Whole Wheat Spritz Cookies – a delicious recipe with Butter, Powdered Sugar, u00bc, Vanilla, u00bc, Salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Preheat your oven to 375 F. I used a cookie press for this recipe so have that handy.
2
2. In a large bowl, beat together the butter, powdered sugar, and cornstarch on low speed until well mixed. It will be crumbly.
3
3. Add in the vanilla extract, lemon rind and salt and beat on medium speed for 5 minutes, until light and fluffy.
4
4. Gradually beat in the almond milk and then beat for 1 minute on high speed.
5
5. Fold the sifted flour in 1/2 cup increments until a dough forms.
6
6. Spoon the dough into the cookie press and shoot cookies onto un-greased cookie sheets leaving an inch or two between them. Decorate with sprinkles if desired.
7
7. Bake until just lightly golden brown, about 10-11 minutes. Remove pans from oven. Immediately transfer to a cooling rack to finish cooling.
8
8. Devour.
425
kcal
Calories
23
g
Fat
46
g
Carbs
3
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 9 ingredients. The key ingredients include: 1/2 cups Butter, Softened To Room Temperature, 1/2 cups Plus 3 Tablespoons Powdered Sugar (Sifted), 1/4 cups Plus 3 Tablespoons Cornstarch, 1/2 teaspoons Vanilla Extract, and more.
Yes, Whole Wheat 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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