Ingredients

The following ingredients have 42 Servings
  • 1 cup (2 sticks; 230g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon almond extract
  • 2 and 1/3 cups (291g) all-purpose flour (spoon & leveled)
  • 1/2 teaspoon salt
  • optional: gel food coloring, sprinkles, chocolate chips, and melted chocolate for decorating

Instruction

  • Preheat oven to 350°F (177°C). Line 2 or 3 large baking sheets with silicone baking mats. Do not use parchment paper because the cookie dough, when pressed out of the cookie press, will not adhere to it.
  • In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until smooth, about 2 minutes. Add the egg, vanilla extract, and almond extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  • On low speed, beat in the flour and salt. Turn up to high speed and beat until completely combined.
  • Follow cookie press manufacturer’s directions to fit your cookie press with a decorative plate. Scrape some of the dough into your cookie press. Hold the cookie press perpendicular to the lined baking sheet and press out the cookies 2 inches (5 cm) apart. If desired, decorate the shaped cookie dough with sprinkles or press a chocolate chip into the center. Note: It’s helpful to lightly brush the shaped cookie dough with water before adding sprinkles—this helps them stick.
  • If the cookie dough becomes too soft as you work, chill the shaped cookie dough in the refrigerator for 10 minutes before baking.
  • Bake until very lightly browned on the edges, 7–9 minutes.
  • Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. If desired, drizzle with melted chocolate.
  • Cookies stay fresh in an airtight container at room temperature for up to 1 week.