Snow Flake Spritz Cookies
Transform your holiday baking into a winter wonderland with Snow Flake Spritz Cookies, the ultimate festive treat! These delicate, buttery cookies are pressed into intricate snowflake shapes, making them as beautiful as they are delicious. Infused with a hint of vanilla and almond extract, they boast a melt-in-your-mouth texture that's impossible to resist. A dusting of sparkling sugar adds a frosty, snow-dusted effect, perfect for holiday gatherings or gifting. Ready in under 30 minutes, these cookies are ideal for large batches, yielding 36 ethereal delights that'll charm any cookie platter. Whether for a Christmas celebration or a cozy winter treat, these Snow Flake Spritz Cookies are guaranteed to impress!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.75 cup granulated sugar
- 1 unit large egg
- 1.5 teaspoons vanilla extract
- 0.5 teaspoons almond extract
- 2.25 cups all-purpose flour
- 0.25 teaspoons salt
- 2 tablespoons white sparkling sugar or sanding sugar (for garnish)
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat the unsalted butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the egg, vanilla extract, and almond extract to the bowl. Beat until the mixture is well combined and creamy.
In a separate bowl, whisk together the all-purpose flour and salt to combine evenly.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
Divide the dough into portions if needed and load it into a cookie press fitted with a snowflake-shaped disc.
Press cookies onto the prepared baking sheets, spacing them about 1 inch apart.
Lightly sprinkle the tops of the cookies with white sparkling sugar or sanding sugar for a frosty effect.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges just begin to turn golden (do not overbake!).
Let the cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Repeat the process with any remaining dough, ensuring cooled baking sheets are used for each batch.
Store the cookies in an airtight container at room temperature for up to one week or freeze for longer storage. Enjoy!
Nutrition Facts
Calories |
906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.8 g | 129% | |
| Saturated Fat | 57.6 g | 288% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 678 mg | 29% | |
| Total Carbohydrate | 1.2 g | 0% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 1.2 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 53 mg | 4% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 106 mg | 2% | |
*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.
