If you’re looking for a festive yet simple cookie that really wows with its buttery texture and delicate flavor, you’ve got to try my Spritz Cookies with Almond Icing Recipe. These little beauties come out perfectly crisp with just the right hint of almond, and that glaze? It’s the secret touch that takes them from classic to irresistible. Stick around, because I’m going to walk you through every step so your kitchen smells like holiday heaven in no time!
Why You’ll Love This Recipe
- Classic Flavor Boosted: The almond icing adds a subtle, nutty sweetness that perfectly complements the buttery cookie base.
- Simple Yet Elegant: Once you get the hang of the cookie press, you’ll have beautifully shaped cookies ready in minutes.
- Perfect for Any Occasion: Whether it’s holidays, birthdays, or just a treat for your afternoon coffee, these cookies fit right in.
- Family Favorite: My relatives go crazy for these every time—they vanish off the plate faster than I can bake!
Ingredients You’ll Need
Getting great spritz cookies starts with fresh, quality ingredients that create that melt-in-your-mouth texture. You’ll want to keep things simple but pick good butter and a reliable almond extract because those subtle flavors really shine here.
- Butter: Use room temperature unsalted butter for the creamiest dough and the best cookie texture.
- Powdered sugar (for dough): This keeps the dough extra soft and adds a melt-away sweetness.
- Egg: Helps bind everything and adds richness without from heaviness.
- Almond extract: My favorite for that authentic spritz cookie flavor; you can swap half with vanilla for a subtler taste.
- Kosher salt: Balances the sweetness and enhances all those lovely flavors.
- All purpose flour: Provides structure — careful not to overmix to keep the cookies tender.
- Powdered sugar (for icing): Smooth and sweet, perfect for the glaze.
- Milk: Just enough to make the glaze silky and dip-ready.
- Sprinkles: Totally optional but adds that festive, colorful flair.
Variations
I love how flexible this Spritz Cookies with Almond Icing Recipe is—you can easily tweak the flavors or decorations depending on the season or your mood. It’s fun to personalize, making it your own signature cookie.
- Extract swaps: I once replaced almond with lemon extract for a fresh zing—totally changed the game and friends loved it at our spring brunch!
- Gluten-free version: Try a 1:1 gluten-free baking flour blend, but sweet friend, keep an eye on the dough since it might be a bit more delicate.
- Colored icing: Add a drop of food coloring to the glaze for holidays or birthday themes; it adds a playful touch that kids adore.
- Sprinkle alternatives: Crushed nuts or edible glitter work beautifully if you want a bit more texture or sparkle.
How to Make Spritz Cookies with Almond Icing Recipe
Step 1: Cream the Butter and Sugar
Start by preheating your oven to 375°F and lining your baking sheet with parchment paper—trust me, it makes cleanup so much easier. Then, in your stand mixer with a paddle attachment, cream together the softened butter and powdered sugar on medium speed for about a minute until the mixture is light and fluffy. This little step gets air into the dough which is why these cookies come out so tender. Don’t skip it!
Step 2: Add the Egg, Almond Extract, and Salt
Next, crack in the egg, pour in that gorgeous almond extract (or half almond, half vanilla if you want a subtle twist like I do), and sprinkle in the kosher salt. Mix for another minute, occasionally scraping down the sides so everything combines evenly. This step builds flavor and binds your dough without making it tough.
Step 3: Fold in the Flour
Now, turn your mixer to low and add the flour slowly. Mix just until the flour disappears into the dough—overmixing here can make the cookies dense, and that’s the last thing you want. At this point, your dough should feel soft but sturdy enough to hold its shape when pressed.
Step 4: Form and Bake the Cookies
Fill your cookie press with about a cup of dough (adjust depending on your press size) and carefully press your chosen design onto the parchment-lined sheet. Make sure you space the cookies about an inch apart since they spread slightly. Bake for 6 to 7 minutes until the edges just start to turn that lovely light golden color. Watch closely—overbaking dries them out fast.
Step 5: Glaze and Decorate
Once your cookies are cooled on a wire rack, whisk together the powdered sugar and milk for the glaze until smooth. Dip the tops of each cookie into the icing, and if you’re feeling festive, add sprinkles immediately before it sets. I always let my glaze harden fully so they don’t get sticky when stored.
Pro Tips for Making Spritz Cookies with Almond Icing Recipe
- Dough Temperature: Keep your dough cool but pliable; if it gets too warm, the shapes won’t hold well in the press.
- Avoid Overbaking: I learned the hard way—cookies keep cooking slightly once out of the oven, so pull them when edges just turn golden.
- Icing Consistency: If your glaze is too runny, add more powdered sugar by the teaspoon; too thick, a splash more milk until it’s perfect for dipping.
- Cookie Press Tips: I clean my press after every batch to prevent dough buildup, which keeps my shapes crisp and clean.
How to Serve Spritz Cookies with Almond Icing Recipe
Garnishes
While I love the classic sprinkle look, sometimes I go for chopped toasted almonds on the icing edges for an extra almond punch and a bit of crunch. Edible glitter also dazzles on top, especially if you’re serving these at a party or festive gathering.
Side Dishes
These cookies pair beautifully with a hot cup of coffee, tea, or even a glass of cold milk. For holiday brunches, I like to serve them alongside fruit salad and soft cheeses to balance their sweetness.
