Holiday Butter Spritz Cookies
Butter spritz cookies are perfect for any holiday, especially Valentine’s Day! These heart-shaped cookies are buttery, sweet and easy to make.
Servings 40 cookies
Ingredients
- 1 cup (227 grams) unsalted butter, room temperature
- 1/2 cup (100 grams) granulated white sugar
- 2 large egg yolks
- 1 1/2 teaspoons pure vanilla extract
- 3/4 teaspoon almond extract optional
- 2 cups (250 grams) all purpose flour, sifted
- 1/4 teaspoon salt
- Holiday sprinkles
Instructions
- Preheat your oven to 350° F. Grease two baking sheets and set aside.¹
- In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until fluffy (2-3 minutes). Add the egg yolks and vanilla extract. Beat until incorporated. Scrape down the sides of the bowl as needed.
- With the mixer on low, slowly add the flour and salt. Beat until incorporated, about 1 minute.
- Scrape some of the dough into your cookie press that has been fitted with a decorative disc (follow manufacturer's instructions). Hold the cookie press perpendicular to your baking sheet, and press out the cookies.² Continue to press out the cookies, spacing about 2 inches apart. Decorate with desired sprinkles.
- Bake cookies for 10 to 12 minutes or just until the edges of the cookies are turning golden. Gently transfer the cookies to a wire rack to cool completely. Store cookies in a covered container for up to a week.³
Notes
- For this recipe I suggest greasing cookie sheets as opposed to lining them with parchment paper. When I used parchment paper, the pressed cookie dough wouldn't release from the cookie press.
- If you find the dough is too soft, because the shape of the cookies is not clearly defined, then chill the dough.
- Dough can be refrigerated for up to three days or stored in the freezer for up to a month. Allow frozen dough to defrost in the refrigerator then bring it to room temperature.
- Suggested tools: Cookie press, stand mixer or hand mixer