Spritz Cookie Recipe

These petite buttery Spritz Cookies are the perfect holiday treat. They are delicious, quick, easy and so fun to decorate. Add these adorable treats to your Christmas cookie tray.

Course Dessert

Cuisine American

Keyword can you freeze spritz cookies, how to make spritz cookies, what are spritz cookies, what is a spritz cookie

Prep Time 10

Cook Time 30

Servings cookies

Calories 43kcal

Author Beth Pierce

Ingredients

1 cup butter softened
1⅔ cups powdered sugar
1 egg room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
½ teaspoon kosher salt
2 ½ cups all purpose flour
optional chocolate chips, melted chocolate, sprinkles, sanding sugar, or nonpareils for decorating

Instructions

Preheat oven to 375 degrees. Arrange oven rack in center of oven.
Using a stand mixer with the paddle attachment or a hand mixer on medium speed, cream your butter and powdered sugar until light and fluffy. Add the egg, vanilla extract, almond extract, and salt, mixing just until combined. Turn the mixer to low and add the flour, mixing just until incorporated.
Fill the cookie press and press the cookies onto a cool baking sheet about 1 inch apart.
Bake in a preheated oven for about 6 minutes or until golden brown. Let the cookies cool for 3-4 minutes before moving them to a wire rack.
Wait for the cookies to fully cool before dunking or drizzling them with chocolate or powdered sugar glaze. Decorate with sprinkles, sanding sugar, or nonpareils immediately after. If you want to decorate without dunking or drizzling, simply speckle with sprinkles, sanding sugar, or nonpareils before placing them in the oven to bake.

Notes

This may be the only cookie I advise baking on the cookie sheet without parchment paper or silicone mats, as both hold heat and cause the cookies to spread too fast.
If you add sprinkles to the cookies without chocolate or a glaze, sprinkle them on before baking so they stick to the cookies.
I have always found that spritz dough moves best through the cookie press right after mixing. Refrigeration makes it too stiff to move freely through the cookie press.

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