Sakura Spritz Cookies

Sakura Spritz Cookies

A crispy cookie recipe using a (small-sized) sakura-shaped nozzle. These make a great present for graduation or school entrance seasons and a great accompaniment to sakura viewing.

Ingredients: 50-60 sakura pieces

☆Cake flour
80 g
☆Almond flour (or cake flour)
20 g
☆Powdered strawberry (optional)
4 g
Unsalted butter
50 g
Sugar (preferrably powdered sugar)
30-40 g
Milk or heavy cream
2 tablespoons
a tiny amount
Red yeast rice liquid
as needed (5-10 drops)
Silver dragées


1. Combine all ☆ ingredients and mix with a whisk (this has the same effect as sifting).
2. Bring the butter to room temperature or microwave to soften and mix with a whisk.
3. Add the sugar to the mixture from Step 2 and mix until fluffy.
4. Add the milk or heavy cream, a little at a time, to the mixture from Step 3, mixing well after each addition. Add the red yeast rice powder to add color and mix.
5. Add the flour from Step 1 to Step 4 and mix.
6. Fill a pastry bag with the dough and pipe onto a baking sheet lined with parchment paper. Press the piped out end gently with your finger to shape and place 2 to 3 silver dragées in the middle.
7. Bake in an oven preheated to 170℃ for about 10 minutes.
8. This is the red yeast rice liquid that I used.
9. I used powdered sugar and powdered strawberry from a dollar store.
10. I also bought the silica gel at the dollar store. Use it when storing or wrapping the cookies for presents to preserve the crispiness.

Story Behind this Recipe

I bought a sakura-shaped nozzle thinking to myself, "I'm going to make cookies!". But whenever adding food coloring to my usual recipe the batter always becomes orange when I mix it with egg yolk. I thought up a recipe that resulted in a beautiful sakura color.