Buttery Classic Spritz Cookies (Print Version)
# Ingredients:
01 -
1 cup (224g) unsalted butter, room temperature.
02 -
3/4 cup (155g) granulated sugar.
03 -
1 large egg.
04 -
1 tsp vanilla extract.
05 -
1 tsp almond extract.
06 -
2 1/4 cups (293g) all purpose flour.
07 -
1/2 tsp salt.
08 -
Red gel icing color (optional).
09 -
Green gel icing color (optional).
10 -
Sprinkles.
# Instructions:
01 -
Preheat oven to 350°F (180°C). Line baking sheets with silicone baking mats. Do not use parchment paper as cookies need to stick to surface.
02 -
Cream butter and sugar together in large mixer bowl on medium speed until light and fluffy, about 3-4 minutes, until mixture lightens in color.
03 -
Add egg and mix until well combined. Add vanilla and almond extracts and mix until well combined.
04 -
Add flour and salt and mix until dough is combined. Finish combining with rubber spatula if needed. Do not over mix.
05 -
If coloring dough, divide into parts. Add gel coloring gradually, starting with small amounts.
06 -
Add dough to cookie press and follow press directions. Hold perpendicular to cookie sheet and press out cookies. They can be close together as they don't spread.
07 -
Decorate cookies with sprinkles if desired.
08 -
Bake cookies for 5-8 minutes. For soft cookies, bake 5 minutes.
09 -
Cool on baking sheets for 4-5 minutes before transferring to wire rack to cool completely.
# Notes:
01 -
Use silicone mats not parchment paper.
02 -
Can be colored with gel food coloring.
03 -
Stores for up to 1 week in airtight container.