Spritz Cookies with a Secret Ingredient

Today you will get a recipe for spritz cookies that will melt in your mouth. Bear with me, yes, it does contain mayonnaise as the secret ingredient, but think about it, mayonnaise consists of eggs and oil, these are typical ingredients in baking. If you can’t wrap your head around it, I have another spritz cookie without a cookie press on my blog. What I like about this particular recipe I am going to introduce here? That you can easily use it with a piping bag, no extra tricks necessary, no cookie press, nothing. I believe the secret for it to be pipable is that you are going to use oil (from the mayonnaise) AND butter. You will be rewarded with a soft and melt-it-your mouth kind of version. If you want to, you can dunk the cookies in chocolate and sprinkle with nuts and/or sprinkles.

The dough comes together very quickly. If you are not happy with your piping skills, don’t worry, you can simply scrap off any pipings you don’t like and transfer them back into the piping bag. This recipe calls for a slightly lower oven temperature. This will help for the cookies not to spread and for this melt-in-your mouth kind of feel. I decorated mine with chocolate and nuts, but you are free to leave them plain.

Credit: Slightly adapted from Tatyana’s Everyday Food

Print Recipe

Spritz Cookies with a Piping Bag

Serves: About 30-36 cookies

Prep Time: 30min – Cooking Time: 20min – Total Time: 50min

These spritz cookies can be made with a piping bag and contain mayonnaise as the secret ingredient.

Ingredients

• 100 grams of butter at room temperature
• 80 grams of regular sugar
• 1 teaspoon of vanilla extract
• 1 egg
• 100 grams of mayonnaise
• 250 grams of all-purpose flour
• 1/2 teaspoon of baking powder
• Optional: semi-sweet chocolate, chopped nuts, sprinkles, etc.

Instructions

1

Line a baking sheet with parchment paper. Cream the butter with the sugar in a large bowl until fluffy. Add vanilla extract and egg and beat until well combined. Do the same with the mayonnaise. Mix in flour and baking powder briefly. Transfer dough to a piping bag with an open star tip (I had French star tip number 4). Pipe circles or S-shaped cookies onto the parchment paper. If you don't like the shape, you can scratch it off and put back into the piping bag. I managed to pipe about 34 cookies on two baking sheets. Let chill in the fridge for about half an hour. I do it with baking sheet and all.

2

Preheat oven to 160 degrees Celsius and bake for about 16 minutes, depending on size. They should only be golden on the edges. Let cool.

3

You can dunk in melted chocolate and decorate with chopped nuts, sprinkles, etc. If you want to freeze them, best is to do it with undecorated cookies. I usually freeze mine inside a metal cookie box.