BUTTER SPRITZ COOKIES
Makes about 80 cookies
1
hourButtery and crisp, these spritz cookies are the stuff of childhood memories. Making them, baking them and, of course, eating them! Cookie presses have come a long way, and the OXO Press is the best of the bunch. Easy to load, press and clean, we love the simplicity of this press. Oh, and a few more of our favorite things? Rich Tahitian Cookie Vanilla, Baker’s Salt, never-fail USA Pan Half Sheet Pans and a supply of Baking Parchment. Stock up on them all, and you are ready for a big holiday cookie baking sesh!
Love everything vintage? Our 2022 Digital Holiday Lookbook Vintage is all about retro recipes and cocktails. We revisited and reimagined each recipe and made them marvelously modern. Glam gastronomy. So, so good.
Ingredients
2 sticks unsalted butter
3/4 cup granulated sugar
1 egg
1 tsp Cookie Vanilla Extract
1 tsp Almond Extract
2 1/4 cups all-purpose flour
3/4 tsp Baker’s Salt
Sprinkles, for decoration
Instructions
- Preheat oven to 350°F. Line 2 sheet pans with parchment paper.
- In a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until smooth, about 2 minutes. Add the egg, Extracts and salt. Beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- On low speed, beat in the flour. Turn up to high speed, and beat until completely combined.
- Fit the press with a decorative plate. Scrape some of the dough into your cookie press. Hold the cookie press perpendicular to the lined baking sheet and press out the cookies 2 inches apart. If you’re decorating with sprinkles or sugars, decorate the cookies prior to baking. Pro tip: Brush the dough with just a bit of water before adding sprinkles to help them adhere.
- This dough was cooperative without chilling, but if it does become too soft, chill the dough in the fridge. Also, the cookies spread less when we refrigerated the pans with the pressed dough for 10 mins prior to baking.
- Bake until very lightly browned on the edges, 7 to 9 minutes. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Cool the pans completely between batches and refresh the parchment with each batch. Cookies stay fresh in an airtight container at room temperature for up to 1 week.
