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Almond Spritz Cookies


  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • Pink and red colored sugar, optional


  • 1. In a large bowl, cream butter and sugars and fluffy. Beat in egg and extracts. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well.
  • 2. Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. If desired, sprinkle with colored sugar.
  • 3. Bake at 375° for 7-9 minutes or until edges just begin to brown. Cool on wire racks.

Nutrition Facts

2 each: 87 calories, 5g fat (3g saturated fat), 17mg cholesterol, 68mg sodium, 11g carbohydrate (5g sugars, 0 fiber), 1g protein.


Average Rating:
  • velham6
    Dec 24, 2017

    Used this recipe in my Pampered Chef cookie press for Christmas cookies and they turned out great! The baking soda helped keep them from flattening as they baked. Also, just enough almond extract & not too much. The softness made them not want to separate from the press at times, but using a fresh sheet of parchment with each batch did the trick. Will definitely use this recipe again.

  • Wiliis
    Dec 7, 2017

    This is by far my favorite spritz cookie!

  • KristineChayes
    Dec 19, 2016

    I made a double batch this past weekend for my holiday cookie trays and for my church group. The cookie dough was easy to work with and the cookies are delicious with their buttery, slightly almond flavor. A keeper!

  • Dec 1, 2016

    This a fantastic recipe for spritz cookies. The almond flavor is light but tasty. I used a Pampered Chef cookie press with no problems at all. Perfect cookies! My husband ate 7 of them before I could put them up. FYI: I'm at 6550' elevation and increased the all purpose flour by 1/4 cup and they were great.

  • justapple
    Dec 13, 2014

    Of course my cookie press decided to stop working today so I had to come up with a quick solution. I used a scoop, placed ball on cookie sheet after dipping in colored sugar, added a tiny ball on top of each cookie and flattened with a glass. Results were yummy, charming cookie ornaments. Received so many complements at our cookie swap all thanks to a great recipe and a little ingenuity.

  • cookinfanatic25
    Dec 21, 2012

    I used to make spritz every Christmas, using my Swedish grandma's recipe. This year is the first year she's not here and I had lost her recipe. This one is almost identical to hers and the cookies turned out really good. I had to refrigerate them for a while though, because they got too soft and then I had to warm them up just a bit to get them softened again. Will definitely be making these again next Christmas!

  • skiking
    Jan 5, 2012

    I placed 1/4 of a cherry and green sprinkles to the cookies before baking. This worked fine. An excellent recipe-the batter works well in a cookie press.

  • RaOwBe
    Dec 14, 2011

    Spritz cookies are my favorite!

  • radcook
    Dec 31, 1969

    I made these at Christmas and they worked well in my cookie spritz.

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