Tessa Huff


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Holiday Spritz Cookies with Wilton Cakes

Hey all!  For today only, I will be taking over the Wilton Cakes Instagram page.  Follow along for some Holiday Spritz Cookie action!

Holiday Spritz Cookies

Fun, whimsical, with a touch of nostalgia, the Classic Spritz Cookies are guaranteed to add a playful touch to any cookie platter this holiday season.  Between all the different shapes, colores, and sprinkle options, the decorating opportunities are endless. The recipe comes together so quickly, and I just love the hint of almond.  When you don’t have the time to take on a massive baking project like a layer cake, what to include the kids (like me son), or simply because Christmas is typically synonymous with hundreds of cookies, make these cuties!

Holiday Spritz Cookies

As you all know, I spend most of my time making complex layer cakes with lots of decorative details.  Ever since I started my career in cakes 10 years ago, I have always used Wilton cake products.  From various piping tips, gel food coloring, and most of my cake tools, I’ve been counting on Wilton to help elevate my cakes for years.  

In my humble opinion, nearly every occasion call for a great cake.  Pretty?  Yes.  Time consuming?  You bet!  But as the holidays get closer and closer, I always find myself taking a quick departure from my beloved cakes in favour of other baked goods and cookies.  I love making cakes because it fulfills my need to be creative, but the same goes for decorating cookies and even pie!  When times are busy (cue the hectic-ness of the holidays) and you still want to create something cute and customizable, why not make these Classic Spritz Cookies!

Holiday Spritz Cookies
Holiday Spritz Cookies
Holiday Spritz Cookies

Classic Spritz Cookie Recipe
1 ½ cups butter, softened
1 cup granulated sugar
3 ½ cups all-purpose flour
1 teaspoon baking powder
pinch salt (optional)
1 large egg
2 tablespoons milk
1 teaspoon clear vanilla extract
½ teaspoon almond extract
gel food coloring (optional)

Pre-heat oven to 350 degrees.

Using an electric mixer, beat the butter until smooth.  Add the sugar and mix until light and fluffy, 3 to 5 minutes.

Meanwhile, sift the flour, baking soda, and salt together.  Set aside.

With the mixer on low, add in the egg, followed by the milk, vanilla, and almond.

Gradually add in the dry ingredients and mix until just combined.

Form the cookie dough into logs and use with your Wilton cookie press.

“Click” each cookie onto an aluminum baking sheet (not parchment paper and NOT non-stick).  Bake cookies for 10 to 12 minutes, or when the edges just barley begin to brown.  Remove the cookies from the baking sheet within 5 minutes or they may stick!

Decorate as desired with cookie icing and sprinkles!

Lastly, Wilton is giving away a fabulous prize package including some of their trusted products and a signed copy of my book, Layered.  Be sure to check it out on their Instagram page!  I’ll be selecting a winner on Thursday.  Good Luck!!

A HUGE thank you to Wilton Cakes for hosting my take-over and supporting my book!

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