Description
These delightful Spritz Cookies are buttery, crisp, and perfect for any occasion. Made with a simple dough infused with vanilla and almond extracts, they can be shaped into beautiful decorative forms with a cookie press and customized with sprinkles or melted chocolate. Perfect for holiday celebrations or everyday treats, these cookies achieve the ideal delicate texture and flavorful bite.
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 (291g), spooned and 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). Line 2 or 3 large baking sheets with silicone baking mats or use nonstick baking sheets without liners. For best results, chill the lined baking sheets in the refrigerator or freezer before use.
- Make the Dough: In a large bowl, beat softened butter and granulated sugar with a handheld or stand mixer fitted with the paddle attachment 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 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 add the all-purpose flour and salt, then increase speed to high and beat until the dough is completely combined and smooth.
- Press the Cookies: Fit your cookie press with a decorative plate according to the manufacturer's directions. Scrape some dough into the cookie press. Hold it perpendicular to the cold lined baking sheet and press out cookies about 2 inches apart. Decorate with sprinkles or press a chocolate chip in the center if desired. Lightly brush cookies with water before adding sprinkles to help them stick.
- Chill if Needed: If the dough softens too much while working, chill the shaped dough in the refrigerator for 10 minutes before baking to help maintain shape.
- Bake: Bake in the preheated oven until the cookies are very lightly browned around the edges, about 7 to 9 minutes.
- Cool: Remove cookies from the oven and let them cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Optional Decoration: Drizzle the cooled cookies with melted chocolate if desired.
- Storage: Store the 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 before pressing, or freeze it for up to 3 months; thaw overnight in the refrigerator and bring to room temperature before using.
- Baked cookies freeze well for up to 3 months; thaw before serving.
- Almond extract adds wonderful flavor; alternatively, replace it with 1/2 teaspoon vanilla extract, or 3/4 teaspoon peppermint or lemon extract, or add 1/4 teaspoon ground cinnamon.
- For tinting dough, use gel food coloring sparingly; 2 drops are enough for the whole batch.
- 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 (adding a little milk may help make it pipe-able).
- Chilling lined baking sheets helps the dough adhere better when pressing.
Nutrition
- Serving Size: 1 cookie
- Calories: 70 kcal
- Sugar: 4 g
- Sodium: 40 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 10 mg
