So, confession.

We threw a bridal shower for my to-be sister-in-law a couple weekends ago, and she got some really great presents. One of them was a Spritz cookie maker…which I couldn’t help but get one for myself right after the shower.

I know, I know. What a copycat. But it’s so cute I just couldn’t resist.

It’s the Wilton Cookie Pro Ultra II Cookie Press, and it’s fairly easy to use. Take note that your cookie sheets can’t be greasy AT ALL or else the cookies won’t stick when you press them down. I’ve even heard of people chilling their cookie sheets before putting the cookies down to make them a little more grip-y. Some shapes worked better than others, but overall they turned out completely adorable.

I found this really great recipe online (in the Amazon reviews of all places), and they turned out so good Josh and I couldn’t stop eating them.

 Spritz Cookies

1 cup butter, softened (set on counter for about 15 minutes)

3/4 cup sugar

1 teaspoon vanilla

3 egg yolks, room temperature

2 1/2 cups flour (I used Pillsbury gf flour and they turned out great)

1/2 teaspoon baking powder

1/4 teaspoon salt

Directions:

Preheat oven to 350 degrees F.

In a large bowl, cream together butter and sugar.

Add egg yolks and vanilla, mixing well.

In a small bowl whisk flour, baking powder, and salt together.

Add dry ingredients slowly to the wet ingredients and mix until the dough is mixed—should have a consistency similar to fresh Play-Doh. If your dough is sticky, add flour a tablespoon at a time. If it seems dry, add softened butter a tablespoon at a time.

Fill press with dough and press on to cookie sheets. You won’t be able to get the dough all in it one time, which actually works well because then you can switch out shapes each time you fill.

Top with colored sugars or other sprinkles. Bake on ungreased cookie sheets for 8–10 minutes. Do not use parchment paper.

Cool for a few minutes on cookie sheets before removing and placing on cooling racks.

Serve with milk and enjoy!

Chocolate chip cookies are my weakness. Sometimes I play the “I’m an adult so I can do what I want!” card and eat them for dinner. And I never regret it.

This recipe is my favorite, and so I’m going to share it with you—writing it from memory. How sad is that? And by sad, I mean awesome.

Also, if you are making these with gf flour, be sure to get the flour that is meant for baking.

Classic Chocolate Chip Cookies

Ingredients

1 ½ cups brown sugar 

¾ stick shortening 

1 tablespoon vanilla extract

1 egg

2 tablespoons milk

2 ¼ cups flower (gf or regular)

1 teaspoon baking soda

½ teaspoon salt

1 bag chocolate chips

Directions

Heat oven to 375°F. 

In large bowl, mix sugar, shortening, milk, and vanilla. Mix in egg. Then mix in flour, baking soda and salt. Stir in chocolate chips. 

On ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.

Bake 6 to 10 minutes (depending on how hot your oven runs) or until light brown (centers will be soft).

Cool 1 to 2 minutes, and then stuff your face with the delicious little treats!

The recipe is super easy, and I made them with gluten-free flour and they turned out amazing. (For my flour I use the Cup 4 Cup brand.) I’m sure you can make them with regular flour and they’d be delicious too—they are however a little denser with the gf flour, so don’t think you’ve done anything wrong if they turn out that way. 

And I don’t think I’ve mentioned this on my blog yet, but Josh (the best husband ever) got me a Silhouette Cameo for Christmas! I’ve been using it every chance I get, and Super Bowl was no different! I made some football-themed cutouts and turned them into little cupcake toppers! 

So cute right??

 …but I may be a bit biased.

Anyway, enough of my chatting--let’s get to the recipe!

Vanilla Cupcakes