Easy Spritz Cookies
Buttery, crisp-tender spritz cookies made in minutes with a cookie press. Perfect for decorating and sharing.
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Servings:
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 1 large egg at room temperature
- 1.5 tsp pure vanilla extract
- 0.5 tsp almond extract optional but traditional
- 0.25 tsp fine sea salt
- 0.5 tsp baking powder
- 2.25 cup all-purpose flour spooned and leveled
- 1 tbsp milk use only if dough is too stiff for the press
- 2 tbsp sanding sugar or sprinkles for decorating
Instructions
Preparation Steps
- Preheat oven to 375°F. Leave baking sheets ungreased and cool; do not line with parchment.
- Cream butter and sugar on medium speed until pale and fluffy, about 2 to 3 minutes.
- Beat in egg, vanilla, almond extract, and salt until smooth.
- Whisk flour with baking powder. Add to the mixer in two additions, mixing just until a soft dough forms.
- Assess dough; if too firm for the press, mix in milk 1 teaspoon at a time until pliable.
- Load dough into a cookie press fitted with your chosen disk. Press shapes 1 inch apart onto cool, ungreased sheets.
- Sprinkle with sanding sugar or sprinkles.
- Bake each sheet 7 to 9 minutes until edges are set but not browned.
- Cool on the sheet for 2 minutes, then transfer cookies to a rack to cool completely.
Notes
Variation ideas: Dip cooled cookies halfway in melted dark or white chocolate and add crushed peppermint. Or swap the almond extract for lemon extract and a bit of lemon zest for a bright twist. Store in an airtight tin at room temperature up to 1 week, or freeze baked cookies for 2 months.
This recipe is an original creation inspired by classic Easy Spritz Cookies flavors. All ingredient ratios and instructions are independently developed.