Brown Sugar Spritz Cookies – a delicious recipe with Butter, Light Brown Sugar, Egg Yolks, u00bc, Vanilla, All-purpose. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375 degrees.
2
Place butter and brown sugar in a large bowl and beat until creamy. Add egg yolks, cream and vanilla and continue beating until fluffy.
3
Combine the flour and baking powder in a separate bowl...then add it to the butter mixture. Stir until blended.
4
Pack the dough into a cookie press and press away! Just place cookies one inch apart on an ungreased cookie sheet.
5
Bake at 375 for 9 minutes, or until edges just turn golden. Cool on a rack. These cookies are especially nice when sprinkled with a little sparkling Demerara or turbinado sugar before baking - but they're great without it, to0!
6
If you don't have a cookie press, just roll the dough into balls and flatten as if making peanut butter cookies. If the dough seems a little soft for the cookie press, just chill it for a little bit...not too much, or you'll kill your hands trying to get the stuff out of the tube! Makes about 75-80 small cookies.
1106
kcal
Calories
60
g
Fat
125
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup Salted Butter, Softened, 1 cup Light Brown Sugar, Packed, 3 whole Egg Yolks, 1/4 cups Cream (Use Milk If You Don't Have Cream), and more.
Yes, Brown Sugar Spritz Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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