Almond Spritz Cookies

Published: Dec. 8, 2021

Total Time: 1 hour

Ingredients

Wet Ingredients

• 1 cup (225g) unsalted butter, preferably cultured, softened to room temperature (65–70°F/18–21°C)

• ¾ cup (150g) granulated sugar

• 1 large egg, at room temperature (20–22°C)

• ¾ teaspoon pure almond extract

Dry Ingredients

• ½ teaspoon fine sea or table salt (adjust to 1 teaspoon kosher salt for a subtler savory note, per tester feedback)

• 2 cups (250g) all-purpose flour

• ¼ cup (25g) almond flour/meal

Finishing

• Decorative sugar or festive sprinkles (optional, for texture and visual appeal)

Preparation Steps

1. Preheat & Prep

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Ensure tools (cookie press/piping bag) are clean and ready.

1. Cream Butter & Sugar

In a large bowl (or stand mixer with paddle attachment), beat butter and sugar on medium speed until pale, light, and airy (2–3 minutes). Pro Tip: Scrape down the bowl mid-creaming to ensure even mixing.

1. Incorporate Eggs & Extract

Reduce mixer speed to low. Add the room-temperature egg and almond extract. Mix until smooth and fully combined (1 minute). Avoid overmixing to preserve tenderness.

1. Combine Dry Ingredients

Whisk all-purpose flour, almond flour, and salt. With the mixer on low, add the dry blend gradually until just incorporated (some flour streaks are okay—overmixing causes toughness).

1. Rest Dough

Transfer dough to a clean bowl, cover loosely with plastic wrap, and rest at room temperature for 10–15 minutes. This firms the dough for easier pressing.

1. Press/Pipe & Garnish

Load rested dough into a cookie press (or piping bag with a ½-inch round tip). Extrude 1–1.5 inch rounds onto prepared sheets, spacing 1 inch apart. Immediately sprinkle with decorative sugar/sprinkles.

1. Bake to Perfection

Bake 12–17 minutes, rotating sheets halfway. Cookies are done when edges are golden and tops feel firm (not squishy). Test: Gently press the top—firmness indicates doneness.

1. Cool & Store

Let cool on the sheet for 5 minutes, then transfer to a wire rack. Cool completely (10–15 minutes) before storing in an airtight container for up to 5 days, or freeze for 2+ months.

Tester Tips & Variations

Press-Free Technique (For Limited Hand Strength)

Spoon dough into 1–2 tablespoon mounds on sheets. Bake at 350°F for 12–15 minutes (smaller portions = faster baking).

Cookie Press Adhesion Fix

Hold extruded dough against the sheet for 3–5 seconds before lifting the press. This ensures dough clings to the sheet, preventing tearing.

Salt Adjustments

Replace fine sea salt with 1 teaspoon kosher salt (reduces sweetness, adds subtle crunch).

Flavor Tweaks

• Nutty Intensity: Swap ½ cup all-purpose flour for almond flour (e.g., 1½ cups all-purpose + ½ cup almond flour).

• Spice Twist: Add ¼ tsp cardamom, cinnamon, or vanilla bean paste for aromatic layers.

Troubleshooting: Flattening

• Chill Dough: Rest dough in the fridge for 30+ minutes before pressing.

• Oven Temperature: Lower to 325°F for the first 5 minutes, then raise to 350°F.

• Spacing: Leave 1.5 inches between cookies to prevent merging.

All tester feedback and tips are courtesy of home bakers eager to share their successes!