Preheat your oven to 350°F and place a baking sheet in the freezer—the cold surface is essential for crispy, well-defined cookie shapes from the press. While the oven heats, measure out all your ingredients and set them on the counter at room temperature, with your egg yolk specifically at room temperature for better emulsification with the butter and sugar.

In a stand mixer or with a hand mixer, beat the softened butter alone for 3-5 minutes until it's pale and fluffy—this incorporates air, which creates tender cookies. Add the granulated sugar and continue beating for another 3-5 minutes until the mixture is light and creamy. I like to scrape down the bowl halfway through to ensure everything is evenly combined.

Add the room-temperature egg yolk, vanilla extract, and almond extract to the butter-sugar mixture. Beat for 2-3 minutes until fully combined and the mixture looks smooth and creamy. The egg yolk acts as a binder and adds richness, while the extracts provide the signature delicate vanilla-almond flavor that makes spritz cookies so special.

Whisk together the all-purpose flour, cornstarch, and kosher salt in a separate bowl. Add this dry mixture to the wet ingredients and mix on low speed until just combined and smooth—don't overmix, as this can make the cookies tough. At this point, add a few drops of food coloring if desired and mix briefly until the color is evenly distributed. The dough should be smooth and pipeable but not sticky.

Fill your cookie press with the dough from Step 4 and pipe cookies onto the cold baking sheet from Step 1, spacing them about 1 inch apart. The cold surface helps the cookies hold their shape beautifully. If desired, immediately sprinkle sanding sugar onto each cookie for sparkle and a subtle crunch—I always recommend this step as it really elevates the final result.

Bake the cookies for 6-7 minutes until the edges are just lightly golden brown—the centers will look barely set, which is perfect as they'll continue cooking slightly as they cool. Remove from the oven and let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely. Once the baking sheet has cooled, place it back in the freezer for 10 minutes before baking your next batch, ensuring consistent results throughout.