Make these pretty Spritz Cookies for holidays. Use cookie press to make fun shapes. They're soft and buttery with vanilla and almond flavor. Add colors and sprinkles to make them look festive.
Why Make These
Easy to make but look fancy. Great for giving as gifts or putting on cookie plates. Stay firm but still tender when you bite them. Mix up colors and shapes for holidays. Kids love helping make different designs.
What You Need
- Butter: 1 cup soft, not melted
- Sugar: 2/3 cup white
- Salt: Tiny pinch
- Egg: 1 big one
- Vanilla: 1 spoon
- Almond Extract: 1/4 spoon
- Flour: 2 cups regular
- Food Color: If you want
- Sprinkles: For top
- Cookie Press: For shapes
How to Make It
- Heat oven:
- Turn to 350°. Don't grease cookie sheets - dough needs to stick.
- Mix soft stuff:
- Beat butter, sugar, salt till fluffy - about 3 minutes. Should look light.
- Add wet things:
- Put in egg, vanilla, almond. Mix till smooth.
- Make pretty:
- Want colors? Add few drops food color now. Mix till even.
- Add flour:
- Mix in flour slow. Don't beat too much or cookies get tough.
- Fill press:
- Put dough in cookie press. Pick shape you want.
- Make cookies:
- Press cookies right on pan. Don't need paper. Leave space between.
- Add sparkle:
- Put sprinkles on now if using.
- Bake them:
- Cook 8 minutes till edges just start getting gold. Don't let get brown.
- Cool down:
- Let sit on pan few minutes. Move to rack to cool all way.
What Makes Them Special
Cookie press makes pretty shapes like trees and stars. Each one looks like tiny art. Taste sweet and buttery. Good project with kids - they love picking shapes and colors. Make cookie plate look fancy.
Getting Dough Right
Butter must be soft but not melty. Mix butter and sugar real good - makes cookies tender. Don't skip almond flavor - makes them taste special. Dough should feel soft but not sticky. Can make right away - no waiting in fridge.
Making Different Kinds
Split dough to make different colors. Green for trees, red for flowers - whatever you like. Change press shapes for each color. Some folks make stripes by mixing two colors. Have fun trying different looks.
Making Them Pretty
Put sprinkles on before baking - stick better. Want icing? Wait till cookies cool. Brush little corn syrup on top to make sparkly stuff stick. Don't pile decorations too high or they fall off.
Keeping Them Fresh
Let cool all the way before putting away. Store in tin with tight lid. Keep up to week if they last that long. Want to freeze? Pack in box with paper between layers. Good frozen 3 months. Make great gifts in pretty boxes.
Frequently Asked Questions
- Best way to keep them fresh?
Put them in a tight box or tin with a good lid. They stay crisp about a week at room temp. Layer with wax paper if you stack them - keeps the shapes pretty. Want them longer? Freeze them! Good for 3 months frozen.
Some tips: Let them cool completely first. Don't store with other cookies or they take on those flavors. If they get soft, crisp them up in a 300° oven for 3-4 minutes. Metal tins work better than plastic boxes for keeping them crisp.
- Can I add different flavors?
Sure can! Try lemon or orange zest - about 1 spoon. Flavoring oils work great - just a few drops since they're strong. Some ideas: mint for Christmas, lemon for spring, orange for fall. Even a bit of cinnamon's nice.
Want chocolate? Add cocoa powder - take out same amount of flour. Just don't add wet stuff - messes up the dough texture. The butter flavor should still come through whatever you add.
- Why no paper on the pan?
The dough needs to stick to the pan when it comes out of the press. Paper makes them slide and lose shape. Clean, cool pans work best. Some folks even chill their pans first.
If cookies won't stick, your pan might be too warm or greasy. Give it a quick wash, dry good, and try again. Don't grease the pan either - sounds wrong but trust it! They'll come off fine after baking.
- Can I make them without wheat?
Use cup-for-cup gluten-free flour mix - the kind that already has xanthan gum. Might need to chill dough longer since GF flour acts different. Press shapes might not be as sharp but still tastes good.
Some brands work better than others - King Arthur or Bob's Red Mill are good picks. They might spread a bit more so space them out good. Watch bake time - they brown faster than regular ones.
- How do I not overbake them?
Watch the edges! Take them out when they're just barely getting gold on bottom - tops stay pretty pale. Set timer for 7 minutes first check. Better too light than too dark - they keep cooking bit on hot pan.
Different pans cook different speeds so watch first batch close. Cool pan between batches or they spread too much. If they're browning too fast, turn oven down 25 degrees.
Some More Ideas
Love these? Try regular butter cookies - same taste but round. Or make shortbread if you want that pure butter taste. All these cookies are simple but look fancy when you're done!