Classic Buttery Christmas Spritz Cookies
Classic buttery spritz cookies flavored with vanilla and almond, pressed into Christmas trees and wreaths and topped with sprinkles. One bowl, no chilling, about 60 cookies.
Servings 60 cookies
Ingredients
For the Cookies
- 1 cup unsalted butter softened to room temperature (226 g)
- ¾ cup granulated sugar 150 g
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 ¼ cups all-purpose flour spooned and leveled (281 g)
- ½ teaspoon salt
- red and green gel food coloring optional
- 2 tablespoons sprinkles tiny round sugar sprinkles or sanding sugar
For the Optional Glaze
- 1 cup powdered sugar
- 1-2 tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
Make the Dough
- Preheat the oven to 375°F. Set out two ungreased, unlined metal baking sheets.
- Beat the softened butter and sugar on medium speed for 2 to 3 minutes until pale and fluffy, scraping the bowl once.
- Add the egg, vanilla and almond extract and beat for about 1 minute until smooth.
- On low speed, add the flour and salt and mix just until the flour disappears. Do not overmix.
- Optional: divide the dough into portions and tint each with a small amount of gel food coloring.
Press and Bake
- Pack the dough into a cookie press fitted with your chosen disc.
- Hold the press flat against the bare, cool baking sheet, click once and lift straight up. Space cookies about 1 inch apart.
- Scatter sprinkles over the raw cookies right away.
- Bake one sheet at a time for 6 to 8 minutes, until the edges are just barely golden.
- Cool on the sheet for 2 minutes, then move to a wire rack. Let the sheet cool completely, or rinse it under cold water and dry it, before pressing the next batch.
Optional Glaze
- Whisk the powdered sugar, milk and vanilla until smooth. Dip the tops of the cooled cookies, add sprinkles and let set on a rack for about 30 minutes.
Notes
- Bare sheets only: Do not use parchment, silicone mats or nonstick spray. The dough needs to grip a bare, cool metal sheet to release from the press.
- Dough too soft: If the dough looks greasy, chill it for 10 minutes. Otherwise do not chill it.
- Dough too stiff: Work in 1 teaspoon of milk at a time.
- No press: Add 1 to 2 tablespoons milk and pipe with a large open star tip.
- Storage: Airtight at room temperature up to 1 week. Freeze unglazed baked cookies or the dough up to 3 months.