Spritz Cookie Recipe
This spritz cookie recipe is for buttery and sweet-pressed cookies. They are festive and so fun to make, with all kinds of shapes!
Servings: 36 Cookies
Ingredients
for the cookies:
- 1 cup butter softened
- ½ cup sugar
- 1 egg
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- 2¼ cups all-purpose flour
- ¼ teaspoon salt
for decorating:
- gel food coloring
- colorful sprinkles
Instructions
- Preheat the oven to 400°F.
- Beat the butter and sugar together until light and fluffy. Add the egg, almond extract, and vanilla extract, and beat until smooth.
- Add the flour and salt to the bowl and mix until combined. Add gel food coloring to the dough if desired.
- Add the dough to a cookie press with the desired shape plate attached. Press the cookies onto an ungreased cookie sheet. Decorate with sprinkles, if desired.
- Bake 6-8 minutes, until cooked through but not browned. Let cool before serving.
Video
Notes
- Make ahead of time. Make the dough ahead of time and keep it covered in the fridge for up to 4 days. Simply allow it to come to room temperature (30-40 minutes) before pressing and baking.
- Freeze the dough.
- Roll the dough into a log, wrap it with plastic and again with foil, then freeze - OR stamp out the dough into shapes, and place the dough into the freezer.
- Once frozen, place the shaped dough into a freezer-safe bag. The frozen dough can keep for up to 3 months.
- To bake: Allow the dough to thaw to room temperature before baking.
- STORE. Spritz cookies store really well, so they are great for shipping to family and friends who live far away. Keep in an airtight conditioner for 1-2 weeks or in the freezer for up to 3 months.
Nutrition
Serving: 1g | Calories: 86kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 59mg | Potassium: 12mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 164IU | Calcium: 3mg | Iron: 0.4mg