Description
These buttery, melt-in-your-mouth vanilla spritz cookies are designed to stay tender and soft for days. Using a specific creaming method and a touch of almond extract, they offer a nostalgic bakery flavor that is perfect for any festive occasion or tea-time snack.
Ingredients
- 226g (2 sticks) unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 291g (2 1/3 cups) all-purpose flour, spooned and leveled
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F (177°C) and prepare unlined or silicone-lined baking sheets.
- In a large bowl, cream the softened butter and granulated sugar on medium-high speed for 3 minutes until pale and smooth.
- Add the egg, vanilla extract, and almond extract, then beat on high for 1 minute until fully emulsified.
- On low speed, gradually mix in the flour and salt until the dough is uniform and pliable.
- Load the dough into a cookie press and click shapes onto the cool baking sheets, spaced 2 inches apart.
- Bake for 7 to 9 minutes until the edges are just barely set; cool on the pan for 5 minutes before transferring to a wire rack.
Notes
To ensure your cookies release perfectly from the press, avoid using parchment paper, which can be too slippery for the dough to grip. If your kitchen is warm, chill the loaded cookie press for 10 minutes before use to help the dough hold its intricate patterns during the baking process.
- Prep Time: 20 mins
- Cook Time: 8 mins
- Category: Dessert
- Method: Baking
- Cuisine: American