Buttery Italian Spritz Cookies (Print Version)
# Ingredients:
→ For the Cookies
01 -
225g unsalted butter, softened
02 -
150g granulated sugar
03 -
1 large egg
04 -
1 teaspoon vanilla extract
05 -
1/2 teaspoon almond extract (optional)
06 -
280g all-purpose flour
07 -
1/4 teaspoon salt
→ For Decoration
08 -
Colored sprinkles
09 -
Melted chocolate (optional)
# Instructions:
01 -
Preheat your oven to 175°C (350°F). Line baking sheets with parchment paper or silicone mats.
02 -
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
03 -
Mix in the egg, vanilla extract, and almond extract (if using) until well combined.
04 -
In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
05 -
Transfer the dough to a cookie press fitted with your favorite shape disk, or use a piping bag with a star tip to create festive shapes directly onto the prepared baking sheets.
06 -
Add sprinkles or colored sugar to the cookies before baking, if desired.
07 -
Bake in the preheated oven for 8-10 minutes, or until the edges are just lightly golden. Remove from the oven and let cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
08 -
Once cooled, drizzle or dip the cookies in melted chocolate and let them set on parchment paper.
# Notes:
01 -
These traditional Italian spritz cookies hold their shape well during baking, making them perfect for holiday cookie trays and gifting.