Classic Spritz Cookies
These classic Spritz cookies are the ultimate holiday treat. Made with plenty of real butter and a hint of almond extract, they are pressed into beautiful shapes and decorated for a festive finish.
- Prep Time: 15
- Cook Time: 8
- Total Time: 23
- Yield: 60 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Scandinavian
Ingredients
1½ cups unsalted butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
½ teaspoon almond extract
3½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
Assorted sprinkles, gel food coloring, melted white chocolate (for decorating)
Instructions
1. Preheat oven to 400°F.
2. Place the butter and sugar in the bowl of a stand mixer. Beat for 2 minutes, or until light and fluffy.
3. Beat in the egg, vanilla, and almond extract, then scrape down the sides.
4. Add the flour, baking powder, and salt, and beat until just combined. Add food coloring if desired.
5. Transfer the dough to a cookie press. Pipe the cookies onto an UNGREASED baking sheet (no need to leave much room between the cookies—they won’t spread).
6. Top with sprinkles if desired.
7. Bake for 7–9 minutes or until lightly golden brown on the edges. Let cool and decorate as desired.
Notes
I use the OXO brand cookie press. You can get more disks for it, too.
Troubleshooting for cookies not sticking to the pan: make sure the pan is UNGREASED (no parchment or silicone mat either), clean, and dry. The pan should also be at room temperature (not warm from the oven).
Freeze the cookies in a resealable freezer bag for up to 3 months.
Variations: Replace almond extract with lemon or rum extract. For chocolate, replace 1/2 cup flour with 1/2 cup cocoa powder.
Find it online: https://sweetcraftrecipes.com/classic-spritz-cookies/