Melt-in-Your-Mouth Spritz Cookies (No Cookie Press Needed)
These buttery spritz cookies are a delicious holiday classic that can be made without a cookie press! They have a soft, melt-in-your-mouth texture thanks to the addition of mayonnaise in the batter.
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Equipment
- Mixing bowl
- Electric Hand Mixer
- Piping bag or pastry bag with an open star tip
- Ungreased baking sheet
- Wire rack
Ingredients
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- or ½ teaspoon vanilla + ½ teaspoon almond extract
- ½ cup mayonnaise
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- Optional: gel food coloring or sprinkles
Instructions
- Heat oven to 325°F. Use an ungreased baking sheet with no parchment or silicone mat.
- Beat softened butter and sugar for 2–3 minutes until light and fluffy.
- Add the whole egg, your extract choice, and the mayonnaise.
- Mix until smooth, then scrape the sides of the bowl to ensure everything is fully incorporated.
- Add flour and baking powder. Mix until a thick, smooth, pipeable dough forms.
- Transfer dough into 2–3 sturdy pastry bags fitted with a piping tip.
- Use a cloth bag, heavy-duty bag, or double up disposable bags because spritz dough requires pressure and weak bags can burst.
- Pipe shapes directly onto a cold baking sheet for the cleanest lines.
- Try rosettes, zigzags, swirls, shells, or long finger cookies.
- Add sprinkles before baking,
- or bake first, then dip in chocolate and add sprinkles afterward.
- Bake at 325°F for 10 minutes, depending on cookie size.
- Bake just until the edges look set. Do not let them brown.
- Cool on the pan for 5 minutes, then transfer to a rack.
Notes
Store the baked cookies in an airtight container at room temperature for up to one week.
To freeze, place cooled cookies in a single layer on a baking sheet and freeze until firm. Transfer to a freezer-safe container or plastic bag and store for up to three months.
To freeze the dough, wrap it tightly in plastic wrap and place in an airtight container or freezer bag. Thaw in the refrigerator overnight before shaping and baking.
