Description
These classic Spritz Cookies are buttery, tender, and perfect for holiday celebrations or any special occasion. Made with simple ingredients like butter, sugar, and vanilla, these cookies are pressed into beautiful shapes with a cookie press and baked to a delicate golden edge. They can be decorated with sprinkles, chocolate chips, or drizzled with melted chocolate to add a festive touch.
Ingredients
Scale
Main Ingredients
- 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). Line 2 or 3 large baking sheets with silicone baking mats or use nonstick baking sheets without liners. Chill the lined baking sheets in the refrigerator if possible to help the cookie dough adhere better when pressed.
- Make the Dough: In a large bowl using a handheld or stand mixer with a paddle attachment, beat the softened butter and granulated sugar on medium-high speed until smooth, 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 and beat again if needed.
- Add Dry Ingredients: Reduce mixer speed to low and beat in the flour and salt. Increase speed to high and continue beating until fully combined into a smooth dough.
- Press the Dough: Fit your cookie press with a decorative plate according to the manufacturer’s instructions. Scrape some dough into the cookie press and hold it perpendicular to the chilled lined baking sheet. Press cookies about 2 inches (5 cm) apart. Optionally, lightly brush dough shapes with water before adding sprinkles or press a chocolate chip into the center. If dough softens too much, chill shaped dough in the refrigerator for 10 minutes before baking.
- Bake Cookies: Bake in the preheated oven until the edges are very lightly browned, about 9 minutes.
- Cool: Remove cookies from the oven and let cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely. Once cooled, drizzle with melted chocolate if desired.
Notes
- You can chill the cookie dough in the refrigerator for up to 4 days before pressing and baking.
- Cookie dough can be frozen for up to 3 months; thaw overnight in the refrigerator and bring to room temperature before pressing.
- Baked cookies freeze well 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 add a little milk to the dough to make it pipe-able.
- Almond extract adds wonderful flavor but can be substituted with 1/2 teaspoon additional vanilla extract, 3/4 teaspoon peppermint or lemon extract, or 1/4 teaspoon ground cinnamon.
- Use gel food coloring sparingly to tint dough; usually 2 drops total for the batch is enough.
- Do not use parchment paper as the dough will not stick properly.
Nutrition
- Serving Size: 1 cookie
- Calories: 90 kcal
- Sugar: 5 g
- Sodium: 40 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg
