Description
These classic Spritz Cookies are a holiday favorite, perfect for pressing into festive shapes. Made from a simple, buttery dough, they’re delightful to decorate and share with loved ones during the festive season. This recipe yields a tender, melt-in-your-mouth cookie that’s as fun to make as it is to eat.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional, but recommended)
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
- Food coloring (optional, in festive colors like red or green)
- Sprinkles or sanding sugar, for decoration (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or leave them ungreased (spritz cookies adhere better to ungreased sheets, preventing them from spreading too much).
- In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Beat in the egg, vanilla extract, and almond extract (if using) until well combined.
- In a separate medium bowl, whisk together the all-purpose flour and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix.
- If desired, divide the dough into separate bowls and tint with food coloring. Knead gently to distribute the color evenly.
- Load the dough into a cookie press fitted with your desired holiday disk. Press cookies onto the prepared or ungreased baking sheets, spacing them about 1 inch apart.
- Decorate immediately with sprinkles or sanding sugar, if using.
- Bake for 8-10 minutes, or until the edges are lightly golden. Do not overbake, as spritz cookies are best when pale.
- Remove from the oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.
Notes
- Dough Consistency: The dough should be soft but not sticky. If it’s too warm or soft, chill it for 10-15 minutes. If it’s too stiff, it might be hard to press; you can add a tiny bit of milk (1/2 teaspoon at a time) to soften it slightly.
- Cookie Press Tips: Ensure your cookie press is clean and dry. If cookies aren’t sticking to the sheet, try pressing directly onto an ungreased, cool baking sheet. Sometimes chilling the baking sheet for a few minutes before pressing helps.
- Flavor Variations: Experiment with different extracts like peppermint or orange for a festive twist.
- Decoration: Decorate immediately after pressing, as the sprinkles won’t adhere well once the cookies start to dry or bake.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 70
- Sugar: 4
- Sodium: 15
- Fat: 4
- Saturated Fat: 2
- Carbohydrates: 8
- Protein: 1
