Spritz Cookies
Classic Spritz Cookies made with butter, sugar, almond extract, and a cookie press. Crisp, buttery, and perfect for decorating during the holidays.
36 Servings
Ingredients
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 ¼ cups confectioners’ sugar
- 2 large egg yolks
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
Instructions
Prepare the dry ingredients.
- Preheat the oven to 400°F (200°C). Sift the flour and salt together in a bowl, ensuring even distribution. Set aside.
Cream butter and sugar.
- In a medium-sized mixing bowl, beat the softened butter and confectioners’ sugar with an electric mixer until the mixture is light and fluffy. This step incorporates air into the dough, giving the cookies their delicate texture.
Incorporate wet ingredients.
- Stir in the egg yolks, almond extract, and vanilla extract until fully combined.
Form the dough.
- Gradually add the sifted flour mixture, blending until a smooth dough forms. The dough should be soft but firm enough to hold its shape in the cookie press.
Shape the cookies.
- Fill a cookie press with the prepared dough and press cookies directly onto an ungreased baking sheet, spacing them approximately 1 ½ inches apart. If desired, sprinkle colored sugar or decorative sprinkles on the cookies before baking.
Bake.
- Place the baking sheet in the preheated oven and bake for 6–8 minutes, or until the edges are just beginning to turn golden.
Cool.
- Allow cookies to rest briefly on the baking sheet before transferring to a wire rack to cool completely. Serve and enjoy.
Notes
To make Gluten-Free Spritz Cookies, substitute the all-purpose flour with a high-quality gluten-free 1:1 baking flour blend that contains xanthan gum. Ensure all additional ingredients (such as extracts and decorations) are certified gluten-free. The dough may be slightly softer, so chilling it for 10–15 minutes before pressing can help maintain the cookie shapes.