These Almond Spritz Cookies are adorable with their festive holiday sprinkles. They are fun, shareable, and will be a great addition to your holiday cookie list. They will also make wonderful edible gifts to coworkers and neighbors this holiday season.
Calling all my almond lovers, if these Chocolate Spritz Cookies didn’t do it for you, then it’s time you try these Almond Spritz Cookies. This spritz cookie recipe is very easy with just a handful of regular ingredients. There is no actual almond flour in these, but I’ve used pure almond extract to flavor them. It’s a simple change that gives these classic cookies an extra special note.
How to Make Almond Spritz Cookies
You’ll need softened butter for this recipe. Colder weather does make softening butter slightly more difficult, you can try to find the warmest spot in the house for it, or set it next to the stove while you’re cooking, or on top of the oven if you’re baking something else. The butter does not need to be so soft to the point of melting, it just needs to be soft enough to be pliable, which is somewhere between 65°F-67°F.
Cream softened butter with sugar until light a fluffy. Add egg yolk and almond extract and beat to combine. Now it’s time to add flour and that pinch of salt and mix until a soft dough forms. The dough will be soft but not sticky. You should be able to handle it with your hand if you wish. I usually just use a spatular to fill the cookie press with the dough, but another way that may make it even easier is to roll the dough into a log and drop it into the cookie press.
I’ve talked about all the different ways I’ve prepared my baking sheets when making these Chocolate Spritz Cookies if you’re interested in reading about what I liked and didn’t like. But in the end my favorite way to bake these are on silicone baking mat (even though these photos don’t show them).
Because spritz cookies are so little, a typical spritz recipe yields dozens upon dozens. I like different options when it comes to Christmas cookies, so I’ve scales this recipe down to a reasonable size. This recipe will yield between 2 to 3 dozens at the most, depending on how much dough you press out while forming the cookies. I used two clicks of the cookies press here to get slightly larger cookies and ended up with exactly 22 almond spritz cookies.
More Almond Recipes
- Almond Shortbread Cookies
- Marzipan Almond Scones
- Almond Pancakes
- Marzipan Filled Rugelach
- Almond Croissants
If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
This recipe was originally published on 8/13/2014. The recipe has been updated with clearer directions. The post has also been updated with extra tips to help you in the kitchen and better photos to do these pretty little cookies justice.
Almond Spritz Cookies
- 4 oz unsalted butter (1 stick – soften)
- 1/3 cup granulated sugar
- 1 egg yolk
- 1 teaspoon pure almond extract
- 1 cup + 1 tablespoon all-purpose flour
- A large pinch of salt
- Cream soften butter and sugar in a mixing bowl with the whisk attachment until light and fluffy. Add egg yolk and almond extract and beat until combined.
- Add flour and salt to a small bowl and mix to distribute evenly. With the mixer on the lowest speed, slowly add the flour mixture to the stand mixer bowl and mix until thoroughly combined. The dough should be soft and easy to handle.
- Fill the cookie press with the cookie dough and line two baking sheets with silicone baking mats or parchment paper. Hold the cookie press perpendicular to the prepared baking sheet and press out the cookies, spacing about 1 - 2 inches apart.
- Add sprinkles, color sugars or any decorative touches desired to your cookies. Chill in the fridge or freezer while the oven preheats. Preheat oven to 375°F.
- Bake for 8 – 10 minutes. Remove from the oven, let cookies cool on the baking sheet for 5 - 10 minutes before transferring to a wire rack to completely cool.
- I recommend silicone baking mats for this recipe but parchment paper will also work if you don’t own any silicone baking mat.
- This recipe can make up to 3 dozen cookies depending on how much dough is pressed out per cookies. I used 2 clicks of the cookie press here for larger cookies and the recipe yields 22 cookies.
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