Classic Almond Spritz Cookies with Cookie Press
These traditional spritz cookies combine buttery richness with delicate almond flavor, shaped using a cookie press for elegant, uniform results. The tender texture comes from creaming butter and sugar thoroughly, while almond extract adds distinctive warmth alongside vanilla. Perfect for holidays, cookie exchanges, or afternoon tea, these cookies hold their decorative shapes beautifully and can be dressed up with glazes and sprinkles. The dough works well in any cookie press and creates about four dozen cookies that are lightly golden and melt-in-your-mouth tender.
Ingredients
- 3 ½ cups all purpose flour
- 1 teaspoon baking powder
- 1 ½ cups unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
Instructions
- 1
Preheat oven to 350°F
- 2
Whisk together flour and baking powder in a large bowl and set aside
- 3
Cream softened butter and sugar in a large bowl for about 2 minutes
- 4
Add egg, milk, vanilla extract, and almond extract and beat until well combined and fluffy
- 5
Gradually add flour mixture in three increments, beating well after each addition
- 6
Place desired cookie shape disk on bottom of cookie press
- 7
Fill cookie press with about one cup of dough, pressing out air pockets
- 8
Screw on handle and check that it is in locked position
- 9
Squeeze a few practice cookies to test
- 10
Place cookie press flat against cookie sheet, squeeze handle twice, and lift straight up to form cookie
- 11
Repeat to fill cookie sheet, leaving an inch between each cookie
- 12
Bake for 9 to 12 minutes until lightly golden around edges
- 13
Cool on baking sheet for 10 minutes on cooling rack
- 14
Use thin metal spatula to transfer cookies to cooling rack
- 15
Cool completely before decorating with glaze and sprinkles if desired
Tips
Make sure butter is properly softened to room temperature for best creaming results and smooth dough texture.
If hand mixer starts to strain when adding flour, switch to a wooden spoon to finish mixing and prevent motor damage.
Don't overbake - cookies should be just lightly golden around edges to maintain tender texture.
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough can be made 1 day ahead and refrigerated, bring to room temperature before pressing
Serve at room temperature as dessert cookies or with coffee and tea
Common Mistakes
Don't overmix once flour is added to avoid tough cookies
Ensure cookie press is completely filled and air pockets removed for consistent shapes
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I make these without a cookie press?
You can pipe with a star tip or roll and cut, but the classic spritz shape requires a cookie press for best results.
How long do these cookies keep?
Store in an airtight container at room temperature for up to one week, or freeze for up to 3 months.
Can I freeze the dough?
Yes, wrap dough tightly and freeze for up to 3 months. Thaw in refrigerator overnight before using.