Bready or Not Original: Honey Spritz Cookies

These Honey Spritz Cookies are perfectly sweet, and with some added sanding sugar, will make cookie plates bright this holiday season!

I have a love and hate relationship with my cookie press. Sometimes I try to use it for recipes and it is a disaster. Not so with this recipe!

This dough was soft and dreamy to work with. I can only hope that you have a similar experience.

As I used a tree-shaped disc to make my cookies, I added some green sanding sugar. The fun thing about this recipe is that you can make it any time of year and customize it to the season.

Really, the most difficult thing about this recipe was rearranging my fridge to fit in the cookie sheets for their chill time.

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Bready or Not Original: Honey Spritz Cookies


Use a cookie press to create delicious cookies! These treats are perfectly sweet.

Course Dessert, SnackKeyword cookie press, cookies, holiday



Servings 40 cookies

Author Beth Cato

Equipmentcookie press2 large cookie sheets
Ingredients2 cups all-purpose flour1/2 teaspoon baking powder1/4 teaspoon salt1/2 cup unsalted butter 1 stick1/3 cup white sugar1 large egg room temperature1/4 cup honey1 teaspoon vanilla extractsanding sugar or coarse sugar or other edible decorations
InstructionsPlace two cookie sheets in fridge to completely chill.Arrange oven racks at top and bottom of oven, then set to preheat at 350-degrees.In a medium bowl, stir together flour, baking powder, and salt. Set aside.In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the egg, honey, and vanilla. Gradually add in the dry mixture until just combined. Dough will be super-soft.Cookie presses vary in how they work–fill the device with dough, however required, and add decorative disk or nozzle. Press out cookie dough directly onto the cold cookie sheets, spacing 1-inch apart.If desired, add colorful sanding sugar or other decorations. Bake for 7 minutes. Switch placement of cookie sheets within oven. Bake for another 7 minutes, until set. Let cool on pans for about 5 minutes then transfer to racks to completely cool.Store in sealed containers at room temperature.OM NOM NOM!