Q1: Why are my cookies spreading out and losing their shape?

The most common culprits are butter that was too soft (or melted) or greasing your cookie sheet. You must use a cool, ungreased baking sheet for the cookies to stick and "release" properly from the press.

Q2: My dough is too sticky/stiff for my cookie press. What's wrong?

If your dough is too sticky, it may be too warm. Try chilling the dough in the refrigerator for about 30 minutes. If your dough is too stiff, you likely overmixed it or added too much flour.

Q3: Do I really have to use a cookie press?

For this specific, "Spritz-style" recipe, yes, it is essential. The dough is far too soft to be rolled out and cut with cookie cutters, and it is too stiff to be "dropped" like a regular cookie. The cookie press is the magic tool!

Q4: Can I use granulated sugar instead of confectioners' sugar?

It is not recommended for this specific recipe! The powdered sugar is the "Grandma's secret" to the classic, tender, "short," and melt-in-your-mouth texture.

Q5: Can I make these nut-free?

Yes! If you have a nut allergy, simply omit the almond extract and use a total of 1 1/2 teaspoons of pure vanilla extract instead.

Spritz Cookies (A Melt-in-your-Mouth Holiday Classic!)

“Butter-Rich” Spritz Cookies (A Melt-in-your-Mouth Holiday Classic!)

A classic recipe for rich, tender ‘Spritz Butter Cookies.’ This traditional holiday cookie is made with a simple, buttery dough flavored with vanilla and almond extracts. The dough is designed to be used with a cookie press to create intricate, festive shapes, which are then baked at a high temperature for a quick bake, resulting in a delicate, crisp cookie.

Author: Evelyn

Ingredients

2 ½ cups all-purpose flour
½ teaspoon salt
1 cup butter, softened
1 ¼ cups confectioners’ sugar
2 large egg yolks
½ teaspoon almond extract
1 teaspoon vanilla extract
Colored sugar or sprinkles (optional)

Instructions

Preheat the oven to 400°F (200°C). Do not grease the cookie sheets.
Sift the all-purpose flour and salt together into a bowl; set aside.
In a medium bowl, beat the softened butter and confectioners’ sugar together with an electric mixer until light and fluffy.
Stir in the egg yolks, almond extract, and vanilla extract until well combined.
Gradually blend in the sifted flour mixture on low speed until the dough is smooth.
Fill a cookie press with the dough.
Press (or ‘shoot’) the cookies about 1 ½ inches apart onto an ungreased cookie sheet.
If you like, decorate the unbaked cookies with colored sugar or sprinkles at this time.
Bake for 6 to 8 minutes, or until the edges are just beginning to brown.
Let the cookies cool on the cookie sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

This is a classic ‘Spritz’ cookie, which requires a cookie press to form the intricate shapes.
The recipe specifically calls for ungreased cookie sheets. The dough has enough butter that it will not stick, and this helps the cookies hold their shape.
Decorations like colored sugar or sprinkles should be added *before* baking.
The bake time is very short (6-8 minutes); watch them closely to prevent overbrowning.

Find it online: https://cookupjoy.com/spritz-cookies/