Description
Delight in the classic buttery goodness of My Favorite Spritz Cookies, featuring a perfectly crisp texture and rich almond-vanilla flavor, ideal for festive occasions or everyday treats.
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 drizzling
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C). Prepare 2 or 3 large baking sheets by lining them with silicone baking mats or using nonstick baking sheets without liners to ensure the dough adheres properly.
- Chill Baking Sheets: If you have space, chill the lined baking sheets in the refrigerator while the oven preheats; this helps the dough stick better when pressed.
- Make the Dough: In a large bowl, use a handheld or stand mixer with a paddle attachment to beat softened butter and granulated sugar on medium-high speed until smooth, about 3 minutes. Add the egg, vanilla extract, and almond extract and beat on high speed until combined, about 1 minute. Scrape the bowl and beat again if needed.
- Add Dry Ingredients: On low speed, incorporate the flour and salt into the mixture, then increase to high speed and beat until fully combined.
- Press the Cookies: Fit your cookie press with a decorative plate as per the manufacturer’s instructions. Fill the press with dough, hold it perpendicular to the chilled baking sheet, and press out cookies about 2 inches apart. Optionally, lightly brush the dough with water and add sprinkles or press a chocolate chip into the center.
- Chill Dough if Needed: If the dough softens too much while working, chill the shaped dough in the refrigerator for 10 minutes before baking to maintain shape.
- Bake: Bake the cookies for 9 minutes or until they are very lightly browned on the edges.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Drizzle with melted chocolate if desired.
- Storage: Store cookies in an airtight container at room temperature for up to 1 week.
Notes
- You can chill the cookie dough in the refrigerator up to 4 days before pressing the dough through the cookie press.
- Freeze unbaked cookie dough for up to 3 months; thaw overnight in the refrigerator and then bring to room temperature before pressing.
- Baked cookies freeze well for up to 3 months; thaw before serving.
- Almond extract adds distinctive flavor; substitute with 1/2 teaspoon extra vanilla extract or 3/4 teaspoon peppermint, lemon, or other extract. Adding 1/4 teaspoon ground cinnamon is another delicious alternative.
- Use gel food coloring sparingly; 2 drops are sufficient for the entire batch.
- If you don’t have a cookie press, use a pastry bag with a 1/2-inch open star tip and add a little milk to the dough to make it pipe-able.
- Do not use parchment paper as the dough will not adhere properly for pressing cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 80 kcal
- Sugar: 5 g
- Sodium: 55 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: 15 mg
