Description
These spritz cookies are buttery, tender, and perfectly shaped using a cookie press. Flavored with vanilla and almond extracts and optionally decorated with sprinkles or chocolate, they make a festive and classic treat perfect for any occasion.
Ingredients
Scale
Main Ingredients
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 2 and 1/3 cups (291g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon salt
Optional Decorations
- Gel food coloring
- Sprinkles
- Chocolate chips
- Melted chocolate for drizzling
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) and prepare 2 or 3 large baking sheets by lining them with silicone baking mats or use nonstick baking sheets without any liner. Chill the lined baking sheets in the refrigerator or freezer if possible for better cookie adherence.
- Make Dough: In a large bowl, beat the softened butter and granulated sugar together on medium-high speed until smooth and creamy, about 3 minutes. Add the egg, vanilla extract, and almond extract, and beat on high speed until fully combined, about 1 minute. Scrape down the bowl sides and beat again as needed.
- Add Dry Ingredients: On low speed, gradually beat in the all-purpose flour and salt until just combined. Increase speed to high and beat until the dough is fully mixed.
- Shape Cookies: Fit your cookie press with a decorative plate according to the manufacturer's instructions. Scrape some dough into the press. Hold the press perpendicular to the chilled baking sheet and press out cookies about 2 inches apart. If desired, decorate with sprinkles or press a chocolate chip in the center. Lightly brush shaped dough with water before adding sprinkles to help them stick. If the dough softens too much, chill it for 10 minutes before continuing.
- Bake: Bake the cookies until they are very lightly browned on the edges, about 9 minutes.
- Cool: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Optionally drizzle cooled cookies with melted chocolate.
- Store: Store the cookies in an airtight container at room temperature for up to 1 week for best freshness.
Notes
- You can chill the cookie dough in the refrigerator for up to 4 days before pressing and baking, or freeze it for up to 3 months. Thaw overnight before using.
- Baked cookies freeze well for up to 3 months; thaw before serving.
- Almond extract adds wonderful flavor but can be omitted or substituted with an additional 1/2 teaspoon vanilla extract or 3/4 teaspoon peppermint or lemon extract. A pinch of ground cinnamon is also a delicious addition.
- Use gel food coloring sparingly to tint dough, as a little goes a long way.
- If you don’t have a cookie press, use a pastry bag fitted with a 1/2-inch open star tip and pipe the dough after adding a little milk to make it pipe-able.
- Do not use parchment paper as the dough won’t adhere well when pressed.
Nutrition
- Serving Size: 1 cookie
- Calories: 80 kcal
- Sugar: 4 g
- Sodium: 50 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 15 mg
