Christmas Spritz Cookies
Bring a touch of festive whimsy to your holiday baking with these delightful Christmas Spritz Cookies, a buttery, melt-in-your-mouth classic that's as fun to make as it is to eat. Made with a rich blend of unsalted butter, a hint of almond extract, and just the right amount of sweetness, these cookies are perfect for showcasing intricate designs created with a cookie press. Topped with sparkling holiday sprinkles, they make a festive addition to any dessert table or edible gift basket. Ready in under 30 minutes and yielding an impressive 48 cookies, this recipe is ideal for holiday gatherings or cookie exchanges. Whether you're a seasoned baker or a beginner, these no-chill cookies are the ultimate crowd-pleaser during the Christmas season!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.75 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 0.5 teaspoon almond extract
- 2.25 cups all-purpose flour
- 0.25 teaspoon salt
- 0.5 cup holiday sprinkles, for decorating
Instructions
Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat the unsalted butter and granulated sugar together using a hand mixer or stand mixer fitted with a paddle attachment, until light and fluffy (about 2-3 minutes).
Add the egg, vanilla extract, and almond extract to the butter mixture and beat until fully combined. Scrape down the sides of the bowl as needed.
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Transfer the dough into a cookie press fitted with your desired design plate. Press the cookies directly onto the prepared baking sheets, spacing them about 2 inches apart.
Decorate the cookies with holiday sprinkles, pressing them gently into the dough to adhere.
Bake in the preheated oven for 6-8 minutes, or until the edges are set but not browned. Rotate the baking sheets halfway through baking for even cooking.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week, or freeze for up to 3 months.
Nutrition Facts
Calories |
2865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.7 g | 127% | |
| Saturated Fat | 56.4 g | 282% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 611 mg | 27% | |
| Total Carbohydrate | 475.8 g | 173% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 245.9 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 315 mg | 7% | |
*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.
