A good spritz cookie should taste slightly sweet and buttery. The cookie should be slightly crumbly, but not dry, and it should feel like it’s melting in your mouth. Topped with a single candy coated chocolate, these Springtime Flower Cookies are not only delicious, but pretty and cheerful too!
Spritz cookies have to be the most recognizable and the most loved holiday cookie. But, why limit spritz cookies to just Christmastime? I know many people experience some difficulty with getting them just right, so I’ll address those issues in this post. You need the right recipe and the right technique. These Springtime Flower Cookies are perfect for Easter or Mother’s Day brunch.
The great thing about spritz cookies is that you can flavour them easily enough by changing up the extract. You can colour them too if you want buy adding a bit of food colouring to the dough. Topping a spritz cookie is probably one of the most fun things to do. If you have kids in your home, get them involved in this. Kids love to help decorate cookies! If you find yourself a good spritz cookie recipe, like this one, hang on to it and use it over and over again.
I absolutely love the addition of the candy coated chocolate! Even though I have shared spritz cookie recipes previously, I had to share this one too! On my occasions, I have made mention of the fact that my blog does not make use of kitchen gadgets. A spritzer might be considered a gadget, but I think that you could most likely find one tucked away in the back of a kitchen cabinet in almost every home. So, if you have one, break it out and use it. These cookies are just too cute and delicious to resist!
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WHY ARE THEY CALL SPRITZ COOKIES?
Sprizgeback are the German name for spritz cookies. Like the popular spritz cookie, the cookies are crisp, fragile, somewhat dry, and buttery.
The German verb spritzen means to squirt in English. These cookies are made by squirting (or pushing) the dough through a press that has been fitted with patterned holes. These holes create a resemblance to an object when baked, such as these pretty little Springtime Flower Cookies!
In North America, the name Spritzgeback is shortened to spritz. In Germany, the cookie is prepared when parents bake with their children. Traditionally, the recipes that are used are passed down to the children.
DON’T HAVE A COOKIE PRESS?
I’m afraid the only answer that I would feel 100% comfortable giving you would be the following: 1. You might want to consider a different cookie recipe. 2. Buy one!
Those responses might seem rather abrasive, which was not my intent, but I’d prefer to be completely honest rather than provide you with some DIY cookie spritzer that does not work and as a result is a waste of your time and your ingredients.
The ONLY option is to roll out the cookies with a rolling pin and to use cookie cutters to cut out the shapes you want. The cookies will look nothing like the Cherry Spritz Cookies you see in the photographs, but they will taste the same.
RECOMMENDATION, NOT AN ENDORSEMENT
Kitchen gadgets are not something that I own much of, and they’re certainly not something that I promote here at Lord Byron’s Kitchen, but I’m going to make an excuse for the cookie press. The reason for this is simple – I think most of us bakers already have one readily available, and if you don’t, I encourage you to purchase one, because it makes baking cookies so easy and so pretty!
As badly as I’ve wanted one, I’ve often thought that it would be something I’d use once and never use it again. I’ve also thought that the images of pressed cookies looked top damn perfect, and was of the mind that there was no way a cookie press could get cookies to look that precise and uniform. I was wrong. I can’t speak for all cookie presses, but the brand that I have – Marcato – works brilliantly and I couldn’t wait to break it in!
INGREDIENTS NEEDED TO MAKE THIS RECIPE
The following is a list of the ingredients needed to prepare these Springtime Flower Cookies. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
- Butter – Make sure your butter is at room temperature! You can use unsalted butter, but these cookies most certainly taste better with salted butter.
- Confectioner’s Sugar – This superfine sugar is sometimes called powdered sugar. It is used in frostings quite often. When dusted lightly onto cakes and cookies, it adds just a touch of sweetness, but more importantly, it looks very visually appealing!
- Egg – One large egg is all you need. Whenever you set out to bake, make sure your eggs are at room temperature too – just like your butter!
- Vanilla Extract – Probably the most common extract and the most common flavouring used in cakes and cookies.
- Flour – No need for anything special. Just use regular all-purpose flour. I have not tried this recipe with any other type of flour.
- Baking Powder – This is used to increase the volume of the batter and to add texture as well.
- Candy Coated Chocolates
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MAKING THE BEST SPRITZ COOKIES
There are a couple of tips that I want to share with you to ensure you have the best Springtime Flower Cookies experience. First and foremost, please be absolutely sure that your butter, egg, and even the vanilla extract is at room temperature. This will make the dough soft and pliable so that you can squeeze it out of the spritz easily and perfectly.
Secondly, the cookie dough will need something to stick to – let me explain. When you spritz out the cookie dough, the spritzer is flush against the baking sheet. In order for the dough to come off of the spritzer and stick to pan, the right lining is needed.
