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Ok, these are the one. THE cookie that defines Christmas cookie in my family. Buttery, sweet and bite sized treats. Always a favorite of my friends and family.
I remember making these cookies with my mom, using an old electric cookie press—which we called the “cookie gun”. I really wish I still had that tool. It was the best! The presses now a days just don’t hold a candle. Maybe some day I can find one that works just as well.
Traditionally, almond extract is added to these cookies and you can add it if you like that flavor, but I prefer it without. Our family always made them this way with no complaints.
Top each adorable little cookie with a dollop of American buttercream frosting and try to refrain from eating them all yourself. I know it’s hard to share, but it is the holidays right?
Spritz Cookies
Ingredients
- 1 ½ cups butter softened
- 1 cup sugar
- 1 egg
- 2 tbsp milk
- 1 tsp vanilla
- 4 cups flour
- 1 tsp baking powder
Instructions
- Preheat the oven to 400.
- Cream the butter and sugar. Add in eggs, milk, and vanilla.
- In a separate bowl mix flour and baking powder.
- Gradually add flour mixture to the wet ingredients. Mix till dough is well incorporated and smooth. DO NOT CHILL.
- On an ungreased baking sheet, use a cookie press to get cookie shapes.
- Bake cookies for 8 minutes, keep watch so they do not burn. Cookies should only be barely golden on the edges at most.
- Top with buttercream, when cooled, using a piping bag.
