Spritz cookies are classic buttery treats that I love to make around the holidays — though they’re honestly perfect any time of year. Pressed through a cookie press into delicate, festive shapes, these cookies are crisp on the edges, tender in the center, and lightly sweet with a rich, vanilla flavor. They’re easy to customize with different colors, flavors, or sprinkles, and they always look beautiful on a dessert tray.
Why You’ll Love This Recipe
I love how quick and fun these cookies are to make. The dough comes together in one bowl with simple ingredients, and the cookie press makes it easy to create impressive designs without any rolling or cutting. The texture is light and buttery, and they hold their shape beautifully when baked. Whether I’m baking them for a party, gift box, or just to have with coffee, they always bring a nostalgic charm to the table.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter, softened
- Granulated sugar
- Egg
- Vanilla extract
- Almond extract (optional but adds great flavor)
- All-purpose flour
- Salt
Directions
- I start by creaming the butter and sugar together until light and fluffy.
- I add the egg, vanilla, and almond extract (if using), and beat until combined.
- In a separate bowl, I whisk together the flour and salt.
- I gradually add the dry ingredients to the butter mixture, mixing just until the dough forms.
- I load the dough into a cookie press fitted with my favorite design disk.
- I press the cookies directly onto an ungreased, cool baking sheet — I don’t use parchment or silicone mats, so the cookies stick properly.
- I decorate the tops with sprinkles if I want a festive look.
- I bake the cookies at 375°F (190°C) for 7–9 minutes, just until the edges are set but not browned.
- I let them cool on the baking sheet for a minute, then transfer to a wire rack to cool completely.
Servings and timing
This recipe makes about 60 small cookies, depending on the design used. Prep time takes around 15 minutes, and baking time is under 10 minutes per batch — so I can have a full tray ready in about 30 minutes total.
Variations
I sometimes tint the dough with gel food coloring for seasonal themes — red and green for Christmas, pastel for spring. I’ve also added citrus zest, like lemon or orange, for a fresh twist. Swapping vanilla for almond, lemon, or even peppermint extract changes the flavor profile beautifully. And if I want chocolate spritz cookies, I replace a small portion of the flour with unsweetened cocoa powder.
storage/reheating
Once baked and cooled, I store spritz cookies in an airtight container at room temperature for up to a week. They also freeze well — I layer them with parchment paper in a container and freeze for up to 2 months. I let them thaw at room temperature before serving. Since they’re delicate, I avoid reheating, and instead just enjoy them as they are.
FAQs
Do I need a cookie press to make spritz cookies?
Yes, the signature shapes of spritz cookies come from using a cookie press. The dough is soft enough to press but holds its shape during baking.
Why won’t my dough stick to the baking sheet?
I make sure the baking sheet is cool and ungreased. Lined or warm pans can keep the dough from gripping the surface properly.
Can I make the dough ahead of time?
Yes, I often make the dough a day ahead and store it in the fridge. Before pressing, I let it come to room temperature so it’s soft enough to pipe.
How can I keep the cookies from spreading?
I avoid over-creaming the butter and sugar, and I use a cool, ungreased baking sheet. That helps the cookies hold their shape well.
Can I freeze the dough?
Yes, I wrap the dough tightly in plastic and freeze it for up to a month. I thaw it in the fridge overnight and bring it to room temperature before pressing.
Conclusion
Spritz cookies are a timeless, buttery treat that’s fun to make and even more fun to eat. I love their tender texture, pretty shapes, and how easy it is to customize them for any occasion. Whether I’m baking for a crowd or just treating myself, this recipe always brings a little extra joy to my kitchen.
PrintSpritz Cookies
These classic spritz cookies are buttery, tender, and perfect for the holidays or any time of year. Made with simple ingredients and shaped using a cookie press, these festive cookies are easy to customize with sprinkles, colors, or different flavors. This is the best spritz cookie recipe for Christmas trays, edible gifts, or cozy coffee moments.
- Prep Time: 15 minutes
- Cook Time: 9 minutes per batch
- Total Time: 30 minutes
- Yield: About 60 small cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- 2¼ cups all-purpose flour
- ½ teaspoon salt
Instructions
- Cream butter and sugar together until light and fluffy.
- Add egg, vanilla, and almond extract; mix until well combined.
- In a separate bowl, whisk flour and salt together.
- Gradually add dry ingredients to the butter mixture and mix just until a dough forms.
- Load dough into a cookie press fitted with desired disk.
- Press cookies directly onto ungreased, cool baking sheets.
- Decorate with sprinkles if desired.
- Bake at 375°F (190°C) for 7–9 minutes, until edges are just set.
- Cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.
Notes
- Don’t grease or line the baking sheet; it helps cookies grip for pressing.
- If dough feels too stiff, let it sit at room temperature a few minutes.
- Dough can be colored with gel food coloring or flavored with citrus zest or extracts.
- For chocolate spritz cookies, replace ¼ cup flour with unsweetened cocoa powder.
- Cookies are delicate, so avoid reheating.
Nutrition
- Serving Size: 2 cookies
- Calories: 90
- Sugar: 5g
- Sodium: 45mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
