Easy Eggless Spritz Cookies Recipe (2024)

FAQs

What is the secret to using a cookie press? ›

If the dough is sticking to the bottom of the press instead of adhering to the pan, it might be too soft. Place it in the refrigerator for 3 to 4 minutes and try again. Butter is highly recommended when making Spritz cookie dough.

Eggs in cookies are like the glue in a craft project – they hold everything together. Without them, your cookies might be crumbly, dry, or lack that rich flavor. But fear not, there are substitutes like applesauce, mashed bananas, or even yogurt that can step in and save the day.

Begin with cool, ungreased cookie sheets. You can even skip parchment paper or a silicone mat, which may encourage spreading. Keep it simple.

*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.

Helpful Hints and Tips for Perfect Spritz Cookies:

Do not chill the dough before using. The dough should be at room temperature so it can be piped through the press. If your cookies start to spread or your kitchen is warm, try chilling the pans in the refrigerator for a few minutes before piping the cookies on the pan.

Generally that floury taste can be attributed to several things. Too much flour, bad recipe, improper mixing or underbaking, but the most common culprit is too much flour. Too much flour is most usually caused by scooping with the measuring cup and is probably the most common kitchen mistake made today.

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.

One option is to use 2 eggs and add an extra 1/4 cup of liquid, such as milk or water, to make up for the missing egg. Another option is to use 2 eggs and add in 1/4 cup of unsweetened applesauce or mashed banana to add moisture and binding properties.

The main reason TO beat an egg before adding it is that the mixture to which you are adding is not going to be sufficiently mixed afterwards to hom*ogenize the egg. That is, if you are adding the egg and then just "stirring gently", that's not going to be enough to beat the egg.

What is the best cookie sheet for spritz cookies? ›

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.

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.

Kitchens tend to heat up during any baking extravaganza, meaning the butter you leave on the counter to soften might get too soft. If this happens, the butter will melt faster in the oven and your cookies will flatten before they can set. Thirty minutes is usually enough counter time to soften butter.

You must use cooled off cookie sheets so the cookies will stick to pan and come out of the press with no problem. Cookie sheets can not be warm. That is the answer.

Pump the handle on the cookie press to press out the dough.

Depending on your cookie press, you may need to pump the handle more than once to get enough dough to come out. If your cookie press doesn't have a handle or lever to pump, press down on the plunger instead.

You sent the invitations for the holiday cookie decorating party, and now you must bake hundreds of cookies. A cookie press can make that onerous job a little easier. Once filled with dough, cookies can be rapidly squeezed onto a prepared baking sheet rather than spooning or scooping each by hand.