Aperol Spritz Cookies

Spritz cookies are a holiday season favorite, known for their buttery flavor and light texture. While they’re often consumed during the winter months, we still crave these cookies throughout the rest of the year. We found an excuse to enjoy them during the summer months by drawing inspiration from a popular summer cocktail and turning them into cute little Aperol spritz cookies.

An Aperol spritz is a simple cocktail made up of Prosecco, soda water and Aperol, which is an Italian aperitif with notes of orange and a touch of bitterness. These cookies embrace the flavor of Aperol with fresh orange zest in the dough, along with an Aperol glaze to top them off. Serve the cookies for any occasion on their own, or pair them with a glass of Prosecco or an Aperol spritz for an orangey summer treat.

Aperol Spritz Cookie Ingredients

• Butter: The key ingredient in these buttery cookies is unsalted butter. Before you start baking, soften the butter to room temperature.
• Confectioners’ sugar: Confectioners’ sugar not only adds sweetness but also plays a role in the structure of these light and airy cookies. This type of sugar is also the base of the Aperol glaze.
• Salt: A touch of salt goes a long way in helping balance the flavor in these Aperol spritz cookies.
• Egg: Just one large room-temperature egg is added to the cookie dough. The egg binds the other ingredients and helps the cookies rise slightly while baking for a light, airy texture.
• Orange extract: Orange extract is key in this recipe. It enhances the overall taste of the cookie dough.
• Orange zest: Fresh orange zest enhances the flavors of Aperol in this orange dessert recipe. The zest is incorporated into both the cookie dough and the glaze. Zest an orange the same way you would zest a lemon: with a Microplane, a zester or a box grater.
• All-purpose flour: Finish the cookie dough with all-purpose flour. It provides a proper structure for the cookies.
• Aperol: Aperol is the inspiration for the cookies, but it isn’t incorporated into the dough. Instead, its herbaceous orange flavor is prominent in the glaze used to dress up these cookies.

Directions

Step 1: Make the dough

Preheat the oven to 375°F. In a large bowl, cream the butter, confectioners’ sugar and salt until light and fluffy, three to four minutes. Beat in the egg, orange extract and orange zest until smooth, one to two minutes.

Gradually beat in the flour until incorporated.

Step 2: Press the cookies

Using a cookie press fitted with a disk of your choice, press the cookie dough 2 inches apart onto ungreased baking sheets.

Editor’s Tip: To make it easier to press the cookies, start with a cold baking sheet. Place the baking sheet in the freezer for 10 minutes or in the fridge for 30 minutes to chill before pressing the dough.

Step 3: Bake the cookies

Bake the cookies until set, for seven to eight minutes. Let the cookies cool on the baking sheet for five minutes before removing to wire racks to cool completely.

Step 4: Top with the glaze

In a bowl, whisk together the confectioners’ sugar, Aperol and orange zest.

Dip the top of each cooled cookie into the glaze. Top with sprinkles if desired. Let sit for 10 minutes or until the glaze is set.

Aperol Spritz Cookie Variations

• Add more citrus: Orange zest is a key flavoring agent in this spritz cookies recipe, as it enhances the orange notes of the Aperol. However, if you want even more citrus flavor, go for it. Incorporate lemon zest or grapefruit zest as well.
• Spice it up: Play up the herbaceous notes of Aperol with a touch of spice. Add 1 teaspoon of cinnamon or allspice to the flour mixture in the cookie dough. This would make for a lovely fall cookie.
• Skip the alcohol: Are you hoping to make these orange-inspired cookies alcohol-free? While the flavor profile won’t be quite the same, you can certainly skip the Aperol glaze. Swap in milk for the Aperol and incorporate 1 teaspoon of orange or vanilla extract.

How to Store Aperol Spritz Cookies

Store these spritz cookies in an airtight container or a zip-top bag to maintain freshness. They can be kept at room temperature for up to one week.

Can you freeze Aperol spritz cookies?

Spritz cookies can certainly be stored frozen, whether you’re prepping them ahead of time or tucking away leftovers. Keep the cooled cookies in an airtight freezer container or zip-top freezer bag. Store the cookies in the freezer for up to two months and let them thaw at room temperature.

Can you make Aperol spritz cookie dough ahead of time?

You absolutely can. Make the dough and store it wrapped or in an airtight container in the fridge for up to three days. If you’re hoping to store the dough for longer, form it into a log, wrap it in storage wrap and place the log in a freezer bag. Store the dough in the freezer for up to two months. Whether stored in the fridge or freezer, allow the cookie dough to come to room temperature before putting it in the cookie press.

Aperol Spritz Cookie Tips

What’s the best kind of cookie press for spritz cookies?

The best type of cookie press to use for spritz cookies is whichever press you have on hand. If you’re used to a manual metal press and have been using it for years, choose this option. If you’re in the market for a new cookie press, a plastic option tends to be easier to operate. Newer plastic cookie presses have a trigger to help portion out the dough. Choosing manual versus electric is entirely up to your preference.

Can you make spritz cookies without a cookie press?

It’s tricky to make spritz cookies without a cookie press, but while you can’t form the same type of shapes, this dough can be formed another way in a pinch. Transfer the dough to a very sturdy piping bag and pipe the cookies onto a baking sheet instead.

Why isn’t the cookie dough coming out of the press?

If the dough isn’t coming out of the cookie press, there may be an issue with pressure. Be sure the cookie press is properly filled and press out a few test cookies before pressing additional cookies onto baking sheets.

Why aren’t my spritz cookies keeping their shape in the oven?

This recipe is designed to be made, pressed and baked immediately. There is no need to chill the dough. However, if it seems the dough is too soft, it may not hold its shape while baking. If this is the case, place the dough in the fridge for 10 minutes before pressing and baking the cookies.