Fall Spritz Cookies

Today’s post is extra special because I’m baking for a cause! I’ve partnered up with OXO for their Bake A Difference campaign in support of Cookies for Kids’ Cancer. This non-profit organization was founded by two OXO employees that were inspired by their son’s battle with pediatric cancer. Like always, OXO is donating $100 to Cookies for Kids’ Cancer for each blog post that is dedicated to this campaign for the month of September (Childhood Cancer Awareness Month).

Classic pressed cookies perfect for autumn. These delicious fall spritz cookies are fun, festive and come together in under 30 minutes.

Fall Spritz Cookies | lifemadesimplebakes.com

Today is the day! We’re diving into fall here on LMS! I’m crossing my fingers for cooler weather because I have all sorts of warm & cozy fall recipes to share with you guys. Let’s start with these fall spritz cookies. We’ve got a buttery almond version and a chocolate version. Both are equally delicious and super easy to make!

Fall Spritz Cookies | lifemadesimplebakes.com

First off is a buttery almond dough. For this particular recipe we’re using powdered sugar instead of granulated sugar. It gives the cookies a soft bite. The dough can be made in a stand mixer or with a hand mixer, and comes together in a matter of minutes.

Fall Spritz Cookies | lifemadesimplebakes.com

Then we have the chocolate dough. I made mine with a cocoa rouge baking cocoa, special dark works well too. We’re going for something a little darker than your standard natural unsweetened cocoa powder. This recipe only calls for a 1/3 cup, so splurging on higher quality cocoa is definitely worth it!

Fall Spritz Cookies | lifemadesimplebakes.com

OXO sent me their cookie press with an autumn disk set and let me tell you, it is so EASY to use. I was really nervous about how clean/crisp the cookies would turn out but they looked perfect! The key to successful spritz cookies is having room temperature dough (one that won’t spread even more when baking) and a COLD, ungreased non-stick cookie sheet… and you know, a quality press!

Fall Spritz Cookies | lifemadesimplebakes.com

I opted to sprinkle the spider cookies with chocolate jimmies right when they came out of the oven, and the leaf cookies with sanding sugar before they went into the oven. Kiddos LOVE helping with that! Of course, you can always color the dough too :)

Fall Spritz Cookies | lifemadesimplebakes.com

Bake the cookies for 6-7 minutes and then let them cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely. Overbaking them will result in dry cookies- trust me! I took my first batch out just after 8 minutes and they slightly overdone.

Fall Spritz Cookies | lifemadesimplebakes.com

These fun and festive treats are perfect for fall celebrations! They’re really easy to make and customize (shapes, sprinkles, dough colors etc.), plus they don’t take all day to make. Have kids that love helping in the kitchen? These fall spritz cookies are the perfect baking project for small hands! Enjoy!

Fall Spritz Cookies

Classic pressed cookies perfect for autumn. These delicious fall spritz cookies are fun, festive and come together in under 30 minutes.

Ingredients:

Almond spritz cookies:

  • 1 c. (2 sticks) unsalted butter, room temperature
  • 1 1/4 c. powdered sugar
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1/2 tsp. kosher sea salt
  • 2 1/2 c. all-purpose flour
  • colored sanding sugar, optional

Chocolate spritz cookies:

  • 3/4 c. (1 1/2 sticks) unsalted butter, room temperature
  • 3/4 c. granulated sugar
  • 2 tsp. vanilla extract
  • 1/2 tsp. kosher sea salt
  • 1 egg
  • 1 2/3 c. all-purpose flour
  • 1/3 c. special dark or cocoa rouge cocoa powder
  • chocolate jimmies (or other sprinkles), optional

Directions:

For the almond spritz cookies:

  1. Preheat oven to 375 degrees. Chill non-stick cookie sheet in the refrigerator for 15 minutes.
  2. In the bowl of a stand mixer or in a large mixing bowl with a hand mixer, beat the butter on medium for 2 minutes. Add the powdered sugar, vanilla, almond, and salt, beat for 2 additional minutes.
  3. Add the egg, mix for 1 minute. Add the flour, mix just until combined.
  4. Using a cookie press, press the dough onto the chilled cookie sheet, about 1 1/2 inches apart. Sprinkle with sanding sugar, if desired.
  5. Place in the oven and bake for 6-7 minutes. Remove from the oven and allow the cookies to cool for 5 minutes on the sheet before transferring them to a wire rack to cool completely.

For the chocolate spritz cookies:

  1. Preheat oven to 375 degrees. Chill non-stick cookie sheet in the refrigerator for 15 minutes.
  2. In the bowl of a stand mixer or in a large mixing bowl with a hand mixer, beat the butter on medium for 2 minutes. Add the sugar, vanilla, and salt, beat for 2 additional minutes.
  3. Add the egg, mix for 1 minute or until combined. Then add the flour and cocoa powder, mix just until combined.
  4. Using a cookie press, press the dough onto the chilled cookie sheet, about 1 1/2 inches apart. Sprinkle with sanding sugar, if desired.
  5. Place in the oven and bake for 6-7 minutes. Remove from the oven and allow the cookies to cool for 5 minutes on the sheet before transferring them to a wire rack to cool completely.
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