Description
These Buttery Italian Spritz Cookies are delicate, melt-in-your-mouth treats perfect for any occasion. Featuring a tender buttery flavor with a hint of vanilla and optional almond extract, these piped cookies are decorated with colorful sprinkles or dipped in chocolate for an added festive touch. They’re easy to make and bake to a light golden perfection in about 27 minutes, yielding 24 delightful cookies.
Ingredients
Scale
Cookie Dough
- 2 ½ cups all-purpose flour
- ¾ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ¼ tsp almond extract (optional)
- 2 tbsp milk
Decorations
- Colored sprinkles or chocolate for decorating
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 3 to 4 minutes. This step is crucial for a tender cookie texture.
- Add Flavorings and Egg: Beat in the egg, vanilla extract, and almond extract if using, until the batter is smooth and combined evenly.
- Incorporate Flour: Gradually add the all-purpose flour to the mixture, stirring continuously until a workable dough forms. If you find the dough too crumbly or dry, mix in the milk one tablespoon at a time to reach the desired consistency.
- Pipe the Cookies: Transfer the dough into a piping bag fitted with a large star tip. Pipe the dough onto the prepared baking sheets in various fun shapes such as rosettes and stars for a traditional spritz cookie aesthetic.
- Decorate Before Baking: Optionally, sprinkle the cookies with colored sprinkles for extra color and festivity, or leave plain if you prefer to add chocolate after baking.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges turn a light golden brown. This ensures a slight crispness around edges while keeping the centers tender.
- Cool and Final Decoration: Allow the cookies to cool completely on a wire rack before dipping them in melted chocolate or adding any final decorative touches like additional sprinkles, if desired. This step helps the chocolate adhere better and maintain texture.
Notes
- Make sure the butter is softened but not melted for best creaming results.
- If you don’t have a piping bag, you can use a zip-top bag with a corner snipped off.
- Almond extract is optional but adds a lovely nutty flavor that complements the buttery cookie base.
- Cookies should be stored in an airtight container at room temperature for up to a week.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend.
