Description
Classic spritz cookies with a buttery, tender texture and delicate flavor. These cookies are pressed through a cookie press for beautiful shapes and can be decorated with sprinkles or melted chocolate, making them perfect for holidays and special occasions.
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
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 with no liner. If possible, chill the baking sheets in the refrigerator or freezer while the oven is heating to help the dough adhere better.
- 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 until fully combined, about 1 minute. Scrape down the bowl as needed.
- Incorporate Dry Ingredients: On low speed, add the all-purpose flour and salt to the butter mixture. Increase to high speed 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 instructions. Transfer some dough into the cookie press. Hold it perpendicular to the chilled baking sheet, and press out decorative cookies about 2 inches apart. If desired, brush the shaped dough lightly with water to help sprinkles stick, and add sprinkles or press a chocolate chip into the center of each cookie. If dough softens too much while working, chill the shaped dough in the refrigerator for 10 minutes before baking.
- Bake the Cookies: Bake the cookies in the preheated oven for 9 minutes or until they are very lightly browned on the edges.
- 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. If desired, drizzle with melted chocolate before serving.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 1 week.
Notes
- Make Ahead: Dough can be refrigerated up to 4 days before pressing. Dough can be frozen up to 3 months; thaw overnight in refrigerator before use.
- Baked cookies freeze well up to 3 months; thaw before serving.
- Almond Extract: Adds wonderful flavor; can be omitted or replaced with additional vanilla extract or other extracts like peppermint or lemon.
- Food Coloring: Use gel food coloring sparingly; a tiny drop is sufficient to tint dough.
- No Cookie Press: Use a pastry bag with a 1/2-inch open star tip and add a little milk to dough to make it pipe-able.
- Chilled baking sheets help dough adhere better and create better shapes.
Nutrition
- Serving Size: 1 cookie
- Calories: 90 kcal
- Sugar: 5 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 15 mg
