Spritz cookies are the cookies I most associate with the holidays. Mainly because we only make them during the holidays and we always make them in the shape of Christmas trees.
Spritz cookies have always been my favorite. I love the dough (don't tell my mom that I eat it), I love the classic buttery taste, and I love the fact that they're small enough that you can eat two or three (or four or five)!
The secret to making these cookies is making sure the dough is chilled and hard enough that it comes out of the cookie press firmly, that way the shape of the cutter stays (meaning it doesn't melt into one big blob).
Classic Spritz Cookies
- 2 and 1/2 cup flour
- 1/4 teaspoon baking powder
- 2 sticks (1 cup) salted butter
- 3/4 cup sugar
- 1 egg
- 1 teaspoon almond extract
You will also need a cookie press, although I suppose you could make this same recipe without one - they just won't come out in fun shapes!
- Preheat oven to 375 degrees Fahrenheit
- Mix flour and baking powder in medium bowl and set aside
- Combing butter, sugar, egg, and almond extract in large bowl. Beat at medium speed, scraping bowl often until creamy.
- Slowly add flour mixture to large bowl and beat at low speed until well-mixed.
- Chill dough for about an hour.
- Fit cookie press with desired template and fill press with dough.
- Press dough onto ungreased cookie sheet about one inch apart. Sprinkle with decorator sugar or other desired sprinkles.
- Bake cookie for 8-10 minutes, or until the edges are light brown.