Simple Spritz Cookies
Classic buttery spritz cookies pressed through a cookie press — no chilling required.
🍽️ Makes 72
Ingredients
| 3 1/2 cup | 840 ml | all-purpose flour |
| 1 tsp | 5 ml | baking powder |
| 340 g | butter, room temperature | |
| 1 cup | 240 ml | sugar |
| 1 | egg | |
| 2 tbsp | 30 ml | milk |
| 1 tsp | 5 ml | vanilla |
| 1/2 to 1 tsp | 2.5–5 ml | flavoring extract of choice |
Instructions
- In a mixing bowl, place butter and sugar and beat with an electric mixer until light and fluffy. Add egg, milk, and flavorings and beat again until well combined. Add in flour and baking powder and beat once more until a good dough is formed (will only take a minute or so), scraping down sides as needed.
- Place dough in cookie press and add a stencil to the bottom according to cookie press directions. Pipe out onto ungreased cookie sheets and sprinkle with colored sugars. Bake at 190°C (375°F) for 8-10 minutes or until just lightly browned around the edges. Repeat until all dough is used. Note: Most spritz cookie dough has to be refrigerated to firm up before use but this one doesn't. Makes about 6 dozen.