Ingredients
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1 cup unsalted butter (2 sticks), at room temperature
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2/3 cup granulated sugar
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1/2 teaspoon kosher salt
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1 large egg plus 1 egg yolk, at room temperature
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1 teaspoon vanilla extract
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2 cups all-purpose flour
Instructions
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Preheat the oven. Set the oven to 375°F. Line baking sheets with parchment paper.
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Cream the butter and sugar. In a large mixing bowl, beat the softened butter, sugar, and salt for approximately 3 minutes, until light and fluffy.
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Add the eggs and vanilla. Mix in the whole egg, egg yolk, and vanilla extract until fully combined.
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Add the flour. Gradually mix in the all-purpose flour until a soft cookie dough forms. Avoid overmixing.
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Prepare the cookie press. Fill a cookie press or spritzer with the dough and fit it with your preferred decorative disc.
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Shape the cookies. Press the dough directly onto the prepared baking sheets, following the cookie press instructions. Leave a little space between cookies.
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Bake. Bake for approximately 10 minutes, or until the edges are just beginning to turn golden.
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Cool. Allow the cookies to rest on the baking sheet briefly before transferring them to a cooling rack.
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Serve. Once completely cooled, arrange the cookies on a platter or store them in an airtight container.
Notes
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Use room-temperature ingredients: Softened butter and room-temperature eggs blend more evenly into the dough.
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Cream thoroughly: Beating the butter and sugar until light and fluffy helps create a delicate cookie texture.
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Add flour gradually: This prevents flour from scattering and helps the dough come together evenly.
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Avoid chilling the dough: Spritz dough is generally easiest to press when soft and at room temperature.
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Use an ungreased baking sheet if needed: Some cookie presses work best when the dough can grip the baking surface. Follow your press manufacturer’s instructions.
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Watch the edges: These cookies bake quickly, so remove them as soon as the edges begin to turn golden.
