Frozen-Inspired Almond Flour Spritz Cookie Recipe - My Natural Family (2024)

FAQs

Can Spritz cookie dough be frozen? ›

Freezer: Spritz cookie dough freezes perfectly. Form into a disk, wrap well, label, date, and freeze for up to 3 months. Thaw overnight or at room temperature, then press and bake the cookies as directed.

Butter is highly recommended when making Spritz cookie dough. If margarine or solid vegetable shortening is used, the dough may turn out too soft to release from the press.

Simply adding the flour to the stand mixer and beating it in runs the risk of overdeveloping gluten and giving you a tough or dense cookie (not what you want after all that work with the creaming). Instead, the best method is to add the flour and mix it in by hand, stopping as soon as no dry flour remains.

What is the difference between spritz and butter cookies? These cookies are nearly identical, except for one ingredient: egg. Egg makes the Spritz cookie dough a bit easier to work with, but it also helps the cookies keep their shape when baked.

Remove however many balls of dough you need from the freezer and place on a parchment-lined baking pan. Bake the cookies for 2 to 5 minutes longer than the original recipe instructions, or until the cookies are golden at the edges but still slightly 'wet' looking at the very center.

Generally, it's okay to bake these types of cookies directly from the freezer, but they will not turn out exactly like those that are baked fresh. The taste will remain, but the cookies will not spread as large. If you want the spread to be the same, we recommend thawing the dough for 24 hours in the fridge.

Improper flour measurement is the #1 cause of your cookie dough being too dry or the cookies tasting like flour.

No do not use parchment paper and do not grease the cookie sheet either. Spritz are butter cookies so they need something grippy to grip onto. And since there is so much butter in the recipe they come off the cookie sheet very easily.

Tip: Be sure to press your spritz cookies onto unlined, regular (not nonstick) baking sheets. Parchment paper and nonstick coatings cause the cookies to spread as they bake.

*Perfect spritz dough has a soft malleable texture that is not too sticky or stiff. Creamed butter and sugar is the foundation of great spritz cookies.

What is the secret to using a cookie press? ›

Warm Cookie Sheets

If you're batch baking your cookies, make sure you're placing cookie dough on cooled cookie sheets. If the cookie sheets are too warm, they can cause the cookies to spread.

Insulated Cookie Sheets

Pros: Cookie sheets are insulated to prevent the bottoms of the cookies from browning too much or too quickly and are ideal for when you're baking thin or delicate cookies, or treats should be lightly colored, such as spritz cookies and shortbread.

Spritz cookies originated in Germany, and the name comes after the word spritzen, which mean to squirt, and to pipe. These cookies are piped and pushed out via a cookie press gun. They are amazing! I love them.

Spritzgebäck (German: [ˈʃpʁɪt͡sɡəˌbɛk]), spritz cookie in the United States, is a type biscuit or cookie of German and Alsatian-Mosellan origin made of a rich shortcrust pastry. When made correctly, the cookies are crisp, fragile, somewhat dry, and buttery.

Most cookie doughs freeze well, but there are a few exceptions. Thin, delicate cookies like tuiles, florentines, lace, and pizzelles usually have liquidy batters that don't freeze particularly well unbaked or baked, so it's best to make these kinds of cookies fresh.

Delicate cookie doughs/batters don't hold up well in the freezer. For example, I avoid freezing French macarons batter, madeleine batter, lace cookies batter, and chocolate-swirled meringue batter. Even if you let the doughs/batter thaw first, the results will not be the same.

Shortbread and Spritz Cookies

Cookies like shortbread and spritz are great candidates if you want cookies that'll last a while. In the freezer: You can keep shortbread and spritz in the freezer for up to six months. Cookie dough: You can make these types of cookie dough in advance.

Cool down your dough for a tastier, chewier cookie.

As little as 30 minutes in your fridge or freezer can help your cookie brown better, spread less, and develop a richer chewy texture. There's a few reasons why, but one important part is it gives the butter in your dough a chance to firm up before baking.