Joyce's Open Kitchen, literally

Rose spritz cookies


Recently, I discovered Cookpad! It is a collection of recipes posted by Japanese – kinda like allrecipe except that these are all originally in Japanese and are kindly translated into English for the benefit of the majority of the rest of the world.

Now, I have a love-hate relationship with Japanese when it involves them serving up food for me. First of all, may I say that I love their cuisine very much. Sushis, sashimis, ramen, sukiyakis etc etc. and their milk bread! So soft, so fluffy that they took the rest of the Asia by storm. And then, there’s somewhat something in their g enes that make them innovate very well. Their adaptation of other cuisines tend to always go down very well, just to name a few – cream soups, pizzas & pastas, rice burgers and pastries.

However, it is also their ability to innovate combine with their obsession to make food & food preparation ‘instant’ (or shortcut) that makes me wanna rip out some of their recipes (well,if that’s possible on my iPad screen) and shred them into bits. You see, I get very uncomfortable when cooking at home involves MSG, lots of usage of microwave, canned & preserved ingredients instead of preparing those ingredients from scratch.

Which is why, I am particularly selective about the recipes I use from Cookpad. 😬 For example, just earlier this week, I made corn potage soup and I had gone through 10 to a dozen of Cookpad recipes before I found one that did not use canned corn and other funny plasticky stuff. And yet, the goodness of their recipes? It’s so simple & good that I tend to bingo even just at first or second attempt!

Okay, enough of rave and let’s get into real deal in the form of spritz cookies.

To to be honest, if someone asks me what are spritz cookies 48 hours ago, my answer will be a lame, “Uhmm… I know I’ve seen them before but… What are they huh?”. So, why the sudden interest in them? You see, I was leisure-reading cookies recipes on Cookpad when I spotted a few spritz cookie recipes which on close closer scrutiny looks suspiciously like a lighter flakier version of butter cookies but other than that, seems coincidentally crafted in various shapes using piped method. A quick read on Google shed light on me. So, they ARE piped cookies, originating from Germany and the word ‘spritz’ stemmed from German word that mean ‘squirt’.

I kinda went: wow! Isn’t that brilliant? A flakier lighter version of fragrant butter cookies and oh so pretty to look at! And if that’s not enough to entice you, let me let on to you another major bonus – they are super easy and fast to make! I made 3 trays of those goodies in less than an hour – prepped, baked and 80% cooled!

Enough said. Okay, I admit it – it’s too much said. Here’s the recipe ( which I adapted slightly and then doubled the portion. Enjoy!

Yield: 3 oven trays of cookies


Butter – 100g

Caster sugar (I prefer this over icing sugar) – 80g

Cake flour – 140g (120g if making chocolate flavored)

(Cocoa powder – 20g)

Corn starch – 60g

Salt – 1/2 teaspoon

Milk – 4 to 5 tablespoon


1. Line trays with parchment paper. Use star decorating tip into piping bag and prop bag into a mug / bowl. Pre-heat oven at 180°c.

2. Cream sugar & butter for around 5 minutes until mixture turns creamy and no longer grainy.

3. Sift into flour, corn starch, (cocoa powder) and salt in two batches. Without switching on the electric beater, use it to stir the mixture a few rounds to stick the dry ingredients onto the creamed butter to minimize flyaway flour. Turn beater onto low speed to mix until incorporated – about 1 minute. Mixture will be grainy at this point.

4. Add in 4 tablespoons of milk and mix at medium-low speed till well-incorporate. At this point, mixture should resemble a dough in the texture & consistency of mayonnaise. If it is too dry, add one more table spoon of milk and mix again.

5. Transfer dough into piped bag. Cut open the tip of pipe bag and push the dough down until it reaches the star tip. Pipe dough onto lined tray in a circular outward motion (about 3 rounds) to create rose-shaped cookie dough.

6. Bake for 18 minutes or until outline of cookies starts to brown a little. Let it cool on cooling rack and then cookie binge begins! Or in my case, eager little hands will magically appear & hover around the cooling rack at this point! 🙂