Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened (226g)
  • ¾ cup granulated sugar (150g)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 vanilla bean, split and seeds scraped
  • 2 ¼ cups all-purpose flour (281g)
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • Colored sprinkles (optional)
  • Coarse sugar (optional)

Instructions:

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the egg, vanilla extract, and vanilla bean seeds until well combined.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Wrap the dough in plastic wrap and chill for at least 1 hour (or up to overnight). This is essential!
  6. Preheat oven to 375°F (190°C). Prepare baking sheets with parchment paper or silicone baking mats. Load the cookie press with the chilled dough.
  7. Press cookies directly onto the prepared baking sheets, leaving a little space between each cookie. This is how you make spritz cookies.
  8. If desired, sprinkle with colored sprinkles or coarse sugar before baking.
  9. Bake for 8-10 minutes, or until the edges are lightly golden brown.
  10. Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.