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Easy spritz cookie wreaths and flowers with icing and sprinkles

Easy Spritz Cookies

Easy spritz cookies made with butter, powdered sugar, vanilla and almond, pressed into holiday shapes and baked in 6 to 8 minutes.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 20 minutes
Servings: 36 cookies
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 2 ½ cups all-purpose flour
  • ½ teaspoon salt
  • 1 ¼ cups powdered sugar
  • 1 cup butter softened
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • colored sugar or sprinkles optional

Method
 

  1. Preheat the oven to 400°F. Sift the flour and salt together in a bowl and set aside.
  2. In a large mixing bowl, stir the softened butter and powdered sugar together by hand with a wooden spoon until fluffy and light in texture. No mixer needed.
  3. Mix in the egg yolks, vanilla extract and almond extract until well combined.
  4. Gradually incorporate the flour mixture into the butter mixture, mixing until a soft cookie dough forms.
  5. Transfer the dough to a cookie press fitted with your preferred holiday design. Press the cookies onto ungreased baking sheets, leaving about 1½ inches between them. Add colored sugar or sprinkles before baking, if desired.
  6. Bake for 6 to 8 minutes, until the edges are set and the bottoms are lightly golden. Let the cookies rest briefly on the baking sheets, then move them to a wire rack to finish cooling.

Notes

  • Bake 6 to 8 minutes. Ovens vary, so start checking at 6.
  • Press onto cool, ungreased baking sheets with no parchment so the dough sticks. For the classic look, add a dab of red and green icing to the wreaths after they cool.
  • Store in an airtight container at room temperature up to 1 week, or freeze up to 3 months.