Christmas Spritz Cookies
Super lovely, super easy spritz cookies are buttery, tender, and addictive treats that fill up the cookie jar with one bake! And because you can make them in all sizes and whimsical shapes, a box of them is a fantastic gift for holiday celebrations!
Servings: 40 Cookies
Calories: 80kcal
Ingredients
- 1 cup Butter, softened I used salted butter. If using unsalted butter, please add 1/4 tsp salt along with the flour.
- 1/2 cup Caster sugar
- 1 Egg
- 1 tsp Vanilla extract
- 1 tsp Almond extract
- 2 1/4 cup All-purpose flour
- 2-3 tbsp Milk, lukewarm Optional
- Sprinkles, Melted chocolate for decorating
Instructions
- Preheat your oven to 180 C / 350 F. Line a baking tray with parchment paper or Silpat. You can also leave the tray unlined and ungreased.
- Beat the softened butter and sugar in a large bowl, using an electric beater, until the mixture is fluffy and light.1 cup Butter, softened, 1/2 cup Caster sugar
- Add the egg, vanilla extract, and almond extract. Mix well.1 Egg, 1 tsp Vanilla extract, 1 tsp Almond extract
- Mix the flour in using a spatula. If the dough is very stiff, please add milk, one tablespoon at a time. The batter should be soft and have a pipable consistency.2 1/4 cup All-purpose flour, 2-3 tbsp Milk, lukewarm
- Transfer the dough into a piping bag fitted with a wide star nozzle ( or a cookie press). Pipe the dough onto the baking tray. Decorate with the sprinkle of your choice, if using.
- Bake for 10-12 minutes at 180 C / 350 F until pale golden. Cool on the baking tray for 5 minutes before carefully transferring to a cooling rack to cool completely.
- Once the cookies are cooled, you can dip them in melted chocolate. Allow the chocolate set for 15-20 minutes.
- Store in an air-tight container. Enjoy!
Notes
- Keep that butter soft, not melted. Melted butter = flat, sad cookies. Room temperature butter = bakery-level perfection.
- Don’t overmix the dough. Cream the butter and sugar well. But once the flour goes in, switch to a spatula and mix just until no streaks of flour remain.
- You can use an electric beater or stand mixer when making spritz cookie dough, but keep in mind to use a low speed to avoid over-developing the dough.
- Feel free to add a couple of tablespoons of lukewarm milk to the dough if it's too stiff.
- Cool your tray between batches. Warm trays cause the dough to melt before it bakes. If you’re reusing a tray, run it under cold water, dry it, and then pipe the next batch.
- If you've made the dough in advance, remember to bring it to room temperature so you can easily pipe it.
Nutrition
Serving: 1 Cookie | Calories: 80kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 39mg | Potassium: 12mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 151IU | Calcium: 4mg | Iron: 0.4mg