Description
These tender, nutty spritz cookies are made with brown butter and topped with a simple almond glaze. A happy accident turned into a beloved holiday tradition, these cookies are quick, easy, and perfect for cookie exchanges or cozy nights by the fire.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup powdered sugar, sifted
- 2–3 tablespoons milk
- 1/2 teaspoon almond extract (for glaze)
- Pinch of salt (for glaze)
- Sliced almonds (optional)
- Festive sprinkles (optional)
Instructions
- Brown the butter: Place butter in a small saucepan over medium heat. Stir occasionally until it foams, then golden brown specks appear and it smells nutty (5-7 minutes). Remove from heat and pour into a heatproof bowl. Let cool 10-15 minutes until warm but not hot.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- In a large bowl, beat cooled brown butter and granulated sugar with a hand mixer on medium speed until fluffy, about 2 minutes. Add egg, vanilla extract, and 1/2 teaspoon almond extract. Beat until smooth and creamy.
- In a separate bowl, whisk together flour, salt, and baking powder.
- Gradually add dry ingredients to wet mixture, mixing on low until just combined. Dough will be soft and slightly sticky.
- Spoon dough into a cookie press. Tap gently to release air pockets. Choose desired disk shape.
- Hold cookie press perpendicular to baking sheet. Press firmly and evenly, then lift straight up. Space cookies about 1 inch apart. If dough sticks, chill 5-10 minutes.
- Bake for 8-10 minutes, until edges are just barely golden. Rotate sheet halfway through. Cool on baking sheet for 2 minutes, then transfer to a cooling rack.
- Make glaze: Whisk together sifted powdered sugar, 2 tablespoons milk, 1/2 teaspoon almond extract, and pinch of salt. Add more milk, 1 teaspoon at a time, until thick but pourable.
- Once cookies are completely cool, drizzle glaze over them. Add sprinkles or sliced almonds immediately if desired. Let glaze set for about 30 minutes before serving.
Notes
Don’t rush the brown butter; medium heat is key. If dough sticks to cookie press, chill it. Bake one sheet at a time for even results. Glaze is forgiving—adjust consistency with milk or powdered sugar. Store in airtight container at room temperature for up to 5 days. Freeze unglazed cookies for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10
- Sodium: 80
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 18
- Protein: 2
Keywords: brown butter, spritz cookies, almond glaze, holiday cookies, easy cookies, cookie press cookies