Spritz Cookies with Jam are such beautiful and delicious cookies! They might look complicated, but I promise they are so much easier than you might think. Keep reading to find out exactly how to make these pretty little cookies.
What Makes These Cookies So Good?
I love these cookies for so many reasons, but I would say the main reason is the flavor. There is a slight almond undertone that pairs really well with the jam.
They are healthier cookies. Not only did I reduce the sugar, but also added in a little wheat flour as well. With most cookies, they are so sweet, sometimes they are hard to enjoy. Not these ones. They are perfect for snacking.
These cookies are actually really simple to make. All the work is done by the spritz cookie press.
Spritz cookies hold well. In fact, I prefer the flavor and texture the day after baking.
- All-purpose flour- I like to use a blend of all-purpose and whole wheat flour. It is healthier, but without a change in the texture you are expecting.
- Whole Wheat Pastry Flour- This is my preferred flour for cookies and cakes. It is a lower protein flour and helps keep that tender flavor you are looking for.
- Salt- it only takes a dash, but don't leave it out.
- Butter- I love the butter flavor in these cookies. If you are dairy-free or vegan, go with a plant-based option.
- Sugar- Granulated sugar works best.
- Vanilla- Like the salt, you won't need much, but it is really important.
- Almond extract- This is what gives the cookies that delicious almond undertone.
- Preserves or jams of choice- I used a strawberry rhubard, but you can use any flavor you like.
How To Make
Combine your flour and salt in a small bowl and set aside. Make sure you preheat your oven as these are made quickly.
In a medium-sized bowl, mix your butter and sugar for about 30-45 seconds. Add in the egg, vanilla, and almond extract. Mix only to combine, do not overmix.
Last, add in the dry ingredients and mix them to combine. The batter will be thick, but I found they hold their shape better with a little more flour in the batter.
Choose your design for the press, put it on the press. Spoon the batter into the press. Then press the cookies onto your baking sheet. Remember not to spray your cookies sheet or even use parchment. These are best baked directly onto the baking sheet.
Fill the middles with a little spot of your preserves. Don't add too much. Also, I need to note, make sure you choose a design that has a solid center. The photos I am showing below it were an open design.
I had to redo them with a flower that had a solid center as the jam stuck to the pan!!
Also, make sure not to overbake. These only took 5 minutes.
Notes For Making Spritz Cookies
These are simple cookies to make, but let me share a few tips that will help you get the perfect cookie the first time.
I like to use the cookie press, but did you know you can also pipe out spritz cookies? Use a piping bag with a star tip and pipe them into swirls or even an "S" design.
The batter is supposed to be thick, so don't panic. With the wheat flour added, I think it held the shape best with a little thicker batter.
Don't add too much of the jam to the middle of the cookie. It only takes a small dollop for these cookies, you don't want it running all over your pan.
Make sure and use a design with a closed center for the preserves. In the photos above, I used a wreath design with an open center. That was a mistake, the jam stuck to the pan and made a mess.
I changed and used this flower design instead.
These cookies will bake fast. Unless you like really crispy cookies, these are baked in about 5-7 minutes. You can knock out a lot of cookies in a short amount of time.
FAQ Spritz Cookies
When you load the cookie batter in, make sure to pump out the air bubbles. Most have a little hand that you pump up and down to move the batter through the plate design. This will also remove the air as you push it down.
That is not necessary for this recipe. In fact, if you chill the dough is way too stiff to work with. But, you can chill if you want to make this dough ahead of time, you can actually make it up to 5 days in advance. If you choose to do this, make sure an let the dough soften at room temperature before trying to use it.
I think they are really delicious for up to 2-3 days! My favorite day is the day after. I love the texture and flavor that day.
More Whole Wheat Cookies Recipes
- 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
- 2 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
- ½ cup preserves of choice
- Preheat oven to 375 degrees. In a small bowl, mix the flour and salt. Set aside.
- In another bowl, combine your butter and sugar. Mix for about 30 seconds on medium speed.
- Then add in the egg, vanilla, and almond extract. Mix these only to combine.
- Last, add in the flour mixture, then mix this to combine as well. It will be a thick batter. This helps the cookies hold their shape.
- Choose your plate for pressing and screw it into the press. Remember to choose a design with a solid center for the preserves. If you use an open center, the jam will stick to the pan and make a mess. (ask me how I know).
- Fill the press according to the direction and press out the cookies onto your baking sheet. Remember not to spray the pan or use parchment paper.
- Place your preserves in a piping bag or even a ziplock bag with the corner cut out. Pipe a small amount into the center of the cookies. Place in the oven for baking.
- Bake for 5-7 minutes. They should only be very lightly browned just on the edges, so keep an eye on them.
- Remove from the oven and let them cool for several minutes on the baking sheet. Then carefully remove them. They might stick just a touch, but don't stress, they come up really easy.
- That is it! You done. Now, sit back and enjoy. You deserve it.
Marcia Jordon says
Those look delish! I wonder if my cookie press has a snowflake disc???? I’ll have to check. And I love being able to use WW flour! If I am grinding my own with a nutrimill classic, can I grind it fine enough to be pastry flour?
You sure can grind it that fine. I do it in my Nutrimill all the time!