Description
This classic Spritz Cookies recipe features buttery, tender, and delicately flavored cookies made with almond extract and decorated with colorful sugar or candies. Perfect for festive occasions or everyday treats, these cookies are shaped using a cookie press for a traditional look and baked to a crisp, lightly golden finish.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
Wet Ingredients
- 1 cup butter (2 sticks, softened)
- 3/4 cup granulated sugar
- 1 egg
- 1 teaspoon almond extract (or vanilla extract)
Decoration
- Colored sugar or candies for decorating
Instructions
- Preheat and prepare: Preheat your oven to 375 degrees Fahrenheit. Optionally, line baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Mix dry ingredients: In a large bowl, sift together or vigorously whisk the all-purpose flour, baking powder, and salt until evenly combined. Set this mixture aside.
- Cream butter and sugar: Using a stand mixer with a paddle attachment or an electric mixer, beat the softened butter and granulated sugar together at medium speed until light and fluffy.
- Add egg and flavoring: Beat in the egg and almond extract until well incorporated, ensuring a smooth batter.
- Combine flour mixture: Reduce the mixer speed to low and gradually add the flour mixture into the wet ingredients, mixing just until combined to avoid overworking the dough.
- Form cookies with a cookie press: Fill your cookie press with the dough according to the manufacturer’s instructions. Press cookies directly onto ungreased baking sheets. If the piped dough edges look uneven or messy, you can scrape them off and re-pipe. If the dough becomes too sticky to work with, refrigerate it for 10 minutes to firm up.
- Decorate: Sprinkle the formed cookies with colored sugar or add candies as desired for a festive touch.
- Bake: Place the trays in the preheated oven and bake for 10 to 12 minutes, or until the edges of the cookies are lightly golden and set.
- Cool: Allow the cookies to cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.
Notes
- This recipe was updated to use butter instead of shortening, enhancing the flavor and texture of the cookies.
- If the dough is too sticky for pressing, refrigerate it for about 10 minutes to make it easier to handle.
- You can substitute vanilla extract for almond extract if preferred.
- Decorate with colored sugar or small candies to add a festive appearance.
Nutrition
- Serving Size: 1 cookie
- Calories: 58 kcal
- Sugar: 3 g
- Sodium: 10 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 1 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 3 mg
