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Best Christmas Buttery Almond Spritz Cookies Recipe

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These Christmas Buttery Almond Spritz Cookies are tender, melt-in-your-mouth buttery, with just the right whisper of almond that makes you close your eyes after the first bite. They hold their shape beautifully and have become a go-to for cookie swaps, gift tins, and quiet December afternoons.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure almond extract
  • 1/2 teaspoon vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1/4 teaspoon salt
  • Food coloring (optional)
  • Sprinkles or sanding sugar (optional, for decorating)

Instructions

  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats. Do not grease the sheets.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light, fluffy, and pale in color, about 3-4 minutes with a stand mixer or 5 minutes with a hand mixer. Scrape down the sides of the bowl halfway through.
  3. Beat in the egg, almond extract, and vanilla extract on low speed until just combined. Scrape the bowl again.
  4. In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this to the wet mixture, mixing on low speed until just combined. The dough should be soft but not sticky. If too sticky, add a tablespoon more flour; if too dry, add a teaspoon of milk.
  5. If using food coloring, add a few drops of gel food coloring and mix until evenly distributed.
  6. Fit your cookie press with the desired disc. Fill the press with dough, about halfway full.
  7. Hold the press perpendicular to the baking sheet, press down firmly, and lift straight up. The dough should release cleanly.
  8. If using sprinkles or sanding sugar, sprinkle them on the cookies immediately after pressing, before baking.
  9. Bake for 7-9 minutes, until the edges are just barely golden. The centers should still look pale and slightly soft.
  10. Cool on the baking sheet for 2 minutes, then transfer to a wire cooling rack to cool completely.
  11. Repeat with remaining dough, letting baking sheets cool completely between batches.

Notes

Use room temperature butter that is soft but not melted. Don’t overmix the dough once flour is added. If dough is too soft, chill for 15-20 minutes. Press firmly and lift straight up without twisting. Watch the oven closely as cookies go from perfectly baked to overdone quickly. The almond flavor becomes more pronounced after a day or two.

Nutrition

Keywords: Christmas cookies, spritz cookies, almond cookies, buttery cookies, holiday baking, cookie press cookies

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