Print

Melt-in-Your-Mouth Buttery Spritz Cookies: Easy Guest-Favorite Recipe

spritz cookies - featured image
Print Recipe

These buttery spritz cookies are crisp on the edges and melt in your mouth, made with simple ingredients and a cookie press for beautiful shapes. Perfect for holiday parties or any gathering, they come together in under 30 minutes and are always a crowd-pleaser.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1/2 teaspoon salt
  • Food coloring (optional)
  • Sprinkles, colored sugar, or sanding sugar (optional)
  • Royal icing or melted chocolate (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper or silicone mats. Do not grease them.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium speed for about 2 minutes until light and fluffy. Scrape down the sides and bottom of the bowl once during mixing.
  3. Add the room-temperature egg, vanilla extract, and almond extract. Beat on low speed until just combined, about 30 seconds. The mixture might look slightly curdled—that is normal. Do not overmix.
  4. In a separate medium bowl, whisk together the all-purpose flour and salt. With the mixer on low speed, gradually add the flour mixture to the butter mixture. Mix until the flour is just incorporated and the dough comes together. It should be soft but not sticky. If it feels too dry, add 1 teaspoon of milk. If it feels too sticky, add 1 tablespoon of flour.
  5. Fit your cookie press with the desired disc shape. Scoop the dough into the press chamber, pressing it down firmly to eliminate air pockets. Twist on the cap and plunger.
  6. Hold the press perpendicular to the baking sheet. Press the trigger firmly and release. Lift the press straight up without twisting. Space the cookies about 1 inch apart.
  7. If using sprinkles or colored sugar, sprinkle them on the cookies immediately after pressing, before baking.
  8. Bake for 8 to 10 minutes, until the edges are just barely golden brown. The centers will still look pale. Do not overbake.
  9. Let the cookies rest on the baking sheet for 2 minutes. Then, carefully transfer them to a wire cooling rack using a thin metal spatula. Let them cool completely before storing or decorating.

Notes

Butter temperature is crucial—softened but not melted. If dough is too warm, chill the loaded press for 10 minutes. Do not overmix the dough to avoid tough cookies. Rotate baking sheets halfway through for even browning. Cookies can be frozen for up to 3 months.

Nutrition

Keywords: spritz cookies, butter cookies, Christmas cookies, easy cookie recipe, cookie press cookies, holiday baking

Find it online: https://junomeals.com/melt-in-your-mouth-buttery-spritz-cookies-easy-guest-favorite-recipe/