Almond spritz cookies are bite-sized cookies with crisp edges and a buttery, melt-in-your-mouth texture. With just six ingredients, they’re quick and simple to make! Perfect for the holidays!
Why you’ll love this recipe:
I know I’m not alone when I say spritz cookies are one of my favorite childhood past times! These festive bite-sized cookies are a cross between a buttery shortbread and a sugar cookie, except they’re pressed into adorable shapes first.
If you’ve only tried store-bought spritz cookies, you’re in for a sweet surprise. Homemade almond spritz cookies are worlds better than the ones in a tin, with a soft, buttery texture and subtly sweet flavor.
Christmas spritz cookies look decorative and ornate, but they’re super simple, made in one bowl, with no chilling required! Even the kids can help!
Key Ingredient Notes:
- Unsalted butter – Spritz cookies are a type of butter cookie, which means they have a high ratio of fat-to-flour which gives them a melt-in-your-mouth texture. If you only have salted butter, omit the salt from the recipe.
- Powdered sugar – To sweeten the cookies and give them a softer texture than white sugar does.
- Egg white – An egg white binds the cookie dough so it’s buttery like shortbread, but not crumbly.
- Almond extract – If you don’t like almond extract, omit it from the recipe or swap with vanilla instead.
- All-purpose flour – I recommend weighing the flour with a kitchen scale to get the exact amount. If you don’t have one, use the spoon and level method to measure it instead. Spoon the flour into the measuring cup, then level it off with the flat edge of a butter knife.
- Almond flour – Adds a slight nutty flavor and texture to the pressed cookie!
- Salt – A small amount of salt rounds out the sweetness.
- Sprinkles – Try DIY colored sugar, jimmies, non pareils, holiday sprinkles, or sugar pearls!
How to make this recipe:
Before you start, preheat your oven to 350 degrees Fahrenheit, and line two sheet pans with parchment paper or silicone baking mats.
1. Make the cookie dough
- Cream the butter & sugar. In the bowl of a stand mixer with the paddle attachment, beat the butter and powdered sugar until fluffy, about 1 minute. Alternatively, you can use a large bowl and an electric hand mixer.
- Add the egg white & almond extract and continue to beat for another minute, scraping down the sides of the bowl halfway through.
- Add the dry ingredients, then mix until combined. The dough should be soft.
2. Press & bake the spritz cookies
- Scoop the batter into a cookie press. Press the cookies at a 90 degree angle, straight down, onto the prepared sheets. The handle will click once the dough has been dispensed. Give each cookies its space so it can bake evenly.
- Decorate the cookies with desired sprinkles before you bake them.
- Bake the cookies one sheet at a time for 8 to 10 minutes, or until the cookies are lightly brown on the bottom.
- Let the cookies set up on the sheet pan for 5 minutes, then transfer to a wire rack to cool completely.
Tips for Success:
- If you don’t have a cookie press, use a piping bag instead. Pipe rosettes with a fine star tip into holiday shapes. Avoid using a large star tip like M1 or the star will spread and lose its shape.
- If you don’t already have one, I recommend the OXO cookie press. It’s easy-to-master design comes with twelve adorable cookie patterns. Simply choose your pattern and insert it into the bottom of the press, top with cookie dough, then screw on the handle.
- This spritz cookie recipe is easy to customize. If you don’t like almond flavoring, swap it with peppermint, vanilla, maple, lemon, or coconut extract instead!
- Color the dough for a festive touch. Use a couple drops of gel food coloring until you reach the desired color.
- Classic spritz cookies are a great make-ahead holiday treat! You can make a big batch of them and freeze for holiday parties or gifts. Freeze the cookies in a freezer-safe container or ziplock bag.
- Let the cookies thaw at room temperature and serve. Since they’re small, they defrost quickly.
- Let the cookies cool completely before you store them. Transfer them to an airtight container and store at room temperature for up to 1 week, or up to two weeks in the refrigerator.
- For longer storage, use a freezer-safe container and freeze for up to three months.
Spritz cookies are small, intricately shaped butter cookies often decorated with sprinkles. Spritz comes from the German term spritzen which means to squirt. The term fits because the cookie dough is scooped into a cookie press and “squirted” or pressed onto the pan.
Both cookies have a high fat-to-flour ratio which gives them a melt-in-your-mouth, buttery texture. However, shortbread cookies don’t typically have an egg, while spritz cookies do. This means shortbread cookies are crumbly, while spritz are more like a soft sugar cookie.
You have to use spritz cookie dough! Traditional cookie dough will be too thick for the press. Spritz cookie dough is slightly softer and doesn’t spread as much.
Almond Spritz Cookies
- 1 stick (115g) unsalted butter at room temperature
- 75 grams powdered sugar
- 1 egg white at room temperature
- ¼ teaspoon almond extract Note 1
- 1 cup (125g) all-purpose flour
- ½ cup (50g) almond flour
- ¼ teaspoon salt
- sprinkles, sugar, chocolate for decorating optional
- Preheat the oven 350°F (177°C). Line 2 baking sheets with parchment paper, or silicone mats.
- In a large mixing bowl with the paddle attachment, beat butter and powdered sugar until fluffy, about 1 minute.
- Add the egg white and almond extract and continue to beat for another minute. Scrape the bowl halfway through.
- Add the flour, almond flour, and salt and mix until just combined.
- Transfer the batter into a cookie press. Press the cookies at a straight angle on the prepared sheets, about 2 inches apart.
- If desired, decorate with sprinkles, or colored sugar before baking.
- Bake the cookies one sheet at a time for 8-10 minutes, or until the cookies are lightly browned on the bottom.
- Cool the cookies on the baking sheet for 5 minutes, then transfer onto a cooling rack to cool completely.
Tips & Notes:
– Let the cookies cool completely before you store them. Transfer them to an airtight container and store at room temperature for up to 1 week, or up to two weeks in the refrigerator.
– For longer storage, use a freezer-safe container and freeze for up to three months. Let thaw at room temperature, then serve.