If I had to pick only one cookie to make at the holidays, it would be my Almond Spritz Cookies. I have made these every Christmas that I can remember. They are relatively easy to make, and the almond flavor stands out among other Christmas cookies. They also store really well and this recipe makes a lot of cookies!
This is a pretty simple cookie recipe to mix up. However the most important step is creaming together the butter and sugar. You need to do this for at least 5 minutes otherwise it just won’t be the same. I suggest setting a timer for this step. This is not a big deal if you have a stand mixer, however I did not have one until I was about 25. Before that it was the classic hand mixer, which will work out your arms a bit! When I was younger my sister and I would take turns mixing which helped!
Once you are past that part, the rest is easy! Using a cookie press is a great way to make a lot of cookies fast. You don’t have to roll out the dough and cut out shapes! And the decorating is easy as well. I like to put some sprinkles on, and then you are done! The cookies also store really well. They will last at room temperature for two weeks. If you wanted to make them ahead of time, they will also freeze really well! Will last about 3 months in the freezer.
If you have never used a cookie press before, I highly recommend it! My favorite are the ones with a motor that you plug in. But a hand powered one will work as well. I find that cookie press is entertaining for anyone who hasn’t seen it before.
You will find the high altitude recipe below for the Almond Spritz Cookies, and the sea level recipe at the bottom. I hope you enjoy it! Be sure to leave a comment if you try out the recipe or have any questions! And if you are looking for more cookie recipes check out my Gingerbread Cookie Recipe or my Glazed Ricotta Cookies!
High Altitude Almond Spritz Cookies
Equipment
- Cookie Press
- baking sheets
- Parchment Paper (optional)
Ingredients
- 1 1/2 cup butter (softened)
- 1 1/2 cup sugar minus 1 tbsp
- 2 large eggs
- 1 egg yolk
- 4 tsp almond extract
- 4 1/2 cup flour plus 3 tbsp
- 3/8 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat oven to 375F.
- In a small bowl crack your eggs and add the egg yolk.
- In your mixing bowl, add your softened butter and sugar. Butter can be softened by leaving it out at room temperature or heating it up in the microwave for a few seconds.
- In another small bowl, combine your flour, baking powder and salt.
- Cream together your butter and sugar until fluffy. This will take about 5 minutes. Be sure to scrape the sides a few times while you are mixing.
- Add the eggs and almond extract. Mix well, until it looks fluffy again.
- If you are adding any food coloring, add it in now. Keep in mind that the color will lighten a bit once the flour is added.
- Once the food coloring is mixed in well, start adding the flour mixture. Add in 3 additions, mixing until it is combined each time.
- One the dough is mixed, prepare your baking sheets. If you would like you can line them with parchment paper. I feel like sometimes the cookies don't stick well to the parchment paper, so a lot of times I don't use it.
- Spritz your cookies onto your baking sheet. Add sprinkles if you are using them.
- Place your cookies in the oven for 8-10 minutes. Take them out when you barely see the edges turning brown.
- Let the cookies cool on the baking sheet for 2 minutes. Then transfer to a cooling rack to cool completely.
- Store the cookies in an airtight container. They will last at room temperature for two weeks, or 3 months in the freezer. Makes about 6-7 dozen cookies.
Almond Spritz Cookies
Equipment
- Cookie Press
- baking sheets
- Parchment Paper (optional)
Ingredients
- 1 1/2 cup butter (softened)
- 1 1/2 cup sugar
- 2 large eggs
- 1 egg yolk
- 4 tsp almond extract
- 4 1/2 cup flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat oven to 375F.
- In a small bowl crack your eggs and add the egg yolk.
- In your mixing bowl, add your softened butter and sugar. Butter can be softened by leaving it out at room temperature or heating it up in the microwave for a few seconds.
- In another small bowl, combine your flour, baking powder and salt.
- Cream together your butter and sugar until fluffy. This will take about 5 minutes. Be sure to scrape the sides a few times while you are mixing.
- Add the eggs and almond extract. Mix well, until it looks fluffy again.
- If you are adding any food coloring, add it in now. Keep in mind that the color will lighten a bit once the flour is added.
- Once the food coloring is mixed in well, start adding the flour mixture. Add in 3 additions, mixing until it is combined each time.
- One the dough is mixed, prepare your baking sheets. If you would like you can line them with parchment paper. I feel like sometimes the cookies don't stick well to the parchment paper, so a lot of times I don't use it.
- Spritz your cookies onto your baking sheet. Add sprinkles if you are using them.
- Place your cookies in the oven for 8-10 minutes. Take them out when you barely see the edges turning brown.
- Let the cookies cool on the baking sheet for 2 minutes. Then transfer to a cooling rack to cool completely.
- Store the cookies in an airtight container. They will last at room temperature for two weeks, or 3 months in the freezer. Makes about 6-7 dozen cookies.
Hi! My name is Laura. I am a self taught baker living at high altitude (8,600ft) in Colorado. I created this blog so I could share my favorite recipes and baking tips that I have learned over the years. I am so glad you have stopped by my site and hope you are inspired to bake!
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