Classic Spritz Cookies (Print Version)
# Ingredients:
01 -
Sprinkles for decoration.
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Green gel food coloring, optional.
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Red gel food coloring, optional.
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1/2 tsp salt to balance flavors.
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2 1/4 cups (293g) all-purpose flour.
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1 tsp almond flavoring.
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1 tsp vanilla flavoring.
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1 large egg at room temperature.
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3/4 cup (155g) white sugar.
10 -
1 cup (224g) unsalted butter, softened.
# Instructions:
01 -
Heat your oven to 350°F (180°C). Get some silicone mats ready on baking trays. Skip parchment paper because the cookies need something tacky to grip.
02 -
In a big bowl, combine sugar and butter, then beat on medium until the mix looks fluffy and pale. This should take 3-4 minutes.
03 -
Drop in the egg and mix till blended. Stir in the almond and vanilla extracts until it's smooth.
04 -
Dump in the flour and salt and gently mix until it looks like dough. If needed, use a spatula to finish mixing—don’t overdo it.
05 -
If you want colors, split the dough and add a little gel coloring at a time. Start light and add more as needed.
06 -
Load the dough into a cookie press and follow its steps. Hold the press straight above the sheet and squeeze out the shapes. Keep them close—they won’t expand much.
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If you like, sprinkle the cookies with anything decorative before baking.
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Slide the trays in the oven for 5-8 minutes. If you prefer softer cookies, bake them only for 5 minutes.
09 -
Leave the cookies on the sheets to cool 4-5 minutes. Then move them to a rack till they’re completely cooled.
# Notes:
01 -
Skip parchment paper and use silicone mats for best results.
02 -
The dough works with gel-based food colors.
03 -
Keep in an airtight container and they’ll stay good for up to a week.