How To make Marble Spritz

Strawberry Spritz Cookies || Quick & Easy || Dessert Recipes

Strawberry Spritz Cookies || Quick & Easy || Dessert Recipes



These Strawberry Spritz cookies are probably one of the easiest dessert recipes you will ever make! They literally just melt in your mouth and are always going to be everyone's favorite! Try them out in any flavor using different extracts like lemon, banana, mint or vanilla!
Enjoy!

Ingredients:
2 Sticks Butter
1/2 cup Sugar
1/2 tsp Vanilla
2 1/4 cups Flour
1/2 tsp Salt

For Strawberry:
Add 1/4 tsp Strawberry Extract & pink food coloring.
For Chocolate:
Replace 1/4 cup of flour w/ 1/4 cup cocoa powder.

Directions:
Whip the softened butter with the sugar, extract, and salt until its fully creamed together. Add the flour and continue mixing until fully combined into a dough. Add the mixture to a piping or ziplock bag with a star tip. Pipe the cookie dough onto a parchment lined baking sheet. Bake in a parchment lined baking sheet for 5-8 minutes and remove them from the oven. Allow them to set for 5 minuted before removing them from the pan. Enjoy!

Spritz Cookie preparation

Here we discuss the preparation of tools for piping spritz cookies

Using Your Spritz Cookie Press

Can you imagine a holiday without spritz cookies? Neither can we. The decorating possibilities are endless by using festive disk designs to press cookies, then topping with your choice of colorful sugars, sprinkles and more. Use your Cookie Press for fast and easy cookie gifts.

My Favourite Assorted Butter Cookies for Festive Season | Easy Spritz Cookies

My Favourite Assorted Butter Cookies For Festive Season – I promise to make a version WITHOUT EGGS, and here you go. I only replace the egg yolk (in the original egg version) to an additional tablespoon of heavy cream and that’s it!. It came out just the same as the egg version. A little crispy but it will melt in your mouth within seconds. You can make this one month in advance because the shelf life can be up to 2 to 3 months in an airtight container, best suited for any festive seasons or giveaways. What do you think? Let me know your comments in the comment box down below. Enjoy!

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FAQ:
1. Why are my cookies melted or flattened in the oven while baking?
Precision of the ingredients is very important. I do recommend using a weighing scale to get precise measurement of the ingredients. Although I’ve given the cup measurements but that’s the last resort for those who really do not have a weighing scale.

2. Can I refrigerate the dough after piping so that the shape will not be flattened in the oven?
There is no need of chilling the piped dough before baking. I baked mine straight away and they don’t melt or flattened in the oven. With that being said, your measurement of the ingredients must be precise.


Ingredients:

200g (¾ cup + 2 tbsp) unsalted butter, softened
100g (½ cup) caster sugar
50g [3½ tbsp] heavy cream
1 tsp vanilla extract
½ tsp salt
220g [1¾ cup] cake flour
28g [3 tbsp] cornstarch

3g [2 tsp] green tea powder
4g [2 tsp] cocoa powder

Piping tip: 2C

80g white chocolate, melted
40g milk chocolate, melted
Coloured sprinkles


Instructions:
1. Preheat oven at 170°C/340°F.
2. In a large bowl, add the room temp (or softened) butter. Add sugar and salt. Mix them using a spatula so that the sugar the fly out. Then switch to an electric mixer. Mix on high speed for at least 1-2 minutes or until creamy, pale and fluffy.
3. Add the heavy cream and vanilla extract. Mix till combined.
4. Sift the cake flour and cornstarch in 2 batches. Fold in using a spatula. Sift the remaining dry ingredients until the flour disappear. Pay attention on the consistency of the dough. It will be soft and smooth and a little sticky and wet too.
5. Divide the dough into 3 bowl. I do recommend using a weighing scale because the consistency is very important for piping or spritz dough.
6. For the second and third bowl, add in the green tea and cocoa powder respectively. You may also add green and brown food colouring into respective dough colour to make them more vibrant. This is definitely optional.
7. Transfer the doughs into a piping bag respectively. Double up the piping bag if yours is thin like mine. A thin piping bag will cause breaking of the bag. Also it will ease your piping.
8. Bake in preheated oven at 170°C/340°F for about 15-17 min. For 15min, the cookies might be softer than 17min bake, so it really depending on how crispy you desire your cookies to be.
9. Let it cool completely.
10. Melt some milk chocolate and white chocolate for the side deco. Dip one side of the cookies and sprinkle with some colourful sprinkles.
11. Cookies are ready to serve.

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Classic Spritz Cookies!

Decorate your classic Christmas cookies with our festive sprinkles!

Sprinkles are an easy and fun way to dress-up a festive classic sweet treat.

Spritz Cookies | Piped Butter Cookies | Danish Butter Cookies

In this video I'll show you how to make Piped cookies or Danish cookies or Spritz cookies. Name them what ever you like - they are gorgeous no matter what.
I love Spritz cookies. They are so buttery and sweet. You can make them even without cookie press.
But make sure you have durable piping bag it is very important. Use different jams and extracts to make more different tastes.

Ingredients:
100g Butter
50g Ising Sugar (½ cup)
1 Egg White (30g)
120g All-purp. Flour (⅔ cup)
10g Corn Starch (1 Tbsp)
¼ tsp Salt
1 tsp Lemon Zest
1 tsp Vanilla Extract
3-4 tsp Jam

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