Description
Buttery and festive, these Spritz Cookies are ready in just 20 minutes with a handful of pantry staples. A nostalgic classic cookie that’s a must-bake for every holiday cookie tray.
Ingredients
Scale
- 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
Icing
- 1 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon almond or vanilla extract, if desired
- sprinkles to decorate
Instructions
- Cookies: 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.
- Icing: 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.
Notes
- Store airtight at room temperature for up to 5 days for best freshness.
- You can freeze these cookies in a large, zip-top 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!
