📖 Instructions

1. Before you even think about mixing, make sure your butter is perfectly softened. This means leaving it out at room temperature for at least an hour, maybe two. It should be soft enough to easily dent with your finger but not melted or greasy. Also, ensure your egg is at room temperature. Preheat your oven to 375°F (190°C) and grab your ungreased baking sheets; it’s crucial the sheets aren't greased for spritz cookies to stick properly.
2. In a large bowl of your stand mixer, fitted with the paddle attachment, cream together the softened unsalted butter and granulated sugar on medium-high speed. Beat them until the mixture is light, fluffy, and looks almost pale yellow, about 3-4 minutes. Scrape down the sides of the bowl often to make sure everything is evenly combined.
3. Add the room-temperature egg and vanilla extract to the creamed butter and sugar. Beat on medium speed until just combined. Don't overmix here; you just want it incorporated. Overmixing at this stage can lead to a tougher cookie, and we're aiming for tender!
4. In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the wet ingredients in the stand mixer bowl, beating on low speed until just combined. The dough should come together and look soft, but not sticky. It's super important not to overmix the flour, as this develops gluten and can make your cookies tough. Stop as soon as there are no visible streaks of flour.
5. Now for the fun part: assembling your cookie press! Choose your favorite disc—a classic star or a pretty snowflake are always winners. Load the dough into the barrel of your cookie press. Make sure to pack it in firmly to avoid air pockets, which can interrupt the flow of the dough when pressing.
6. Press the cookies onto cool, ungreased baking sheets. Hold the cookie press flat against the sheet, press the trigger, and lift straight up once the cookie is fully formed. If the cookies aren't sticking, your dough might be too warm or your sheets might be slightly greasy. Pop the dough into the fridge for 10-15 minutes, or wipe your sheets down thoroughly and chill them too.
7. Bake one sheet at a time in your preheated oven for 8-10 minutes, or until the edges are just barely golden. The centers should still be pale. This precise baking time is essential for that perfect crisp snap! Keep a close eye on them, as ovens can vary. You want them cooked through but not browned.
8. Immediately transfer the baking sheet to a wire rack to cool for 2-3 minutes. This initial cooling on the hot sheet helps them set and contributes to their crispness. After a few minutes, carefully remove the cookies from the baking sheet and place them directly on the wire rack to cool completely. Don't rush this step; full cooling prevents them from becoming soft.
9. If you want to decorate, now's the time! Drizzle with melted chocolate, add some festive sprinkles (before baking if you prefer), or a simple dusting of powdered sugar. Store your beautiful, crisp butter spritz cookies in an airtight container at room temperature for up to a week, or freeze for longer enjoyment. Enjoy your hard work!