Description
These beautiful, buttery cookies are a festive delight, perfect for filling your cookie platters with holiday cheer. With their delicate crispness and hint of almond, they’re as delightful to look at as they are to eat. With a press of a cookie press, you can create intricate shapes that bake up into a tender, melt-in-your-mouth experience.
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: gel food coloring, sprinkles, chocolate chips, and melted chocolate for decorating
Instructions
Preheat your oven to 350F (177C).
Prepare baking sheets by lining them with silicone mats or using nonstick sheets; chilling the sheets beforehand helps the dough adhere.
Cream the softened butter and granulated sugar together until smooth.
Add the egg and both vanilla and almond extracts, beating until combined.
Gradually mix in the flour and salt until the dough is fully incorporated.
Load your cookie press with the dough and press cookies onto the chilled baking sheets, spacing them about 2 inches apart.
You can add sprinkles or chocolate chips to the shaped dough now.
Bake for 7 to 9 minutes, or until the edges are lightly browned.
Let the cookies cool on the baking sheets for 5 minutes before moving them to a wire rack to cool completely.
Optionally, drizzle with melted chocolate once cooled.
Notes
For the creamiest dough and best texture, ensure your butter and egg are at room temperature. This helps them emulsify properly.
Overmixing the flour can develop the gluten too much, leading to tough cookies. Mix just until the flour is incorporated.
This is a game-changer! Chilling your baking sheets before pressing helps the dough stick less and hold its shape beautifully.
Spritz cookies are delicate and can go from golden to burnt quickly. Keep an eye on them during the last few minutes of baking.
Allowing the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack prevents them from breaking.
- Prep Time: Approximately 30 minutes (active time)
- Cook Time: 7 to 9 minutes per batch
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A