You have two choices. First, you can do it right onto the pan. But, I have found that if I do not line my baking sheet first, then the cookies become too dark on the bottom. A sheet of parchment paper makes the job very frustrating. First, it moves around too easily. And, secondly, the dough doesn’t stick to it very well, meaning that when you lift the spritzer up, the dough usually comes with it.
The best results are achieved when using a silicone baking mat. Even when they are super clean, the still have a gel-like, almost sticky/gluey feel to them. It’s the perfect surface to stick the dough to, and they provide a great layer of heat protection between the baking sheet and the bottom of the cookie itself. Perfection every time!
CANDIES, CANDIES, AND MORE CANDIES!
I know I use M&Ms quite often in many of my cookie and no-bake treats, but there are other candy coated chocolates out there that you can use. Here in Canada, we have something called Smarties. I think in the United States, smarties are those flat, pressed-powder like candy that comes in cellophane-wrapped roll. They’re often found in large bags for Halloween treats. In Canada, smarties are a candy coated chocolate much like the popular M&M.
You might also consider using Cadbury Mini Eggs – they are my all-time favourite and they are what I’m using in the cookies you see in the photos. They release bags at Easter with pastel pink, blue, green, and yellow. Those are perfect for these cookies! You can also use Hershey’s Eggies, but those are more brightly coloured than Cadbury Mini Eggs.
For my purposes, I wanted to keep the cookies muted so that the chocolate on top would be the star, so I used vanilla extract. You can use other extracts as well. That choice is yours. It’s always a good idea to match the extract to the candy you are using for the flower center. Otherwise, the flavours might not compliment each other.
HOW TO MAKE SPRINGTIME FLOWER COOKIES
It is worth noting that some spritz cookie makers have two settings, meaning that you can squeeze out two different amounts of cookie dough. If your spritzer has such a setting, use the smallest setting. That is what I have used on my spritzer. If you don’t have such a setting, no worries, you can use what you have. If you do have two settings, bake the smaller cookies for 7 minutes. Bake the larger cookies for 8 minutes.
Start by preheating your oven to 350 degrees F, and prepare a baking sheet by lining it with a silicone baking mat. Set that aside. In a mixing bowl, beat together the butter and the sugar until well combined – about 2 minutes. Add the egg and the vanilla extract. Beat into the butter and sugar mixture until completely incorporated. Sift together the flour, and baking powder. Add to the butter mixture and beat until just combined.
Load the cookie dough into a cookie press which has been fitted with the disc of your choosing. Press the dough onto the prepared baking sheet, leaving 1 inch of space between each cookie. Top the middle of each pressed cookie with one candy coated chocolate. Press it just slightly into the dough. Bake for 7 (or 8) minutes. Remove from oven and allow the cookies to cool slightly on the baking sheet for 2 minutes. Transfer the cookies to a wire cooling rack to finish cooling.
STORING, PACKAGING, AND FREEZING
These cookies will stay fresh for about 3-5 days in a covered container and in a cool place. But, if you plan to freeze these cookies, use a food-safe container that can be frozen. You’ll want to ensure a very tight fitting lid too. (I use these quite often when freezing baked goods.) I like to place a sheet of plastic wrap over the top of the container before pushing the lid on. This helps to create a better seal. The goal is to keep all of that cookie freshness locked in!
You can freeze these cookies for up to three months. They will come out of the freezer looking just like they did when you put them in there. Once you thaw them, they will taste just as fresh, and be just as soft, as the day you first baked them.
If you’re planning to share these cookies with your friends and neighbours, they make a lovely gift! Once they are completely cooled or thawed (if previously frozen), pile them into a food-safe container or a cellophane bag. Tie with a ribbon and you’re done!
Do You Like This Recipe?
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Springtime Flower Cookies
- Cookie Spritz or Cookie Press
- 1 cup butter, softened
- 1 cup confectioner's sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup Cadbury Mini Eggs
- Preheat oven to 350 degrees F and prepare a baking sheet by lining it with a silicone baking mat. Set aside.
- In a mixing bowl, beat together the butter and the sugar until well combined – about 2 minutes.
- Add the egg and the vanilla extract. Beat into the butter and sugar mixture until completely incorporated.
- Sift together the flour, and baking powder. Add to the butter mixture and beat until just combined.
- Load the cookie dough into a cookie press which has been fitted with the disc of your choosing.
- Press the dough onto the prepared baking sheet, leaving 1 inch of space between each cookie.
- Top the middle of each pressed cookie with one Cadbury Mini Egg. Press it just slightly into the dough.
- Bake for 7 minutes. Remove from oven and allow the cookies to cool slightly on the baking sheet for 2 minutes. Transfer the cookies to a wire cooling rack to finish cooling.
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