Spritz Cookies Recipe – Buttery, Tender, and Perfect for the Holidays

• Rich, buttery flavor: I love the combination of butter, sugar, and vanilla that gives these cookies their classic taste.

• Easy to prepare: I can make the dough in minutes using basic baking ingredients.

• Beautiful festive shapes: I enjoy using my cookie press to create flowers, stars, wreaths, and other decorative designs.

• No chilling required: I can usually press and bake the dough immediately after mixing.

• Perfect for decorating: I like adding colored sugar, sprinkles, or melted chocolate for an extra festive touch.

• Great for gifting: I often include these cookies in holiday gift boxes because they look beautiful and stay fresh when stored properly.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Spritz Cookies:

• 1 cup (226 g) unsalted butter, softened

• 2/3 cup (133 g) granulated sugar

• 1 large egg, at room temperature

• 1 1/2 teaspoons vanilla extract

• 1/2 teaspoon almond extract (optional)

• 2 1/4 cups (280 g) all-purpose flour

• 1/4 teaspoon salt

For Decorating (Optional):

• Colored sanding sugar

• Holiday sprinkles

• Melted white or dark chocolate

• Food coloring

I always recommend using softened butter rather than melted butter because it helps create the right dough consistency for pressing. I also prefer measuring flour carefully to avoid making the dough too stiff.

Directions

Step 1: Preheat the Oven

I start by preheating my oven to 350°F (175°C). I prepare clean, ungreased, cool baking sheets because the cookie dough sticks better to the surface when pressed directly onto the metal.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, I beat the softened butter and granulated sugar together using an electric mixer for about 2–3 minutes, until the mixture becomes light, smooth, and creamy. This step helps create the delicate texture I love in Spritz Cookies.

Step 3: Add the Egg and Extracts

I add the egg, vanilla extract, and almond extract if I’m using it. I continue mixing until everything is fully combined, scraping down the sides of the bowl as needed.

Step 4: Incorporate the Dry Ingredients

In a separate bowl, I whisk together the flour and salt. I gradually add the dry ingredients to the butter mixture, mixing on low speed just until a soft, smooth dough forms.

I avoid overmixing because I want my cookies to stay tender rather than become tough.

Step 5: Fill the Cookie Press

I place a portion of the dough into my cookie press and select my favorite decorative disk. I make sure the dough is soft enough to pass through the press but firm enough to hold its shape.

Step 6: Shape the Cookies

I press the dough directly onto the ungreased baking sheets, leaving about 1 inch between cookies. I enjoy making different shapes, including flowers, stars, trees, and wreaths.

If I’m adding sprinkles or colored sugar, I gently decorate the cookies before baking.

Step 7: Bake Until Lightly Golden

I bake the cookies for 8–10 minutes, or until the edges are just beginning to turn lightly golden. I watch them carefully because these delicate cookies can brown quickly.

Step 8: Cool and Decorate

I let the cookies rest on the baking sheet for about 2 minutes before transferring them to a wire rack to cool completely.

Once cooled, I sometimes drizzle melted chocolate over the cookies or dip one side into chocolate for a more decorative finish.

Servings and Timing

Variations

Chocolate Spritz Cookies

I sometimes replace 1/4 cup of the all-purpose flour with 1/4 cup of unsweetened cocoa powder to create rich chocolate Spritz Cookies. I love decorating these with white chocolate drizzle for a beautiful contrast.

Almond Spritz Cookies

For a stronger almond flavor, I increase the almond extract to 1 teaspoon and reduce the vanilla extract to 1 teaspoon. I find this variation especially delicious with coffee.

Lemon Spritz Cookies

When I want a brighter flavor, I add 1 teaspoon of finely grated lemon zest to the dough. I occasionally finish the cooled cookies with a light lemon glaze.

Christmas Spritz Cookies

I divide the dough into portions and add a few drops of red or green gel food coloring. I then press the dough into festive shapes and decorate with holiday sprinkles.

Chocolate-Dipped Spritz Cookies

I dip half of each cooled cookie into melted chocolate and place it on parchment paper until the chocolate sets. This is one of my favorite ways to make the cookies look elegant for special occasions.

Storage/Reheating

Room Temperature Storage

I store completely cooled Spritz Cookies in an airtight container at room temperature for up to 1 week. I place parchment paper between layers when the cookies have delicate decorations.

Refrigerator Storage

I can refrigerate the baked cookies in an airtight container for up to 2 weeks, although I prefer room-temperature storage because refrigeration can affect their texture.

Freezing Baked Cookies

I freeze fully cooled cookies in a freezer-safe container for up to 3 months. I separate the layers with parchment paper to prevent breakage.

When I’m ready to enjoy them, I let the cookies thaw at room temperature.

Freezing Cookie Dough

I can also freeze the unbaked dough for up to 3 months. I wrap it tightly in plastic wrap and place it in a freezer-safe bag. Before using it, I thaw the dough overnight in the refrigerator and allow it to soften until it is workable in my cookie press.

Reheating

I usually don’t reheat Spritz Cookies because I enjoy their delicate texture at room temperature. If I want them slightly warm, I place them in a 250°F (120°C) oven for about 2–3 minutes, keeping a close eye on them.

FAQs

1. Why Won’t My Spritz Cookie Dough Stick to the Baking Sheet?

I find that Spritz Cookie dough sticks best to clean, cool, ungreased metal baking sheets. When I use parchment paper or silicone baking mats, the dough sometimes refuses to release from the cookie press. I also check that my dough isn’t too cold or stiff.

2. Do I Need to Chill Spritz Cookie Dough Before Baking?

I usually skip chilling because Spritz Cookie dough needs to remain soft enough to pass through a cookie press. However, if my dough becomes too warm and the cookies lose their shape, I refrigerate it briefly for about 5–10 minutes before continuing.

3. Can I Make Spritz Cookies Without a Cookie Press?

Yes, I can use a piping bag fitted with a large star tip to create decorative cookies. I make sure the dough is soft enough to pipe comfortably. The shapes may look slightly different, but the buttery flavor remains delicious.

4. Why Are My Spritz Cookies Hard Instead of Tender?

I notice that cookies can become hard when I add too much flour, overmix the dough, or bake them too long. To prevent this, I measure my ingredients carefully, mix just until combined, and remove the cookies from the oven when the edges are barely golden.

5. Can I Make Spritz Cookies Ahead of Time?

Absolutely! I often prepare Spritz Cookies several days before a holiday gathering because they store well in airtight containers. I can also freeze the baked cookies or prepare the dough in advance, making holiday baking much easier.

Conclusion

Spritz Cookies are a timeless homemade treat that I love making throughout the holiday season. Their rich buttery flavor, tender texture, and beautiful decorative shapes make them a wonderful addition to any cookie platter.

Spritz Cookies Recipe – Buttery, Tender, and Perfect for the Holidays

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Laura

Ingredients

Cook Mode Prevent your screen from going dark