Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 large egg
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (5ml) almond extract
  • 2 ½ cups (310g) all-purpose flour
  • ½ tsp (3g) salt
  • ½ tsp (2g) baking powder
  • 2 tbsp (15g) nonpareils or sanding sugar

Instructions:

  1. Cream the softened butter and granulated sugar together on medium-low speed until combined and smooth; avoid over-whipping to prevent the cookies from spreading.
  2. Beat in the egg, vanilla extract, and almond extract until just incorporated to create a stable emulsion.
  3. In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add the dry ingredients to the butter mixture, mixing on low until a soft, uniform dough forms.
  4. Load the dough into a spritz cookie press, pressing firmly against the disc to remove air pockets. Press the dough perpendicular to a parchment-lined baking sheet, twisting slightly to release. Space cookies 1 inch apart.
  5. Sprinkle the tops with holiday sprinkles immediately. Bake at 375°F (190°C) for 7–9 minutes. Remove when edges are barely set and bottoms are pale cream.