Melt in Your Mouth Spritz
Indulge your sweet tooth with these delightful *Melt in Your Mouth Spritz Cookies*, a holiday classic that’s irresistibly buttery and deliciously crisp. This easy-to-make recipe combines pantry staples like unsalted butter, granulated sugar, and all-purpose flour with the subtle sweetness of vanilla and almond extracts for a perfectly balanced flavor. With the help of a handy cookie press, these elegant treats take just 20 minutes of prep time and bake to golden perfection in under 10 minutes. Customize them with a sprinkle of sanding sugar or colorful sprinkles for a festive touch. Perfect for holiday cookie exchanges or an everyday indulgence, these spritz cookies truly live up to their "melt in your mouth" name!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.75 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 2.25 cups all-purpose flour
- 0.25 teaspoon salt
- sprinkles or sanding sugar (optional)
Instructions
Preheat your oven to 375°F (190°C) and place a rack in the center of the oven. Line 2 baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream the unsalted butter and sugar together using a hand mixer or stand mixer with a paddle attachment until light and fluffy, about 2-3 minutes.
Add the egg, vanilla extract, and almond extract to the creamed mixture. Beat until fully incorporated.
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 a soft dough forms.
Fill a cookie press with the dough according to the manufacturer’s instructions. Fit the press with your desired shape disk.
Press the dough directly onto the lined baking sheets, spacing each cookie about 1 inch apart.
If desired, decorate the cookies with sprinkles or sanding sugar for added color and texture.
Bake each batch in the preheated oven for 6-8 minutes, or until the edges are just starting to turn lightly golden.
Remove the cookies from the oven and allow them to 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 1 week, or freeze for longer storage.
Nutrition Facts
Calories |
2507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.5 g | 137% | |
| Saturated Fat | 58.5 g | 292% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 720 mg | 31% | |
| Total Carbohydrate | 362.2 g | 132% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 156.3 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 87 mg | 7% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 393 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.
