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These buttery, tender Spritz Cookies are a little different from the traditional pressed version. Instead of using a cookie press, I’ve been rolling them into balls and pressing them down with a fork for the last 10 years—and I absolutely love them this way! With a hint of almond extract and a sprinkle of festive color, these cookies are simple, nostalgic, and perfect for any occasion.
Ingredients
- 1 cup (2 sticks) butter, softened
- 3/4 cup sugar
- 1 large egg
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- Dash of salt (omit if using salted butter)
- 1 teaspoon almond extract
- Sprinkles (for decorating)
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper for easy cleanup.
Step 2: Cream the Butter and Sugar
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the egg (unbeaten) and beat well until fully incorporated.
Step 3: Add Dry Ingredients and Almond Extract
- Gradually mix in the flour, baking powder, and a dash of salt (skip salt if using salted butter).
- Stir in the almond extract until the dough is smooth and fully combined.
Step 4: Roll and Shape the Cookies
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Use a fork to gently press each ball down, creating a crisscross pattern.
- Decorate the cookies with a few sprinkles for a festive touch.
Step 5: Bake
- Bake in the preheated oven for 9-12 minutes, or until the bottoms of the cookies are just starting to turn golden brown.
- Be careful not to overbake; these cookies are best when soft and tender.
Step 6: Cool
- Remove the cookies from the oven and let them cool on the baking sheet for 2-3 minutes.
- Transfer them to a wire rack to cool completely.
Tips for Perfect Spritz Cookies
- No Chilling Needed: You can skip chilling the dough, making these cookies quick and easy.
- Butter Choice: Use unsalted butter for more control over the salt level. If you prefer salted butter, simply omit the added salt.
- Don’t Overbake: Keep an eye on the cookies and pull them out as soon as the bottoms begin to brown.
- Add a Twist: For a flavor variation, substitute vanilla extract for almond extract or add a dash of lemon zest for a bright twist.
Storage Instructions
- Room Temperature: Store the cookies in an airtight container at room temperature for up to 1 week.
- Freezing: These cookies freeze beautifully! Place cooled cookies in a freezer-safe container, separating layers with parchment paper, and freeze for up to 3 months.
Why I Love These Spritz Cookies
- No Cookie Press Needed: Rolling and pressing with a fork is simpler, and I’ve done it this way for over 10 years—it works like a charm!
- Buttery and Tender: These cookies have the perfect melt-in-your-mouth texture.
- Festive and Fun: The sprinkles add a pop of color, making them perfect for holidays, parties, or everyday treats.
Serving Suggestions
- Enjoy with a cup of hot coffee or tea for a cozy treat.
- Add these cookies to holiday platters or gift boxes for friends and family.
- Pair them with a scoop of ice cream for an easy dessert!
Conclusion
These Spritz Cookies are simple, nostalgic, and packed with buttery flavor. They come together quickly without any need for fancy equipment, making them a go-to recipe for busy bakers or anyone who loves homemade cookies. This method has been a favorite in my kitchen for over a decade—I hope it becomes a favorite in yours too!
Happy Baking! 💕
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