Unchilled Spritz Cookie Dough
Skip the waiting and dive straight into baking with this easy and delicious Unchilled Spritz Cookie Dough recipe! Perfect for busy bakers, this no-chill dough is ready to use immediately, delivering buttery, tender cookies in just minutes. Flavored with a delightful blend of vanilla and almond extracts, these melt-in-your-mouth treats are as fragrant as they are tasty. With simple pantry staples like unsalted butter, all-purpose flour, and a touch of baking powder, this fuss-free recipe eliminates downtime without compromising on flavor or texture. Whether you’re using a cookie press for intricate designs or shaping by hand, these cookies bake to golden perfection in under 10 minutes. Ideal for holiday platters, last-minute gatherings, or everyday indulgence, these spritz cookies can be customized with sprinkles, glaze, or frosting for a personalized touch. Bake a batch today and enjoy a sweet treat that’s as effortless as it is irresistible!
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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
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 375°F (190°C) and prepare baking sheets by lining them with parchment paper or silicone baking mats.
In a large mixing bowl, beat the unsalted butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes.
Add the large egg, vanilla extract, and almond extract to the bowl. Beat until well combined, scraping down the sides of the bowl as needed.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft and smooth dough forms. Do not overmix.
Immediately transfer the dough to a cookie press fitted with your desired disk shape, or roll and shape the dough by hand into small balls or designs.
Press or place the dough directly onto the prepared baking sheets, leaving about 1 inch between cookies.
Bake in the preheated oven for 6-8 minutes, or until the edges of the cookies are just starting to turn golden.
Remove the cookies from the oven and let them cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.
Decorate as desired with sprinkles, glaze, or frosting, and store in an airtight container for up to one week.
Nutrition Facts
Calories |
2489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.5 g | 137% | |
| Saturated Fat | 58.5 g | 292% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 945 mg | 41% | |
| Total Carbohydrate | 358.3 g | 130% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 151.3 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.
