These spritz cookies are exactly the cookies you remember from your Fancy Aunt, buttery, with just enough almond flavor to bring back the memories. Decorate them with sprinkles, or with an optional drizzled icing, and of course, more sprinkles!
Ingredients
- 1/2 cups salted butter: 1 piece (softened)
- white sugar: 1 cup
- baking powder: 1 tsp
- salt: 0.25 tsp
- egg: 1 piece
- vanilla extract: 1 tsp
- almond extract: 0.25 tsp
- 1/2 cups all-purpose flour: 3 piece
- colored sugar, nonpareils, or sprinkles: 2 Tbsp (or as needed, optional)
- powdered sugar icing: (optional)
- 1/2 cups confectioners sugar: 1 piece
- milk: 2 Tbsp
- vanilla extract: 0.25 tsp
Metric Conversion
Stages of cooking
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Gather all ingredients and preheat the oven to 375 degrees F (190 degrees C). Dotdash Meredith Food Studio
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Beat butter with an electric mixer in a large bowl for 30 seconds. Dotdash Meredith Food Studio
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Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, vanilla, and almond extract until combined. Dotdash Meredith Food Studio
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Beat in as much of the flour as you can using the mixer. Stir in any remaining flour with a wooden spoon Dotdash Meredith Food Studio
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Force room-temperature dough through a cookie press onto ungreased cookie sheets. If desired, sprinkle cookies with colored sugar or nonpareils. Dotdash Meredith Food Studio
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Bake in the preheated oven until edges are firm but not brown, 6 to 8 minutes. Transfer to wire racks to cool completely. Dotdash Meredith Food Studio
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For powdered sugar icing, combine powdered sugar, milk, and vanilla in a small bowl. If necessary, add more milk, 1 teaspoon at a time, to make icing drizzling consistency. Dotdash Meredith Food Studio
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If desired, drizzle cooled cookies with powdered sugar icing and decorate with sprinkles. Dotdash Meredith Food Studio
