1 cup unsalted butter , at room temperature (236 grams, 2 sticks)
⅔ cup granulated sugar (132 grams)
2 large eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
2 ¼ cups all-purpose flour (270 grams)
½ teaspoon salt
Sprinkles or sanding sugar optional


1.Preheat oven to 400°F.
2.In bowl of stand mixer fitted with paddle attachment, or large bowl with handheld mixer, beat butter and sugar on high until creamy, about 2-3 minutes.
3.Add eggs one at a time, mixing after each. Add vanilla and almond extracts.
4.Add flour and salt and mix on low until combined.
5.Load cookie dough into spritz cookie press and, following manufacturer’s instructions, press dough out onto ungreased cookie sheets about 1 inch apart.
6.Alternately, you can load cookie dough into a large piping bag fitted with a medium star tip. Pipe dough in small 1-inch shapes about 1 inch apart.
7.Bake until dough is set and bottoms just begin to turn brown, about 8-10 minutes.
8.Top with sprinkles or sanding sugar immediately, and let cool on pan 5 minutes, then carefully transfer to wire rack to cool completely.
9.Repeat with remaining dough.

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