Servings 80 bite-sized cookies
Equipment
Ingredients
- 1 cup unsalted butter, at room temp
- 1 1/3 cups powdered sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- Gel food coloring (optional; See Kelly’s Note)
- Sprinkles, for decorating (optional)
Instructions
- Preheat the oven to 350°F.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes.
- Add the egg and vanilla extract and beat just until combined.
- Add the flour and 1/2 teaspoon kosher salt, mixing just until combined.
- Transfer a portion of the dough into the cookie press fitted with your preferred disk. Press out the cookies, spacing them at least 2 inches apart on the baking sheet. Top the cookies with sprinkles (optional).
- Bake the cookies until they are just set, 7 to 9 minutes, then remove them from the oven and let them cool for 5 minutes on the baking sheets before transferring them to a rack to cool completely.
Notes
- Food coloring: Use gel, not liquid food coloring. It gives vibrant color without making the dough too soft. Divide and tint the dough in separate bowls if you want multiple festive shades.
- For the best results, use a cool, ungreased and unlined nonstick baking sheet. A warm pan will cause the butter to melt too quickly and your shapes to spread. I swear by my Nordic Ware Naturals sheet pans. If your pan is still warm from a previous batch, give it a quick chill under cold water, dry it thoroughly and keep going.
- To store: Once they’re completely cool, place them in an airtight container and store at room temperature for up to 1 week. Layer with parchment paper if you're stacking them.
- To freeze baked cookies: Arrange in a single layer on a baking sheet, freeze until firm, then transfer to a freezer bag or airtight container for up to 3 months. Thaw at room temp.
- To freeze unbaked dough: Shape your dough into a disc, wrap it tightly in plastic wrap, then place it in a freezer bag. Freeze for up to 3 months. When you’re ready to bake, thaw the dough in the fridge until pliable, then let it come to room temp before loading it into the cookie press. Cold dough won’t press cleanly, so don’t skip this step!
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