Butter Spritz Cookies
These buttery, melt-in-your-mouth Spritz Cookies are a holiday classic that brings timeless charm to any dessert table! Made with simple pantry staples like unsalted butter, sugar, and vanilla, these cookies boast a delicate crumb and rich flavor with a hint of almond extract for extra indulgence. Perfectly shaped with a cookie press and sprinkled with colorful sugars or sprinkles, they’re as fun to make as they are to eat. Ready in under 30 minutes, these festive treats are ideal for holiday gifting, party platters, or anytime you’re craving a homemade cookie with a showstopping appearance. Bake up a batch of these Butter Spritz Cookies for a sweet celebration of tradition and flavor!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.75 cup granulated sugar
- 1 large egg
- 1.5 teaspoons pure vanilla extract
- 0.5 teaspoon almond extract
- 2.25 cups all-purpose flour
- 0.5 teaspoon baking powder
- 0.25 teaspoon table salt
- colored sprinkles or sugars (optional for decoration)
Instructions
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat the softened butter and granulated sugar together with a mixer on medium-high speed until light and fluffy, about 2-3 minutes.
Add the egg, vanilla extract, and almond extract to the mixture. Beat until well combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft and smooth dough forms.
Fit your cookie press with the desired disc shape and fill it with cookie dough. Press the dough onto the prepared baking sheet, spacing cookies about 1-2 inches apart. If you don’t own a cookie press, you can roll the dough into small balls, flatten them slightly, and decorate as desired.
If you’re decorating with sprinkles or colored sugar, add them now by lightly pressing the decoration onto each cookie.
Bake in the preheated oven for 7-8 minutes, or until the edges are just barely golden. Be careful not to overbake.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week. They can also be frozen for longer storage.
Nutrition Facts
Calories |
2516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.5 g | 137% | |
| Saturated Fat | 58.5 g | 292% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 907 mg | 39% | |
| Total Carbohydrate | 363.6 g | 132% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 155.3 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 87 mg | 7% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 387 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
