Description
These classic Spritz Cookies are buttery, crisp, and perfectly shaped using a cookie press. Flavored with vanilla and almond extracts, they offer a delicate sweetness and a delightful texture. Decorate with sprinkles or chocolate for festive treats suitable for holidays or everyday snacks.
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 and Prepare Baking Sheets: 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 or freezer if space allows to help the dough adhere better when pressed.
- Make the Dough: In a large bowl, cream together the softened butter and granulated sugar using a handheld or stand mixer fitted with a paddle attachment on medium-high speed for about 3 minutes until smooth. Add the egg, vanilla extract, and almond extract, then beat on high speed for 1 minute until combined. Scrape down the sides of the bowl and beat briefly again to ensure even mixing.
- Add Dry Ingredients: On low speed, gradually beat in the all-purpose flour and salt until incorporated. Increase speed to high and beat until the dough is fully combined and smooth.
- Press the Cookies: Fit your cookie press with a decorative plate according to the manufacturer's instructions. Fill the cookie press with dough. Hold it perpendicular to the chilled baking sheet and press out cookies about 2 inches (5 cm) apart. Decorate immediately with sprinkles or press a chocolate chip into the center. For better sprinkle adhesion, lightly brush water on the shaped dough before adding decorations. If the dough becomes too soft during pressing, chill the shaped dough in the refrigerator for 10 minutes before baking.
- Bake the Cookies: Bake in the preheated oven for 9 minutes or until cookies are very lightly browned at the edges. Remove from the oven and let cool on the baking sheet for 5 minutes.
- Cool Completely and Decorate: Transfer cookies to a wire rack to cool completely. If desired, drizzle cooled cookies with melted chocolate for added flavor and decoration.
- Store Properly: Keep cookies fresh in an airtight container at room temperature for up to 1 week.
Notes
- You can chill the cookie dough in the refrigerator for up to 4 days before pressing.
- Freeze dough for up to 3 months; thaw overnight in the fridge and bring to room temperature before pressing.
- Baked cookies can also be frozen for up to 3 months; thaw before serving.
- Almond extract enhances flavor but can be omitted or replaced 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; 2 drops suffice 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 add a little milk to make the dough pipe-able.
- Chilling baking sheets before pressing dough helps cookies adhere better.
Nutrition
- Serving Size: 1 cookie
- Calories: 80 kcal
- Sugar: 5 g
- Sodium: 35 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
