Whole Wheat Spritz Cookies

 

 

Spritz cookies are delicate rich buttery cookies, that are shaped either using a cookie press or by piping them. These are also known as Swedish butter cookies and are quite popular during Christmas.

The traditional recipe calls for flour, butter, sugar and eggs. This is an eggless version and made with whole wheat flour. Now don’t roll your eyes reading that. I had to make it a bit healthier somehow [and I wasn’t ready to reduce the butter or sugar , that’s the best part in these cookies].

These are crispy on the outside ,buttery and delicate on the inside, and feel super festive. You can try different flavours and make them fancy looking too.

I made the regular vanilla ones and chocolate spritz cookies. In case you are wondering why they resemble ‘chakli’s/murruku’ , well I used my murruku-maker in place of a cookie press.

This recipe is quite versatile and you can try some fancy stuff if you want. Throw in nuts/ raisins, chocolate chips or make sandwich cookies with a jammy center.

Happy Baking!

 


Print Recipe
Whole Wheat Spritz Cookies
Buttery wholewheat spritz cookies!
Cuisine european
Prep Time 15 minutes
Cook Time 15 minutes
Servings
number
Ingredients
Cuisine european
Prep Time 15 minutes
Cook Time 15 minutes
Servings
number
Ingredients
Instructions
  1. Pre-heat the oven at 180 degrees for 10 minutes.
  2. Sift the whole wheat flour and baking soda together. Set aside.
  3. Mix the curd and cornflour. Beat well and set aside.
  4. In a large bowl cream the butter and sugar together until it turns light, smooth and fluffy.
  5. Add the cornflour mix and the vanilla extract. Give it a mix.
  6. Add the sifted flour and combine. You will have a buttery smooth soft dough [that can be piped].
  7. Fit the piping bag with a large star nozzle and fill it with the cookie dough.
  8. Line a baking dish with parchment paper.
  9. Start piping the cookies. In case you aren't comfortable with this method you may either use a cookie press or a murruku-maker [chakli press] like me. Or perhaps fill a zip lock pouch with the dough, cut an opening in one corner and pipe the cookies.
  10. Bake in the pre heated oven at 160 degrees for 15 minutes or until the edges start to brown.
  11. After 5 minutes, transfer onto a wire rack.
  12. Allow to cool completely before enjoying your buttery cookies.
  13. For the chocolate cookies- Reduce 2 tbsps of the flour and substitute it with the same amount of cocoa powder. Sift it along with the flour and baking soda. Follow the remaining steps as it is.
Recipe Notes
  • Oven temperature and time may vary. Bake until the lower edges start to brown.
  • The texture of whole wheat cookies isn't as light as all purpose flour ones, but they still are sweet, buttery and crunchy cookies.
  • The cookie dough must be just combined together and not over mixed.
  • Using a good vanilla extract is important to reduce the 'wheat' or atta feel. You may also use spices like cinnamon powder/nutmeg powder/ginger powder to mask the whole wheat taste. [1/4 or 1/2 tsp of any of these may be sifted along with the flour]
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