Heading straight into day #3 we’re keeping the holiday festivities going with…. Cookie Press Sugar Cookies!!!
These cookies are petite, buttery, simple & timeless. The dough is a cinch and these cookies bake up super quick…7 or 8 minutes quick!
Leave them as is, adorn them with festive sprinkles or use an easy vanilla icing for extra flavor, it’s totally up to you. Obvious I typically go the sprinkle route but the great thing about these is you can add your own, personal decorative touch. Get creative & have fun 🙂
These petite cookies are essentially sugar cookies…I used my go to sugar cookie recipe which is sweet & subtle but perfect for these types of cookies. Since we’re putting the cookie dough straight into a cookie press no chilling is required but, if you stick the cookie dough in the fridge for even 10 to 15 minutes it does help keep the dough firm so when you’re using your cookie press the dough comes out firmly in the shape of press your using. Make sense? Basically as the dough sits in the cookie press you may notice that your dough isn’t keeping the shape of pattern you want (I noticed this with the second batch) nothing a quick 10,15 or 20 minutes in the fridge can’t fix to keep the dough firm (but not hard).
These cookies bake super quick!!! Like 7 to 8 minutes quick. I like them closer to 8 minutes for a firm cookie. These cookies are a little more on the firmer, crispier side so be sure not to over bake them to avoid them from being too crispy. Annndd the recipe makes a big batch, you’ll get at least 36 cookies so they’re perfect if your baking for a party, school or work functions, etc. Since you’re using a cookie press, these cookies already come in cute, designs so you can leave them bare or use sprinkles, frosting, icing, glaze, whatever you want to make them extra special. You can even take it up an extra notch and dip them in chocolate.
If you like the look of just sprinkles on your cookies cover the cookies in your preferred sprinkles after you’ve pressed them onto a cookie sheet but BEFORE you bake them, they’ll bake into the cookie and stick perfectly. Or you can wait for the cookies to cookie and using icing or frosting and add sprinkles like in the pictures.
- 1 cup Unsalted Butter (softened to room temperature)
- 1 cup Sugar
- 1 Large Egg (room temperature)
- 1/2 tablespoon Pure Vanilla Extract
- 1/4 teaspoon Almond Extract
- 2 1/4 cup All Purpose Flour
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- *Vanilla Glaze* (optional, helps sprinkles to stick to cookies)
- 1 cup confectioner's sugar
- 1 to 2 tablespoons milk
- 2 teaspoons vanilla extract
- Preheat oven to 350 degrees. Make sure yo have your Cookie Press ready with all the disks that you want to use for your cookies.
- In a large bowl combine butter & sugar and cream together using an electric mixer until the butter & sugar becomes light & fluffy. Add in egg and vanilla extract and continue to mix. Add in flour, baking powder and baking soda & mix until thoroughly combined and cookie dough is formed. Cookie dough will be thick and sticky.
- **Chilling the dough for this recipe is not required BUT you may want stick the dough in the refrigerator for about 15 to 20 minutes to firm it up.
- Line a baking sheet with parchment paper. Place the desired pattern disk in your cookie press and fill the center container with cookie dough (be sure to refer to your cookie press instructions for how to change the patterns and fill the cookie press) and using the cookie press to pump out different cookie shapes onto your cookie sheet. Be sure to keep cookies about 2 inches apart.
- If dough starts to not hold the shape of the pattern you want or isn't coming out of the Press easily, stick it back in the fridge for 10 minutes.
- Bake cookies for 7 to 8 minutes. Allow to cool for 2 or 3 minutes and then transfer to a wire rack to cool completely. Decorate with your favorite icing, glaze, sprinkles or leave them bare.
- If using vanilla glaze to decorate (it helps sprinkles stick) pour confectioner's sugar into a bowl and slowly add in 1 tablespoon of milk at a time, stir sugar and milk together to see if desired consistency is reached, add a little more milk if necessary and add in vanilla extract. Drizzle or pipe over cookies as desired.