Six-Ingredient Small Batch Spritz Cookies (Under 40 Cals Each!)

 

Tired of giant cookie batches? These small batch cookies are the perfect solution! Made with only six simple ingredients you likely have on hand, they’re incredibly easy to make and surprisingly low in calories.

Why you’ll love them:

• Simple ingredients: flour, butter, sugar, egg, extract, and salt are all you need.
• No chilling required: mix and bake!
• Easy cleanup: one bowl mixing makes cleanup a breeze.
• Customizable: change extracts, colors, and cookie press discs to suit your preferences and the season.
• Low-calorie treat: enjoy a guilt free indulgence under 40 cal per cookie.
• Perfect for gifting: their firm texture makes them ideal for stacking and shipping.

Instructions

1. Gather your ingredients: flour, butter, sugar, egg, extract, and salt.
2. Cream together: butter, salt and sugar.
3. Add: eggs and extract. 
4. Then three drops of food coloring (optional).
5. Add dry ingredients: Add flour
6. Press and bake: fill a cookie press with dough and press onto ungreased baking sheets. Bake according to instructions (usually eight minutes).

Enjoy these delicious spritz cookies!

Recommend recommended cookie press: here.

Recommended sprinkles: these didn’t bleed here. 

MORE COOKIE RECIPES:

Italian Cut Cookies: here

Vintage Vanilla Butter Horns (nut free): here

Italian Sesame Cookies (Biscotti Regina): here

Chocolate Mint Cookies: here

Hamantaschen: here

RECIPE

Makes: 48 cookies

Per Cookies (6g): 32 calories/1.8F/3.5C/.4P/1.6 Sugar

(I recommend weighing the ingredients because it’s more accurate.)

1/2 cup (113g) unsalted butter, room temperature (1 stick)
1/4 cup + 2 tbs (75g) granulated sugar
1/4 tsp table salt (not Kosher salt)
1/2 (26g) large egg, room temperature
1/2 tsp vanilla extract
1 cup + 1 tbs (146g) all purpose flour

1. Preheat oven to 350F.
2. Cream butter, salt, sugar in a stand mixer. Add egg, vanilla extract and mix until combined, scraping down the bowl as needed.
3. If tinting the dough, add 2-3 drops (I used 3) food coloring and mix into the creamed butter mixture.
4. Add the flour and mix until combined.
5. Fill cookie press and press cookies onto ungreased baking sheet. Don’t grease or use parchment paper.
6. Decorate with sprinkles and lightly press onto cookie. This step is optional.
7. Bake for approximately 8 minutes or until bottoms are just starting to turn golden brown on the bottom. The edges shouldn’t be brown. 
8. Allow to cool on pan for 3 minutes. Transfer to wire rack to cool completely.

Scaled down and modified from this recipe.