Description
Classic spritz cookies just became your new favorite Christmas cookie! This nostalgic Christmas spritz cookie recipe creates buttery, almond flavored Christmas tree cookies that hold their shape and melt in your mouth. Your house will smell like holiday magic and you will have enough cookies for a small army. These butter cookies are the only cookies that taste just as good days later and have a festive vibe for the holiday season.
Ingredients
Scale
- 1 1/2 cup Unsalted Butter
- 1 cup White Sugar
- 1/4 cup Powdered Sugar
- 1 Egg
- 2 tbsp Milk
- 1 1/2 tsp Vanilla
- 1 tsp Almond Extract
- 3 1/2 cup Flour sifted
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 6 drops Food Coloring per color
- Sprinkles optional
Instructions
- Pre-heat oven to 350 degrees and prepare baking sheets with baking mats. Do not grease pans or use parchment paper. These are non stick and the dough will not come out of the press properly.
- Cream butter and both sugars in a large bowl or the bowl of a stand mixer on medium speed with a paddle attachment. Note, the butter must be at room temperature and soft but not melted for this to work. Do not use margarine.
- Add in the egg, milk, vanilla, and almond extract and mix again until combined.
- In a separate mixing bowl sift the flour. I highly recommend doing this to keep the dough soft enough to work through the cookie press.
- Whisk in the remaining dry ingredients (baking powder and salt).
- Slowly mix the flour mixture into the bowl with the wet ingredients one cup at a time, mixing until combined. Do not over mix.
- Once the cookie dough is combined, divide the dough into equal parts and place into separate bowls to mix in the food coloring. If you only plan to use one color or not color the dough, skip this step.
- Add 6 drops of food coloring to each bowl and mix. If you use gel or paste food coloring they are quite a bit more potent and will not require as much. This may stain wooden spoons so I do recommend using a mixer.
- Once the cookie dough is colored to your liking, unscrew both ends of the cookie press and load the desired cookie design disc (I used the Christmas tree and star) into one end and screw the cap back on. At the other end, remove the trigger, place dough into the cylinder of the cookie press and screw the trigger back into place, snug on the dough. Be careful not to over fill the press or you will have difficulty getting the dough out. You will need to reload the press several times for one batch of cookies.
- Place the cookie press flat on an ungreased cookie sheet and pull the lever. Remove the press from the pan immediately. Note, when you are first starting it make take a few pulls for the dough to get flowing.
- Top cookies with sprinkles and bake cookies for 6-8 minutes or just until the edges start to turn slightly golden brown. These are small cookies and baking time will vary so watch them carefully.
- Cool cookies on the cookie sheet for 5 minutes and then transfer them to a wire rack.
Notes
Bake time will vary. These cookies are very small so you do not want to overbake them.
Makes about 90 cookies depending on size.
- Prep Time: 25 minutes
- Cook Time: 8 minutes
- Category: desserts
- Method: Bake
- Cuisine: American
