Last week my new cookie press arrived, and I made my first batch of classic spritz cookies. I love the buttery flavor of the classic version but wanted to try some variations. Cinnamon is a flavor that I associate with the holiday season, so I removed the almond extract of the classic recipe and added cinnamon. My family absolutely loves my new cinnamon spritz cookies! My son even told me to make sure that I save the recipe.
- 1 1/2 cups of unsalted butter (3 sticks)
- 1 cup of white sugar
- 1 egg
- 2 tablespoons of whole milk
- 1 1/2 teaspoon of vanilla extract
- 1 tablespoon of cinnamon
- 1 teaspoon of baking powder
- 3 1/2 cups of flour
- Preheat the oven to 350°.
- Cream together the butter and sugar until fluffy.
- Add the egg, whole milk, vanilla extract, and cinnamon to the butter mixture.
- Stir together the flour and baking powder in a separate bowl.
- Slowly add the dry mixture to the wet ingredients. Combine until the dough cleans the side of the bowl.
- Fill a cookie press with the dough.
- Press the cookie dough onto a chilled baking sheet.
- Chill the unbaked cookies in the freezer for 10 minutes before baking.
- Bake for 10 to 12 minutes or until the edges are lightly browned.
- Allow the cookies to cool slightly before removing from the cookie sheet.
- Allow the cookies to cool thoroughly.
- Store the cinnamon spritz cookies in an airtight container.
Also check out my Sinfully Cinnamon Cookies Recipe for another cinnamony holiday cookie.
Cinnamon Spritz Cookies Recipe © 2021 Heather Johnson
Wet Ingredients for Cinnamon Spritz Cookies © 2021 Heather Johnson
Adding the Dry Ingredients for Cinnamon Spritz Cookies © 2021 Heather Johnson
Dough for Cinnamon Spritz Cookies © 2021 Heather Johnson
Dough in Cookie Press for Cinnamon Spritz Cookies © 2021 Heather Johnson
Unbaked Cinnamon Spritz Cookies © 2021 Heather Johnson
Baked Cinnamon Spritz Cookies © 2021 Heather Johnson
Cinnamon Spritz Cookies 1 © 2021 Heather Johnson
Cinnamon Spritz Cookies 2 © 2021 Heather Johnson