Classic Butter Spritz Cookies
A vintage, no-fail recipe for Classic Butter Spritz Cookies. Tender, buttery, and perfect for cookie presses. Includes tips for preventing sticking.
Ingredients
- 1½ cups 375 mL butter (3 sticks), softened
- 1 cup 250 mL sugar
- 1 egg
- 1 tsp 5 mL vanilla extract
- 3½ cups 875 mL all-purpose flour
- Colored sugar or sprinkles optional
Instructions
- Preheat oven to 375°F (190°C).
- Beat softened butter and sugar on medium speed for 3 minutes until creamy.
- Add egg and vanilla; beat well.
- Add flour; mix on low speed just until blended. Do not overmix. Do not refrigerate.
- Fill cookie press with dough.
- Press dough onto ungreased cookie sheet (do not use parchment).
- Decorate with sprinkles if desired.
- Bake 10-12 minutes until edges are light golden.
- Cool on pan for 2 minutes, then transfer to wire rack.
Notes
Chocolate Variation: Increase sugar to 1¼ cups. Decrease flour to 3 cups. Add ⅓ cup cocoa powder.
Troubleshooting: If dough doesn't stick to the pan, chill the cookie sheet in the fridge for 5 minutes.
Measurement: Weigh flour (15 oz/425g) for best results.