Whole Wheat Spritz cookies are such a healthier twist on the classic Christmas cookie! They are fairly simple to make and the only special tool needed is the cookie press. Don't be intimidated by this recipe, it is actually pretty simple! Don't hold spritz cookies to only being a Christmas cookie, I think they can easily be a cookie enjoyed year-round.
Making the Whole Wheat Spritz Cookie Dough
This is a fairly straight forward recipe for cookies. Start by creaming your butter and sugar. Next, add in the egg, vanilla, and almond extract.
In a separate bowl, mix together the flours and salt. Combine the wet ingredients with the dry ingredients. Make sure at this point to only mix to combine. You don't want to overmix the dough.
Pressing the Whole Wheat Spritz Cookies
One important thing to note about spritz cookies if you always press them onto a baking sheet. Don't use parchment and don't use spray. I know, it seems a little scary at first, especially for someone like me who loves to use parchment. But, they will come up with no problem.
Another thing to note about these cookies is they will bake fast. These are not the cookies you want to walk away from and get busy on another project. Either that or set your timer and make sure you can hear it!
Sprinkles For The Cookies
I love sprinkles on my cookies. If you do too, make sure and add them before baking. There are so many great holiday sprinkles out there, so use whatever you prefer.
Coloring the Dough
You can also easily color the dough if you want cookies another color. Add a few drops of paste food coloring or powder coloring is even better. The liquid isn't as good as it adds....well, liquid to the dough. Mix only to combine the color. I didn't color this batch, but it is really simple.
I made these snowflake spritz as an after Christmas cookie. I mean, we still have winter for several month, right? So these cute little snowflakes with blue sanding sugar are a fun treat for winter months.
If you love these whole wheat spritz cookies but are looking for more options, I have several great ones to recommend!
- We love these rich, fudgy Dark Chocolate Rye Cookies.
- These Dark Chocolate Chip and Dried Cherry Oatmeal Cookies
- Not only are these Stamped Gingerbread Cookies are tasty, but also so beautiful!
- My boys really love these chocolate chip cookies with pretzels and caramels. I couldn't agree more.
Whole Wheat Spritz Cookies
- Stand or hand mixer, 2 baking sheets
- 1 cup softened butter
- ⅔ cup granulated sugar
- 1 egg
- ½ teaspoon vanilla
- 1 teaspoon almond extract
- 1 ¾ cup all-purpose flour
- ½ cup whole wheat pastry flour You can use any type of whole wheat flour you like, but I prefer the pastry flour as it is lower in protein and makes such a tender cookie.
- dash salt
- sprinkles of choice
- Preheat oven to 350 degrees.In a small bowl, mix the flours and salt. Set aside.With your hand or stand mixer, beat butter and sugar on medium-high until the butter is light and fluffy. Add in your egg and vanilla, then mix to combine. Then add in your flours, and again, only mix to combine. Now, let's get these cookies ready to bake. Fill your cookie press. Each loads a little differently, but mine unscrews from the top and loads from there. Pack it in and do a test press. I do this ensure all the cookies I am baking are pretty. Yes, I am anal. You can press these cookies fairly close together,they barely spread at all. If you are using sprinkles, make sure and sprinkle shortly after you press so the cookies don't harden on the top too much for the sprinkles to stick.Once you have filled a baking sheet, move to the oven.These bake pretty quickly, mine took about 6 minutes, but plan on 5-9 minutes. This variable is because I am not sure what the ACTUAL temp of you oven will be, what the thickness of your cookies press to, and thickness of your pan. What you are looking for a very light golden brown around the very edge of the edges (I know, that's a weird phrase). Because these cookies are so small, it doesn't take much to get them baked through. Since they are whole grain, you won't want to overbake them!Allow them to cool for just a few minutes on the pan. After they have cooled just a bit, transfer to cooling rack. These are great eaten the day of, but can also hold at room temp in an airtight container for up 4 days. Now, sit back and enjoy, you deserve it!