Classic Butter Spritz Cookies
The best classic Christmas cookies... no cookie press required!
Ingredients
- 1 cup granulated sugar plus more for rolling & topping
- 1 cup powdered sugar
- 1 cup salted butter softened
- 1 cup shortening
- 2 eggs
- 1 tsp vanilla
- 4 1/2 cups all purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp cream of tartar
Instructions
- Preheat the oven to 375 degrees Fahrenheit, and line a cookie sheet with parchment paper.
- Cream together the granulated sugar, powdered sugar, butter, shortening, eggs, and vanilla using a stand mixer until pale and fluffy. Set aside.
- In a large mixing bowl, sift together the dry ingredients... flour, salt, baking soda, and cream of tartar.
- Slowly add the dry ingredients to the creamed sugars, until a dough forms. As it thickens, you may want to knead it with your hands rather than using the mixer.
- Chill the dough in the refrigerator for at least 30 minutes, or overnight in an air-tight container.
- Once the dough has chilled, roll it into consistent one inch balls. Before transferring the dough to your prepared cookie sheet, roll each ball in granulated sugar.
- Using a flat bottomed or patterned glass, press the cookies until they are about 1/4″ – 1/2″ thick.
- Sprinkle them with additional granulated sugar before transferring them to a hot pre-heated oven.
- Bake the cookies at 375 degrees for 8 to 12 minutes- or until the bottoms are golden brown. You don’t want the tops to turn too brown or they’ll end up too crunchy. Keep a close eye on your first batch to dial in your exact baking time!
- Pull the baked cookies from the oven and transfer to a cooling rack.
- Store in an airtight container for up to 5 days. Enjoy!