Description
How to make homemade extra buttery spritz cookies made with butter, sugar, flour, and my super secret ingredient to give it that extra buttery flavor!
Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon butter extract
- 1/4 teaspoon almond extract
- 2 and 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- sprinkles for decorating, optional
Instructions
- Preheat the oven to 350 degrees F. If you can fit 2-3 baking sheets, stacked, in your fridge, place them inside to let them chill ahead of time (optional but a great trick).
- In a medium bowl (a stand mixer works great too) beat together the butter and sugar until light and fluffy, about 3 minutes.
- Add the egg and beat to combine, scraping down the sides as needed, about 1 minute.
- Add the vanilla extract, butter extract, and almond extract and stir to combine.
- Add the flour and salt and stir until well incorporated.
- Following the instructions on your cookie press, add the dough to the press.
- Remove a baking sheet from the fridge and follow the cookie press instructions to press the dough out onto the prepared sheet.
- Continue pressing out the cookies so that they are about 1 1/2 inches apart and fill the pan.
- Add sprinkles or sparkling sugars to the cookies before baking if you’d like.
- Bake for 7-9 minutes until lightly browned around the bottom but not at all dark. Let the cookies cool on the baking sheet for 5 minutes before removing to cool on a wire rack.
- Repeat with remaining dough and ungreased, chilled cookie sheets.
Notes
- Look for the butter extract near all the other extracts and food coloring.
- You can swap out the almond extract for mint if you like. You can also add a few drops of food coloring to the dough (stirring well to combine) to make colored cookies.
- If the cookie dough is getting too soft towards the end (the cookies will get really flat and look squished), press the dough onto the cookie sheets and let the pressed cookies chill in the fridge for 10 minutes before baking.
- I recommend the OXO cookie press. After trying a few, this is by far the easiest to use (and it cleans up easily, too).
- No cookie press? Divide the dough into 3 parts, then working with 1 part at a time, place the dough in a large piping bag with a large cupcake star tip (Wilton 1M) attached. Pipe out stars and wreaths by hand.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: cookies
- Method: bake
- Cuisine: American