Sparkling Spice Spritz Cookies
These cardamom-perfumed spice cookies are extra-pretty when piped from a cookie press.
- Prep time
- 20 min
- Cook time
- 1 hr 20 min
- Yield
- 28 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 16 tablespoons (227g) unsalted butter, softened
- 3/4 cup (149g) granulated sugar
- half an 8-ounce package (113g) cream cheese, softened
- 3/4 teaspoon table salt
- 2 teaspoons King Arthur Pure Vanilla Extract
- 1 1/2 teaspoons Indonesian cinnamon, or your favorite cinnamon
- 1 teaspoon cardamom*
- 1/4 teaspoon nutmeg*
- 1/8 teaspoon allspice or clove*
- 1 large egg yolk
- 2 1/2 cups (300g) King Arthur Unbleached All-Purpose Flour
- coarse sparkling sugar, for decorating
Instructions
- 1
Preheat the oven to 375°F. Get out two cookie sheets; they don't need to be greased. If you're making shaped cookies using a cookie press, (e.g., spritz cookies), chill the cookie sheets as you make the dough.
- 2
Cream together the butter, sugar, cream cheese, salt, vanilla, and spices.
- 3
Beat in the egg yolk, then stir in the flour.
- 4
If you're using a cookie press, follow the directions that come with the press to pipe cookies onto the baking sheets.
- 5
Or drop the dough by the teaspoonful onto the baking sheets; a teaspoon cookie scoop works well here.
- 6
Top with colored sugar, if desired.
- 7
Bake the cookies for 10 to 16 minutes, until they're brown around the edges.
- 8
Remove the cookies from the oven, and let them rest on the baking sheet for 5 minutes before transferring to racks to cool. Be sure to move the cookies to a rack before they're totally cool, as otherwise they may stick to the pan.