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Best Iced Almond Spritz Cookies Recipe (Guest Favorite)

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These iced almond spritz cookies are a happy accident turned into the most requested cookie. With a crisp edge, tender center, and a glossy almond glaze, they’re perfect for holiday gatherings and cookie swaps.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure almond extract
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour, spooned and leveled
  • For the Icing: 1 1/2 cups powdered sugar
  • 2 tablespoons milk (plus more if needed)
  • 1/2 teaspoon almond extract
  • A few drops of food coloring (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper. Do not grease the sheets.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for 3-4 minutes, until light, fluffy, and pale in color. Scrape down the sides of the bowl once or twice.
  3. Beat in the egg, almond extract, and vanilla extract until fully combined. The mixture will look glossy. Don’t overmix.
  4. In a separate bowl, whisk together the flour and salt. Gradually add this to the butter mixture, mixing on low speed until just combined. The dough should be soft but not sticky. If too sticky, add one more tablespoon of flour. If too crumbly, add a teaspoon of milk.
  5. Load the dough into your cookie press according to the manufacturer’s instructions. Don’t overfill it.
  6. Hold the press perpendicular to the baking sheet, apply even pressure, and lift straight up. Space the cookies about 1 inch apart.
  7. Bake for 8-10 minutes, or until the edges are just barely golden. The centers will still look pale. Rotate the pan halfway through. Let the cookies cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
  8. While the cookies cool, whisk together the powdered sugar, milk, and almond extract until smooth. Add more milk a teaspoon at a time if too thick. It should be thick but pourable, like honey.
  9. Once the cookies are completely cool, dip the tops into the glaze or drizzle it over them with a spoon. Let the excess drip off before placing them back on the wire rack. Add sprinkles immediately if using.
  10. Allow the glaze to set for at least 30 minutes at room temperature.

Notes

The butter temperature is crucial: it should be soft enough to leave an indent when pressed but still hold its shape. If dough sticks to the press, chill for 10 minutes. Don’t ice cookies while warm. These taste even better the day after baking. For best results, use high-quality almond extract like Nielsen-Massey.

Nutrition

Keywords: almond spritz cookies, iced cookies, holiday cookies, cookie press recipe, almond extract cookies, spritz cookies recipe, easy Christmas cookies

Find it online: https://cookluma.com/best-iced-almond-spritz-cookies-recipe-guest-favorite/