Light buttery spritz cookies (Print-Friendly Version)
Light, buttery cookies with festive shapes and customizable colors for any season.
# What You'll Need:
→ Dry Ingredients
01 -
270 grams all-purpose flour
02 -
0.5 teaspoons kosher salt
→ Wet Ingredients
03 -
227 grams unsalted butter, softened
04 -
150 grams granulated sugar
05 -
1 large egg
06 -
0.5 teaspoons almond extract or pure vanilla extract
07 -
10 to 15 drops liquid food coloring of choice
# How to Make It:
01 -
Arrange oven racks in the upper and lower thirds and preheat to 175°C. Whisk together flour and salt in a medium bowl.
02 -
In the large bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar on medium-high speed until smooth, airy, and pale, approximately 4 minutes.
03 -
Add egg and almond or vanilla extract to the creamed mixture and beat until fully combined, about 2 more minutes.
04 -
Gradually add the flour and salt mixture to the wet ingredients and mix until just incorporated.
05 -
Divide two-thirds of the dough equally into two separate bowls and add chosen food coloring drops to each, mixing until vibrant and uniform. Leave the remaining third uncolored.
06 -
Load dough into a spritz cookie press in batches according to manufacturer instructions. Press cookies onto two ungreased baking sheets, spacing each approximately 2.5 cm apart.
07 -
Bake in the preheated oven for 13 to 15 minutes, rotating pans halfway through, until edges are lightly golden and cookies feel firm to the touch.
08 -
Transfer cookies to wire racks and allow to cool thoroughly before storing or decorating further.
09 -
Store finished cookies in an airtight container at room temperature for up to two weeks.
# Additional Tips:
01 -
Chilling the dough briefly before pressing can help maintain shapes. Dough can be frozen for up to one month; bring to room temperature before using.