Get ready to transform your kitchen into a festive wonderland with these irresistible Cherry Almond Spritz Cookies that are about to become your new holiday obsession! Imagine delicate, buttery cookies bursting with sweet cherry and almond flavors, adorned with festive red and green sprinkles that will make your taste buds dance with joy. These aren't just cookies – they're edible memories waiting to be created, perfect for sharing with loved ones or impressing guests at your next gathering.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 large egg
- 1 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup maraschino cherries, chopped
- Red and green sprinkles for decoration
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1 cup of powdered sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add 1 large egg and 1 teaspoon of almond extract to the butter-sugar mixture. Mix until well combined, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together 2 1/4 cups of all-purpose flour and 1/2 teaspoon of salt until evenly combined.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in 1/2 cup of chopped maraschino cherries gently into the cookie dough using a spatula or wooden spoon, ensuring they are evenly distributed.
- Using a cookie press or a piping bag fitted with a star tip, pipe the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart.
- Once all the dough is piped onto the sheets, decorate each cookie with red and green sprinkles, pressing them lightly into the dough to ensure they stick.
- Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Keep an eye on them to prevent overbaking.
- Remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
- Once cooled, the Cherry Almond Spritz Cookies are ready to be enjoyed! Store any leftovers in an airtight container at room temperature for up to a week.
Tips
- Ensure your butter is truly softened but not melted – room temperature is key for the perfect cookie texture.
- Use a cookie press for uniform shapes, and don't be afraid to practice a few times to get the technique right.
- Chilling the dough for 15-20 minutes before piping can help maintain the cookie's shape during baking.
- Pat the chopped maraschino cherries dry with a paper towel to prevent excess moisture in the dough.
- For the most vibrant sprinkles, add them immediately after piping the cookies, while the dough is still soft.
- Watch the cookies carefully while baking – they should be just lightly golden at the edges for the most delicate texture.
- Allow cookies to cool completely before storing to prevent them from becoming soggy.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 12g
Protein: 1g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 25mg
