Ingredients
For the Cookies:
-
1 cup unsalted butter, softened
-
¾ cup granulated sugar
-
1 large egg
-
2 teaspoons vanilla extract (or 1 tsp vanilla + 1 tsp almond extract)
-
2 ¼ cups all-purpose flour
-
¼ teaspoon salt
Optional Add-ins & Decorations:
-
Holiday sprinkles
-
Colored sanding sugar
-
Melted chocolate for dipping
-
Food coloring (for colorful dough)
Instructions
In a large mixing bowl, beat the softened butter and granulated sugar until light, pale, and fluffy. This step is important because it adds air into the dough, giving the cookies their signature tender, melt-in-your-mouth texture.
Add the egg and vanilla extract, mixing until fully combined. This adds structure to the dough and deepens the flavor. If you prefer a more traditional European taste, use half vanilla and half almond extract.
In a separate bowl, whisk together the flour and salt. Add the dry mixture gradually to the butter mixture, mixing until everything is fully combined. The dough will be thick, slightly sticky, and perfect for pressing.
Spoon the dough into your cookie press, packing it tightly to prevent air pockets. Attach your desired decorative disc—flowers, rosettes, trees, stars, hearts, or shells.
Press the cookies directly onto an unlined, ungreased metal baking sheet. The dough must cling to the pan surface to release properly from the press. If using sprinkles, add them now so they stick during baking.
Bake the cookies at 350°F (175°C) for 8–10 minutes, or until the edges are just lightly golden.
Notes
-
Do not chill the dough before pressing; cold dough won’t release well from the cookie press.
-
Bake on unlined, ungreased metal sheets so the dough grips the surface.
-
If dough won’t stick to the pan, refrigerate the sheet for 5 minutes before pressing.