Christmas Butter Cookies

My Grandma's Christmas Butter Cookies are a variation of a buttery spritz cookie. The dough is pressed with a cookie press into seasonal shapes.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings or more depending on shape

Calories 39kcal

Author Meghan

Equipment

cookie press

Ingredients

2¼ scant cups flour
½ teaspoon baking powder
½ teaspoon salt
1 cup butter, softened 2 sticks
½ cup granulated sugar
½ cup powdered sugar
1 egg yolk
1 teaspoon vanilla extract
2 teaspoons milk
food coloring/gel if desired

Instructions

Preheat oven to 375°F.
Sift flour, baking powder, and salt together in a medium bowl, and set aside.
2¼ scant cups flour, ½ teaspoon baking powder, ½ teaspoon salt
In the bowl of a stand mixer or in a large bowl using a hand mixer, cream the butter. Add the sugars and beat until well blended. Add the yolk and vanilla and mix until well combined.
1 cup butter, softened, ½ cup granulated sugar, ½ cup powdered sugar, 1 egg yolk, 1 teaspoon vanilla extract
Add the dry ingredients to the wet ingredients alternately with the milk by adding half of the dry mixture, 1 teaspoon of milk, then repeating.
2 teaspoons milk
Stir in food coloring liquid/gel and mix to achieve desired color.
Add the dough to the barrel of a cookie press fitted with your disk shape of choice and press the cookies onto ungreased cookie sheets.
Bake for 6-10 minutes, depending on the shape of the cookie and how brown you prefer them. Remove to a wire rack to cool. Store at room temperature in an airtight container.

Notes

Store the cookies at room temperature in an airtight container. A tin with a tight lid is best. Store cookies decorated with maraschino cherries in a separate container.

Nutritional information is only an estimate and will vary with your ingredients and the size of the cookies you make.

You're Gonna Bake It After All

bakeitafterall.com

Nutrition