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Classic Spritz Butter Cookies

Classic spritz butter cookies are pressed into shapes and baked until set with bottoms just beginning to turn golden. Butter, vanilla, and almond extract give these crisp-edged cookies a smooth, buttery texture while the tops stay pale.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 48 cookies
Course: Dessert
Cuisine: American
Calories: 68
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter 2 sticks, softened
  • 0.67 cup granulated sugar
  • 1 egg large, at room temperature
  • 1 tsp vanilla extract
  • 0.5 tsp almond extract
  • 2.25 cups all-purpose flour
  • 0.25 tsp fine salt

Equipment

  • 1 13x18-inch baking sheet
  • 1 electric mixer
  • 1 cookie press

Method
 

  1. Heat the oven to 350°F.
  2. Set out a clean, ungreased 13x18-inch baking sheet.
  3. Beat the butter and sugar in a large bowl with an electric mixer on medium speed until creamy, about 2 minutes.
  4. Beat in the egg, vanilla extract, and almond extract until smooth.
  5. Whisk the flour and salt together.
  6. Add the flour mixture to the butter mixture in two additions, mixing on low just until no dry flour remains.
  7. Load the dough into a cookie press fitted with the desired plate.
  8. Press cookies onto the cool baking sheet, leaving about 1 inch between them.
  9. Bake one sheet at a time for 8 to 10 minutes, until the cookies are set and their bottoms are just beginning to turn golden; keep the tops pale.
  10. Cool the cookies on the baking sheet for 2 minutes, then transfer them to a wire rack.
  11. Let the sheet cool completely before pressing and baking the next batch.

Notes

For clean cookie shapes, press the dough onto a cool baking sheet and let the sheet cool completely between batches. Store in an airtight container at room temperature for up to 5 days; freeze yes, in an airtight container for up to 2 months. A 1:1 gluten-free all-purpose flour blend can be used as a dietary swap, though texture may vary.