Super Shooter Whipped Shortbread Spritz Cookies
Delight your holiday guests with these buttery, melt-in-your-mouth Super Shooter Whipped Shortbread Spritz Cookies! Made with simple pantry staples like unsalted butter, powdered sugar, and a touch of vanilla and almond extract, these cookies boast a delicately light texture thanks to the addition of cornstarch. Perfectly pressable with a cookie press, these festive treats are as fun to make as they are to eat, and their tender, golden edges make them irresistibly beautiful. Sprinkle them with colored sugar or sprinkles for a splash of holiday cheer! With only 15 minutes of prep time and a short 8-10 minutes in the oven, these classic spritz cookies are an effortless yet elegant choice for cookie swaps, dessert platters, or as a homemade gift. Keep a batch on hand by freezing them—they’re delightful any time of year!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.75 cup powdered sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 2 cups all-purpose flour
- 0.25 cup cornstarch
- 0.25 teaspoon salt
- 0.25 cup colored sugar or sprinkles (optional)
Instructions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat the unsalted butter on medium-high speed using a hand or stand mixer until creamy and smooth, about 2 minutes.
Add the powdered sugar, vanilla extract, and almond extract to the butter. Beat on medium speed until the mixture is fluffy and well-combined.
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms. Be careful not to overmix.
Fit your cookie press with your desired disc shape and fill it with the dough. Press the cookies directly onto the prepared baking sheets, spacing them about 1 inch apart. If using colored sugar or sprinkles, decorate the cookies before baking.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are just set and very lightly golden. Do not overbake as spritz cookies are meant to be tender.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week. These cookies also freeze well for up to 2 months.
Nutrition Facts
Calories |
1121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.1 g | 123% | |
| Saturated Fat | 56.0 g | 280% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 18 mg | 1% | |
| Total Carbohydrate | 73.7 g | 27% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 56.6 g | ||
| Protein | 0.8 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 24 mg | 2% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 24 mg | 1% | |
*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.
