These spritz cookies are easy to make and a classic to enjoy at Christmas time. Using a cookie press and decorating with sprinkles (along with it’s irresistible buttery almond flavor) is a sure way to impress guests.
Many people ask “What’s the difference between a short bread cookie and a spritz cookie?” well the short answer is; an egg. This one ingredient helps hold the cookie in its form so it doesn’t crumble easily like a shortbread cookie.
A few tips for cookie press success
- You don’t need an expensive cookie press. The best one that I have ever used that functions flawlessly and doesn’t break is the Wilton comfort grip cookie press. I’ve had it for a long as I can remember, and it will only set you back around $20-25 dollars.
- When you are filling the cookie press, be sure to really squish the dough in there, squeezing out any bubbles that you can.
- Place the cookie press square on the cookie sheet, squeeze the trigger, pause for a moment, and then lift straight up. Following this important tip will ensure your cookie will turn out perfect every time.
When baking spritz cookies you want to make sure you don’t over bake them. I find that 10 minutes is the perfect amount of time. Remember, like any other cookie; they will continue to bake for another minute or two on the cookie sheet after you remove them from the oven.
Spritz Cookies
Prep Time
10 min
Cook time
10 Min
Serves
60 cookies
INGREDIENTS
- 1 1/2 cups butter
- 1 cup granulated sugar
- 1 egg
- 2 Tbsp milk
- 1 tsp vanilla extract
- 1 tsp almond extract
- 3 1/2 cups all purpose four
- 1 tsp baking powder
DIRECTIONS
- Preheat oven to 375°F
- Cream together butter and sugar.
- Add Egg, milk, vanilla, and almond extract. beat well.
- Stir together flour and baking powder; gradually add it to the creamed mixture to make a smooth dough.
- Place dough in cookie press and press cookies onto ungreased cookie sheet.
- Bake 10-12 minutes or until very lightly browned on edges.
- Cool on wire rack.
Store in an airtight container on the counter for up to a week. For longer storage, layer cookies between parchment paper in an airtight container and store in the freezer for up to 3 months.
Prairie Sweets & Eats 