Description
These Buttery Italian Spritz Cookies are delicate, melt-in-your-mouth treats perfect for any occasion. With a soft buttery base flavored with vanilla and a hint of almond extract, these cookies are piped into beautiful shapes and baked to a light golden perfection. They can be decorated with colorful sprinkles or dipped in rich melted chocolate, adding a festive touch to every bite.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
Wet Ingredients
- 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 the oven. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent the cookies from sticking.
- Cream butter and sugar. In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, approximately 3-4 minutes, ensuring a smooth base for your dough.
- Incorporate eggs and extracts. Beat in the large egg, vanilla extract, and optional almond extract until fully combined for a fragrant flavor profile.
- Add flour and milk. Gradually sift in the all-purpose flour and mix until the dough starts to form. If the dough feels too dry or crumbly, add the milk one tablespoon at a time to achieve the right consistency.
- Pipe the dough. Transfer the dough into a piping bag fitted with a large star tip. Pipe the dough onto the prepared baking sheets forming rosettes, stars, or your preferred shape.
- Decorate before baking. If desired, add colored sprinkles to the shapes now or you can leave them plain to be decorated after baking.
- Bake the cookies. Bake in the preheated oven for 10-12 minutes or until the cookie edges turn lightly golden, indicating they are done.
- Cool and decorate. Allow the cookies to cool completely on the baking sheets or a wire rack before dipping in melted chocolate or adding additional sprinkles for extra flair.
Notes
- Ensure butter is softened but not melted for proper creaming.
- If you don’t have a piping bag, you can use a zip-top bag with a corner cut off.
- The almond extract is optional but adds a lovely nutty flavor that complements the vanilla.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking flour blend.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies freeze well; freeze in layers separated by parchment paper and thaw before decorating.
