Classic Christmas Spritz Cookies made with a variety of festive holiday sprinkles and royal icing. These holiday shaped Christmas cookies deserve a spot on this seasons cookie tray.
Servings 40 cookies
- 1 cup ( 2 sticks ) unsalted butter, at room temperature
- 1 cup powdered confectioners' sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 large egg
- 2 1/2 cups all-purpose flour
- 1 large tube royal icing see notes for a homemade glaze version
- variety of sprinkles
Preheat oven to 375 degrees F.In a large bowl fit with a mixer, cream butter, powdered sugar, and granulated sugar until light and fluffy on high; about 5 minutes.Beat in salt, almond extract, vanilla extract, and egg. Wipe down the sides of the bowl with a spatula then beat.Gradually beat in flour on low until combined. Wipe down the sides of the bowl then beat on medium until dough comes together; about 30 seconds. Fill spritz cookie press fitted with a disk shape with dough. Pipe dough onto bare cookie sheet. Note - sometimes I had to double press the cookie press to get the dough to stick to the cookie sheet. Also, the press should almost touch the cookie sheet as the dough needs to stick onto an unprepared cookie sheet. Don't use parchment paper. Space cookies about 1 1/2 inches apart as they will spread slightly.Bake in oven for 6-8 minutes. Allow to cool then transfer to a cooling rack. Spread cookies with royal icing. Decorate with a variety of sprinkles and crushed candy canes.Allow cookies to dry. Store in an airtight container or bag. ICING - most grocery stores sell tubes of tubes of royal icing next to the sprinkles in the baking aisle. Royal icing will help to sprinkles to not bleed colors onto the icing. This is my preferred method. To make a quick icing at home, combine 2 cups powdered sugar with a little water until thick icing forms. Dip cookies in icing then decorate with sprinkles. Using this homemade icing may cause sprinkle colors to bleed onto icing.