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Buttery Spritz Cookies

Buttery spritz cookies are pressed into neat shapes and baked until set with edges just beginning to turn golden. Almond and vanilla extracts give these tender, buttery cookies a classic flavor.
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Prep Time 20 minutes
Cook Time 16 minutes
Cooling 2 minutes
Total Time 38 minutes
Servings: 48 cookies
Course: Dessert
Cuisine: American
Calories: 51
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 0.67 cup granulated sugar
  • 1 egg large, room temperature
  • 1 tsp vanilla extract
  • 0.5 tsp almond extract
  • 2.25 cup all-purpose flour
  • 0.25 tsp salt

Equipment

  • 1 electric mixer
  • 1 cookie press
  • 2 baking sheets

Method
 

  1. Heat the oven to 375°F and set two ungreased baking sheets aside.
  2. Beat the softened butter and granulated sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes.
  3. Beat in the egg, vanilla extract, and almond extract until combined, scraping down the bowl as needed.
  4. Whisk the all-purpose flour and salt together in a medium bowl, then add them to the butter mixture and mix on low just until a soft dough forms.
  5. Fill a cookie press with the dough and press cookies onto the ungreased baking sheets, spacing them about 1 inch apart.
  6. Bake one sheet at a time for 6 to 8 minutes, until the cookies are set and the edges are just beginning to turn golden.
  7. Cool the cookies on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely; let each baking sheet cool completely before pressing on more dough.

Notes

For clean shapes, press the dough onto ungreased, completely cool baking sheets. Store cookies in an airtight container in the refrigerator for up to 1 week; freeze for up to 2 months. For a gluten-free option, use a measure-for-measure gluten-free flour blend.