Buttery Italian Spritz Cookies (Print Version)
# Ingredients:
→ Cookie Dough Base
01 -
280g plain flour
02 -
1/4 teaspoon table salt
03 -
225g unsalted butter (softened)
04 -
150g white sugar
05 -
1 big egg
06 -
1 teaspoon vanilla flavor
07 -
1/2 teaspoon almond flavor (optional)
→ Toppings and Decor
08 -
Rainbow sprinkles
09 -
Chocolate, melted (optional)
# Instructions:
01 -
Heat up your oven to 175°C (350°F). Grab a couple of baking sheets and cover them with parchment or a non-stick mat.
02 -
Use a big bowl to beat the butter and sugar together until it looks light and creamy. This takes about 2-3 minutes.
03 -
Mix in the egg, the vanilla, and almond flavor (if you're using it) until it's all smooth.
04 -
In another bowl, stir together the flour and salt. Add the dry mix little by little into the wet stuff, stirring until you get soft dough.
05 -
Put the dough into a cookie press loaded with your chosen disk or fill a piping bag with a star tip. Pipe directly onto your lined trays to create cute shapes.
06 -
If you'd like, toss on some colorful sprinkles or sugar crystals before baking.
07 -
Bake for about 8-10 minutes or until the edges barely turn golden. Take them out, let them sit for 2 minutes, then move them to a rack to cool fully.
08 -
If you'd like, drizzle melted chocolate over the cooled cookies or dip half of them in chocolate. Let them firm up on parchment paper.
# Notes:
01 -
These classic Italian spritz cookies keep their shape when baked, making them great for gifting and holiday trays.