Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C).
Line baking sheets with parchment paper or a silicone baking mat.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar for 3–4 minutes until light, pale, and fluffy.
Step 3: Add the Wet Ingredients
Mix in:
- Egg
- Vanilla extract
- Almond extract (if using)
Beat until smooth and fully combined.
Step 4: Add the Dry Ingredients
In another bowl, whisk together:
- Flour
- Cornstarch
- Salt
Gradually add the dry ingredients to the butter mixture.
Mix until a soft, smooth dough forms.
Do not overmix.
Step 5: Pipe the Cookies
Transfer the dough to a piping bag fitted with a large open-star tip.
Pipe swirl shapes onto the prepared baking sheet, leaving about 2 inches (5 cm) between each cookie.
Sprinkle the centers with rainbow sprinkles or colored sugar.
Tip: If the dough feels too soft, refrigerate it for 15–20 minutes before piping.
Step 6: Bake
Bake for 12–15 minutes, or until the edges are lightly golden.
The centers should remain pale for the perfect buttery texture.
Step 7: Cool
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Step 8: Decorate (Optional)
For an extra-special touch:
- Dip half of each cookie in melted white or dark chocolate.
- Add extra sprinkles while the chocolate is still wet.
- Dust lightly with powdered sugar before serving.
Tips for Perfect Butter Spritz Cookies
- Use room-temperature butter for smooth piping.
- Measure the flour accurately to avoid dry cookies.
- Avoid overbaking to keep the cookies tender.
- If the dough is difficult to pipe, let it sit at room temperature for a few minutes.
Storage
- Room Temperature: Store in an airtight container for up to 1 week.
- Refrigerator: Keeps fresh for up to 2 weeks.
- Freezer: Freeze baked cookies for up to 3 months.
