Description
Classic Spritz Cookies made with butter, sugar, and almond extract, these delightful buttery cookies are perfect for pressing into festive shapes and decorating with colored sugar or candies. They bake up crisp-edged and tender inside in about 10 minutes, making them a traditional favorite especially during holidays.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
Wet Ingredients
- 1 cup butter (2 sticks, softened)
- 3/4 cup granulated sugar
- 1 egg
- 1 teaspoon almond extract (or vanilla extract)
For Decoration
- Colored sugar or candies
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Optionally, line baking sheets with parchment paper to prevent sticking and for easier cleanup.
- Mix Dry Ingredients: In a large bowl, sift together or vigorously whisk the all-purpose flour, baking powder, and salt to evenly combine these dry ingredients. Set this mixture aside.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment or an electric mixer, beat the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy, incorporating air for tender cookies.
- Add Egg and Extract: Beat in the egg and almond extract thoroughly until fully combined and smooth.
- Combine Ingredients: Reduce the mixer speed to low and gradually add the flour mixture to the wet ingredients. Mix just until everything is combined to avoid overworking the dough.
- Fill Cookie Press: Fill a cookie press with the dough according to the manufacturer’s instructions. If the dough becomes too sticky and difficult to press, refrigerate it for about 10 minutes to firm up.
- Press Cookies onto Sheet: Press cookie dough directly onto ungreased baking sheets in your desired shapes. If the shapes aren’t neat, you can scrape the dough off and re-press.
- Decorate: Sprinkle the cookies with colored sugar or decorate with candies as preferred before baking.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and the cookies are set but not browned.
- Cool: Allow the cookies to cool on the baking sheet for 2 minutes, then transfer them to wire racks to cool completely to avoid sogginess.
Notes
- This recipe replaces traditional shortening with butter, producing richer and better flavor.
- If the dough becomes too sticky during pressing, chilling it helps achieve cleaner shapes.
- You can substitute vanilla extract for almond extract if preferred.
- Decorate with colored sugar or small candies to enhance festive appearance.
Nutrition
- Serving Size: 1 cookie
- Calories: 58 kcal
- Sugar: 3 g
- Sodium: 10 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 1 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 3 mg
