This easy spritz cookie press recipe creates a delicious, bite-sized cookie that pairs perfectly with your coffee or tea in the morning. These almond-flavored shortbread cookies easily feed through a cookie press creating a perfectly-shaped cookie every time.
I got a cookie press for Christmas this year and couldn’t believe how easy this recipe – and the cookie press – were to use. The first time I made these cookies, they took just under an hour from start to finish (which fit perfectly in my lunch break). I ended up bringing them to a youth group Christmas party and they were devoured in less than the amount of time it took me to make them.
This recipe is from my Grandma Betty’s recipe cards. She always made cookies in MASSIVE quantities so if you’re not serving an army, I’d freeze half the dough.
I love this easy cookie press recipe for many reasons. First, like I mentioned earlier, you can make them in less than an hour. They also include very minimal ingredients—most likely things you have lying around your kitchen so if you are ever in need of a quick treat (like you forgot to make cookies for a party and need to make them on your lunch break 😅 ).
Need another last-minute party treat? Try this Healthy Fruit Dip.
And if you don’t have almond extract or don’t like almond, feel free to swap out for vanilla extract.
Tips for Creating the Perfect Cookie
While the recipe is pretty self-explanatory, here are a couple of pro tips that will help these cookies come out perfect every time.
Use room temperature butter. Leave the butter out on the counter for 10-15 minutes before creaming. You can also do a quick method of getting butter soft by microwaving a glass bowl (or anything that is larger than the stick of butter) for 1-2 mins and placing it on top of the stick of butter for a couple of minutes.
Save half the dough for later. If you don’t want/need 7-8 dozen cookies, you have a couple of options. My recommendation is to make the full batch of dough but freeze half of it. It will last for up to a month in the freezer if wrapped well.
Or, you could halve the recipe with a couple of notes. If you are using a medium sized egg, then you will be fine to add the whole egg (instead of using 1/2 egg).
If you only have extra large or large eggs, I’d recommend only using half an egg. I know that sounds weird but otherwise you’ll have too much liquid and your cookies will be flat.
Don’t over bake! Every oven is different. These took about 7 minutes per dozen in my oven. When you see the edges start to slightly turn brown they are done.
That’s it! Simple as that. Looking for more easy Christmas cookie recipes? Check out these soft gingerbread cookies, pecan snowball cookies, or Nutella stuffed ginger cookies. Or you can check out these 12 easy Christmas cookie recipes.
Happy baking!
Spritz Cookie Press Recipe
Equipment
- 1 Cookie Press
Ingredients
- 2 1/4 cups flour, sifted
- 1/4 tsp baking powder
- 1 cup butter (2 sticks)
- 3/4 cup granulated sugar
- 1 egg
- 1 tsp almond extract
- food coloring (optional)
- sprinkles (optional)
Instructions
- Sift the flour and baking powder together and set aside.
- Cream the butter and sugar until light and fluffy (about 2 minutes). Beat in egg and almond extract.
- Blend in dry ingredients. Tint as desired with food coloring.
- Fill cookie press. Form cookies on a clean, ungreased baking sheet. (Pro Tip: It helps to wipe off the cookie sheet after each use before putting the next batch on—and make sure your cookie sheet is cooled).
- Decorate with sprinkles or candies if you’d like. Bake at 350 F for 7 minutes or until the edges are brown. Remove immediately to wire racks to cool.
Notes
Last Updated on December 31, 2022 by Kari Bakes
