These tender, buttery cookies are easy to make and will last for two weeks in an airtight container—perfect to make ahead as gifts for teachers, neighbors and more. #ProTip: Ungreased baking sheets are a must, so the dough will adhere and release from the cookie press!
Servings
n/a
Prep time
15 minutes
Cook time
8 minutes
Passive time
n/a
Ingredients
1 ½ cups
Butter, at room temperature
1 cup
Sugar
1
Egg
1 tsp
Baking Powder
½ tsp
Salt
1 tsp
Vanilla
1 tsp
Almond Extract
(or Peppermint, Lemon or other of choice)
Chill ungreased and unlined baking sheets in the refrigerator for at least 30 minutes. Preheat oven to 375°F.
In a stand mixer fitted with the paddle attachment, cream butter. Add sugar, egg, baking powder, salt, vanilla and extracts, beating until combined. Add flour gradually until a soft dough is formed. If desired, add food coloring and mix until evenly colored.
Pack unchilled dough into a cookie press fitted with your disc of choice, pressing with fingers to make sure there are no large gaps in the dough.
Press cookies onto chilled baking sheets according to cookie press manufacturer instructions. Add sprinkles if desired, and place sheets back in the fridge to chill for 15 minutes.
Bake for 8–10 minutes, until firm but not browned. Let cool for 5 minutes, then remove to wire racks to cool completely. Store in an airtight container at room temperature for up to two weeks