Ultimate German Spritz Cookie Recipe - Rise and Bake with Julie

Prep Time:10

Cook Time:10

Total Time:10

Servings: cookies

Preheat the oven: Set to 350°F (175°C). Position racks in the upper and lower thirds.
Cream the butter and sugar: In a large bowl, beat the softened butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes. This step is key for tender cookies!
Add the wet ingredients: Beat in the egg, vanilla extract, and almond extract until fully combined, scraping down the sides of the bowl as needed.
Mix in the dry ingredients: In a separate bowl, whisk together the flour and salt. Gradually add to the butter mixture on low speed, mixing just until combined. Do not overmix—the dough should be soft and pliable but not sticky. If tinting, add food coloring here and mix until uniform.
Load the cookie press: Assemble your cookie press with the desired disk. Fill it with dough (don't overfill).
Press the cookies: Hold the press perpendicular to an ungreased baking sheet and pump once to release a shape (practice on parchment if needed). Space shapes about 1 inch apart. Decorate with sprinkles if desired.
Bake: Bake for 8-12 minutes, rotating sheets halfway, until the edges are very lightly golden (they should stay mostly pale for that classic look). Overbaking makes them crisp instead of tender.
Cool: Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. They firm up as they cool.

Room temperature ingredients ensure smooth dough.
If the dough is too soft and shapes don't hold, chill it for 10-15 minutes.
If shapes won't stick to the pan, lightly mist the sheet with water or chill it briefly.
No cookie press? Use a piping bag with a large star tip, but results won't be as precise.
Store in an airtight container for up to 1 week, or freeze baked cookies for up to 3 months.