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+ servings

Almond Spritz Cookies

Megan Weimer
These classic almond spritz cookies are made with a cookie press and are bite-sized, buttery, soft cookies to make for Christmas and the Holiday season. They'll become a favorite of your family, guests, and Santa himself.
4.67 from 3 votes
Prep Time 30 minutes
Cook Time 7 minutes
Total Time 37 minutes
Course Dessert
Cuisine German
Servings 80 small cookies
Calories 42 kcal

Ingredients
 
 

Instructions
 

  • Preheat the oven to 350F and line 2-3 baking sheets with silicone baking pads. If you don't have one, use unlined non-stick baking sheets.
  • In a large bowl using an electric hand mixer or stand mixer with the paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy. Add egg, vanilla extract, and almond extract. Beat on medium-high until fully combined, scraping down the sides of the bowl as needed.
    1 cup unsalted butter, ¾ cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract, ½ teaspoon almond extract
  • Gradually mix in the flour and salt ½ cup at a time on low speed until fully combined. Add a few drops of food coloring if desired.
    2 ¼ cup all purpose flour, ¼ teaspoon salt, Food coloring
  • Fit your cookie press with a decorative metal plate by following the manufacturer’s directions. Scoop some cookie dough into the cookie press. Hold the cookie press perpendicular to the cookie sheet and press the cookies out, leaving 2 inches between each. 
  • Add sprinkles or sanding sugar to the cookies before baking so they stick. Bake each sheet for 7-10 minutes or until the edges of the cookies are slightly golden but not brown.
    Sprinkles
  • Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack. Once completely cool, decorate them with cookie frosting or icing if desired.
    Icing

Video

Notes

Use silicone mats instead of parchment paper.
This recipe will make about 80 cookies depending on how much dough is pressed out of the cookie press.
Storage: Baked cookies can be stored in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 1 week.
Freezing: Baked cookies will last in the freezer for up to 3 months in an airtight container. Cookie dough can be stored in the freezer wrapped tightly in plastic wrap for up to 2 months. Thaw before using.

Nutrition

Serving: 1cookieCalories: 42kcalCarbohydrates: 4.6gProtein: 0.5gFat: 2.4gSaturated Fat: 1.5gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.7gTrans Fat: 0gCholesterol: 8.4mgSodium: 8.6mgPotassium: 5.5mgFiber: 0.1gSugar: 1.9gVitamin A: 20.4IUVitamin C: 0mgCalcium: 1.6mgIron: 0.2mg
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