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Spritz cookie rosettes, wreaths and green trees on a white platter

Spritz Cookies

Classic buttery pressed cookies made with a cookie press on a bare, cool baking sheet, with almond and vanilla.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 60 cookies
Course: Dessert
Cuisine: American
Calories: 50
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1 large egg room temperature
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract optional
  • 2 1/4 cups all-purpose flour spooned and leveled
  • 1/4 tsp salt
  • food coloring, colored sugar or sprinkles optional

Method
 

  1. Heat the oven to 375°F (190°C). Set out ungreased, unlined metal baking sheets.
  2. Beat the butter and sugar until light and fluffy, then beat in the egg, vanilla and almond extract.
  3. Mix in the salt, then the flour in two or three additions on low speed. Tint the dough if you like.
  4. Fill the cookie press and press shapes 1 1/2 inches apart onto the cool sheet. Decorate with sugar or sprinkles.
  5. Bake one sheet at a time for 7 to 9 minutes, until set and barely golden at the bottom edges.
  6. Move the cookies to a rack right away. Let the baking sheet cool before pressing the next batch.

Notes

Storage: airtight tin at room temperature; baked cookies freeze well once completely cool.
Make ahead: the dough can be wrapped and refrigerated; let it soften before pressing.
Substitutions: skip the almond extract and use 1 tsp vanilla; add 1 tsp citrus zest.
No cookie press: pipe the dough with a large star tip in a sturdy piping bag.
Nutrition: calories are an estimate calculated from standard ingredient values, not a laboratory analysis.