Almond Spritz Cookies – A classic German buttery cookie made with a cookie press to have fun shapes. Perfect for a Christmas cookie exchange!
I can’t believe it is already Christmas cookie season! It really snuck up on me a bit but I am now in full baking mode, whipping out the apron, spatulas with Santa on them, and pulling out my cookie press.
Now to be completely honest, this was originally going to be an Italian Amaretti Cookie recipe but they turned out delicious, but completely wrong. I needed blanched almond flour but all they had at the store was a really thick, unblanched almond flour that just didn’t end up working for that recipe. The cookies tasted wonderfully but weren’t that beautiful golden brown cookie they were supposed to be so I started brainstorming a new cookie to share for my “Cookies with Rodelle” post and remembered I had just acquired a cookie press! Just saying, making cookies with a cookie press is SO much fun! This recipe was meant to be really between the cookie press having a Christmas tree and lots of flower shaped designs plus, I had picked up a bunch of food coloring for an ugly sweater cookie post coming up next week!
Tips on the almond spritz cookies recipe
- Use an ungreased/non-stick pan! The spritz cookies will not stick unless you use one, I learned this the hard way.
- Feel free to use any spritz templates you have, I went with the Christmas tree one and poinsetta-esque ones I had for a holiday feel.
- Sprinkles are a great way to add an extra pop of color! The colored granulated sugars look very pretty on top.
Now I just love how easy these cookies are to make. They are made with just a few simple ingredients and you can make them fun an festive with a bit of food coloring and of course, sprinkles! I decided to make my own spin on these cookies by adding a bit of almond extract to the spritz cookies! It ended up working so well with the rice, buttery flavor of the classic spritz cookies!
Make sure to check out all of the other amazing recipes made with Rodelles products! Click the image below to check them out!
- 1/2 cup butter, room temperature
- 1/2 cup sugar
- 1 egg
- 1 tsp almond extract
- 1 1/8 cup all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- red food coloring
- green food coloring
- Cream butter until soft. Add in sugar and continue to cream until fluffy.
- Add egg and almond extract and beat until well combined.
- Sift together flour, baking powder, and salt before adding it to the butter mixture in 3 additions, thoroughly mixing each time.
- Split dough into half, mixing in green food coloring to one batch and red to the other. Place in refrigerator to chill for 15 minutes.
- Preheat oven to 400 degrees. Transfer dough to cookie press fitted with desired templates and pipe onto an ungreased cookie sheet. Make sure to clean cookie press before using it to pipe out the other color cookie dough so the colors don't bleed together.
- Bake 6-7 minutes or until cookies edges are a slight golden.