Delicate buttery spritz cookies (Printable Version)

Buttery spritz cookies shaped for festive occasions, featuring vanilla and optional almond essence.

# What You'll Need:

→ Dough

01 - 1 cup unsalted butter, softened
02 - 3/4 cup granulated sugar
03 - 1 large egg, at room temperature
04 - 2 teaspoons pure vanilla extract
05 - 1/2 teaspoon almond extract (optional)
06 - 2 1/4 cups all-purpose flour
07 - 1/2 teaspoon fine salt

→ Decoration (optional)

08 - Colored sanding sugar
09 - Chocolate for drizzling
10 - Sprinkles

# How To Make:

01 - Preheat oven to 350°F. Line baking sheets with parchment paper or use ungreased nonstick sheets.
02 - In a large bowl, cream butter and sugar together until light and fluffy, about 2 to 3 minutes.
03 - Beat in the egg, vanilla extract, and almond extract if using, until fully combined.
04 - Gradually mix in flour and salt, scraping bowl sides as needed, until a soft dough forms.
05 - Fill cookie press with dough per manufacturer's instructions. Press cookies directly onto prepared sheets, spacing about 1 inch apart.
06 - Optionally sprinkle with colored sugar or sprinkles before baking.
07 - Bake for 7 to 9 minutes until edges just begin to turn golden.
08 - Let cookies cool on sheets for 2 minutes, then transfer to wire rack to cool completely.
09 - If desired, drizzle cooled cookies with melted chocolate.

# Helpful Hints:

01 -
  • These cookies come together in under 30 minutes and taste like you spent hours on them, which always feels like a small magic trick.
  • The press does the work for you, turning a simple butter dough into show-stopping shapes that make any table feel special.
  • They stay fresh for days in an airtight container, so you can make them ahead without stress.
02 -
  • Do not chill this dough; it must stay soft enough to press through the cookie gun, or you'll spend frustrating minutes applying pressure that goes nowhere.
  • Room temperature butter and egg make an enormous difference—cold ingredients won't cream properly, and the dough will be stiff and impossible to work with.
03 -
  • Don't overbake these cookies; the moment the edges turn pale gold, pull them out so they stay tender and delicate instead of becoming dry.
  • If you want extra richness, add a tiny pinch of nutmeg to the dough, which pairs beautifully with vanilla and almond without announcing itself.
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