Almond Spritz Cookies recipe made with a cookie press is a classic treat for Christmas. This soft and buttery dessert is super easy to make to celebrate the Holiday Season!
Holiday season is here, which means that it’s time to bake cookies!
Christmas celebration cannot be complete without classic Almond Spritz Cookies. These are soft and buttery cookies, usually made with a cookie press or piped with a piping bag.
You might also like these Christmas Cookies:
- Raspberry Almond Thumbprint Cookies
- Snickerdoodle Cookies
- Orange Chocolate Sandwich Cookies
- Bakery Style Chocolate Chip Cookies
- Brownie Cookies
- Apricot Rugelach
- Danish Butter Cookies Recipe
- Pistachio Cookies
- Orange Cranberry Biscotti
Spritz Cookies History
These cookies have their origin in Germany, Spritzgebäck, and are usually made for Christmas. The name comes from German word spritzen, which means to squirt. According to the original recipe, these patterned cookies are made with a cookie press or a piping bag and piping tips to create a shape.
How to make Almond Spritz Cookies
Spritz Cookies are pretty much regular sugar cookies but have softer texture so you can pipe them out from a cookie press. Â Â
To start, you need to beat together softened butter and sugar very well, so it’s pale and fluffy, and increased in volume. That can take up to 5 minutes.
Then add an egg, vanilla and almond extract and beat again until smooth consistency.
Then add dry ingredients (flour and salt) and mix again on low speed so not to overmix the dough. You want to keep the dough light and airy!
If you are using a cookie press, just follow the manufacture instructions to fill the dough. Then press the dough on a baking sheet.
Do not use parchment paper! The reason is the dough needs to stick to the surface. Since it doesn’t stick to the parchment paper, you need to press it directly to the baking sheet.
Make sure that the dough is not too thin or too think. If it’s too thin, the cookies will spread and lose their shape. If the dough is too thick, you won’t be able to press it out of the cookie press.
Put the baking sheet with the pressed cookies to the refrigerator for 10 minutes. It will help them to keep their shape while baking.
Bake at 350°F for about 7-9 minutes, until the edges of the cookies are light golden color. Let them sit on a baking sheet for about 10 minutes, then transfer to a wire rack.
How to make Spritz Cookies without a cookie press
If you don’t have a cookie press, you can use a piping bag with a piping tip, like a star or a basket weave tube.
Just fill the piping bag with the dough as you would do it for icing and pipe out the cookies about 3-4 inch long.
How to store Spritz Cookies
You can store the cookies in an air-tight container for about 5 days at room temperature or up to a week in the refrigerator.
If you want to freeze them, you can do that in an air-tight container for up to 3 weeks. It’s not recommended to freeze the cookies if you are using icing on top.
Did you make this recipe?!? I’d love to know how it turned out! leave a comment and a rating below👇 thank you!
Almond Spritz Cookies
Ingredients
- 1 cup unsalted butter softened
- â…” cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F.
- Beat together softened butter and sugar very well, so it’s pale and fluffy, and increased in volume. That can take up to 5 minutes.
- Then add an egg, vanilla and almond extract and beat again until smooth consistency.
- Add dry ingredients (flour and salt) and mix again on low speed so not to overmix the dough. You want to keep the dough light and airy!
- If you are using a cookie press, just follow the manufacture instructions to fill the dough. Then press the dough on a baking sheet (do not use parchment paper!)
- Put the baking sheet with the pressed cookies to the refrigerator for 10 minutes. It will help them to keep the shape while baking.
- Bake at 350°F for about 7-9 minutes, until the edges of the cookies are light golden color. Let them sit on a baking sheet for about 10 minutes, then transfer to a wire rack.
Notes
- You can store the cookies in an air-tight container for about 5 days at room temperature or up to a week in the refrigerator.
- If you want to freeze them, you can do that in an air-tight container for up to 3 weeks. It’s not recommended to freeze the cookies if you are using icing on top.
Nutrition
I am a little late to the spritz cookie with press game, and this was the first recipe and the only recipe I use. I followed your tips and everything to the letter. They turn out perfectly every time. Thank you SO much.
Thank you, Joleen! I’m so happy to hear that!
Can I use salted butter and just not add the salt?