classic vanilla almond spritz cookies

These tiny cookies are perfectly crisp and tender with so much vanilla and almond flavor. They are based on the classic Betty Crocker spritz recipe that my family has made for decades. They are perfect for Christmas, but don’t stop there, because you can make these all year ’round.

ingredients in classic vanilla almond spritz cookies

• butter– I always use unsalted butter in my recipes so I can accurately tell you how much salt to add, but the truth is that when I’m just baking personally, I use salted butter all the time and nothing is ever too salty. Use what you have, but make sure that it has come to room temperature, about 66-70 degrees. Butter straight out of the fridge will not cream as well, which will either require too much creaming (creating too aerated of a mixture) or the final dough will have little pebbles of butter that will melt in the oven, causing uneven cookies. Make sure the butter hasn’t softened too much and become melty or squishy.
• sugar– I use granulated sugar in my sugar cookie recipe. This recipe has a little less sugar than a typical sugar cookie recipe, but just enough to give the cookie the perfect sweetness and texture.
• flour– Flour provides the structure for this cookie, and this recipe has the perfect amount for the dough to both hold its shape, yet not be too floury and hard.
• egg– An egg will give the cookies structure and tenderness.
• salt- Diamond Crystal kosher salt is the best for baking, so I recommend grabbing a box if you can. It will last you for a long time if you just use it for baking! If you don’t have this type of salt, swap for regular table salt and use half the amount called for.
• vanilla– Vanilla is essential for flavor in this recipe, and I recommend using vanilla bean paste rather than (or in addition to!) extract if you can. I love to use vanilla bean paste because the flavor is more intense, but vanilla extract is great as well. I love The Spice House, Heilala, and Nielsen-Massey. (Make sure to check your local Costco store for big jars of Nielsen-Massey at an amazing price!) If you’re shopping at The Spice House, you can use my code EMILYLOGGANS for 10% off. ✨
• almond extract– I grew up in almond extract loving family, so I was surprised to discover that it is a polarizing flavor. If you are not a fan, swap it for more vanilla or skip it entirely. You could even use a totally different ex
• powdered sugar– The sugar for the icing.
• whole milk or cream or creamer– You’ll need some liquid to create an icing with the powdered sugar, and my favorite is Chobani sweet cream creamer. Use whatever you have. You could even use water if you like!
• sprinkles– I love these sparkling sugar sprinkles from India Tree, but you can use any sanding sugar or sprinkles you like.

supplies needed to make classic vanilla almond spritz cookies

• hand mixer or stand mixer– A stand mixer makes this process so incredibly easy, but a hand mixer works just fine, especially if you’re just making a single batch.
• spatula– A spatula is essential to scrape down the bowl throughout the process. Without scraping, you’ll end up with an unevenly mixed dough and cookies that are inconsistent. 
• scale– If there’s one thing I can convince you of, please let it be a kitchen scale. 🙏🏻Using a scale makes everything easier with baking, and it ensures you get the same results every time. Flour is so easy to over-add with volume measurements, and a scale solves that problem.
• cookie press– I have this OXO cookie press and love it. Check Costco around Christmas time for a deal on one of these.
• baking sheets– I use these cookie sheets for years, and they are amazing.

how to make classic vanilla almond spritz cookies

The dough features a classic, easy mixing method that comes together in a few minutes. There’s no refrigeration for the dough, so you can be baking right away. Because the cookies are tiny, the recipe makes around 5 dozen cookies that are perfect for a holiday platter to take to a party.

Mixing the icing is extremely simple. It’s a simple powdered sugar icing consisting of powdered sugar and a liquid like milk, cream, creamer, or even water. I like to season mine with a little salt and vanilla bean paste to take it from flat and just sweet to dimensional and delicious.

The icing should be very drizzle-able with a consistency similar to maple syrup. If you’re not using it right away, put a cover on it to avoid crusting.

These sparkling sugar sprinkles are so pretty to sprinkle lightly on top. Use any sparkling sugar or sprinkle you like.

Give the cookies a light dip in the icing and scrape off the excess. Sprinkle right away with sparkling sugar.

success tips for making classic vanilla almond spritz cookies

• Why was my dough crumbly and dry? Did you weigh your flour? It is very easy to accidentally add too much flour when measuring with cups. Too much flour will make a dry, crumbly dough. Did you add enough sugar? Do you have the right amount of butter? What size are your eggs? This recipe is formulated for large sized eggs. Medium or small eggs will not provide enough moisture to the dough. Make sure you do not strain the pumpkin for this recipe. We need all that moisture.
• Why was my dough so soft? This dough has a higher amount of butter than a typical cookie, so the dough is very soft. Paired with no refrigeration, and it’s a super soft dough. If the dough is shiny or greasy, then the butter was likely too soft and it is continuing to melt. If this is happening, put the dough in the fridge to get the butter colder.
• Can I use table salt instead of Diamond Crystal kosher salt? Absolutely! Just use half the amount called for since the flakes of diamond crystal are larger, which accounts for less volume in the measuring spoon. I do recommend purchasing a box of diamond crystal, especially if you’re a baker or like to cook. It’s truly the best and recommended by chefs.
• Is Morton kosher salt the same as Diamond Crystal kosher salt? No, and I don’t recommend you use Morton kosher salt in baking.
• Does my butter need to be room temperature or softened? Room temperature is ideal for this recipe. Cold butter will not mix properly, and softened butter will make a dough that is very soft and sticky. Do not use melted butter.
• What should I do if my butter is cold from the fridge? If your butter is cold right out of the fridge, but you want to bake right now, there are a few options. 1)Microwave the butter as whole sticks on defrost mode for a few seconds at a time until it becomes pliable. 2) Chop the butter into small pieces and set off to the side until you can indent the butter with your finger. 
• Why do my cookies have a shiny, see-through-like patch on the bottoms? That is the sign of an underdone (raw) cookie. It needs to bake more. Before pulling cookies out of the oven, check to make sure the tops are evenly “dull” and not shiny.
• Do I really need a kitchen scale? Kinda, yeah? 🙃 They’re not very expensive, but it is a life changing kitchen investment. Here’s the one I use.
• Why can’t I bake my cookies on silicone mats or parchment? In my experience, pressing the cookies onto parchment just doesn’t work. The dough doesn’t cling to the surface the same way it does a cookie sheet. I can’t remember if I’ve tried on silicone mats. Experiment and figure out what works best for you!
• Can I decorate these cookies with royal icing or buttercream? You could! They are delicious with both. Here is my royal icing recipe.

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