Nothing quite beats the crisp edges and buttery melt-in-your-mouth texture of a classic spritz cookie. This Spritz Cookies Recipe is one I’ve returned to countless times because it’s simple, festive, and oh-so-satisfying. Let me show you how easy it is to fill your kitchen with the most inviting aroma and create cookies that everyone will adore.
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Why You'll Love This Spritz Cookies Recipe
This recipe is one of my go-tos during the holiday season but honestly, it’s perfect anytime you want a quick, charming cookie. I’m always amazed by how just a few quality ingredients come together to create something so crispy, buttery, and beautiful – plus, it’s super fun to press out those delicate shapes!
- Easy to Make: Using a cookie press keeps things fast and fuss-free, even if you’re new to spritz cookies.
- Customizable Flavors: Almond and vanilla extracts give a classic taste, but there’s room to experiment.
- Perfect Texture: The dough is soft but holds shape, resulting in crisp edges and tender centers every time.
- Great for Decorating: Add sprinkles, chocolate drizzle, or food coloring for festive flair your whole family will appreciate.
Ingredients & Why They Work
Every ingredient plays a special role in making these spritz cookies just right. The butter provides richness, while the almond and vanilla extracts add those quintessential flavors. I recommend measuring your flour properly by spooning and leveling to get the texture spot-on.
- Unsalted Butter: Softened to room temp for smooth creaming – it’s what gives these cookies their tender crumb and buttery flavor.
- Granulated Sugar: Sweetens the dough and helps create that delicate texture when creamed with butter.
- Large Egg: Adds moisture and helps bind ingredients without weighing down the dough.
- Pure Vanilla Extract: Provides depth and warmth that's classic in spritz cookies.
- Almond Extract: Essential for that signature spritz cookie aroma – if you’re wary, halving it still gives great flavor.
- All-Purpose Flour: Make sure to spoon and level for the right density—too much flour can make cookies dry and crumbly.
- Salt: Just a pinch to balance sweetness and enhance flavor complexity.
- Optional Decorations: Gel food coloring for tinting, sprinkles, chocolate chips, or melted chocolate for drizzling – fun ways to personalize your batch.
Make It Your Way
I love how adaptable this recipe is. Whether you prefer a classic buttery cookie or want to add a pop of color and flavor, it’s easy to tweak. Whenever I have a smaller batch in mind, I simply cut the dough in half and use a pastry bag with a star tip to pipe them – no cookie press needed!
- Flavor Swap: Once, I swapped the almond extract for peppermint around the holidays – it added a refreshing twist that everyone enjoyed.
- Colorful Dough: Adding a drop or two of gel food coloring turns a regular batch into something special without changing the texture.
- Decorating Fun: Sprinkles on a light brush of water really stick well, and adding a chocolate chip center gives a lovely contrast.
- Texture Change: For a slightly softer cookie, add a tablespoon of milk to the dough before pressing or piping.
Step-by-Step: How I Make Spritz Cookies Recipe
Step 1: Prep and Chill Your Baking Sheets
Preheat your oven to 350°F (177°C). Line 2 or 3 large baking sheets with silicone mats or use nonstick sheets — just avoid parchment paper here, as the cookie dough won’t stick well. Here’s a neat trick I’ve discovered: pop your lined baking sheets in the fridge or freezer while your oven preheats. The cold surface helps the cookie press dough stick better and keeps those delicate shapes intact.
Step 2: Cream Butter and Sugar Until Silky Smooth
Using a handheld or stand mixer with a paddle attachment, beat softened butter and sugar on medium-high for about 3 minutes. You'll know it's ready when the mixture looks pale and silky. This step really makes a difference in texture, so don’t rush it.
Step 3: Beat In Egg and Extracts
Next, add your egg, vanilla, and almond extracts. Beat on high speed for around a minute to combine everything fully. Scrape down the sides of your bowl so no streaks of flour or butter escape your attention early on.
Step 4: Add Flour and Salt Carefully
Switch to low speed and gradually add the flour and salt. Once incorporated, turn the mixer back to high to ensure the dough is totally combined but don’t overmix – you want it smooth, not tough.
Step 5: Press Out the Cookies
Load your cookie press with dough and hold it perpendicular to the cold, lined baking sheet. Press out shapes about 2 inches apart. If you’re adding sprinkles, lightly brush the shaped dough with water first – it’s a game changer for sticking! And if the dough softens too much, chill those shaped cookies in the fridge for 10 minutes before baking.
Step 6: Bake and Cool
Bake for 7–9 minutes until the edges just start to turn a light golden color. Remove the sheets and let the cookies cool on them for 5 minutes before moving to a wire rack. Optional: Once cooled, drizzle melted chocolate over the cookies for an extra indulgence.
Top Tip
Making spritz cookies can feel intimidating at first, but my experience has taught me a few things that really make all the difference in outcome and ease.
- Keep Dough Cool: If it’s too warm, your shapes won’t hold well – chill dough or shaped cookies if needed.
- Don’t Skip the Almond Extract: It’s the secret behind that classic spritz flavor; swapping it changes the cookie’s character a lot.
- Use Silicone Mats or Nonstick Sheets: Avoid parchment paper for this recipe because the pressed dough doesn’t stick and can cause misshapen cookies.
- Cold Sheets Help a Ton: I can’t stress enough how chill your baking surface before pressing the dough keeps those pretty shapes intact throughout baking.
