Preparation and Gathering: Adjust your oven rack to the middle position and preheat your oven to 375°F (190°C). Crucially, DO NOT grease the baking sheets, line them with parchment paper, or use silicone mats. Spritz cookies require a plain, ungreased metal surface to properly adhere when pressed.

Creaming the Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a handheld electric mixer, beat the softened butter and the granulated sugar together on medium speed for approximately 2 to 3 minutes, or until the mixture is light in color and fluffy in texture. Scrape down the sides of the bowl frequently.

Incorporate Wet Ingredients: Stop the mixer and add the room temperature large egg and the vanilla extract (or almond extract). Mix again on medium speed until the egg is fully incorporated, about 1 minute. The mixture should come together smoothly.

Add Dry Ingredients: In a separate bowl, whisk together the measured all-purpose flour and the salt. Reduce the mixer speed to low. Gradually add the flour mixture to the wet ingredients, mixing only until the flour is just combined and no streaks of dry flour remain. The dough should be soft, pliable, and hold its shape. Do not overmix.

Loading the Cookie Press: If the dough is too soft or warm, chill it briefly (10-15 minutes). Select your desired cookie disc shape and lock it into the cookie press barrel. Carefully fill the cookie press barrel with the dough, packing it in tightly to remove any air pockets.

Pressing the Cookies: Place the base of the cookie press firmly against the ungreased baking sheet. Press the lever or turn the crank once. Lift the cookie press straight up, ensuring the cookie adheres to the cool metal sheet. Space the cookies approximately 1 to 2 inches apart. Decorate immediately with sprinkles or colored sugar, if desired.

Baking and Cooling: Bake the cookies in the preheated 375°F (190°C) oven for 8 to 12 minutes. The cookies are finished when the edges are lightly set and the very bottom rim just begins to turn a faint golden brown color (the center should remain pale). Remove the baking sheets and allow the cookies to cool on the sheets for 2 to 3 minutes before transferring them carefully to a wire cooling rack to cool completely.