Buttery Cookies Fun (Print Version)
# Ingredients:
01 -
224g (1 cup) butter, unsalted and softened.
02 -
155g (3/4 cup) white sugar.
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1 large egg, beaten.
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A teaspoon of vanilla extract.
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A teaspoon of almond extract.
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293g (about 2 1/4 cups) plain flour.
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Half a teaspoon of salt.
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Optional: Red icing gel for color.
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Optional: Green icing gel for color.
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Decorative sprinkles.
# Instructions:
01 -
Heat your oven to 350°F (180°C). Use silicone mats to cover baking sheets. Skip the parchment paper since cookies need to cling to the surface.
02 -
In a big bowl, beat the butter and sugar together on medium speed. Keep mixing until it's fluffy and looks pale, which takes around 3-4 minutes.
03 -
Add the egg, then mix well. Stir in both almond and vanilla extracts until everything's properly blended.
04 -
Pour in the flour and salt, then mix until the dough comes together. If it’s too crumbly, finish mixing by hand with a spatula. Avoid overmixing.
05 -
If you’re adding colors, split the dough into sections. Carefully mix in your gel colors a tiny bit at a time.
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Place dough into a cookie press and follow its directions. Press onto the sheet at a right angle, spacing the cookies close since they won’t spread.
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Top the cookies with sprinkles if you’d like.
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Pop the cookies into the oven for 5-8 minutes. For softer ones, go for 5 minutes.
09 -
Let the baked cookies sit on the tray for 4-5 minutes before moving them to a cooling rack to finish cooling.
# Notes:
01 -
Silicone mats work better than parchment paper.
02 -
You can tint the dough with food gel.
03 -
Keeps fresh in a sealed container for a week.