Are you ready to experience the most heavenly, buttery cookies that will transport you straight to a charming European bakery? These Butter Rich Spritz Butter Cookies are not just a treat; they're a magical experience that combines simplicity with pure indulgence. With their delicate texture and rich, melt-in-your-mouth flavor, these cookies are about to become your new obsession – perfect for holiday gatherings, afternoon tea, or simply satisfying your sweet tooth with a touch of elegance!
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: European
Serves: 24-30 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Colored sprinkles or nonpareils, for decorating
Instructions
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer. Beat on medium-high speed for 3-4 minutes until the mixture becomes light, fluffy, and pale in color.
- Add the egg and vanilla extract to the butter mixture. Mix until fully incorporated, scraping down the sides of the bowl with a spatula to ensure even mixing.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to combine and remove any lumps.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
- Transfer the cookie dough to a cookie press fitted with your desired disk shape. If the dough is too soft, refrigerate for 15-20 minutes to firm up.
- Press the cookies directly onto the prepared baking sheets, spacing them about 1 inch apart. If desired, sprinkle colored sprinkles or nonpareils on top of each cookie before baking.
- Bake in the preheated oven for 10-12 minutes, or until the edges are very lightly golden. The cookies should remain pale in the center.
- Remove from the oven and let the cookies cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.
- Store the cooled cookies in an airtight container at room temperature for up to 5 days. For best texture, keep layers separated with parchment paper.
Tips
- Butter Temperature is Key: Ensure your butter is truly softened but not melted. Room temperature butter (around 65-70°F) creates the perfect creamy base for these cookies.
- Don't Overmix: Mix the dough just until ingredients are combined. Overmixing can lead to tough, dense cookies instead of light and delicate ones.
- Cookie Press Technique: If the dough is too soft, refrigerate for 15-20 minutes. A cold dough will create more defined shapes and prevent sticking in the cookie press.
- Decorating Hack: Add sprinkles before baking for a festive touch. Use light, colorful nonpareils that won't weigh down the delicate cookie.
- Cooling is Crucial: Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack. This helps them set and prevents breaking.
- Storage Secret: Use parchment paper between layers when storing to keep the cookies pristine and prevent sticking.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 10g
Protein: 1g
Fat: 7g
Saturated Fat: g
Cholesterol: 20mg
