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Whip up these cute Spritz Cookies for special times. Grab a cookie press to crank out cool patterns. They're soft, rich, and taste like sweet vanilla mixed with almond. Drop in some food coloring and sparkles for a cheerful look.
Why You'll Love This
They’re simple to bake but look impressive. Perfect for sharing or making a dessert tray pop. They hold their shape but are still crumbly and soft inside. Try all sorts of color combos and shapes for any celebration. Kids always want in on the design fun.
Supplies You’ll Need
- Cookie Press: For making fancy cookies
- Sprinkles: To top off your cookies
- Food Color: Optional for colorful dough
- Flour: 2 cups all-purpose
- Almond Extract: 1/4 teaspoon for flavor boost
- Vanilla: 1 teaspoon for sweetness
- Egg: 1 large egg
- Salt: Just a pinch
- Sugar: 2/3 cup regular granulated
- Butter: 1 cup, leave out so it softens (don’t melt)
Easy Dreamy Spritz
- Chill cookies:
- Let baked cookies hang on the pan for a bit, then move to a rack to finish cooling.
- Bake away:
- Pop the tray in the oven for about 8 minutes. Pull them out when edges barely turn golden. Don’t overbake.
- Add sparkle:
- Sprinkle now if you’re going for the bling.
- Shape dough:
- Press cookies straight onto the bare pan—no parchment. Space apart a little.
- Fill the tool:
- Stuff dough in the cookie press. Pick your favorite disk design.
- Fold in flour:
- Mix in the flour gently and slow. If you over-stir, cookies get tough.
- Add colors:
- Pour in a couple of drops of food color for fun. Mix until it’s all blended.
- Mix in liquids:
- Beat in egg, vanilla, almond extract till it looks like one smooth mix.
- Cream base:
- Whip butter, sugar, and salt together till it turns light and airy—about three minutes.
- Oven on:
- Set oven to 350°F. Skip greasing the sheets so dough grabs the tray.
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What Sets These Apart
The cookie press turns boring dough into stars, trees, and more. After baking, they look like mini masterpieces. They’re tender and buttery, a breeze to nibble. Best part? These are awesome for kiddos—let them help pick shapes and colors. Your dessert platter will steal the show.
Tips for Perfect Dough
Let the butter soften up but don’t let it melt. Really blend the butter and sugar for a soft bite. Almond extract is the magic flavor—don’t forget it. Dough should be squishy but not sticky. No need to chill—dive right in and start pressing.
Fun Variations
Divide the dough and dye each chunk a different color: maybe red for flowers and green for evergreens. Change up the press style for every color batch. Make color stripes by layering two colors together if you’re feeling creative. Play around and see what designs you love Best.
Making Them Pop
Toss on sprinkles before sliding them into the oven so they stick better. If you want to frost them, wait till they’re cool. For extra glitter, brush a tiny bit of corn syrup on top so the sprinkles stay put. Keep decorations light—they can tumble off if there’s too much.
Storing for Later
Cool them completely before packing away. Stash in a sealed tin—they’ll last a week easy. If you want to save some, freeze them in a box with parchment between layers. They’ll keep for three months in the freezer. Pack in cute boxes for awesome gifts.
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Frequently Asked Questions
- → How do I keep them fresh?
Store them in a sealed tin or box at room temp for about a week. Use wax paper between layers so they don't stick together. Want them to last longer? Pop them in the freezer—they'll stay good for three months there.
Pro tips: Let them cool all the way first. Avoid storing with other cookies as they'll soak up different flavors. If they go soft, bake at 300° for 3-4 minutes to crisp them back up. Metal storage tins keep them crunchier than plastic ones.
- → Can I change the flavors?
Definitely! Add orange zest or lemon for something fresh—about a spoonful should do. Tiny drops of flavor oil (since they're concentrated) also work great. Ideas? Mint for winter, citrus for spring, or even cinnamon for a cozy twist.
For chocolate fans, swap in cocoa powder by removing the same amount of flour. Just avoid adding wet ingredients, or your dough might not hold up. The buttery taste should still come through nicely no matter what you add!
- → What's with no pan paper?
The dough needs a clean pan to stick to while you press out shapes. If you use paper, the cookies slide around and won't keep their detail. Make sure your pans are dry, room temp, and grease-free.
If it isn't working, your pan might have leftover grease or be too warm. Give it a rinse, dry thoroughly, and try again. Trust the no-grease advice—they peel off just fine after baking!
- → Any gluten-free tips?
Use a blend of gluten-free flour that includes xanthan gum—this keeps the dough together. You might need to chill the dough a bit longer, as GF flours handle differently. The pressed shapes may not be as crisp but still taste amazing.
Try brands like Bob's Red Mill or King Arthur for good results. Keep enough space between cookies since GF versions may spread more. Watch baking times closely because they can brown quicker!
- → What’s the trick to not burning them?
Pull them out when the bottom edges just start to turn gold—the tops should stay pale. Start with 7 minutes and check. Underbaked is better than over, as they'll keep firming up on the pan.
Each pan cooks differently, so watch the first round carefully. Cool pans between batches to avoid spreading. If they brown too fast, drop your oven’s temp by about 25°.
Conclusion
Can't get enough of these? You might enjoy butter cookies for a classic touch or try shortbread for a true buttery flavor. These cookies are both simple to make and great to show off when finished.