Description
Delight in these classic spritz cookies made with a buttery, tender dough flavored with vanilla and almond extracts. Perfectly pressed into decorative shapes using a cookie press, these bite-size treats bake quickly to a light golden edge and are ideal for holiday celebrations or everyday snacking.
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). 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 while the oven preheats; cold surfaces help the cookie dough adhere better.
- Make the dough: In a large bowl, use a handheld mixer or stand mixer fitted with a paddle attachment to beat the softened butter and granulated sugar at medium-high speed until smooth, about 3 minutes. Add the egg, vanilla extract, and almond extract, then beat on high speed until well combined, about 1 minute. Scrape down the bowl as needed.
- Add dry ingredients: On low speed, beat in the flour and salt until combined. Then increase to high speed and beat until the dough is completely blended.
- Press the cookies: Fit your cookie press with a decorative plate according to the manufacturer's directions. Fill the press with dough. Holding it perpendicular to the cold baking sheet, press cookies out about 2 inches (5 cm) apart. If desired, lightly brush shaped dough with water and add sprinkles or press a chocolate chip in the center for decoration. If dough softens too much while working, chill shaped dough in the refrigerator for 10 minutes before baking.
- Bake: Bake the cookies until they are very lightly browned around the edges, about 9 minutes.
- Cool and decorate: Remove cookies from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. If desired, drizzle cooled cookies with melted chocolate.
- 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 it through the cookie press or freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before continuing.
- Baked cookies freeze well for up to 3 months; thaw before serving.
- Almond extract is integral for flavor but can be substituted with an additional 1/2 teaspoon vanilla extract, peppermint extract, lemon extract, or even a pinch of ground cinnamon.
- Use gel food coloring sparingly; a tiny drop can tint 1/4 of the dough.
- 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 with a little milk added to make it pipe-able.
- Do not use parchment paper as the dough will not stick properly; use silicone mats or unlined nonstick sheets instead.
Nutrition
- Serving Size: 1 cookie
- Calories: 80 kcal
- Sugar: 5 g
- Sodium: 40 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 15 mg
