1-First, preheat your oven to 350°F (177°C) and line 2 or 3 large baking sheets with silicone mats or nonstick sheets avoid parchment paper for better results. Chill the sheets in the fridge if you can, as this helps the dough stick well. In a large bowl, beat the softened butter and granulated sugar on medium-high speed until smooth, about 3 minutes, to build a solid base for your spritz cookies.

2-Next, add the egg, vanilla extract, and almond extract to the bowl and beat on high until fully combined, about 1 minute don’t forget to scrape the sides as needed. On low speed, mix in the flour and salt, then crank up to high and beat until everything is incorporated. This one-bowl method keeps things simple and mess-free, just as Brandi Oshea promotes on her blog.

3-Attach a decorative plate to your cookie press, spoon the dough into it, and press cookies about 2 inches apart onto the cold baking sheets. Lightly brush the dough with water before adding sprinkles or pressing chocolate chips into the centers to make them stick. If the dough gets too soft, chill the shaped cookies in the fridge for 10 minutes before baking.

4-Bake the cookies for 7 to 9 minutes, or until the edges are lightly browned. Let them cool on the baking sheet for 5 minutes, then move to a wire rack to cool completely. Finish with a drizzle of melted chocolate if you want to add some flair. This step-by-step approach ensures your spritz cookies recipe yields about 84 bite-size treats ready for any event.