Spritz Cookies

These spritz cookies are a classic cookie for Christmas! Using a cookie press, they turn out fun and festive with a sweet and buttery taste then just decorate with sprinkles!

Prep Time: 10

Cook Time: 6

Chill: 30

Total Time: 46

Servings:

Equipment

Cookie Press

Ingredients

1 cup unsalted butter
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon almond extract
2 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon Kosher salt

Optional: Food coloring, sprinkles

Instructions

Preheat oven to 350°F and line a baking sheet with parchment paper.
Cream butter and sugar until fluffy, about 2 minutes. Beat in the egg, vanilla and almond extract.
In a separate bowl, whisk in the flour, baking powder and salt. Gradually mix into the sugar mixture. If using food coloring, divide dough into bowls and mix in (I did red and green). Refrigerate dough for 30 minutes.
Follow the direction on your cookie press and add the dough. Then press the cookies perpendicular onto the pan. Space them 1-inch apart.
Bake for 5-7 minutes, or until the edges are just barely turning golden. If you want them soft, take them out around 5 minutes or if you prefer a crisp cookie cook the full 7 minutes. Remove from oven and onto a cooling rack.
Enjoy plain or with powdered sugar icing. Store in a covered container.

Notes

Storage: Store in a covered container for 4 days or freeze for up to 3 months. When ready to eat remove from the freezer and let thaw on the counter.

Nutrition