Description
Buttery Spritz cookies, perfect for holidays! Use a cookie press to create festive shapes and customize with colors and sprinkles.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional, but highly recommended!)
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
- Food coloring (gel or liquid, your choice of colors)
- Sprinkles, for decorating
Instructions
- Ensure butter is properly softened. It should be soft enough to easily press a finger into, but not greasy.
- In a large bowl (or stand mixer), cream together the softened butter and granulated sugar. Beat on medium speed until light and fluffy (3-5 minutes).
- Add the egg and extracts (vanilla and almond, if using) to the butter mixture. Beat until well combined. Scrape down the sides of the bowl.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Divide the dough into portions for each color you want.
- Add a few drops of food coloring to each portion and mix until the color is evenly distributed. Start with a small amount of food coloring and add more until you reach your desired shade.
- Cover each bowl with plastic wrap and chill in the refrigerator for at least 30 minutes.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Prepare your cookie press. Select your desired cookie disc and insert it into the press according to the manufacturer’s instructions.
- Remove one portion of chilled dough from the refrigerator at a time. If the dough is too firm to press easily, let it sit at room temperature for a few minutes to soften slightly.
- Fill the cookie press with the dough. Make sure to pack the dough in tightly to avoid air pockets.
- Hold the cookie press directly over the prepared baking sheet. Press the handle of the cookie press to release the dough onto the baking sheet. You may need to experiment a bit to get the right amount of pressure and timing.
- Repeat this process, spacing the cookies about 1 inch apart on the baking sheet.
- Once the baking sheet is full, decorate the cookies with sprinkles. Gently press the sprinkles into the dough so they adhere during baking.
- Bake the cookies for 6-8 minutes, or until the edges are lightly golden brown.
- Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Repeat the process with the remaining dough, chilling the dough in between batches if it becomes too soft.
Notes
- Use high-quality butter for the best flavor.
- Don’t overmix the dough.
- Chilling the dough is essential.
- Use parchment paper or silicone baking mats.
- Don’t overcrowd the baking sheets.
- Watch the baking time carefully.
- Let the cookies cool completely before storing.
- Experiment with different flavors and colors.
- Troubleshooting: Dough too hard? Let it sit at room temperature for a few minutes to soften slightly. You can also try adding a teaspoon of milk or cream to the dough.
- Troubleshooting: Dough too soft? Chill it in the refrigerator for a longer period of time. You can also try adding a tablespoon of flour to the dough.
- Troubleshooting: Cookies spreading too much? Make sure your butter is not too soft. Also, ensure that you are chilling the dough adequately. If the problem persists, try adding a tablespoon of flour to the dough.
- Troubleshooting: Cookies not sticking to the baking sheet? Ensure your baking sheets are clean and dry. Parchment paper or silicone mats are your best friends here!
- Prep Time: 30 minutes
- Cook Time: 6 minutes