Description
These classic spritz cookies are buttery, tender, and perfect for holiday decorating or any special occasion. Made with simple ingredients and shaped with a cookie press, they allow for endless customization with sprinkles, chocolate chips, or melted chocolate drizzles. Enjoy a delightful crisp edge with a soft center in every bite.
Ingredients
Scale
Spritz Cookie Dough
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 2 and 1/3 cups (291g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon salt
Optional Decorations
- Gel food coloring
- Sprinkles
- Chocolate chips
- Melted chocolate for drizzling
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) and prepare 2 or 3 large baking sheets by lining them with silicone baking mats or using nonstick baking sheets without liners. For better dough adherence, chill the baking sheets if possible.
- Make the Dough: In a large bowl, cream together the softened butter and granulated sugar using a handheld or stand mixer fitted with a paddle attachment on medium-high speed until smooth, about 3 minutes. Add the egg, vanilla extract, and almond extract, and beat on high speed until well combined, about 1 minute. Scrape down the sides and bottom of the bowl and mix again as needed.
- Add Dry Ingredients: On low speed, gradually add the flour and salt to the butter mixture. Once combined, increase to high speed and beat until the dough is fully incorporated and smooth.
- Shape the Cookies: Fit your cookie press with a decorative plate following the manufacturer's instructions. Load the dough into the cookie press and hold it perpendicular to the cold lined baking sheet. Press the dough out about 2 inches (5 cm) apart. If desired, brush the shaped dough lightly with water to help sprinkles stick and decorate with sprinkles or press a chocolate chip in the center. If dough becomes too soft, chill the shaped cookie dough for 10 minutes before proceeding.
- Bake: Bake the cookies in the preheated oven until the edges are very lightly browned, about 9 minutes.
- Cool and Decorate: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Optionally, drizzle cooled cookies with melted chocolate.
- Storage: Store cookies in an airtight container at room temperature for up to 1 week. For longer storage, cookies can be frozen for up to 3 months.
Notes
- You can chill the cookie dough in the refrigerator for up to 4 days before pressing it through the cookie press or freeze the dough for up to 3 months. Thaw in the refrigerator overnight before use.
- Baked cookies also freeze well for up to 3 months; thaw completely before serving.
- Almond extract is recommended for its wonderful flavor, but can be substituted with additional vanilla extract or other extracts like peppermint or lemon.
- Gel food coloring is preferred for tinting the dough; use sparingly as 2 drops suffice for the whole batch.
- If you don’t have a cookie press, use a pastry bag with a 1/2-inch open star tip and slightly loosen the dough with a bit of milk to pipe the cookies.
- Do not use parchment paper for baking as the cookie dough will not adhere well; use silicone baking mats or unlined nonstick baking sheets instead.
Nutrition
- Serving Size: 1 cookie
- Calories: 70 kcal
- Sugar: 4 g
- Sodium: 45 mg
- Fat: 4.5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 15 mg
