Sweet, buttery spritz cookies are one of my favorite holiday cookie recipes. The dough is easy to make and then is pressed into shapes using a cookie press. They keep well making them perfect for holiday gifts and parties.
Spritz cookies are so common and easy to make that I almost didn’t do a post on them. But after making a big batch the other night, I couldn’t help but take out my camera.
I don’t remember how it is that I came to own my first spritz cookie press. But after using it for the first time, I was amazed at how easy it was to create these delicate morsels. And the best part is, these simple little cookies are absolutely addicting.
- All-purpose flour
- Baking powder
- Softened butter
- Granulated sugar
- Vanilla extract
- Almond extract
Combine the flour and baking powder in a medium bowl. In a separate large bowl, beat butter and sugar until light and fluffy.
Add the egg, milk, vanilla and almond extract to the butter mixture. Slowly add the dry ingredients flour to the wet ones and beat until combined.
Fill cookie press with dough and with desired disks and press the shapes onto a cookie sheet.
Bake the cookies for 10 to 12 minutes or until edges are light golden brown.
Once the cookies are cooled, store them in an airtight container. They will keep for up to five days.
You can also freeze spritz cookies. Once cooled, freeze them in a single layer on a baking sheet for 30 minutes. Transfer them to a freezer container. If you want to ensure they don’t stick, stack them in layers with wax paper separating each layer. Plan to thaw and enjoy them within one month.
One of these days, I may explore other recipes, but as of right now, I always stick to the one written on the side of my spritz cookie press box. These cookies are always requested at family get-togethers, so I always make sure to make a lot.
No matter how many I make, it never seems to be enough!
More Christmas Cookies
Classic Spritz Cookie
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 1/2 cups butter softened
- 1 cup granulated sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Preheat oven to 350ºF.
- In a bowl, combine flour and baking powder and set aside. In a separate large bowl, beat butter and sugar with electric mixer until light and fluffy.
- Add egg, milk, vanilla and almond extract and mix well. Gradually add flour mixture to butter mixture and beat until combined. Do not chill the dough.
- Fill cookie press with dough and with desired disks, press cookies onto ungreased cookie sheet.
- Bake 10-12 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheet on cooling rack. Remove from sheet and cool completely.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.