Description
These Best Ribbon Spritz Cookies are delicate, buttery, and beautifully decorated with white chocolate and colorful nonpareils. Soft and tender with a hint of lemon zest, these classic spritz cookies make a perfect treat for holidays or any special occasion. The recipe features a simple dough made from butter, powdered sugar, and vanilla, piped into charming ribbon shapes and baked to golden perfection.
Ingredients
Scale
Cookie Dough
- 1 large egg (room temperature)
- 3/4 cup powdered sugar (sifted to remove lumps)
- 1.5 tsp vanilla extract
- 1 cup unsalted butter (room temperature, about 70°F)
- 1/4 tsp salt
- 2.25 cups all-purpose flour (King Arthur all-purpose flour preferred)
- 1 tbsp lemon zest (freshly grated for best flavor)
Decoration
- 12 oz white chocolate (chopped into small pieces for even melting)
- Assorted nonpareils (for decoration)
Instructions
- Prepare the Dough: In a large mixing bowl, beat the unsalted butter until creamy and smooth. Gradually add the powdered sugar and continue to beat until light and fluffy. Incorporate the egg and vanilla extract, mixing well. Add salt, lemon zest, and gradually mix in the all-purpose flour until a soft dough forms.
- Shape the Cookies: Transfer the dough to a cookie press fitted with your choice of decorative disk. Press the dough onto ungreased baking sheets to form ribbon-shaped spritz cookies. Alternatively, use a piping bag with a large star tip to pipe the dough onto the sheets in ribbon shapes.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Bake the cookies for approximately 10-12 minutes or until the edges just start to turn golden. Remove from oven and allow to cool completely on the baking sheets.
- Melt the White Chocolate: Place the chopped white chocolate in a heatproof bowl and melt it gently using a double boiler or in short bursts in the microwave, stirring frequently to avoid burning.
- Decorate the Cookies: Dip or drizzle the cooled cookies with melted white chocolate, then immediately sprinkle assorted nonpareils on top for a festive look. Let the chocolate set completely before serving.
Notes
- Ensure butter and egg are at room temperature for best dough consistency.
- Sifting powdered sugar prevents lumps and ensures a smooth dough.
- Use freshly grated lemon zest for the brightest citrus flavor.
- If you don’t have a cookie press, piping the dough with a star tip works equally well.
- Store cookies in an airtight container at room temperature for up to one week.
- Be careful not to overbake the cookies to keep them tender and delicate.
