Delicate buttery pressed cookies (Printer-friendly)

Light, buttery cookies shaped into festive forms, perfect for celebrations.

# What You’ll Need:

→ Dough

01 - 1 cup unsalted butter, softened (227 g)
02 - 3/4 cup granulated sugar (150 g)
03 - 1 large egg, room temperature
04 - 2 teaspoons pure vanilla extract
05 - 1/2 teaspoon almond extract (optional)
06 - 2 1/4 cups all-purpose flour (280 g)
07 - 1/2 teaspoon fine salt

→ Decoration (optional)

08 - Colored sanding sugar
09 - Chocolate for drizzling
10 - Sprinkles

# Directions:

01 - Preheat the oven to 350°F. Line baking sheets with parchment paper or use ungreased nonstick surfaces.
02 - In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, approximately 2 to 3 minutes.
03 - Add the egg, vanilla extract, and almond extract if using, then beat until thoroughly combined.
04 - Gradually blend in the flour and salt while scraping down the bowl sides until a soft dough forms.
05 - Fill the cookie press with dough following the manufacturer's instructions. Press cookies onto prepared baking sheets, spacing each about 1 inch apart.
06 - Apply colored sanding sugar or sprinkles on cookies if desired before baking.
07 - Bake for 7 to 9 minutes or until the cookie edges just begin to turn golden brown.
08 - Allow cookies to cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely.
09 - Once cooled, drizzle cookies with melted chocolate if preferred.

# Expert Tips:

01 -
  • The dough comes together in one bowl with no chilling required, so you can start pressing cookies within minutes.
  • A single batch makes enough to fill a tin or share with neighbors without spending all day in the kitchen.
  • The buttery flavor is rich enough to stand alone, but the cookies also take well to sprinkles, sugar, or chocolate.
02 -
  • Do not chill this dough, even if it feels too soft, because cold dough will not press through the disk and you'll end up fighting with the press.
  • If your cookies aren't sticking to the pan when you lift the press, the dough might be too warm or the pan might be greasy, so wipe it down and try again.
  • Room temperature butter is critical, not just helpful, because cold butter won't cream properly and melted butter will make the dough too loose.
03 -
  • Use a stand mixer if you have one, because it whips more air into the butter and sugar than a hand mixer, giving you a lighter cookie.
  • Press all the cookies onto the sheets before baking so you can work quickly and the oven stays at the right temperature.
  • If you're making these for a crowd, double the batch and freeze half the baked cookies, then pull them out whenever you need them.
Go Back