Almond Spritz Cookies

Almond spritz cookies on wildwildwhisk.comAlmond Spritz? It’s not Christmas yet, what’s wrong with you girl! I guess it is a few months too early to be making Christmas cookies huh? Or am I super late to the party? Actually the answer is the latter. I got a Spritz cookie press last December because Ryan had requested these for our Christmas cookie stash. That’s right we have a stash, and sometimes I hide them in my cheeks in case of an emergency. Call me Chip!

Almond spritz cookies on wildwildwhisk.comBut these never made it to the stash last year. So now I’m making up for lost time. Cookies are cookies, they are delicious all year round. And I am certainly not discriminating against these yummylicious almond spritz cookies. If you don’t like (omg how is that possible?) or have almond extract, substitute with vanilla extract. They will still be great all the same.

Almond spritz cookies on wildwildwhisk.comThese may look cute and small, but it’s always the little ones that you have to watch out for. If you’re not careful with them, you may end up eating half a batch in one sitting easily. The first batch I made, I only used one click of the cookie press, so they turned out too fragile. Broken cookies everywhere! I was munching on all the broken pieces (mm… while you were napping Ryan), who knows how many cookies that was. So turn up your self-control a notch when making these.

Almond spritz cookies on wildwildwhisk.comThey keep well in an airtight container for over a week, IF they even make it into a container.

Almond spritz cookies on

Almond Spritz Cookies
Prep time
Cook time
Total time
Makes about 2 dozens using 2 clicks of the cookie press
For the cookie dough:
  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • a pinch of salt
  • 4 oz unsalted butter (1 stick) – soften @ room temperature
  • 1 egg yolk
  • 1 teaspoon pure almond extract
  • Extra butter for baking sheet
Special equipment:
  • Spritz cookie press
  1. Preheat oven to 350°F.
  2. Butter a large cookie sheet and refrigerate.
  3. Put butter and sugar in a mixing bowl and cream with the whisk attachment until fluffy.
  4. Add egg yolk and almond extract and beat until combined.
  5. Add flour and salt, mix until thoroughly combined. The dough should be soft enough to be easily pressed or piped.
  6. Fill the cookie press with the cookie dough. Hold the cookie press perpendicular to the baking sheet and press out the cookies (refer to manufacturer’s instructions), spacing about 1 in apart.
  7. Add sprinkles, color sugars or any decorative touches desired to your cookies.
  8. Bake for 8 – 10 minutes, or until the edges are slightly brown.
  9. Remove from the oven, let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to completely cool.
If you don’t own a cookie press, use a pastry bag fitted with a star tip and pipe the cookie dough onto the baking sheet. Make whatever shapes and sizes you’d like, there is no right or wrong, just delicious.