Delicate Buttery Festive Cookies (Printable)

Tender, buttery cookies shaped festively, perfect for holidays or celebrations.

# What You’ll Need:

→ Dough

01 - 1 cup unsalted butter, softened
02 - 3/4 cup granulated sugar
03 - 1 large egg, room temperature
04 - 2 teaspoons pure vanilla extract
05 - 1/2 teaspoon almond extract (optional)
06 - 2 1/4 cups all-purpose flour
07 - 1/2 teaspoon fine salt

→ Decoration (optional)

08 - Colored sanding sugar
09 - Chocolate for drizzling
10 - Sprinkles

# How To Make:

01 - Set the oven to 350°F and prepare baking sheets by lining them with parchment paper or using ungreased nonstick surfaces.
02 - In a large bowl, mix the softened butter and granulated sugar with an electric mixer until light and fluffy, approximately 2 to 3 minutes.
03 - Add the egg, vanilla extract, and optional almond extract to the creamed mixture and beat until fully combined.
04 - Gradually add all-purpose flour and salt to the mixture, mixing gently and scraping down the bowl sides until a pliable dough forms.
05 - Load the dough into a cookie press following the manufacturer's instructions, pressing cookies onto prepared sheets spaced about 1 inch apart.
06 - Optionally, decorate cookies with colored sanding sugar or sprinkles before baking.
07 - Bake for 7 to 9 minutes or until edges just begin to turn a light golden shade.
08 - Let cookies rest on baking sheets for 2 minutes before transferring to a wire rack to cool completely.
09 - If desired, drizzle cooled cookies with melted chocolate for added flavor and presentation.

# Top Tips:

01 -
  • The dough is endlessly forgiving once you stop overthinking it and just press.
  • You can shape an entire tray in under three minutes, which means more cookies and less cleanup.
  • They taste rich and buttery without being heavy, the kind you eat three of without realizing.
  • Theyre beautiful enough to give away and simple enough to make on a weeknight.
02 -
  • Never chill this dough, it has to stay soft or the press wont work and youll spend twenty minutes wrestling with it.
  • If the dough starts sticking inside the press, its too warm, let it sit for a few minutes or pop it in the fridge for five.
  • Watch the edges closely in the oven because these go from perfect to overdone in about thirty seconds.
  • Room temperature butter and egg are non-negotiable, cold ingredients make the dough seize up and refuse to blend.
03 -
  • Use a stand mixer if you have one because it creams the butter faster and more evenly than a hand mixer.
  • Weigh your flour if you can, 280 grams is more accurate than scooping cups and prevents dry cookies.
  • Let the cookies cool completely before stacking or the chocolate drizzle will smear everywhere.
  • If youre decorating with sugar, use sanding sugar not granulated, it sticks better and sparkles more.
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