Preheat your oven to 375°F. Place two baking sheets in the refrigerator to cool them.
In a stand mixer (or in a large bowl using a hand mixer), cream the butter and sugar together until well blended.
Slowly add vanilla extract and egg. Mix until well blended.
In a separate bowl, whisk together the flour, cinnamon, and salt.
In 1 cup portions, gradually add flour-cinnamon mixture into the bowl with the wet ingredients. Mix just until all ingredients are fully incorporated. Be careful not to overmix in this step.
Use a spatula to fill a cookie press, taking care not to overfill the press. Use your cookie press to press out cookie dough in various shapes onto ungreased cookie pans.
Bake at 375°F degrees for 6-8 minutes each. The edges should just be slightly golden brown.
Let the cookies cool at room temperature for a few minutes before serving.
Notes
Makes approximately 48 spritz cookiesStorage: Store cookies in an airtight container at room temperature for up to two weeks. You can also freeze these cookies in freezer safe bags or containers in the freezer for up to one month. Butter & Egg: Make sure your butter and egg are at room temperature before using them in this recipe. The butter needs to be soft and pliable, but not melted or runny. The egg just needs to be at room temperature so that it mixes evenly into the dough.