Creative Ways to Present
One year, I arranged these cookies in a festive wreath shape on a large platter and added rosemary sprigs and cranberries for a rustic holiday look that really wowed my guests. You can also layer them in pretty tins or stack tied with a ribbon for a lovely homemade gift.
Make Ahead and Storage
Storing Leftovers
I store leftover spritz cookies in an airtight container at room temperature, and they usually stay fresh and crisp for up to five days if glazed and set properly. I like to layer them with parchment paper so they don’t stick or break.
Freezing
For freezing, I only freeze the baked, unglazed cookies because the glaze can get sticky as it thaws. When you’re ready, thaw at room temperature and then add the glaze freshly—this way they taste just like they did on day one.
Reheating
Spritz cookies are best enjoyed at room temperature, but if you want a warm treat, pop them in a warm (not hot) oven for a minute or two. Don’t microwave, or the texture can get rubbery and the glaze might melt too fast.
FAQs
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Can I make Spritz Cookies with Almond Icing Recipe without a cookie press?
You can, but spritz cookies are designed to be pressed into pretty shapes using a cookie press. If you don’t have one, try rolling the dough into balls and flattening them slightly with a fork—though they won’t have the classic patterns, the taste will still be amazing.
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How do I prevent the cookies from spreading too much?
Use chilled dough if your kitchen is warm, and make sure to only mix until ingredients combine—overmixing can cause spreading. Also, spacing the cookies about an inch apart gives them room to bake without merging.
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Can I substitute almond extract with vanilla extract?
Absolutely! Vanilla will give you a lovely, classic flavor. I often do a half-and-half combo for a more layered taste, which I really enjoy.
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What’s the best way to get a smooth almond icing?
Whisk your powdered sugar and milk slowly to avoid lumps. If the glaze feels too thick to dip, add a tiny bit more milk, but go slowly—too runny glaze won’t set properly on the cookies.
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How long do these cookies stay fresh?
Stored airtight at room temperature, glazed spritz cookies last up to five days. Unfinished dough can be refrigerated for a couple of days before baking as well.
Final Thoughts
I absolutely love how this Spritz Cookies with Almond Icing Recipe brings festive spirit and buttery goodness together in one bite. When I first tried making spritz cookies, I struggled with the dough temperature and ended up with flat cookies—so trust me when I say these step-by-step tips really help you get it right the first time. Whether you’re baking for a holiday, gift-giving, or just a cozy treat, these cookies are sure to impress. I can’t wait for you to try them and hear how much your family and friends adore them, too!
Print
Spritz Cookies with Almond Icing Recipe
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 22 minutes
- Yield: 72 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
These Perfect Spritz Cookies are buttery, tender, and delightfully crisp with a smooth almond or vanilla flavor. Made with a simple dough pressed through a cookie press, they bake quickly to a light golden edge and can be iced with a sweet glaze and colorful sprinkles for a festive touch. Ideal for holidays or any occasion when you want a classic, charming cookie that pairs wonderfully with tea or coffee.
Ingredients
Cookies
- 1 cup butter, room temperature
- 1 1/2 cups powdered sugar
- 1 egg
- 1 teaspoon almond extract (or vanilla if preferred)
- 1/2 teaspoon kosher salt
- 2 1/2 cups all purpose flour
Icing
- 1 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon almond or vanilla extract, if desired
- Sprinkles to decorate
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and facilitate even baking.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, beat the room temperature butter with 1 1/2 cups powdered sugar on medium speed for 1 minute until the mixture is fully combined and creamy.
- Add Egg and Flavorings: Incorporate the egg, almond extract, and kosher salt into the butter-sugar mixture. Continue mixing for another minute, scraping down the bowl sides as needed for even incorporation.
- Mix in Flour: Reduce mixer speed to low and gradually add the 2 1/2 cups all purpose flour. Mix just until the flour is incorporated and the dough comes together without overmixing to keep the cookies tender.
- Form Cookies Using Cookie Press: Fill your cookie press with about 1 cup of dough, depending on press size. Press the dough onto the prepared baking sheet, spacing cookies approximately 1 inch apart to allow for slight spreading during baking.
- Bake Cookies: Bake the cookies in the preheated oven for 6 to 7 minutes, or until the edges are lightly golden while the centers remain pale.
- Cool Cookies: Once baked, transfer the cookies to a wire rack to cool completely before glazing to prevent melting the icing.
- Prepare Icing: Whisk together 1 cup powdered sugar, 1 tablespoon milk, and 1/4 teaspoon almond or vanilla extract until smooth and pourable.
- Glaze Cookies: Dip the tops of the cooled cookies into the icing, then decorate immediately with sprinkles if desired. Allow the icing to set completely before storing.
Notes
- Store cookies airtight at room temperature for up to 5 days to maintain freshness and texture.
- These cookies can be frozen in a large zip-top bag for up to 1 month. Avoid freezing glazed cookies as the icing may become sticky when thawed; glaze cookies at room temperature instead.
- For a subtle flavor, use a combination of 1/2 teaspoon vanilla extract and 1/2 teaspoon almond extract in the dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 80
- Sugar: 5g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.2g
- Protein: 1g
- Cholesterol: 10mg