How to Serve Spritz Cookies Recipe
Garnishes
I often brush a bit of water on the cookies immediately after pressing and sprinkle red or green sanding sugar for the holidays—it feels festive and adds a slight crunch. A few chocolate chips pressed in the center or a drizzle of semi-sweet melted chocolate after baking completes the look and adds a delicious contrast to that buttery base.
Side Dishes
Spritz cookies pair wonderfully with hot cocoa or a fresh cup of coffee. I love serving them alongside a cream cheese frosting dip or simply a bowl of fresh berries for a light, colorful touch that balances their richness.
Creative Ways to Present
For holiday parties, I love arranging these cookies on tiered trays mixed with spritz in different colors. Another favorite is gifting them layered in decorative tins with parchment paper between layers—makes a sweet, homemade present that always impresses.
Make Ahead and Storage
Storing Leftovers
I store leftover spritz cookies in an airtight container at room temperature. They tend to stay fresh and crisp for up to one week, but I have to warn you—they rarely hang around that long in my house!
Freezing
One time I made a huge batch and froze half the dough before pressing. It froze beautifully for up to three months—just thaw overnight in the fridge before pressing as usual. You can also freeze fully baked and cooled cookies, which thaw quickly at room temp and taste just like fresh.
Reheating
If you want to warm the cookies slightly, a few seconds in the microwave brings back that fresh-baked softness without losing the crisp edges. Just don’t overdo it, or you’ll make the cookies too soft.
Frequently Asked Questions:
Absolutely! If you don’t have a cookie press, you can use a pastry bag with a large star tip to pipe the dough into shapes. Adding a bit of milk to the dough helps make it easier to pipe. This method works especially well with smaller batches.
Parchment paper doesn’t provide enough grip for the cookie dough pressed from the cookie press. The dough can slide or spread too much, causing the designs to lose their shape. Silicone baking mats or nonstick baking sheets without liners are better for holding the intricate shapes.
Yes! While almond extract gives spritz cookies their classic flavor, you can substitute it with other extracts like peppermint, lemon, or even add a touch of cinnamon. Just keep in mind these flavors will shift the traditional profile but can be fun to experiment with.
Keeping your dough and baking sheets cold helps maintain cookie shape. If your dough softens while working, refrigerate it or the pressed cookies for 10 minutes before baking. Also, avoid overmixing the dough to prevent too much gluten development which can cause spreading.
Final Thoughts
This Spritz Cookies Recipe has become a little tradition of mine—I hope it becomes one of yours too. There’s something about that buttery richness combined with delicate shapes you press out that just feels like love in cookie form. Give it a try and trust me, your cookie jar will thank you. Plus, sharing these with friends or family makes the whole process even sweeter.
Print
Spritz Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 9 minutes
- Total Time: 39 minutes
- Yield: 84 bite-size cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Classic spritz cookies with a buttery, tender texture and delicate flavor. These cookies are pressed through a cookie press for beautiful shapes and can be decorated with sprinkles or melted chocolate, making them perfect for holidays and special occasions.
Ingredients
Cookie Dough
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- ¾ cup (150g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 2 and ⅓ cups (291g) all-purpose flour (spooned & leveled)
- ½ teaspoon salt
Optional Decorations
- Gel food coloring
- Sprinkles
- Chocolate chips
- Melted chocolate
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) and prepare 2 or 3 large baking sheets by lining them with silicone baking mats or using nonstick baking sheets with no liner. If possible, chill the baking sheets in the refrigerator or freezer while the oven is heating to help the dough adhere better.
- Make the Dough: In a large bowl, beat the softened butter and granulated sugar together on medium-high speed with a handheld or stand mixer fitted with a paddle attachment until smooth, about 3 minutes. Add the egg, vanilla extract, and almond extract, then beat on high speed until fully combined, about 1 minute. Scrape down the bowl as needed.
- Incorporate Dry Ingredients: On low speed, add the all-purpose flour and salt to the butter mixture. Increase to high speed and beat until the dough is completely combined and smooth.
- Press the Cookies: Fit your cookie press with a decorative plate according to the manufacturer’s instructions. Transfer some dough into the cookie press. Hold it perpendicular to the chilled baking sheet, and press out decorative cookies about 2 inches apart. If desired, brush the shaped dough lightly with water to help sprinkles stick, and add sprinkles or press a chocolate chip into the center of each cookie. If dough softens too much while working, chill the shaped dough in the refrigerator for 10 minutes before baking.
- Bake the Cookies: Bake the cookies in the preheated oven for 9 minutes or until they are very lightly browned on the edges.
- Cool and Decorate: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. If desired, drizzle with melted chocolate before serving.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 1 week.
Notes
- Make Ahead: Dough can be refrigerated up to 4 days before pressing. Dough can be frozen up to 3 months; thaw overnight in refrigerator before use.
- Baked cookies freeze well up to 3 months; thaw before serving.
- Almond Extract: Adds wonderful flavor; can be omitted or replaced with additional vanilla extract or other extracts like peppermint or lemon.
- Food Coloring: Use gel food coloring sparingly; a tiny drop is sufficient to tint dough.
- No Cookie Press: Use a pastry bag with a ½-inch open star tip and add a little milk to dough to make it pipe-able.
- Chilled baking sheets help dough adhere better and create better shapes.
Nutrition
- Serving Size: 1 cookie
- Calories: 90 kcal
- Sugar: 5 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 15 mg
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