The Best Spritz Cookies
These buttery, crisp Spritz Cookies hold their intricate shapes and require no chilling. Perfect for the holidays or anytime you need a quick, delicious treat!
Ingredients
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract optional
- 2¼ cups all-purpose flour
- ¼ teaspoon salt
- Optional: food coloring sprinkles, melted chocolate
Instructions
- Preheat the oven to 350°F (175°C). Do not grease or line your baking sheets.
- Cream butter and sugar in a mixing bowl until light and fluffy, about 2–3 minutes.
- Add the egg, vanilla, and almond extract, mixing until smooth.
- Gradually add flour and salt, stirring until fully incorporated. If dough is too thick, add 1–2 teaspoons of milk.
- Load the dough into a cookie press fitted with your desired shape. Press cookies directly onto an ungreased baking sheet.
- Decorate with sprinkles before baking, if desired.
- **7. Bake for 8–10 minutes, or until the edges are lightly golden.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Optional: Dip cookies in melted chocolate or dust with powdered sugar.
Notes
- For colored spritz cookies, mix a few drops of food coloring into the dough before loading the cookie press.
- For Chocolate Spritz Cookies, add ¼ cup cocoa powder and increase sugar by 2 tablespoons.
- For Cream Cheese Spritz, replace ¼ cup butter with cream cheese for a tangy, rich version.
- Store at room temperature for up to 1 week in an airtight container.
- Freeze baked cookies for up to 3 months; thaw at room temperature before serving.