Description
Classic Spritz Cookies are buttery, tender, and perfectly shaped using a cookie press. These festive cookies are lightly flavored with vanilla and almond extracts and can be decorated with colorful sprinkles or candies for any occasion. They bake quickly to a delicate golden edge and make a delightful treat for holidays or everyday snacking.
Ingredients
Dry Ingredients
- 3.5 cups all-purpose flour
- 1.5 teaspoons baking powder
Wet Ingredients
- 1.5 cups salted butter, softened (3 sticks)
- 1 cup granulated sugar
- 1 large egg, room temperature
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Optional
- Gel food coloring
- Rainbow nonpareils, sprinkles, red hot candies, or other toppings
Instructions
- Preheat Oven: Set your oven to 350°F (177°C) and position a rack in the center to ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, use a hand mixer to beat the softened butter and granulated sugar together on medium speed for about 2 minutes until the mixture is airy and fluffy, which helps create a tender texture.
- Add Wet Ingredients: Add the egg, milk, vanilla extract, and almond extract to the creamed butter mixture. Mix on medium speed for 2 minutes to fully combine all wet ingredients.
- Incorporate Flour and Leavening: Add 2 cups of the all-purpose flour to the wet mixture and mix on low to medium speed for 1 minute, scraping the bowl sides as needed. Next, add the remaining 1.5 cups of flour and the baking powder and mix again until the dough comes together evenly. Scrape the sides to ensure uniform incorporation.
- Color the Dough (Optional): If desired, divide the dough into portions and add 2-3 drops of gel food coloring to each. Mix for about 30 seconds more, adding more coloring if a deeper hue is preferred.
- Prepare the Cookie Press: Do not chill the dough; it should remain soft and at room temperature for optimal pressing. Fill your cookie press with the dough and attach the desired disk shape following your model’s assembly instructions.
- Press Cookies onto Pan: Using an ungreased cookie sheet (avoid nonstick pans, parchment paper, or foil so cookies will stick), press cookies onto the pan about 1.5 inches apart by holding the press flat and gently squeezing the trigger. Slowly lift the press straight up to release the dough. Continue until the pan is full. Add sprinkles or toppings while dough is still soft for decoration.
- Bake: Place the cookie sheet on the center rack and bake for 9 to 10 minutes or until the edges are lightly golden brown.
- Cool Cookies: Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Use an ungreased cookie sheet to help the dough adhere firmly during pressing.
- Do not chill the dough; it should remain soft at room temperature to work with the cookie press.
- Use gel food coloring for vibrant hues without changing dough consistency.
- Cookies bake quickly and do not spread much, so you can place them relatively close together on the sheet.
- Try different cookie press disks to vary the cookie shapes for different occasions.
