Crisp and buttery, classic spritz cookies taste like a cross between sugar cookies and shortbread. Each bite melts in your mouth, and it's far too easy to keep eating one after another!
Preheat the oven to 400°F (204°C). Place three large baking sheets in the refrigerator.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter and granulated sugar together for 1 to 2 minutes or until well combined.
Mix in the egg and vanilla extract until fully combined, making sure to stop and scrape down the sides of the bowl as needed.
Mix in the flour and salt until just combined. Equally divide the cookie dough into the amount of different colors for the cookies and mix in the food coloring (if using) until fully combined.
Press the dough into a cookie press fitted with a template. Remove the baking sheets from the refrigerator, and press the dough onto the chilled ungreased baking sheets. Top each cookie with sprinkles (if using).
Bake for 6 to 8 minutes or until the tops of the cookies are just set. Remove from the oven, and carefully slide a thin spatula under all of the cookies to prevent them from sticking to the baking sheet.
Allow the cookies to cool completely, then remove them from the baking sheets.
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Notes
Storage Instructions: Cookies may be stored in an airtight container at room temperature for up to one week.Freezing Instructions: Cookie dough will freeze well for up to 3 months. Wrap tightly with plastic wrap or store in a large freezer bag. Thaw overnight in the refrigerator and bring to room temperature before pressing the cookies onto a baking sheet.Baked cookies will freeze well for up to 3 months. Thaw to room temperature before serving.