Spritz Cookies
These butter-rich, customizable spritz cookies are a holiday favorite, created using a cookie press for beautiful shapes and topped with delightful glazes and decorations.
Ingredients
Main Ingredients
- 1 cup salted butter, softened Ensure the butter is at room temperature
- 1 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 large egg
- 1 teaspoon almond extract Can substitute with other extracts for variations
- 2 1/2 cups all-purpose flour Gradually mix to avoid tough cookies
- gel food coloring (optional) For customization
- colored sugar (optional)
- sprinkles (optional)
Glaze Ingredients
- 1 cup powdered sugar
- 1 tablespoon corn syrup (optional) For added shine
- 1/4 teaspoon almond extract
- 1-3 tablespoons milk Adjust for desired glaze consistency
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and chill your baking sheets in the fridge or freezer.
- Beat the softened butter until smooth in a large bowl or stand mixer.
- Add the granulated sugar and kosher salt, beating until fluffy (about 2-3 minutes).
- Incorporate the egg and almond extract, mixing until combined. Optionally stir in gel food coloring.
- Gradually mix in all-purpose flour until just combined, careful not to over-mix.
- Prepare the cookie press or piping bag fitted with a large star tip.
Baking
- Press the dough onto the chilled baking sheets in your desired shapes, as they won't spread much.
- Bake for 5-7 minutes until edges are set but not brown.
- Allow cookies to cool on the pan for a few minutes before transferring to a cooling rack.
Glazing
- In a small bowl, mix powdered sugar, corn syrup, almond extract, and milk to make the glaze.
- Brush the glaze over cooled cookies and sprinkle with colored sugar or sprinkles as desired.
Storage
- Store your spritz cookies covered at room temperature for 3-5 days, or freeze in a sealed container for up to 3 months.
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Notes
To achieve the best results, ensure butter is at room temperature, do not overmix the dough, and chill the dough if it becomes too soft.