Pin It Delicate, buttery spritz cookies arranged in a beautiful layered fan shape—perfect for the holidays and a festive addition to any cookie tray.
Ingredients
- Cookie Dough: 1 cup (225 g) unsalted butter, softened 3/4 cup (150 g) granulated sugar 1 large egg, room temperature 2 tsp pure vanilla extract 1/2 tsp almond extract (optional) 2 1/4 cups (280 g) all-purpose flour 1/2 tsp fine sea salt
- Decoration: Colored sanding sugar or sprinkles 2 oz (60 g) dark or white chocolate, melted (optional, for drizzling)
Instructions
- Step 1:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or leave ungreased if using a nonstick sheet.
- Step 2:
- In a large bowl, cream the butter and sugar together until light and fluffy, about 23 minutes.
- Step 3:
- Beat in the egg, vanilla extract, and almond extract (if using) until well combined.
- Step 4:
- Gradually add the flour and salt, mixing just until incorporated. Do not overmix.
- Step 5:
- Fit a cookie press with a fan or star-shaped disc. Fill the press with dough.
- Step 6:
- Press cookies directly onto the baking sheets, forming fans by overlapping slightly at the base arrange 34 cookies in a fanned layer for each cluster.
- Step 7:
- Sprinkle with colored sugar or sprinkles if desired.
- Step 8:
- Bake for 911 minutes until the edges are just turning golden.
- Step 9:
- Cool cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Step 10:
- Once cooled, drizzle with melted chocolate if desired and let set before serving.
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Pin It Recipe Questions & Answers
- → How do I achieve the layered fan shape?
Use a fan-shaped cookie press disc and press 3–4 cookies overlapping slightly at the base before baking to create the layered effect.
- → Can I add food coloring to the dough?
Yes, tinting the dough with food coloring is a great way to add festive colors to the cookies before pressing.
- → What is the best way to store these cookies?
Store in an airtight container at room temperature to maintain freshness for up to one week.
- → Is drizzling melted chocolate necessary?
No, chocolate drizzling is optional but adds a rich contrast and decorative finish to the cookies.
- → Can I substitute almond extract if allergic?
Almond extract is optional and can be omitted or replaced with an extra teaspoon of vanilla extract for similar flavor depth.