Great Grandma’s Swedish Spritz Cookies: A Timeless Holiday Tradition

There’s something incredibly special about recipes passed down through generations. They carry not just flavors, but memories, traditions, and a connection to our ancestors. My Great Grandma’s Swedish Spritz cookies are a perfect example of this. Every Christmas, the scent of these buttery, melt-in-your-mouth cookies fills my kitchen, instantly transporting me back to childhood holidays spent with family. These cookies aren’t just delicious; they’re a tangible link to my heritage and a celebration of love and togetherness.

Spritz cookies (from the German word *spritzen*, meaning “to squirt”) are a type of butter cookie made by pressing dough through a cookie press. Their delicate texture and festive shapes make them a holiday favorite in many cultures. What sets my Great Grandma’s recipe apart is its simplicity and the perfectly balanced flavor – not too sweet, with a hint of almond that makes them utterly irresistible. The recipe is simple, with common ingredients, but the technique is key to achieving the perfect spritz cookie.

This blog post isn’t just about sharing a recipe; it’s about sharing a piece of my family history. I hope you’ll try making these cookies and create your own cherished memories with them. Let’s get started!

## The Story Behind the Recipe

My Great Grandma emigrated from Sweden in the late 1800s. She brought with her a handful of cherished recipes, written in Swedish on scraps of paper. This Spritz cookie recipe was one of them. Over the years, the recipe was translated, tweaked slightly, and eventually became a staple in our family’s Christmas celebrations. I remember watching my own grandmother carefully load the dough into the cookie press, creating rows of perfectly formed stars, trees, and wreaths. The anticipation of tasting those warm, buttery cookies was almost unbearable!

Now, it’s my turn to carry on the tradition, and I’m thrilled to share this precious recipe with you.

## Great Grandma’s Swedish Spritz Cookie Recipe

This recipe is straightforward and yields about 4-5 dozen cookies, depending on the size of your cookie press shapes. Don’t be intimidated by the cookie press; with a little practice, you’ll be a spritz cookie pro in no time!

**Yields:** Approximately 4-5 dozen cookies
**Prep Time:** 30 minutes
**Chill Time:** 1 hour
**Bake Time:** 8-10 minutes

**Ingredients:**

* 1 cup (2 sticks) unsalted butter, softened
* ¾ cup granulated sugar
* 1 large egg
* 1 teaspoon almond extract
* ½ teaspoon vanilla extract
* 2 ½ cups all-purpose flour
* ¼ teaspoon salt
* Optional: Sprinkles or colored sugar for decorating

**Equipment:**

* Cookie press with various shape attachments
* Baking sheets
* Parchment paper or silicone baking mats
* Mixing bowls
* Electric mixer (stand mixer or hand mixer)
* Measuring cups and spoons

**Instructions:**

### Step 1: Cream the Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes using an electric mixer. The mixture should be pale in color and almost airy. This step is crucial for creating a tender cookie. Make sure your butter is properly softened but not melted. If the butter is too soft, the cookies may spread too much during baking.

### Step 2: Add the Egg and Extracts

Beat in the egg, almond extract, and vanilla extract until well combined. Ensure the egg is fully incorporated into the butter mixture. The almond extract provides a subtle, characteristic flavor that defines these cookies. Don’t skip it! Vanilla extract enhances the overall sweetness and warmth of the cookies.

### Step 3: Combine Dry Ingredients

In a separate medium bowl, whisk together the all-purpose flour and salt. This ensures that the salt is evenly distributed throughout the flour, preventing any overly salty spots in the cookies.

### Step 4: Gradually Add Dry Ingredients to Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough. Overmixing can develop the gluten in the flour, resulting in tough cookies. The dough should be smooth and slightly stiff.

### Step 5: Chill the Dough

Wrap the dough in plastic wrap and refrigerate for at least 1 hour. Chilling the dough is essential for two reasons: it allows the butter to solidify, preventing the cookies from spreading too much during baking, and it makes the dough easier to handle and press through the cookie press. You can chill the dough for longer, even overnight, if needed.

### Step 6: Prepare the Cookie Press and Baking Sheets

Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper or silicone baking mats. This will prevent the cookies from sticking and make cleanup easier.

Fit your cookie press with your desired shape attachment. Follow the manufacturer’s instructions for loading the dough into the press. Different cookie presses may have slightly different mechanisms, so it’s important to familiarize yourself with your specific model.

### Step 7: Press the Cookies

Hold the cookie press firmly against the ungreased baking sheet and press the cookies directly onto the sheet. Lift the press straight up after each cookie to avoid smearing the shape. If the dough is sticking to the press, try chilling it for a little longer. Space the cookies about 1 inch apart on the baking sheet. If the dough is too warm, the cookies will not hold their shape.

If you find that the cookies are not releasing cleanly from the press, try the following:

* Ensure the baking sheet is completely clean and dry.
* Make sure the dough is properly chilled.
* Try using a different shape attachment.

