Crowd-Pleasing Iced Spritz Cookies: Easy Holiday Recipe
These iced spritz cookies have the perfect snap and a glossy, smooth icing that looks bakery-made. Made with simple ingredients, they are ideal for holiday gatherings, cookie swaps, or any occasion where you want to impress without stress.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour
- Yield: 48 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 ¼ cups (280g) all-purpose flour
- ½ teaspoon salt
- 2 cups (240g) powdered sugar
- 3–4 tablespoons whole milk
- 1 teaspoon vanilla extract
- Food coloring (optional)
- Sprinkles or decorations (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper or silicone mats.
- Cream the butter and sugar. In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for 3-4 minutes until light and fluffy. Scrape down the sides of the bowl halfway through.
- Add the wet ingredients. Beat in the egg, vanilla extract, and almond extract until fully combined.
- Mix the dry ingredients. In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this to the butter mixture on low speed, mixing just until the dough comes together.
- Prepare the cookie press. Fit your cookie press with the desired disc. Fill the press with the dough.
- Press the cookies onto the baking sheets. Hold the press perpendicular to the baking sheet and press firmly. Lift straight up without twisting. Space the cookies about 1 inch apart.
- Bake for 8-10 minutes. The cookies should be lightly golden on the edges but still pale on top.
- Cool completely. Transfer the cookies to a wire cooling rack and let them cool completely before icing.
- Make the icing. In a small bowl, whisk together the powdered sugar, 3 tablespoons of milk, and vanilla extract until smooth. Add more milk, 1 teaspoon at a time, until the icing is thick but pourable.
- Ice the cookies. Dip the top of each cookie into the icing, letting the excess drip off. Place them back on the cooling rack. If using sprinkles, add them immediately while the icing is still wet. Let the icing set for at least 30 minutes before stacking or storing.
Notes
Get the butter right: it should be soft enough to leave an indent when pressed but not greasy. Chill the dough if it gets too warm. Don’t overbake; cookies should look set but not browned. Practice your pressing technique on parchment paper first. Make the icing the consistency of honey.
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 7
- Sodium: 30
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 11
- Protein: 1
Keywords: iced spritz cookies, holiday cookies, spritz cookies, easy cookie recipe, butter cookies, iced cookies, cookie press cookies