Quick Mix Spritz Cookies
Indulge in the buttery, melt-in-your-mouth magic of *Quick Mix Spritz Cookies*, a classic holiday favorite that’s as simple as it is delicious. Made with pantry staples like all-purpose flour, granulated sugar, and softened butter, this recipe comes together in just 15 minutes of prep time, making it perfect for busy baking days. The dough is effortlessly pressed into festive shapes using a cookie press, ensuring every cookie looks just as beautiful as it tastes. A hint of vanilla and optional almond extract adds a delicate aroma, while a golden hue around the edges signals their perfectly tender texture. These easy spritz cookies make an irresistible addition to any dessert platter and can be stored for up to a week—though they’ll disappear long before that! Whether you’re baking for a party, holiday, or simply satisfying a sweet craving, this quick and fail-proof recipe always delivers. Perfect for beginner and seasoned bakers alike!
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Recipe Information
Ingredients
- 2.25 cups all-purpose flour
- 1 cup unsalted butter, softened
- 0.66 cup granulated sugar
- 1 whole large egg
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract (optional)
- 0.25 teaspoon salt
Instructions
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or leave them ungreased for best results.
In a medium mixing bowl, whisk together the all-purpose flour and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
Add the egg, vanilla extract, and almond extract (if using) into the creamed butter mixture. Beat until well combined.
Gradually add the dry flour mixture into the wet ingredients. Mix on low speed until a smooth dough forms. Do not overmix.
Fill a cookie press with the dough, selecting the disk shape of your choice. Press the cookies onto the prepared baking sheets, spacing them about 1 inch apart.
Bake in the preheated oven for 7-8 minutes, or until the edges just begin to turn golden. Avoid overbaking to keep the cookies tender.
Remove the baking sheets from the oven and let the cookies cool for 1-2 minutes before transferring them to wire racks to cool completely.
Store cooled cookies in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
69 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.1 g | 5% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 12 mg | 1% | |
| Total Carbohydrate | 7.2 g | 3% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 2.8 g | ||
| Protein | 0.8 g | 2% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 2 mg | 0% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 7 mg | 0% | |
*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.
