Description
Classic Spritz Cookies made with a buttery, tender dough that is pressed into charming shapes using a cookie press. These buttery cookies have subtle vanilla and almond or peppermint extract flavors, perfect for holiday celebrations or anytime you want a delightful treat. Easily decorated with sprinkles, sanding sugar, or dipped in melted chocolate for a festive touch.
Ingredients
Scale
Cookie Dough
- 1 ½ cups unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 2 tablespoons milk
- 1 ½ teaspoons pure vanilla extract
- ½ teaspoon almond extract or peppermint extract (optional)
- ¼ teaspoon fine sea salt
- 4 cups flour
Optional Decorations
- Sprinkles or nonpareils
- Colored sanding sugar
- Melted chocolate almond bark or candy melts
- Food coloring
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to ensure it’s at the perfect temperature when you’re ready to bake your cookies.
- Cream Butter and Sugar: In a stand mixer bowl fitted with a paddle attachment or using a hand mixer, beat the softened butter and sugar together until the mixture is light and fluffy, about 3 to 5 minutes. This step is crucial for a tender cookie texture.
- Add Wet Ingredients: Add the egg, milk, vanilla extract, and if using, almond or peppermint extract. Beat the mixture well to combine all the wet ingredients evenly.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour and sea salt. Gradually add this flour mixture to the butter mixture with the mixer on low speed. Mix just until the flour is fully incorporated and a smooth dough forms.
- Form Cookies with Press: Fill your cookie press with dough and press shapes onto an ungreased baking sheet. Press the handle and lift straight up to release each cookie. Cookies can be placed close together as they will puff but not spread during baking.
- Refill and Repeat: Refill the cookie press as needed, continuing to press shapes onto the baking sheet until it is full.
- Bake: Bake the cookies for 6 to 8 minutes until they are set and the bottoms are just turning a light golden color.
- Cool: Allow the cookies to cool on the baking sheet for 1 to 2 minutes before transferring them to a wire rack to cool completely.
Notes
- If using food coloring, add 1-2 drops to the entire dough batch or divide into smaller portions to create various colors by adding a small drop to each.
- For decorations like sprinkles or colored sanding sugar, add before baking for best results.
- If dipping cookies in melted chocolate or candy melts, do so only after the cookies are completely cooled. Top with sprinkles before the chocolate sets for extra decoration.
- Bake one sheet at a time and press cookies for the next batch while the current sheet bakes to improve workflow.
- Ensure sheet pans are completely cool before pressing dough onto them again to prevent sticking.
- Store cookies in an airtight container at room temperature for up to one week or freeze for up to three months.
- Properly measure flour for consistent results and follow tips for softening butter if you forgot to leave it out ahead of time.
Nutrition
- Serving Size: 1 cookie
- Calories: 70
- Sugar: 4.2g
- Sodium: 28mg
- Fat: 4.5g
- Saturated Fat: 2.8g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 7.5g
- Fiber: 0.2g
- Protein: 0.6g
- Cholesterol: 12mg
