Classic Spritz Cookies

Course: Dessert

Cuisine: American

Keyword: cookies, spritz cookies

Prep Time: 30 minutes

Cook Time: 11 minutes

Total Time: 41 minutes

Servings: dozen

Calories: 283kcal

This classic buttery sugar cookie recipe is specifically designed to used with a spritz cookie press.

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Ingredients

3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 cups butter softened
1 cup granulated sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract peppermint extract or flavoring of your choice

Instructions

Preheat oven to 350°F.
In a medium bowl combine the flour and baking powder and set aside.
In the bowl of an electric mixer blend butter until smooth. Add sugar and blend until the mixture is light and fluffy.
Add egg, milk and extracts.
While slowly mixing, gradually add flour mixture. Blend just until all of the flour is incorporated and the dough is smooth.
Do not chill the dough. Fill cookie press barrel with dough and fit with desired discs. Press cookies onto an ungreased baking sheet.
Bake cookies 9-11 minutes or until the edges are light golden brown. Cool a couple minutes on the baking sheet, then carefully move to a cooling rack to finish cooling.
Decorated cooled cookies as desired.

Notes

Bake cookies on ungreased aluminum or stainless steel baking sheets that are not coated with a non-stick coating. Do not use parchment paper or Sil-pat liners. The cookies need to be able to grab onto the baking sheet a bit to release properly from the spritz press.

Do not refrigerate the dough, the dough needs to be soft to squeeze through the shape disc.

Nutrition