Who says Spritz cookies are just for winter festivities? Here’s a recipe that defies the seasons, offering a delightful vanilla-infused treat perfect for any time of the year. Whether you’re longing for a cozy moment indoors or dreaming of sunlit afternoons on the terrace, these Spritz cookies bring a touch of sweetness to your day. Dive into the world of buttery, vanilla goodness with a recipe that promises future snacking bliss.
Why You’ll Love This:
These Vanilla Bean Spritz Cookies are a pure delight, blending the rich aroma of vanilla with the perfect crunch. Their light, buttery texture and hint of fleur de sel make them an irresistible choice for cookie lovers. Easy to customize in shape and size, they’re a fun baking project that’s as enjoyable to make as they are to eat.
Perfect Occasion:
Ideal for an elegant tea party, a casual coffee break, or as a sophisticated dessert at your next gathering, these cookies are versatile. They also make beautiful gifts when packed in a decorative box or tin. Baking these cookies is a delightful way to welcome the changing seasons or to add a special touch to any day.
Decoration Tips:
- Use a large F8 star nozzle for an attractive, ridged appearance that adds sophistication to your cookies.
- For a festive touch, dip half of each cookie in melted chocolate and sprinkle with sea salt or colorful sprinkles.
- Experiment with different shapes to suit the occasion or your mood – from classic Ws to circles and hearts.
- Present them on a vintage plate or a sleek, modern tray to match your serving style.
Ingredients:
- 190g of soft unsalted butter
- 80g of powdered sugar
- 1 large pinch of fleur de sel
- 1 vanilla pod
- 1 medium egg white, about 30g
- 225g of all-purpose flour (T55)
- 150g of milk chocolate, roughly chopped
Instructions:
- Preheat your oven to 180°C (356°F) with fan-assisted heating.
- In a stand mixer using the paddle attachment, beat the butter until creamy.
- Add the powdered sugar and the seeds scraped from the vanilla pod. Mix well.
- Incorporate the fleur de sel and egg white, mixing until the mixture resembles scrambled eggs.
- Gently fold in the sifted flour on the lowest speed until just combined to avoid overmixing.
- Transfer the dough into a piping bag fitted with a large F8 star nozzle.
- Pipe the cookies onto a baking sheet in W shapes or any design you prefer.
- Bake for 13 to 16 minutes at 180°C (356°F), or until the edges and tops are lightly golden.
- Allow to cool before indulging in your exquisite Vanilla Bean Spritz Cookies.
Enjoy!
