Ingredients
-
1/2 cup Butter, softened
-
1/3 packed (73g) Brown sugar
-
1 Egg
-
1/3 cup Maple syrup
-
1 tsp Vanilla extract
-
1 1/2 cup ( 192g) All-purpose flour
-
1/2 tsp (2g) Baking powder
-
1/4 tsp Ground Cinnamon
-
1/4 tsp Salt
-
Topping
-
1 Tbsp Granulated sugar
-
1/4 tsp Ground cinnamon
Directions
This was the first time I ever made spritz cookies and they turned out great if I don’t say so myself. I have not worked with a cookie press so this was an adventure for me. My maple cinnamon spritz cookies are going to work and my blogging creative class, I am sure they will be a big hit at both places.
Adopted from: Urban Bliss Life
Steps
|
1
Done
|
Turn your oven on to give it time to preheat while you weigh out your flour, baking powder, salt, and cinnamon into a large bowl. I whisk all of these together so the dry ingredients are mixed. |
|
2
Done
|
In a stand mixer cream the soft butter, then add the brown sugar and on medium or medium-high speed blend till creamy and fluffy. It took about 2 minutes in my stand mixer. |
|
3
Done
|
Add the egg and blend, then gradually add the maple sugar and finally add your vanilla extract. Mix for about a minute on medium speed. |
|
4
Done
|
Gradually add your flour blend to your mixing bowl with the wet ingredients and mix till all blended. I scrape down the sides and give it one last 30 seconds on low speed. Do not over mix the dough or it will be really sticky and a little harder to get into the cookie press. |
|
5
Done
|
Mix together the granulated sugar and cinnamon and set aside for the cookies before they go into the oven. I put my cookie pans into the refrigerator for a few minutes and then fill the cookie press following the manufactures instructions. |
|
6
Done
|
Press out your cookie dough shapes to your ungreased cold cookie pans and don't forget to add the sugar-cinnamon topping to each cookie shape. Bake at 350° F for 9-11 minutes. Once out of the oven let them cool for a minute before moving to a cooling rack. |
