Description
Buttery Italian Spritz Cookies are delicate, melt-in-your-mouth treats perfect for any occasion. These festive cookies are made by piping a soft dough into beautiful shapes, then baking until lightly golden. They can be decorated with colorful sprinkles or dipped in chocolate for an extra indulgent touch. With simple ingredients and a quick prep time, they’re a classic Italian favorite that’s easy to make and sure to impress.
Ingredients
Scale
Cookie Dough
- 2 ½ cups all-purpose flour
- 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 Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes. This step incorporates air, resulting in tender cookies.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and almond extract (if using) until fully combined and smooth, ensuring the flavors blend evenly throughout the dough.
- Incorporate Flour: Gradually add the all-purpose flour to the mixture, stirring continuously until a soft dough forms. If the dough feels too dry or crumbly, add milk one tablespoon at a time to achieve a pipeable consistency.
- Pipe Cookie Shapes: Transfer the dough into a piping bag fitted with a large star tip. Pipe dough onto the prepared baking sheets in desired shapes such as rosettes or stars, spacing them slightly apart to allow for slight spreading.
- Decorate Before Baking: Optionally, decorate the piped dough with colored sprinkles to add festive color and texture before baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges of the cookies are lightly golden, indicating they are cooked through but still tender.
- Cool and Decorate: Remove cookies from the oven and let them cool completely on the baking sheets before handling. Once cool, you can optionally dip them in melted chocolate or add additional sprinkles for extra decoration.
Notes
- If you don’t have a piping bag, a plastic sandwich bag with a corner snipped off can be used as a substitute.
- Almond extract is optional but adds a lovely subtle nutty flavor that complements the vanilla.
- Ensure butter is softened but not melted for the best dough texture.
- Store cookies in an airtight container to maintain freshness for up to one week.
- For a gluten-free variation, substitute all-purpose flour with a gluten-free flour blend suitable for baking.
