Classic Buttery Spritz Cookies

Classic Buttery Spritz Cookies

Soft, buttery, and delicious spritz cookies with a crunchy outside are a must for your Christmas cookie platter. This is a quick and simple cookie made of butter, sugar, flour, and eggs and fun to make with the help of a cookie press.

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Course: Dessert

Cuisine: American

Keyword: buttery, spritz cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: cookies depending on size

Calories: 106kcal

Author: Sharon Knott

Ingredients

½ cup butter (1-stick)
½ cup powdered sugar
⅛ cup granulated sugar
½ teaspoon almond extract
¼ teaspoon salt
¼ teaspoon vanilla extract
½ large egg
1¼ cup all-purpose flour

Icing

¾ cup powdered sugar
1 teaspoon vanilla
2-4 tablespoons water

Instructions

Preheat oven to 375°F. For this recipe it's best to drop your cookies on to an unlined and ungreased baking sheet so your dough is able to adhere and separate from the spritz machine cleanly.
In a medium bowl, cream butter, powdered sugar, and granulated sugar on high until light and fluffy, approximately 3 minutes.
Beat in almond extract, salt, vanilla, and half an egg. TIP: Beat a room temperature egg and divide in half with a large spoon or use a measuring beaker to take out 1 1/2 tablespoons.
Gradually beat in flour on low until combined, approximately 30-40 seconds, wiping down the sides of the bowl with a spatula often.
Set your disc and fill chamber of spritz machine. Squeeze until you feel something come out. Make sure your dough has complete contact with baking sheet before lifting. It should give some resistance when you try to pull the machine away.
Bake for 10-12 minutes depending on size. You should be able to make a slight indent with your finger to know when they are done. Do not over bake these cookies. They should not brown or they will have a hard consistency. Let cool slightly before removing from sheet.
Mix icing in a shallow bowl. Spread icing onto completely cooled cookie or dip cookie upside down for complete coverage. Dip cookie upside down into sprinkles, pressing down gently, and let set at least 20 minutes before stacking or storing.

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