Easy Buttery Easter or Spring Cookie Press Cookies
Easy and buttery little cookies that you can serve for the spring season, as Easter cookies or sweet little Valentine's Day cookies all made with a cookie press, sprinkles, and baked to crumbly perfection.
Ingredients
- 2 sticks Unsalted Butter
- 3/4 cup White Sugar
- 1 large Egg
- 2 1/2 tsp Vanilla
- 1 tsp Almond Extract
- 1/2 tsp Salt
- 2 1/2 cups All-Purpose Flour
- Colorful Sprinkles
- Colorful Sanding Sugars
Instructions
- Pre-heat oven to 375 degrees. Combine butter and sugar in a large bowl using a mixer on medium speed. Beat together until light in color and fluffy.
- Now beat in the egg, vanilla, almond extract, and salt. Now, using a spoon or spatula (or with the mixer on low speed) mix in the flour a little bit at a time until completely incorporated and combined. Dough is finished with it easily pulls away from the side of the bowl.
- Load the cookie dough into your cookie press. (I like to roll mine into a skinny log and slide it in). If needed, refer to your cookie press manual for tips on the best way to do this. Next, choose a design or disk and place on the end of your cookie press and twist on the end cap to seal. (How to do this mostly depends on what style cookie press you have. Once more, refer to manual for specific instructions.)
- On a lined baking sheet, press the dough out onto the baking sheet to begin forming your cookies. Press them out about 1 inch apart. Sprinkle them with colorful sanding sugar or sprinkles. Bake in a 375 degree oven for 7 to 10 minutes or until just lightly golden.
- Remove from the oven and gently transfer to a cooling rack.
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