Description
These classic butter spritz cookies are engineered for the perfect balance of tender crumb and intricate detail. By focusing on temperature control and surface friction, this recipe ensures a melt-in-your-mouth texture that holds its shape beautifully through the baking process.
Ingredients
- 224g unsalted butter, cool room temperature (65-68°F)
- 155g granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp almond extract
- 293g all-purpose flour
- 1/2 tsp salt
- Gel icing colors (optional)
Instructions
- Preheat oven to 350°F (180°C) and prepare ungreased aluminum or silicone baking sheets; avoid parchment paper to ensure proper dough adhesion.
- Cream the butter and granulated sugar in a large mixer bowl on medium speed for 3-4 minutes until the mixture is light, fluffy, and increased in volume.
- Add the egg and mix until fully incorporated, then stir in the vanilla and almond extracts until the emulsion is smooth and glossy.
- Gently mix in the flour and salt on low speed just until the dry ingredients disappear into a cohesive dough.
- If desired, divide the dough and mix in small amounts of gel icing color until uniform.
- Load the dough into a cookie press and extrude shapes directly onto the prepared baking sheets, holding the press perpendicular to the surface.
- Bake for 5 to 8 minutes until set but not browned; cool on the sheet for 4-5 minutes before transferring to a wire rack.
Notes
For the best results, ensure your baking sheets are completely cool before pressing a new batch of cookies, as residual heat will melt the butter and cause the dough to slide. If you find the dough becoming too soft to handle, simply let it rest in a cool spot for a few minutes rather than refrigerating, which can make it too stiff for the press mechanism.
- Prep Time: 15 mins
- Cook Time: 8 mins
- Category: Dessert
- Method: Baking
- Cuisine: American