Classic Buttery Spritz Cookies Recipe Easy Press Cookies

Instructions:

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
2. Beat the softened butter and sugar together using an electric mixer until the mixture is light and fluffy (about 3–4 minutes). This step is crucial for texture.
3. Beat in the eggs one at a time, ensuring each is well incorporated, followed by the vanilla extract. Scrape down the sides of the bowl as needed.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry mixture to the wet ingredients. Mix just until the dough comes together. Do not overmix; the dough should be soft but hold its shape.
6. Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 30 minutes to firm up the butter.
7. Fit the cookie press with the desired disc. Pack the chilled dough firmly into the press cylinder, making sure to avoid air pockets.
8. Hold the press close to the prepared baking sheet. Press the trigger/lever to dispense the cookie dough directly onto the sheet, creating uniform shapes.
9. If using, immediately top the raw dough with sprinkles or a small chocolate chip before baking.
10. Bake for 8–10 minutes, or until the edges are just beginning to turn light golden brown. Watch closely as they can burn quickly.
11. Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.