Spritz Cookies

4.23 from 22 votes

Recipe from Two Peas and Their Pod

This classic Christmas cookie uses a cookie press to create buttery, tender cookies that are festive and fun! Choose your favorite shape, decorate with sprinkles, and add to your holiday cookie platter.

Prep Time40

Cook Time5

Total Time43

Course: Cookies

Cuisine: American

Keyword: spritz cookies

Servings: cookies

Calories: 45kcal

Ingredients

1 cup unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract, optional
2 1/4 cups all-purpose flour
1/2 teaspoon salt
Sprinkles, for decorating, optional

Instructions

Preheat oven to 350 degrees F.
In the bowl of a stand mixer (or using a hand mixer), cream the butter and sugar together until creamy and smooth, scraping down the sided of the bowl with a spatula, if necessary.
Add the egg, vanilla, and almond extract. Mix until well combined.
Add the flour and salt and mix until just combined. Don’t over mix. If you want to add a few drops of gel coloring to color the cookie dough, you can. Or divide the dough and make a few different colors.
Make sure you read the cookie press manufacturer’s instructions before getting started. Choose your desired pattern and fit your press with the desired plate. Add some of the dough to the cookie press.
Press cookies onto an unlined and ungreased baking sheet, about 2 inches apart. You don’t want to use parchment paper or a Silpat baking mat, press the cookies directly onto the baking sheet. Make sure your baking sheet is not warm. Decorate with sprinkles, if desired. If the dough gets too warm, you can always chill the cookies for 15 minutes before baking. If the dough is too warm, they will spread.
Bake for 5 to 9 minutes or until cookies are just starting to brown around the edges and bottom. Check early so you don't over bake the cookies.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.

Notes

Making the Dough in Advance: You can make the dough in advance. Wrap in plastic wrap and store in the refrigerator for up to 4 days. Let the dough come to room temperature before putting in the cookie press. You can also freeze the dough for up to 3 months. Thaw overnight in the refrigerator and let come to room temperature before pressing.

Storing Cookies: Store cookies in an airtight container for up to 1 week on the counter. You can freeze baked cookies for up to 3 months in a freezer bag or container.

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