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Buttery Spritz Cookies Recipe

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These classic buttery spritz cookies are tender, delicate, and melt-in-your-mouth delicious, perfect for any occasion.

Ingredients

Scale
  • 1 cup butter softened
  • 1⅔ cups powdered sugar
  • 1 egg room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • ½ teaspoon kosher salt
  • 2½ cups all purpose flour
  • optional chocolate chips, melted chocolate, sprinkles, sanding sugar, or nonpareils for decorating

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Arrange your oven rack in the center of the oven.
  3. In a stand mixer with the paddle attachment, or using a hand mixer on medium speed, cream the softened butter and powdered sugar together.
  4. Continue mixing until the butter and sugar mixture is light and fluffy.
  5. Add the room temperature egg to the mixture.
  6. Add the vanilla extract to the mixture.
  7. Add the almond extract to the mixture.
  8. Add the kosher salt to the mixture.
  9. Mix the ingredients just until they are combined.
  10. Turn the mixer speed to low.
  11. Gradually add the all-purpose flour to the mixture.
  12. Mix just until the flour is incorporated into the dough.
  13. Fill your cookie press with the prepared dough.
  14. Press the cookies onto a cool baking sheet.
  15. Ensure the cookies are about 1 inch apart on the baking sheet.
  16. Bake in the preheated oven for approximately 6 minutes.
  17. Continue baking until the cookies are lightly golden brown.
  18. Let the baked cookies cool on the baking sheet for 3-4 minutes.
  19. Carefully move the partially cooled cookies to a wire rack to cool completely.
  20. Wait for the cookies to fully cool before dunking or drizzling them with melted chocolate or powdered sugar glaze.
  21. If decorating with sprinkles, sanding sugar, or nonpareils after baking, apply them immediately after dunking or drizzling.
  22. Alternatively, if you want to decorate without dunking or drizzling, simply speckle the uncooked cookies with sprinkles, sanding sugar, or nonpareils before placing them in the oven to bake.

Notes

Ensure your butter and egg are at room temperature for the best dough consistency.
Always use a cool baking sheet for each batch to prevent spreading.
Do not overmix the flour; stop as soon as it’s incorporated to keep cookies tender.
If dough is too cold, it won’t press well; let it warm slightly on the counter.

Find it online: https://sweetcraftrecipes.com/buttery-spritz-cookies-recipe/