📖 Instructions

1. Before anything else, preheat your oven to 375°F (190°C). This is crucial for even baking, so make sure it's fully heated before you start pressing cookies.
2. In a large mixing bowl, either with a stand mixer fitted with the paddle attachment or using a hand-held electric mixer, cream together the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and noticeably pale in color. This usually takes about 3-5 minutes. Don't rush this step, as it incorporates air and is key to a light cookie texture.
3. Add the large egg and vanilla extract to the creamed butter mixture. Beat again until just combined. Scrape down the sides of the bowl with a rubber spatula to ensure everything is fully incorporated. Overmixing here can toughen the cookies.
4. In a separate medium bowl, whisk together the all-purpose flour and salt. Gradually add this dry ingredient mixture to the wet ingredients in three additions, mixing on low speed until just combined after each addition. Mix until the flour streaks barely disappear; the dough should be soft, but not sticky, and hold its shape. Overmixing the flour will develop too much gluten, leading to tough cookies. The dough should resemble a thick paste, not a firm dough ball.
5. Carefully fill your cookie press barrel with the dough. Make sure to pack it tightly to avoid air pockets, which can cause inconsistent pressing. Choose your favorite disc for festive shapes like stars, wreaths, or trees. If your dough is too cold, it'll be hard to press; too warm, and it'll be too soft.
6. Press cookies onto ungreased, unlined baking sheets. This is very important! The dough needs to stick directly to the cold metal for the best results. Hold the press firmly against the baking sheet, press the trigger, and lift straight up once the cookie is formed. If the cookie isn't sticking, try chilling your baking sheets in the fridge for 10-15 minutes first.
7. If desired, decorate with sprinkles or colored sugars before baking. This is the fun part, especially if you have little helpers!
8. Bake for 8-10 minutes, or until the edges are very lightly golden. You don't want them to brown too much; spritz cookies are meant to be pale. The baking time will depend on your oven and the size of your cookies, so keep a close eye on them.
9. Once baked, immediately transfer the cookies from the hot baking sheet to a wire rack to cool completely. They are delicate when warm, so be gentle! If they cool on the baking sheet, they might stick or become too crisp.
10. Repeat the process with the remaining dough. If your baking sheets get too warm, let them cool down completely before pressing more cookies, or alternate between several sheets. Enjoy your perfectly crisp, buttery spritz cookies!