Almond Spritz Cookies
Servings: 50 mini cookies
Calories: 38kcal
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!
Print Recipe
Ingredients
- 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
Equipment
- 2 baking sheets
- electric hand mixer or stand mixer with the paddle attachment
- Spatula
- Measuring cups & spoons
- cookie press
Instructions
- 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.
Notes
Note 1: If you don't like almond flavoring, you can swap it with vanilla extract, or try a new flavor! Coconut, rum, maple, peppermint, or lemon extract all work great.
Storing Tips:
- 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.
- 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.
Nutrition
Calories: 38kcal
Carbohydrates: 4g
Protein: 1g
Fat: 2g
Sugar: 2g
Sodium: 27mg