Old-Fashioned Butter Spritz Cookie Recipe (Cookie Press Cookies)
These are the Christmas spritz cookies I grew up on. The dough is buttery and soft, somewhere between shortbread and a sugar cookie, and it holds every ridge and star shape the press gives it. No chilling, no rolling, no cutouts. You load the cookie press, click out little trees and wreaths straight onto the pan, and you're done. I make them every December with my kids, and they freeze so well that I usually keep an extra batch in the freezer.
Servings 18
Calories 184kcal
Equipment
Ingredients
- 1 cup butter room temperature
- ¾ cup sugar
- 2 ¼ cups all-purpose flour
- ½ teaspoon salt
- 1 large egg beaten and at room temperature
- 1 teaspoon vanilla extract
- Food coloring and sprinkles optional
Instructions
- Preheat the oven to 400° F.
- In the bowl of a stand mixer, cream together the butter and sugar.
- Add the flour, salt, egg, and vanilla extract.
- Beat until just combined.
- If using food coloring, add and beat until it is incorporated.
- Fill your cookie press with about ¼ of the dough, and press the cookies on an un-greased cookie sheet.
- Add sprinkles if desired.
- Bake for 6 to 8 minutes - until the cookies are set but not browned.
- Allow to cool in the pan for 5 minutes, and then transfer to a cooling rack to cool completely.
Notes
Storage
Store these cookies in an airtight container at room temperature for about five days.Freezing
They can be frozen for up to three months. Thaw them at room temperature to serve, or place them in a 200° F oven for quicker thawing.Nutrition
Calories: 184kcal | Carbohydrates: 20g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 159mg | Potassium: 24mg | Fiber: 1g | Sugar: 8g | Vitamin A: 328IU | Calcium: 7mg | Iron: 1mg