Spritz cookies are a Christmas classic. I added a little almond flour for fun, but feel free to stick with the classic recipe and omit it (increasing the all-purpose flour by 2 tablespoons).
The OXO cookie press is way more user friendly than the vintage model you may have; treat yourself to an upgrade!
Spritz Cookies
makes 6 dozen
Ingredients
- 1 cup unsalted butter, softened
- ⅔ cup granulated sugar
- ¼ cup blanched almond flour optional; instead add 2 tablespoons all-purpose flour
- ½ teaspoon Kosher salt
- ½ teaspoon almond extract
- 1 large egg
- 2¼ cup all purpose flour
sugar sprinkles for decorating
Instructions
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Preheat oven to 375°F. Cream butter in stand mixer with paddle. Gradually add sugar with mixer running and continue creaming until lighter in texture, a couple minutes.
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Mix in almond flour (if using; otherwise add 2 tablespoons all-purpose flour), almond extract, and salt. Add egg and mix to combine.
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Sprinkle in the flour and mix to combine. Dough will be smooth and malleable, set aside covered until ready to use.
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Load dough into cookie press and press directly onto unlined, ungreased cookie sheet (so that the dough will be able to grip the pan as it comes out the cookie press).
Sprinkle with colored sugar if desired. Bake for 7–10 minutes until set and just beginning to turn golden at the edges.
Recipe Notes / Tips
- Unlike most cookie doughs, do not chill this one or it will be very difficult to force through the cookie press.
- If you're working in a warm kitchen and the pressed cookies seem too soft after pressing, set the sheet pan + cookies in the refrigerator for a few minutes before baking—doing so will give you more defined shapes.
