If you're an avid baker who is looking for a big cookie that has that distinctive spritz texture, then look no further than this recipe. We've turned to our trusted (and delicious) family recipe for these cookies. Remember, they are not your typical sugar cookie with cream cheese frosting so don't be deterred if you prefer those. Also, the dough is quite wet at first, but stick with it; it will soon come together.
Ingredients
2 cups all-purpose flour
1/4 cup cornstarch
1/3 cup granulated sugar (divided use)
1 teaspoon baking powder
Pinch of fine salt (divided use)
2 large egg yolks (reserve the whites for another use)
1 cup unsalted butter, softened
Instructions
Whisk together the flour, cornstarch, 1 tablespoon of granulated sugar, the baking powder, and 1/4 teaspoon of salt in a large bowl. Make a well in the center and add 2 tablespoons of water. Stir to form a smooth paste.
Add the egg yolks and mix well.
Add the softened butter (and the rest of the granulated sugar) and continue to mix until it comes together to form a smooth dough. We like to use our hands for this part so you can really feel if everything is mixed properly. If your hands are too wet, you may need to add a little bit more flour. This will not be tasty so don't worry if it's dry at first.
Roll out the dough on a floured surface with a lightly floured rolling pin into an approximately 3/8-inch thick rectangle.
With a floured 2 1/2-inch round cookie cutter, cut out circles and place them on a baking sheet.
Brush with a little bit of water and sprinkle with the reserved granulated sugar.
Bake in a preheated 350 degree F oven for 10–20 minutes or until the edges turn light brown. Before unmolding them, let the cookies cool for about 10 minutes.
Make-ahead notes
These cookies can be kept in an airtight container at room temperature for several days. Store them in the freezer for up to three months if you want to keep them longer.
