Description

These Butter Spritz Cookies 2 are a vibrant, festive twist on a holiday classic, combining rich almond and butter flavors with a playful explosion of color. Easy to press and even easier to decorate, these bite-sized treats are perfect for high-energy baking sessions.

Ingredients

1 cup unsalted butter, softened
2/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt
Gel icing colors (red and green)
Assorted sprinkles

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Instructions

Preheat your oven to 350°F (180°C) and line your baking sheets with silicone baking mats, ensuring you do not use parchment paper so the dough can grip the surface.
In a large mixer bowl, cream the room-temperature butter and sugar together on medium speed for 3 to 4 minutes until the mixture is light, pale, and fluffy.
Mix in the egg until fully combined, then stir in the vanilla and almond extracts.
Gradually fold in the flour and salt until the dough just comes together, being careful not to overmix.
Divide the dough into three equal parts and tint one with red gel coloring and one with green gel coloring, leaving the third white.
Pack the dough into a cookie press and punch the cookies out directly onto the silicone mats, keeping the press straight.
Apply a generous amount of sprinkles to the top of the cookies for a massive crunch.
Bake for 5 to 8 minutes, let them rest on the pan for 5 minutes, then move to a wire rack to cool completely.

Notes

For the best results, ensure your baking sheets are completely cool before pressing a new batch of cookies. If the dough is too soft to hold its shape after coloring, a quick 5-minute chill in the refrigerator will make it much easier to handle without losing the classic spritz definition.

Prep Time: 15 mins
Cook Time: 8 mins
Category: Dessert
Method: Baking
Cuisine: American