Spritz cookies are a buttery and delicious cookie that has a hint of cardamom. These cookies are great for a Christmas Cookie Exchange, for a fun party or to have with your favorite coffee!
In a large mixing bowl, sift together or whisk together flour, cornstarch and cardamom.
In a stand mixer bowl and using a paddle attachment, combine the butter and sugar together. Blend on medium high together until light and fluffy. Periodically stop the mixer and scrape down the sides of the bowl with a rubber spatula.
Next, add the whole egg, egg yolks and vanilla to the butter mixture. Mix together until smooth. Scrape down the sides of the bowl and if the mixture is not blended well continue to mix until smooth.
Then gradually add in the flour mixture on low speed. Once the flour has been mixed in, stop mixing.
Place the cookie dough into a spritz cookie press or put 1/3 of the cookie dough into a pastry or piping bag with a star tip (like #844).
Prepare the sheet tray with cooking spray and a piece of parchment paper. (You don't need spray on top of the parchment paper because the butter in the cookie dough will be plenty, if you are worried about the cookies sticking, lightly spray the parchment paper).
Press out the cookies or pipe out your desired shapes, for piping out the classic shapes like the "S," the "Shell," the "Rosette" and the "Bar" cookie. You will yield approximately 30-36 cookies.
Once you have piped out the cookies. Place the tray in the fridge to chill for 10 minutes.
Bake the cookies at 350 degrees F for 8-10 minutes until golden brown and delicious.
Let the cookies cool on the tray for about 2 minutes then remove the cookies from the tray to a cooling rack to continue to cool down and not over bake.
While the cookies are cooking, begin to melt the dark chocolate down in a microwaveable bowl for 30 seconds at a time until melted.
After the cookies have cooled and the chocolate is melted, start decorating! Begin to dip the bottom on the rosettes, next dip the "Bars" cookies in the chocolate diagonally. Next, dip half of the "S" on its vertical side. Then in a piping bag add some chocolate and drizzle chocolate over the shell cookies. You can add sprinkles to the chocolate for added fun. Last thing is to pipe your favorite raspberry jam or jelly into the center of the rosettes.
That's it! Let the chocolate harden and you can start to enjoy the delicious buttery cookies!
Let's Get into Piping Out the Shapes...
Note: I'm right handed so if you are left hand so the opposite directions to feel more comfortable.
For the "S": start with pressing the piping bag to the paper and swirl you wrist counter clockwise (center to the left) then bring it around across diagonal like you are writing the letter "S" then swirl the tail around clockwise.
For the "Shell": press the piping bag to the paper then as you are squeezing move your hand away from you then by building on top of that first piece pull it back towards you so it has a tail that is pointed at the end. So half the cookie is built on itself and the other half is a single tail. See for the photo in the post for reference.
For the "Rosette": this is like a rose shape. Start with the piping bag on the paper and move your hand counter clockwise into a complete circle. Your goal here is to have a slight lower center because after baking we will fill the center with a raspberry jam.
For the "Bar": similar to the shell, rather than ending with a pointed tail the bar continues further. So start with your piping bag on the paper move away from you then built on top and pull the dough towards you and then build back on top and move away from you. So this shape is building on top of itself on each end. See the photo in the post for reference.