- 300 g butter
- 160 g sugar
- 2 eggs
- 2 sachets vanilla sugar
- A pinch of salt
- 450 g white flour
- 6 g baking powder
Preheat your oven to 170–175°C. Mix the butter and sugar until creamy, making sure the sugar is completely dissolved into the butter mixture.
Add the slightly beaten eggs to the butter mixture. Continue mixing until the ingredients are fully incorporated and the mixture becomes smooth and fluffy.
In a separate bowl, mix the flour with salt, vanilla sugar, and baking powder. Slowly add this dry mix to the wet ingredients.
Mix at a low speed at first. Even if the dough seems crumbly or sandy, keep going—it will smooth out as the ingredients blend together.
Once the dough is homogeneous, transfer it to a piping bag fitted with a large star tip or use a biscuit press attachment.
Pipe finger-length strips onto a baking tray lined with parchment paper or silicone mat. Leave a bit of space between them to allow spreading.
Bake the cookies for 12–15 minutes or until the bottoms and edges are just lightly golden. They should not brown on top.
Allow the cookies to cool for 30 seconds on the tray. Dust them with vanilla powdered sugar if desired, but handle carefully—they’re fragile when warm.
Let them cool completely before transferring. Once cooled, they become firmer and can be stored or served without breaking apart.
Enjoy your homemade vanilla spritz cookies! Perfect with tea or coffee, they’re a nostalgic treat with a melt-in-the-mouth texture and delicate flavor.