A twist on the Christmas classic, these clementine and clove spritz cookies are full of bright and warm holiday flavor.
Ready in 16 minutes
I’ve done a lot of hating on crunchy cookies over the past few weeks. It’s no secret that my preference is for chewy, gooey, soft cookies, but I do have a soft spot (hard spot?) in my heart for one crunchy cookie—the sweet, delicate, adorable spritz cookie.
I think part of why I love spritz cookies so much is that they are just so darn fun to make. I pull out my cookie press exactly once a year, but it is still one of my favorite things to do around the holidays. I mean. It’s a gun. That shoots out cookies. How awesome is that?
The name “spritz” comes from the German word spritzen which means “to squirt,” which refers to how the dough is squirted out of the cookie press to form the cookies. The standard recipe for spritz cookies is buttery and sweet, and delicious all on its own, but I tend to like to dress up my spritz cookies with a little bit of festive flavor. This version uses two classic holiday flavors—clementines and cloves.
I love having a couple of these cookies with a mug of tea. These are not decadent cookies. They are light, delicate, and just a little bit sweet. They’re the perfect cookie if you’re looking for a little bit of a treat, but don’t want to overload yourself with a sugar bomb.
Typically, you’ll find a lot of spritz cookies decked out to the nines with food coloring, sprinkles, and other candies, but I like to keep my spritz cookies pretty simple—I just sprinkle them with a bit of sugar right before baking. It gives them a really beautiful shimmer.
We’re spending this weekend with my family celebrating Christmas—I’m leaving my computer at home and enjoying my family! I hope you have absolutely wonderful weekend!
- 1 cup butter (2 sticks), softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon ground cloves
- Juice and zest of 2 clementines
- ½ teaspoon salt
- 2¾ cups all-purpose flour
- Preheat oven to 375°.
- In the bowl of a mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy, scraping the sides of the bowl as necessary. Add in the egg and vanilla, and mix until well combined.
- Add in the cloves, juice, zest, and salt. Mix until well-combined. Add in the flour and mix until well-combined.
- Take a handful of the dough, roll into a log, and load into the barrel of a cookie press. Fit cookie press with desired die, and shoot dough onto ungreased cooking sheets. Sprinkle with granulated sugar or sprinkles. Then bake in preheated oven for 7-10 minutes or until the edges of the cookies just begin to brown.
- Let cool on cookie sheet for 1-2 minutes, then transfer to a cooling rack to finish cooling.