Ingredients
Equipment
Method
From Start to Finish: Spritz Butter Cookies
- Begin by placing the softened butter and granulated sugar into a large mixing bowl. Use an electric mixer on medium speed to cream them together until the mixture is light, fluffy, and pale in color (about 3 to 4 minutes).
- Next, crack in the large egg and add the vanilla extract. Beat everything together until fully incorporated, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the dry ingredients.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed or stirring by hand until just combined. Avoid overmixing.
- Transfer the dough to a cookie press fitted with your favorite disk or fill a piping bag with a star tip. If the dough is too soft, chill it for 15-20 minutes.
- Press or pipe the dough onto baking sheets lined with parchment paper or silicone mats, spacing cookies 1 to 2 inches apart.
- Sprinkle colored sugar or festive sprinkles over the cookies before baking.
- Bake in a preheated oven at 350°F (175°C) for 8 to 10 minutes, until edges begin to turn golden.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use softened butter for easy mixing and to ensure the dough holds its shape well.
- Chill the dough if it feels too soft to prevent spreading during baking.
- Decorate with colored sugar or sprinkles before baking for a festive look.
- Store cookies in an airtight container at room temperature for up to one week.
- Freeze baked cookies in a sealed container for up to three months.