Perfect Spritz Cookies: Easy, No Chill & Festive!
These perfect spritz cookies are easy to make with no chilling required for the dough, making them a festive and quick treat. Follow simple steps to create beautifully pressed cookies, perfect for any holiday or celebration.
Equipment
- Oven
- Baking sheets
- Silicone baking mats or nonstick baking sheets
- Handheld mixer or stand mixer with paddle attachment
- Large bowl
- Cookie press
- wire rack
Ingredients
Cookie Dough
- 1 cup unsalted butter softened to room temperature
- 3/4 cup granulated sugar
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 2 1/3 cups all-purpose flour spooned & leveled
- 1/2 teaspoon salt
Optional Decorations
- gel food coloring
- sprinkles
- chocolate chips
- melted chocolate for decorating
Instructions
Preparation
- Preheat your oven to 350°F (177°C) and line 2 or 3 large baking sheets with silicone baking mats or use nonstick sheets; chilling the lined sheets is recommended for better dough adhesion.
- In a large bowl, use a mixer to beat the softened butter and granulated sugar on medium-high speed until smooth, about 3 minutes.
- Add the egg, vanilla extract, and almond extract, then beat on high speed for about 1 minute until combined, scraping down the bowl as needed.
- On low speed, beat in the flour and salt, then increase to high speed and beat until the ingredients are completely combined.
Baking
- Load your cookie press with dough, fit it with a decorative plate, and press out cookies 2 inches apart onto the cold lined baking sheets; optionally decorate with sprinkles or chocolate chips, brushing with water for better adhesion.
- If the dough becomes too soft, chill the shaped cookie dough in the refrigerator for 10 minutes before baking.
- Bake the cookies for 7–9 minutes until their edges are very lightly browned.
- Remove from the oven and cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, drizzling with melted chocolate if desired.
Storage
- Store the cooled cookies in an airtight container at room temperature for up to 1 week.
Notes
Avoid using parchment paper as the dough will not adhere to it when pressed. Chilling your lined baking sheets can help the dough adhere better. Lightly brush the shaped cookie dough with water before adding sprinkles to help them stick. If the dough becomes too soft, chill the shaped cookies in the refrigerator for 10 minutes before baking. Cookies stay fresh in an airtight container at room temperature for up to 1 week.