Picture this: buttery, crisp-edged cookies that taste like a hug and look like they came from a Paris pastry case—without the price tag or the attitude.

These Vanilla Almond Spritz Cookies are the low-effort, high-reward flex you bake when you want compliments for days. No chilling, no rolling, no drama—just press, bake, done.

Warning: they vanish fast, so maybe double the batch unless you enjoy disappointment.

Why You’ll Love This Recipe

Ridiculously quick: From mixing bowl to oven in under 15 minutes. Your future self will thank you.
Texture perfection: Crisp edges, tender centers, and that addictive shortbread snap.
Elegant flavor: Pure vanilla + almond extract = classic holiday-cookie energy all year.
Press-and-impress: Use a cookie press for stunning shapes with minimal effort. No press?
Piping bag works.
Foolproof dough: Holds shape, doesn’t spread, and plays nice with sprinkles, chocolate, or jam.

Best Vanilla Almond Spritz Cookies: Bakery-Soft, Zero Fuss

Recipe by Wendy CarterCourse: Dessert

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

kcal

Ingredients

1 cup (226 g) unsalted butter, softened to cool room temp
3/4 cup (150 g) granulated sugar
1 large egg, room temperature
2 tsp pure vanilla extract
1 tsp almond extract
2 1/4 cups (270 g) all-purpose flour, spooned and leveled
1/2 tsp fine sea salt
2 tbsp milk or cream (as needed for consistency)
Optional toppings: sanding sugar, nonpareils, melted dark/white chocolate, chopped almonds, jam
Equipment: Cookie press (or large star piping tip + piping bag), unlined ungreased light metal baking sheets

Step-by-Step Instructions

Preheat smart: Heat oven to 375ºF (190ºC). Line nothing—spritz cookies grip best on bare, ungreased sheets.
Cream the base: Beat butter and sugar on medium until light and fluffy (2–3 minutes). Don’t rush; this step builds structure.
Add the flavors: Mix in the egg, vanilla, and almond extract until smooth. Scrape the bowl like you mean it.
Dry team in: Whisk flour and salt separately. Add to the bowl in two additions on low speed. The dough should be soft but not sticky.
Adjust texture: If the dough seems stiff, beat in 1–2 tbsp milk or cream just until it presses smoothly. Too sticky? Add 1–2 tbsp flour.
Press time: Load dough into your cookie press. Press shapes directly onto cool, ungreased baking sheets. If the dough won’t release, chill the sheet for 5 minutes.
Decorate: Sprinkle with sanding sugar or nonpareils now if you want color baked in. FYI, chocolate drizzle happens after baking.
Bake: Bake for 6–8 minutes until edges are just turning golden. Smaller shapes finish faster; watch the first tray like a hawk.
Cool down: Let cookies set on the sheet for 2 minutes, then transfer to a rack. Drizzle with melted chocolate or add a jam dot once cool if you’re feeling fancy.
Repeat: Always press onto cool sheets to keep shapes sharp.

Make-Ahead & Storage Guide

Room temperature: Store in an airtight tin up to 1 week. They stay crisp in a metal tin better than plastic.
Freeze baked cookies: Up to 2 months. Layer with parchment; thaw uncovered to keep them crisp.
Freeze dough: Spritz dough can be frozen up to 2 months.
Thaw in the fridge overnight, then bring to cool room temperature so it presses easily.
Make ahead: Bake 2–3 days before serving. Add chocolate drizzle the day of for best sheen.

Nutritional Perks

Reasonable portion size: At roughly 70 calories each, you get indulgence without breaking the day’s budget.
Simple ingredients: No weird additives—just butter, flour, sugar, and classic extracts.
Built-in portion control: Small cookies make it easier to treat yourself mindfully. Emphasis on “easier,” not “guaranteed.”

Nutrition Stats

Per cookie (estimate, 60 cookies): 70 calories; 4 g fat; 1.5 g saturated fat; 8 g carbs; 0 g fiber; 3.5 g sugar; 1 g protein; 55 mg sodium.

These are estimates and will vary based on size, toppings, and exact ingredients.

If you drizzle chocolate or add nuts, adjust accordingly (IMO, worth it).

Don’t Make These Errors

Greasing the pan: Cookies need traction to release from the press. Grease = skating rink disaster.
Using warm trays: Warm metal melts butter on contact, causing spreading and blobby shapes.
Skipping the cream step: Under-creamed butter won’t aerate, leading to dense, dull cookies.
Too much flour: Over-measuring makes dry, crumbly dough. Spoon and level for accuracy.
Overbaking: They go from perfect to overdone in a minute.
Pull when edges just kiss golden.

Optional Substitutions

Gluten-free: Use a 1:1 gluten-free baking blend with xanthan gum. Add 1 extra tbsp milk if needed to press smoothly.
Dairy-free: Swap butter with high-fat vegan butter sticks (not spread). Flavor will shift slightly; still delish.
Flavor twists: Replace almond extract with lemon or orange extract; add 1 tsp citrus zest.
Chocolate vibe: Mix in 2 tbsp Dutch cocoa and increase sugar by 1 tbsp.
Drizzle with white chocolate for contrast.
Nutty crunch: Press, then sprinkle finely chopped toasted almonds before baking.
Piped version: No press? Use a large open star tip. Add 1–2 more tbsp milk to make pipeable swirls.

FAQ

Why won’t my cookies stick to the sheet when I press?

Chances are the pan is greasy or lined.

Use an ungreased, unlined, cool sheet. If needed, chill the pan briefly or slightly moisten it with a barely damp paper towel and wipe—just enough tack.

Can I chill the dough?

You can, but spritz dough presses best at cool room temperature. If chilled, let it soften 15–30 minutes; otherwise it will be too firm to release cleanly.

How do I keep the shapes crisp?

Use cool sheets, avoid overmixing after the flour goes in, and bake hot and fast at 375°F.

Overbaking blurs edges and dries them out.

What if I don’t like almond extract?

Swap with vanilla for a pure-vanilla cookie, or try lemon, orange, or even maple extract for a different personality. No cookie police here.

Can I color the dough?

Yes. Gel food coloring works best—knead a tiny amount into portions of dough for multicolor batches.

Avoid liquid color; it can loosen the dough too much.

How do I decorate after baking?

Cool completely, then drizzle with melted chocolate, dip edges, or sandwich with a thin layer of raspberry jam. Add sprinkles while the chocolate is wet for that bakery finish.

A Few Last Words

These Best Vanilla Almond Spritz Cookies are the holiday classic that refuses to wait for December. They’re fast, gorgeous, and taste like you’ve got a pastry chef on speed dial.

Press a tray, bake a tray, repeat—then watch them disappear. Pro tip: stash a secret tin for yourself. You’re welcome.

Best Vanilla Almond Spritz Cookies: Bakery-Soft, Zero Fuss

Why You’ll Love This Recipe