Description
Delightfully buttery and crisp, these spritz cookies are perfectly shaped using a cookie press and flavored with vanilla and almond extracts. Ideal for festive occasions, they are quick to make and can be decorated with sprinkles or chocolate for extra charm.
Ingredients
Scale
Cookie Dough
- 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 (291g, 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 using nonstick baking sheets without any liners. If possible, chill the lined baking sheets in the refrigerator or freezer; this helps the cookie dough adhere better when pressed out.
- Make the Dough: In a large bowl, beat the softened butter and granulated sugar together on medium-high speed with a handheld or stand mixer fitted with a paddle attachment until smooth, about 3 minutes. Add the egg, vanilla extract, and almond extract, then beat on high speed for about 1 minute until combined. Scrape down the bowl as needed.
- Add Dry Ingredients: On low speed, incorporate the flour and salt, then increase to high speed and beat until the dough is completely combined.
- Press the Dough: Fit your cookie press with a decorative plate according to the manufacturer's instructions. Spoon some dough into the cookie press, then hold it perpendicular to the cold, lined baking sheet and press out cookies about 2 inches (5 cm) apart. Decorate with sprinkles or press a chocolate chip into the center. Lightly brushing the dough with water before adding sprinkles helps them stick. If the dough softens too much, chill shaped dough for 10 minutes before baking.
- Bake Cookies: Bake in the preheated oven for 9 minutes or until edges are very lightly browned.
- Cool and Decorate: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Optionally, drizzle with melted chocolate once cooled.
- Store: Keep cookies fresh in an airtight container at room temperature for up to 1 week.
Notes
- You can chill the cookie dough for up to 4 days before pressing or freeze it for up to 3 months, thawing in the refrigerator overnight before use.
- Baked cookies 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, possibly adding a little milk to adjust consistency.
- Almond extract adds wonderful flavor, but it can be replaced with an additional 1/2 teaspoon vanilla extract or 3/4 teaspoon peppermint or lemon extract; a pinch of cinnamon can also be added for variety.
- Use gel food coloring sparingly; a tiny drop is enough to tint part of the dough.
- Chilling the baking sheets before pressing the dough helps the cookies keep their shape better.
Nutrition
- Serving Size: 1 cookie
- Calories: 80 kcal
- Sugar: 5 g
- Sodium: 30 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 15 mg
