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The Best Light & Buttery Iced Almond Spritz Cookies

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These Light & Buttery Iced Almond Spritz Cookies are crisp, tender, and kissed with almond in every crumb. A vintage recipe perfected with a simple almond glaze, they’re the perfect holiday cookie that melts in your mouth.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon almond extract
  • ½ teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • 1 cup powdered sugar, sifted
  • 2 tablespoons milk
  • ½ teaspoon almond extract
  • ¼ teaspoon vanilla extract
  • Sliced almonds for garnish

Instructions

  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for 3-4 minutes until light, fluffy, and pale in color. Scrape down the sides of the bowl halfway through.
  3. Beat in the egg, almond extract, and vanilla extract on low speed until just combined. The mixture might look slightly curdled—that’s normal. Scrape the bowl again.
  4. In a separate bowl, whisk together the flour, salt, and baking powder.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Stop as soon as you don’t see any more streaks of flour.
  6. Spoon the dough into your cookie press according to the manufacturer’s instructions, filling about two-thirds full. Choose your favorite disc.
  7. Hold the press perpendicular to the baking sheet and press firmly. Lift straight up without twisting. If the dough sticks, refrigerate the press for 10 minutes and try again.
  8. Bake for 7-9 minutes. The cookies should be lightly golden on the edges but still pale on top.
  9. Transfer the cookies to a wire cooling rack and let them cool completely before icing, about 15 minutes.
  10. In a small bowl, whisk together the sifted powdered sugar, milk, almond extract, and vanilla extract until smooth. The consistency should be thick but drizzling—like honey.
  11. Transfer the icing to a small piping bag or a zip-top bag with a tiny corner snipped off. Drizzle the icing back and forth over each cookie in a zigzag pattern. While the icing is still wet, press a few sliced almonds on top.
  12. Allow the cookies to sit at room temperature for about 20 minutes until the icing is firm to the touch.

Notes

For best results, ensure butter is softened but not melted. If dough is sticky, chill the press for 10-15 minutes. Rotate baking sheets halfway through baking for even results. The almond flavor deepens after a day or two.

Nutrition

Keywords: spritz cookies, almond cookies, iced cookies, holiday cookies, butter cookies, almond extract, cookie press

Find it online: https://ovenmila.com/the-best-light-and-buttery-iced-almond-spritz-cookies/