Super Spritz Cookies
Transform your holiday baking into a festive delight with these *Super Spritz Cookies*! This classic recipe combines the buttery richness of softened butter, the delicate sweetness of almond and vanilla extracts, and a melt-in-your-mouth crumb that's perfect for any occasion. Ideal for using with a cookie press, these cookies can be effortlessly shaped into intricate designs, making them the ultimate showstopper on your dessert table. Customize with vibrant food coloring and finish with a sprinkle of nonpareils or festive decorations to suit any celebration. With a quick prep time of just 20 minutes and a short bake time, these light and crispy cookies are perfect for gifting, party platters, or a cozy treat with a mug of hot cocoa. Easy to make and stunning to serve, *Super Spritz Cookies* are a must-try for bakers of all skill levels!
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 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
- as needed Food coloring (optional)
- as needed Decorative sprinkles or nonpareils (optional)
Instructions
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the egg, vanilla extract, and almond extract to the butter mixture. Beat until fully combined.
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 smooth dough forms.
If desired, divide the dough into portions and knead in food coloring to create brightly colored cookies.
Fit your cookie press with your desired disc shape and fill it with the prepared dough.
Press the dough directly onto the lined baking sheets, spacing the cookies about 1 inch apart. Decorate with sprinkles or nonpareils, if using.
Bake for 6-8 minutes, or until the edges of the cookies are just starting to turn golden. Avoid overbaking to maintain their delicate texture.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer 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 longer storage.
Nutrition Facts
Calories |
2382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.8 g | 256% | |
| Saturated Fat | 123.5 g | 618% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 736 mg | 245% | |
| Sodium | 143 mg | 6% | |
| Total Carbohydrate | 151.2 g | 55% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 150.8 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 76 mg | 6% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 130 mg | 3% | |
*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.
