Spritz Cookies
Buttery, lightly sweet spritz cookies with that classic almond-vanilla flavor. One batch fills a whole Christmas cookie tray, and they disappear quickly.
Servings: 82 cookies
Calories: 40kcal
Ingredients
- 1 cup salted sweet cream butter softened
- ⅔ cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon clear vanilla flavoring
- 1 teaspoon almond extract
- 2¼ cups all-purpose flour sifted
- nonpareil sprinkles
Instructions
- Preheat the oven to 375°F.
- Using a stand mixer, or a medium bowl and a handheld electric mixer on medium-high speed, beat the butter for 1 to 1 ½ minutes.1 cup salted sweet cream butter
- Add the granulated sugar and continue mixing for 1 more minute.⅔ cup granulated sugar
- Add the egg, clear vanilla flavoring and almond extract. Mix on medium-low speed until well combined.1 large egg, 1 teaspoon clear vanilla flavoring, 1 teaspoon almond extract
- Add the sifted all-purpose flour and mix on low only until the flour is completely incorporated.2¼ cups all-purpose flour
- Select a decorator disk for your cookie press. Roll a portion of the dough into a log, on a piece of cling wrap or in your hands, and fill the cookie press tube with the dough.
- Press the dough onto an ungreased cookie sheet or a sheet lined with parchment paper, 2 inches apart, using one squeeze per cookie. If you are using parchment, hold it down as you lift the press. Sprinkle some of the cookies with nonpareils before baking.nonpareil sprinkles
- Bake for 5 to 7 minutes, until set but not browned at the edges. Thinner cookies bake faster, so start checking at 5 minutes.
- Let the cookies cool on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Tips:
- I use one squeeze per cookie, because an extra half squeeze or a second squeeze distorts the shape.
- I keep the dough at room temperature, since cold dough is harder to push through the press and chilling it doesn't help.
- I add the sprinkles before baking, because they won't stick to a baked cookie.
- I bake on parchment for golden bottoms instead of brown ones. A dark baking sheet bakes faster, so check those early.
- Almond extract is a strong flavor. For a more balanced vanilla-almond cookie, I'd use ½ teaspoon, or you can swap it for another flavoring like strawberry, peppermint, lemon or rum extract.
Storage:
Once the cookies have cooled completely, store them in an airtight container at room temperature for up to 5 days. To bake ahead, freeze the baked cookies for up to 3 months and let them thaw at room temperature before serving.
Nutrition
Calories: 40kcal | Carbohydrates: 4g | Protein: 0.4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 19mg | Potassium: 5mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 72IU | Calcium: 2mg | Iron: 0.2mg