### Step 8: Decorate (Optional)

If desired, decorate the cookies with sprinkles or colored sugar before baking. Gently press the sprinkles into the dough so they adhere properly. You can also decorate the cookies after baking with icing or melted chocolate.

### Step 9: Bake the Cookies

Bake for 8-10 minutes, or until the edges are lightly golden brown. Keep a close eye on the cookies, as they can burn easily. The baking time may vary depending on your oven, so it’s important to check them frequently.

### Step 10: Cool and Store

Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely. Store the cooled cookies in an airtight container at room temperature for up to a week. These cookies also freeze well, making them perfect for making ahead of time for the holidays.

## Tips for Perfect Spritz Cookies

* **Use softened, but not melted, butter:** The butter should be soft enough to cream easily with the sugar, but not so soft that it’s greasy. Overly soft butter can cause the cookies to spread too much during baking.
* **Don’t overmix the dough:** Overmixing develops the gluten in the flour, resulting in tough cookies. Mix until just combined.
* **Chill the dough:** Chilling the dough is essential for preventing the cookies from spreading and making them easier to handle.
* **Use ungreased baking sheets:** The cookies need to grip the baking sheet to maintain their shape. Greasing the baking sheet will cause them to spread.
* **Press firmly and lift straight up:** Press the cookie press firmly against the baking sheet and lift it straight up after each cookie to avoid smearing the shape.
* **Don’t overcrowd the baking sheet:** Space the cookies about 1 inch apart on the baking sheet to allow for even baking.
* **Watch the baking time carefully:** The cookies can burn easily, so keep a close eye on them and remove them from the oven as soon as the edges are lightly golden brown.

## Variations and Adaptations

While my Great Grandma’s recipe is perfect as is, feel free to experiment with different flavors and decorations to create your own unique Spritz cookies. Here are a few ideas:

* **Lemon Spritz Cookies:** Add 1 tablespoon of lemon zest to the dough for a bright, citrusy flavor.
* **Chocolate Spritz Cookies:** Add ¼ cup of unsweetened cocoa powder to the dry ingredients for a rich, chocolatey twist. You may need to add a tablespoon or two of milk to adjust the consistency of the dough.
* **Spice Spritz Cookies:** Add ½ teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, and ¼ teaspoon of ground cloves to the dry ingredients for a warm, festive flavor.
* **Gluten-Free Spritz Cookies:** Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to use a blend that contains xanthan gum for best results.
* **Decorating Ideas:** Use different colored sprinkles, sanding sugar, or edible glitter to decorate the cookies. You can also drizzle them with melted chocolate or icing after baking.

## Serving Suggestions

These Swedish Spritz cookies are perfect for serving at holiday gatherings, cookie exchanges, or as a sweet treat any time of year. They pair well with:

* Hot chocolate or coffee
* Eggnog
* Mulled wine
* Vanilla ice cream

They also make a beautiful and thoughtful homemade gift.

## Making Memories with Great Grandma’s Cookies

More than just a recipe, these Swedish Spritz cookies are a connection to my family’s past. Each bite is a reminder of cherished holidays spent together, filled with laughter, love, and the comforting aroma of freshly baked cookies. I hope this recipe brings you as much joy as it has brought me and my family for generations.

So, gather your ingredients, dust off your cookie press, and get ready to create some delicious memories! Don’t forget to share your creations with me – I’d love to see your Spritz cookie masterpieces!

## Frequently Asked Questions (FAQ)

* **Can I make the dough ahead of time?**

Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days. Make sure to wrap it tightly in plastic wrap to prevent it from drying out. You may need to let the dough sit at room temperature for a few minutes before pressing it.
* **Can I freeze the cookies?**

Yes, these cookies freeze very well. Allow the baked cookies to cool completely, then store them in an airtight container in the freezer for up to 3 months. Thaw at room temperature before serving.
* **My dough is too dry/crumbly. What should I do?**

If your dough is too dry, add a tablespoon of milk or cream at a time until the dough comes together. Be careful not to add too much liquid, as this can make the cookies spread.
* **My dough is too sticky. What should I do?**

If your dough is too sticky, add a tablespoon of flour at a time until the dough is easier to handle. You can also chill the dough for a longer period of time.
* **My cookies are spreading too much. What am I doing wrong?**

There are a few reasons why your cookies might be spreading too much:

* The butter was too soft.
* The dough was not chilled long enough.
* The baking sheet was greased.

Make sure to use softened, but not melted, butter, chill the dough for at least 1 hour, and use ungreased baking sheets.
* **What if I don’t have a cookie press?**

While the traditional method uses a cookie press, you can adapt the recipe for other uses. You can roll out the dough and use cookie cutters, although the texture might be slightly different. Alternatively, you could drop small spoonfuls of dough onto the baking sheet for a simpler cookie.

Enjoy baking these delightful cookies and creating new traditions of your own! Happy baking!