
- Piping bag with star tip or cookie press
- Baking trays
- Parchment paper
- Cooling rack
- Microwave-safe bowl (optional)
A mixer ensures the butter and icing sugar cream properly, creating the airy base these cookies need. A sturdy piping bag or press shapes the dough cleanly and consistently. Parchment paper prevents sticking, while a cooling rack maintains crispness as they cool. If dipping in chocolate, a microwave-safe bowl makes melting quick and simple.
Step-by-Step Instructions
I begin by creaming the softened butter and icing sugar until the mixture looks pale and fluffy, creating the tender foundation Spritz Shortbread needs. Taking time here pays off, as proper aeration helps the dough pipe smoothly and bake evenly. When rushed, the cookies become dense, so I let the mixer work patiently.
Next, I beat in the eggs one at a time, letting each fully incorporate before adding the next. This prevents splitting and keeps the dough silky. Then I mix in the vanilla extract, and the warm aroma always fills my kitchen. This step deepens the flavor and prepares the mixture for the flour.
I gradually fold in the flour and salt, adding them in small portions. This keeps the dough soft and prevents overmixing, which can toughen the cookies. If the dough feels too stiff, I allow it to rest briefly. It should be firm enough to hold shape but still pliable enough to pipe effortlessly.(See the next page below to continue…)