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Christmas Spritz Butter Cookies

These Christmas spritz butter cookies are light, buttery, and beautifully festive, perfect for holiday celebrations and sharing.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 30 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, room temperature Best if soft but not melting.
  • 3/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 1/2 tsp pure vanilla extract
  • 1/2 tsp almond extract
  • 2 1/2 cups all-purpose flour, spooned and leveled Do not pack flour.
  • 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
Optional Decoration
  • Red and green food coloring, for tinting half the dough Optional for festive look.
  • Colored sanding sugar or nonpareils, for topping Optional.
  • 1/2 cup white or dark chocolate, melted, for drizzling Optional for extra decoration.

Method
 

Preparation
  1. In a large bowl, beat the room temperature butter and granulated sugar with a hand mixer on medium speed for 2 to 3 minutes until very light and fluffy.
  2. Add the egg, vanilla extract, and almond extract. Beat until fully mixed.
  3. Add the flour, baking powder, and salt to the butter mixture. Mix on low speed just until a soft, smooth dough forms. Do not chill the dough.
  4. If you want a festive look, divide the dough in half and tint one half red and the other half green with food coloring. Knead gently until colors are even.
  5. Preheat the oven to 375°F. Leave baking sheets ungreased.
Baking
  1. Fill the cookie press with dough according to the maker’s directions.
  2. Press the cookies onto the ungreased baking sheet, spacing about 1 inch apart. Sprinkle with sanding sugar if desired.
  3. Bake for 8 to 10 minutes, until edges are barely golden. Cool on the baking sheet for 2 minutes before transferring to a wire rack.
  4. If desired, drizzle with melted chocolate once cool and let set for about 15 minutes before serving.

Notes

These cookies store well and can be frozen. Keep them in an airtight container at room temperature for up to 2 weeks.