Christmas Spritz Cookies
Bring a touch of festive whimsy to your holiday baking with these delightful Christmas Spritz Cookies, a buttery, melt-in-your-mouth classic that's as fun to make as it is to eat. Made with a rich blend of unsalted butter, a hint of almond extract, and just the right amount of sweetness, these cookies are perfect for showcasing intricate designs created with a cookie press. Topped with sparkling holiday sprinkles, they make a festive addition to any dessert table or edible gift basket. Ready in under 30 minutes and yielding an impressive 48 cookies, this recipe is ideal for holiday gatherings or cookie exchanges. Whether you're a seasoned baker or a beginner, these no-chill cookies are the ultimate crowd-pleaser during the Christmas season!
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Ingredients
- 1 cup unsalted butter
- 0.75 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 0.5 teaspoon almond extract
- 2.25 cups all-purpose flour
- 0.25 teaspoon salt
- 0.5 cup holiday sprinkles, for decorating
Directions
Step 1
Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper or silicone baking mats.
Step 2
In a large mixing bowl, beat the unsalted butter and granulated sugar together using a hand mixer or stand mixer fitted with a paddle attachment, until light and fluffy (about 2-3 minutes).
Step 3
Add the egg, vanilla extract, and almond extract to the butter mixture and beat until fully combined. Scrape down the sides of the bowl as needed.
Step 4
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Step 5
Transfer the dough into a cookie press fitted with your desired design plate. Press the cookies directly onto the prepared baking sheets, spacing them about 2 inches apart.
Step 6
Decorate the cookies with holiday sprinkles, pressing them gently into the dough to adhere.
Step 7
Bake in the preheated oven for 6-8 minutes, or until the edges are set but not browned. Rotate the baking sheets halfway through baking for even cooking.
Step 8
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 9
Store the cookies in an airtight container at room temperature for up to one week, or freeze for up to 3 months.
Nutrition Facts
| Serving size | (659.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2864.8 |
| Total Fat 98.7g | 0% |
| Saturated Fat 56.4g | 0% |
| Cholesterol 248mg | 0% |
| Sodium 611.2mg | 0% |
| Total Carbohydrate 475.8g | 0% |
| Dietary Fiber 7.3g | 0% |
| Total Sugars 245.9g | |
| Protein 28.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 60.7mg | 0% |
| Iron 12.5mg | 0% |
| Potassium 315.4mg | 0% |
Source of Calories