Spritz Cookies

These buttery spritz cookies are a classic. Decorate them with your favorite sprinkles or leave them plain. The recipe makes a lot so they are perfect for a cookie exchange.

Course Dessert

Cuisine european

Prep Time 30

Cook Time 10

Total Time 40

Servings cookies

Calories 3621kcal

Author Leigh Anne Wilkes

Equipment

Ingredients

1 cup butter salted and softened
1 egg
1 tsp vanilla extract
1 tsp almond extract
2 1/2 cups all purpose flour
1/2 tsp salt
1 cup sugar
sprinkles optional

Instructions

Preheat oven to 350 degrees F.
In the bowl of a stand mixer with the paddle attachment cream together butter and sugar.
Add in egg and extracts. Mix to combine.
Add in flour and salt.
Fill cookie press with dough and press cookies onto an ungreased and unlined baking sheet. Place 1 - 1 1/2 inches apart.
Bake for 6-8 minutes or until they just begin to brown around the bottom edge.

Notes

Do not grease your cookie sheet. Greasing it will cause the cookies to spread. There is a lot of butter in these cookies so greasing is not necessary. Do not line with parchment paper either (like I did). Your cookie will release better directly onto an ungreased baking sheet.
Use dough at room temperature. Do not use chilled dough as it will be too hard to push through the cookie press. If you have made your dough ahead of time and refrigerated or frozen, be sure to bring it to room temperature .
Spritz cookies won't spread much so they can be placed fairly close together allowing you to get more on a baking sheet.
If you don't have a cookie press or your mom or grandmother doesn't, you can use a piping bag and a large 1/2 inch open star tip. If your dough is too stiff to get through the tip, add a bit of milk to dough to soften it up. Just a little at a time.

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