Description
These classic spritz cookies are buttery, tender, and perfectly shaped with a cookie press. Flavored with vanilla and almond extracts, they are ideal for holiday celebrations or any occasion. Decorate them with sprinkles, chocolate chips, or melted chocolate for a festive touch.
Ingredients
Scale
Cookie Dough
- 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 decorating
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C). Line 2 or 3 large baking sheets with silicone baking mats or use nonstick baking sheets without liners. If possible, chill the lined baking sheets in the refrigerator or freezer to help the dough adhere better.
- Make the Dough: In a large bowl, use a handheld mixer or stand mixer fitted with a paddle attachment to beat the softened butter and granulated sugar 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 sides and bottom of the bowl and beat again if needed.
- Add Dry Ingredients: On low speed, gradually beat in the flour and salt. Then increase the speed to high and continue beating until the dough is fully combined.
- Shape Cookies: Fit your cookie press with a decorative plate following the manufacturer’s instructions. Fill the cookie press with dough. Hold it perpendicular to the cold baking sheet and press out cookies about 2 inches (5 cm) apart. If desired, lightly brush the cookie dough shapes with water to help sprinkles stick, then add sprinkles or press a chocolate chip into the center of each cookie. If the dough softens too much, chill the shaped cookies in the refrigerator for 10 minutes before baking.
- Bake: Bake the cookies until they are very lightly browned on the edges, about 9 minutes. Remove from oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Optional Decoration: Once cooled, drizzle the cookies with melted chocolate if desired. Store cookies in an airtight container at room temperature for up to 1 week.
Notes
- You can chill the cookie dough in the refrigerator for up to 4 days before pressing, or freeze for up to 3 months. Thaw overnight in refrigerator and bring to room temperature before using.
- Baked cookies also freeze well for up to 3 months; thaw before serving.
- 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. Add a little milk to the dough if needed for easier piping.
- Almond extract adds a wonderful flavor but can be omitted or replaced with vanilla, peppermint, lemon extract, or a 1/4 teaspoon ground cinnamon.
- Use gel food coloring sparingly; about 2 drops is sufficient for the entire batch.
- Chilling cookie sheets before pressing the dough helps the dough stick better and shape nicely.
Nutrition
- Serving Size: 1 cookie
- Calories: 90 kcal
- Sugar: 5 g
- Sodium: 40 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 15 mg
