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Almond Spritz Cookies

Start with this classic almond cookie recipe, then add different mix-ins to get lots of cookie varieties (like cranberry, eggnog, and mocha) for a lot less effort. No spritz press? You can shape the dough into rounds.

Serves 76
Ready in 60 mins
Prep time 15 mins
Cooking time 45 mins
35 calories per serving


> 3/4 cup (1 1/2 sticks) unsalted butter, softened
> 1/2 cup granulated sugar
> 1 large egg
> 2 tsp almond extract
> 2 cups all-purpose flour
> 1/2 tsp salt


Preheat oven to 350°F. Line 2 or 3 cookie sheets with parchment. In a large bowl, with a hand mixer or stand mixer, beat the butter and sugar on medium-high 2–3 min., until smooth and fluffy, scraping bowl as needed. Add the egg and almond extract. Beat 1 min., until combined.
Reduce mixer speed to low. Add the flour and salt. Beat 1–2 min., until incorporated. Set up a cookie press with a decorative plate and transfer dough to cookie press. (If you don’t have a cookie press, use a leveled tablespoon to scoop rounds onto cookie sheets.) Press cookies out onto parchment-lined baking sheets at least 1 inch apart.
Bake cookies 7–9 min., until edges are very lightly browned. Let cool on cookie sheets 5 min., then transfer cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days.

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