1. Spritz Cookies (with holiday sprinkles)
Ingredients
• 1 cup (226 g) unsalted butter, room temp
• ¾ cup (150 g) sugar
• 1 large egg
• 1 tsp vanilla extract (or ½ vanilla + ½ almond)
• 2¼ cups (270 g) all-purpose flour
• ¼ tsp salt
• Holiday sprinkles
Instructions
1. Preheat oven to 350°F (175°C).
2. Cream butter + sugar until fluffy.
3. Add egg + vanilla, mix well.
4. Add flour + salt and mix until dough forms.
5. Use a piping bag with a large star tip or a cookie press to pipe rosettes onto an ungreased baking sheet.
6. Add sprinkles.
7. Bake 8–10 minutes, until the edges barely turn golden.
8. Cool completely.
2. Linzer-Style Jam Cookies (with powdered sugar & jam)
Ingredients
• Same dough as spritz or butter cookie dough below
• Raspberry or strawberry jam
• Powdered sugar for dusting
Instructions
1. Roll dough to ¼ inch (6 mm).
2. Cut circles; cut a small center hole in half of them.
3. Bake at 350°F (175°C) for 9–11 minutes.
4. Dust the “top” cookies (with the hole) in powdered sugar.
5. Spread jam on the bottom cookies and sandwich them together.
3. Chocolate-Dipped Butter Cookies
Butter Cookie Dough
• 1 cup (226 g) butter, room temp
• ½ cup (100 g) sugar
• 1 egg
• 2 tsp vanilla extract
• 2½ cups (300 g) all-purpose flour
• ½ tsp salt
Instructions
1. Cream butter + sugar.
2. Add egg + vanilla.
3. Mix in flour + salt until dough forms.
4. Roll into balls and flatten slightly OR shape into disks.
5. Bake at 350°F (175°C) for 10–12 minutes.
6. Melt chocolate (semi-sweet or dark).
7. Dip half of each cooled cookie and place on parchment to set.
4. Heart-Shaped Sandwich Cookies
Ingredients
Use the same butter cookie dough from recipe #3.
Instructions
1. Roll dough to ¼ inch thickness.
2. Cut out heart shapes.
3. Bake at 350°F (175°C) for 9–11 minutes.
4. Once cool, the sandwich pairs with:
• Buttercream
• Ganache
• Jam
• Lemon cream
(Any filling you like!)
Tips for All Four Cookies
• Chill dough 15–20 min if it becomes too soft to shape.
• Store cookies in airtight containers; they stay fresh 4–5 days.
• Sandwich cookies are best filled after fully cooled.