Some rainbows over white clouds to brighten up your day
These are Swedish butter cookies or Spritz Cookies. Buttery, crisp yet tender – basically the ones we used to get in those cookie tins – I used to love them as a kid!! I just dipped them in some white chocolate for clouds and added sprinkles 😋
These are traditionally made during holidays with a cookie press – one with multiple decorative templates. These weren’t easy to pipe for sure! Well, you do gain some arm muscle strength 💪
The key to a good cookie is how well you cream your butter and sugar – good 5-7 minutes to allow the sugar to dissolve and also incorporate more air into the batter, making your cookies lighter in texture.
You don’t need to put parchment paper on your baking sheet as the dough has enough butter in it. Also, preferably use aluminium baking sheet instead of the non-stick ones.
227g (1 cup) unsalted butter at room temperature
100g (½ cup) granulated white sugar
1 large egg
1 tsp vanilla extract
280g (2 ¼ cup) all-purpose flour
1/2 Tsp salt
Optional for garnish – sprinkles, candied cherries, coloured sugars, nuts
Optional – if making rainbow cookies
Food colours of choice – I used red, yellow, green and blue.
Some white chocolate for dipping
1. Preheat your oven to 180C/375F. Place your aluminium baking sheet in the fridge until you prep.
2. In your stand mixer or using a hand mixer, cream together butter and sugar for 5-7 minutes until pale and fluffy.
3. Add the egg and vanilla and beat till combined. Scrape down the bowl as needed.
4. Sift together flour and salt. Add it to the mixer and mix until just combined. Don’t over mix it else you’ll end up with tough cookies.
5. The dough is ready. Put some in cookie press and press cookies of your choice of design. Leave some space between cookies.
– If you don’t have a cookie press, put the dough in a piping bag fitted with a star nozzle and pipe some cookies.
– I actually divided the dough into 4 equal parts and tinted them with food colours. I then made logs of each coloured dough and put them in the piping bag with Wilton 1M nozzle. I piped semi circles to resemble rainbows.
6. Bake the cookies at 180C/375F for 8-10 minutes until they are set and slightly brown on edges. Remove from oven and let them cool for about 10 minutes on the baking sheet. Move them to a cooling rack to cool completely.
7. Melt the white chocolate over double boiler or in the microwave. (Be careful when you microwave white chocolate, do it in 10 seconds bursts and mix each time.). Dip the ends of cookies in the white chocolate and set them on a baking sheet lined with parchment paper. Add the sprinkles while chocolate is still warm. Let them set completely.