Description
These classic spritz cookies are buttery, tender, and perfectly shaped using a cookie press. They are flavored with vanilla and almond extracts and can be decorated with sprinkles or melted chocolate, making them a festive treat for any occasion.
Ingredients
Scale
Main Ingredients
- 1 cup unsalted butter, softened to room temperature (16 Tbsp; 226g)
- 3/4 cup granulated sugar (150g)
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 2 and 1/3 cups all-purpose flour, spooned and leveled (291g)
- 1/2 teaspoon salt
Optional Decorations
- Gel food coloring
- Sprinkles
- Chocolate chips
- Melted chocolate for drizzling
Instructions
- Preheat and prepare baking sheets: 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 any liner. Avoid parchment paper as the dough will not stick properly. Chill the lined baking sheets in the refrigerator or freezer if possible to help the dough adhere better when pressed.
- Make the dough: In a large bowl, use a handheld 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, then beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
- Add dry ingredients: On low speed, beat in the all-purpose flour and salt. Then increase to high speed and continue beating until the dough is completely combined and smooth.
- Press the cookies: Follow your cookie press manufacturer’s instructions to fit a decorative plate. Fill the cookie press with dough. Hold the press perpendicular to the chilled lined baking sheets and press the dough into shapes about 2 inches (5 cm) apart. If desired, brush the shaped dough lightly with water and decorate with sprinkles or press a chocolate chip into the center. If the dough becomes too soft, chill the shaped dough in the refrigerator for 10 minutes before baking.
- Bake the cookies: Bake the cookies in the preheated oven for 7 to 9 minutes, or until the edges are very lightly browned.
- Cool and decorate: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. If desired, drizzle with melted chocolate for extra decoration.
- Store: Store cooled cookies in an airtight container at room temperature for up to 1 week.
Notes
- You can chill the cookie dough for up to 4 days in the refrigerator before pressing or freeze it for up to 3 months. Thaw overnight and bring to room temperature before using.
- Baked cookies can be frozen for up to 3 months; thaw before serving.
- Almond extract adds wonderful flavor but can be omitted or substituted with 1/2 teaspoon additional vanilla extract or 3/4 teaspoon peppermint, lemon, or other flavor extract. A pinch of ground cinnamon is also a tasty addition.
- Use gel food coloring sparingly; 2 drops is enough for the entire batch. For example, 1 very tiny drop can tint 1/4 of the dough.
- No cookie press? Use a pastry bag fitted with a 1/2-inch open star tip to pipe the dough, possibly thinning it with a little milk for better piping.
- Chilling the lined baking sheets helps the dough stick better when pressed out.
- Do not use parchment paper as the cookie dough will not adhere properly.
Nutrition
- Serving Size: 1 cookie
- Calories: 80 kcal
- Sugar: 4 g
- Sodium: 30 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 10 mg
