Perfect Spritz Cookies are easy, buttery cookies, perfect for a cookie press!
- 1 cup butter, room temperature
- 1 1/2 cups powdered sugar
- 1 egg
- 1 teaspoon almond extract (or vanilla if you prefer)
- 1/2 teaspoon kosher salt
- 2 1/2 cups all purpose flour
- 1 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon almond or vanilla extract, if desired
- sprinkles to decorate
- Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and powdered sugar on medium speed for 1 minute, until combined.
- Add in the egg, almond extract, and salt and mix for an additional minute, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour, mixing until just incorporated.
- Place about 1 cup of dough (depending on the size of your press) into the cookie press. Press cookies onto the baking sheet using the press. Arrange the cookies about 1 inch apart and bake for 6-7 minutes or until lightly golden at the edges.
- Transfer cookies to a wire rack to cool.
- Whisk together the powdered sugar and milk until smooth. Dip the tops of each cookie into the glaze. Sprinkle if desired. Allow the cookies to set completely before storing.
Store airtight at room temperature for up to 5 days for best freshness.
You can freeze these cookies in a large, ziptop bag for up to a month. I don’t recommend freezing them if you have used glaze, as they become sticky as the glaze thaws. Glaze them when they’re at room temperature and allow to set.
I like to use 1/2 teaspoon of vanilla extract and a 1/2 teaspoon of almond extract. The combination is subtle and my personal favorite!
Keywords:: cookies and cups, spritz cookies, cookies recipe, christmas cookies, press cookies