The idea: spritz flavor, simplified technique

Why this method works

Traditional spritz cookies use a cookie press to form delicate shapes. This fork-pressed method preserves the buttery, shortbread-like flavor but trades intricate shapes for speed and reliability. The dough you provided—rich with butter, creaminess from the egg, and almond extract—makes excellent small drop cookies that hold shape and bake evenly without chilling.

Full ingredient list with weights

Cookie dough

• 1 cup (227 g) unsalted butter, softened to room temperature
• 3/4 cup (150 g) granulated sugar
• 1 large egg (about 50 g, without shell), room temperature
• 2 1/4 cups (281 g) all-purpose flour, spooned & leveled
• 1/2 teaspoon (2 g) baking powder
• Dash of salt — about 1/8 teaspoon if using unsalted butter (omit if using salted)
• 1 teaspoon (5 ml) almond extract
• Sprinkles for decorating — about 2 tablespoons

Equipment

• Baking sheets lined with parchment paper or silicone baking mats
• Hand mixer or stand mixer with paddle attachment
• Measuring cups and spoons or a digital kitchen scale (recommended)
• Fork for pressing, spatula for transferring cookies

Exact method — step-by-step

Step 1 — Preheat and prepare

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Position racks in the center and upper-middle positions for even browning if you bake multiple sheets.

Step 2 — Cream butter and sugar

In a mixing bowl, cream the softened butter and granulated sugar on medium speed until light and slightly fluffy—about 2 minutes. Proper creaming incorporates air for a lighter texture and helps sugar dissolve.

Step 3 — Add egg and extract

Add the egg unbeaten and beat well to incorporate. Beat in the almond extract. Scrape the bowl to ensure an even mix.

Step 4 — Add dry ingredients

Whisk together the all-purpose flour, baking powder, and salt. With the mixer on low, add the dry ingredients gradually just until combined—avoid overmixing. The dough should be soft but hold its shape when rolled into a ball. If too dry, add a teaspoon of milk; if too sticky, add 1 tablespoon flour.

Step 5 — Shape and decorate

Using a small cookie scoop or a teaspoon, portion dough into 1-inch (2.5 cm) balls. Place them 1.5–2 inches apart on prepared baking sheets. Flatten each ball gently with the back tines of a fork, pressed once or twice for a classic fork-cross pattern. Sprinkle a few nonpareils or jimmies on top and press lightly so they adhere.

Step 6 — Bake

Bake at 350°F for 9–12 minutes, rotating sheets halfway through if necessary. Cookies are done when edges are set and bottoms just begin to brown. Avoid over-baking to keep centers tender.

Step 7 — Cool

Let cookies cool on the baking sheet for 2–3 minutes to set, then transfer to a cooling rack to finish cooling. This prevents breakage while cookies are still soft.

Why you don’t need to chill the dough

Texture and spread control

Chilling cookie dough is often used to control spread or develop flavor. This particular recipe has a higher fat-to-flour ratio and minimal liquid, so it spreads little in the oven. The quick bake at 350°F sets the edges before the cookie has a chance to run, eliminating the need for chilling—handy for same-day baking and last-minute guests.

Chef tips from named professionals

👨‍🍳 Bobby Flay

“Use quality butter for flavor. If you want a hint of citrus, grate a little lemon zest into the dough—almond and lemon are a classic pair.”

👩‍🍳 Ina Garten

“Softened butter, not melted, is the secret. It gives you a lovely, tender crumb. For holidays, try a mixture of colored sprinkles for a festive look.”

👨‍🍳 Gordon Ramsay

“Don’t overwork the dough. Stop mixing as soon as the flour is incorporated—overmixing develops gluten and makes cookies tough.”

👩‍🍳 Ree Drummond (The Pioneer Woman)

“Kids love to help press and sprinkle—let them create colorful patterns. To make it extra simple, prepare dough the night before and let it rest wrapped in the fridge for a different texture next day.”

Variations and flavor swaps

• Vanilla spritz: Replace almond extract with 1 teaspoon vanilla extract for classic flavor.
• Chocolate-dipped: Dip half of each cooled cookie in melted chocolate and set on parchment until firm.
• Citrus-almond: Add 1 teaspoon lemon or orange zest and garnish with sanding sugar.
• Chocolate chip version: Fold in 1/3 cup mini chocolate chips before rolling.
• Gluten-free: Use a 1:1 gluten-free flour blend; add 1/4 teaspoon xanthan gum if the blend lacks it.

Nutrition & health considerations (per recipe and per serving)

Below are estimated nutrition values using typical ingredient calories. Total yield estimated at 42 cookies (~1-inch balls pressed).

Health & safety tips

• Use pasteurized eggs if serving to pregnant or immunocompromised people.
• If using salted butter, omit added salt to control sodium.
• Limit sprinkles if avoiding added colored sugars—use natural decorations like chopped nuts or toasted coconut for a cleaner option.

Storage, keeping quality, and freezing

Room temperature

Store completely cooled cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking.

Freezing

Freeze baked cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature for 30–60 minutes before serving.

Troubleshooting — common problems & fixes

• Cookies spread too much: Make sure butter was softened but not melted. Chill dough briefly 10–15 minutes if your kitchen is warm, or reduce oven temperature by 15°F.
• Cookies are dry or crumbly: Don’t overbake—pull them when bottoms just begin to brown. Ensure accurate measuring of flour (use a scale or spoon & level).
• Cookies crack on top: This is normal for fork-pressed cookies and adds character. To minimize, press gently and avoid over-flattening.
• Sprinkles fall off: Press them firmly into dough before baking, or apply a small dot of icing after baking to secure decorative toppings.

Serving ideas & occasions

• Perfect for holiday cookie trays—mix with other shapes and flavors for variety.
• Great for kids’ parties—let children press and decorate their own cookies.
• Lovely with afternoon tea or coffee—pair with lemon tea or a mild black coffee.
• Use as a base for sandwich cookies: spread jam or buttercream between two cooled cookies.

10 Frequently Asked Questions (FAQs)

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