Perfect Spritz Cookies
My Perfect Spritz Cookies recipe make the most buttery, festive cookies that are classic and nostalgic! I have an easy and foolproof recipe to share with you!
I will admit, Spritz Cookies have never been a first choice cookie for me. No oozy caramel, no chocolate chips, no frosting… but isn’t there just something cozy and special about the classic Spritz? So, I knew I had to include an easy Spritz cookie recipe in my 12 Day of Christmas Cookies. If you’ve missed the first few days of cookies, scroll to the bottom of the post for a recap, as this is #4 of the week! It’s been great fun so far and I love seeing so many of you baking along!
You might even ask what IS a spritz cookie? Well apparently the word “spritz” comes from the German word “spritzen”, meaning “to squirt” because the soft dough is squirted or pushed through a cookie press to make fancy designs. In the last year or so I finally bought a Cookie Press, and since I have become slightly obsessed with it. The dough comes together in minutes and pressing the dough out is oddly gratifying. Is that TMI?
Anyhow, I have had so many questions from you about how to make Spritz cookies, so I wanted to finally share!
‘Tis the season!
The most asked question I get, is how do I get the spritz cookie dough to not stick to the press…
Well…I kind of don’t. I mean, my recipe for dough is fantastic…it isn’t sticky, and comes out in beautiful shapes, but it doesn’t come off of the press every time. I have made peace with this… because as I have tweaked the dough recipe, I have found that the drier you make the dough, the more crumbly the cookie. And with a crumbly cookie, you don’t always get a perfectly shaped cookie. It’s a fine line folks!
You press the cookie onto the baking sheet, as shown, to get the perfect shape. When you lift your press, your cookie might have stuck to the press. This is 100% ok. Just gently remove it from the press and place it on the baking sheet.
The cookies don’t really spread, so you can bake a lot of cookies at once, which is awesome!
You can absolutely color the dough to make pretty cookies. Make sure you’re not using too much dye, because that can also lead to sticky dough. I prefer to use gel food coloring, as you don’t need as much.
When they’re baked you can dip them in a sugar glaze icing…and then ad sprinkles!
These beauties deserve a spot on your holiday cookie tray! They freeze fantastically and are sturdy enough to ship with no breaking! I truly feel like my recipe is the best spritz cookie recipe out there. It’s completely foolproof and so much fun to make!
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Perfect Spritz Cookies are easy, buttery cookies, perfect for a cookie press!
Ingredients
- 1 cup butter, room temperature
- 1 1/2 cups powdered sugar
- 1 egg
- 1 teaspoon almond extract (or vanilla if you prefer)
- 1/2 teaspoon kosher salt
- 2 1/2 cups all purpose flour
Glaze:
- 1 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon almond or vanilla extract, if desired
- sprinkles to decorate
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and powdered sugar on medium speed for 1 minute, until combined.
- Add in the egg, almond extract, and salt and mix for an additional minute, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour, mixing until just incorporated.
- Place about 1 cup of dough (depending on the size of your press) into the cookie press. Press cookies onto the baking sheet using the press. Arrange the cookies about 1 inch apart and bake for 6-7 minutes or until lightly golden at the edges.
- Transfer cookies to a wire rack to cool.
Icing
- Whisk together the powdered sugar and milk until smooth. Dip the tops of each cookie into the glaze. Sprinkle if desired. Allow the cookies to set completely before storing.
Notes
Store airtight at room temperature for up to 5 days for best freshness.
You can freeze these cookies in a large, ziptop bag for up to a month. I don’t recommend freezing them if you have used glaze, as they become sticky as the glaze thaws. Glaze them when they’re at room temperature and allow to set.
I like to use 1/2 teaspoon of vanilla extract and a 1/2 teaspoon of almond extract. The combination is subtle and my personal favorite!
In case you’ve missed any of the recipes so far…
- Day 1: 3 Ingredient Shortbread
- Day 2: Double Chocolate Mocha Cookies
- Day 3: Salted Caramel Pinwheel Cookies
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Is direction #4 when you add the flour? Thank you for the recipe!
Can you pipe these through a pastry bag with a star tip?
You can, but I would use a heavy duty bag to pipe.
I have found pressing the dough onto a clean COLD cookie sheet helps the dough separate from the press. I could never get it to do that using parchment paper.
A cookie press is so much easier than a pastry bag for a variety of shapes. You can also press out short “logs” and when they’ve cooled, dip one end into melted chocolate and then into whatever strikes your fancy– ground nuts, assorted sprinkles, and colored sugars.
It is a Christmas classic– been making them for over 40 years! So glad you included them! I am new to your site and love it! Thanks for all your effort!!
Thank you so much and glad you’re here!!
How much salt?
You said to add the salt but bot how much? My old cookie press booklet calls for half butter and half shortening. Also always 1/2 tsp oF almond extract. I wonder if you can taste the difference in the shortening and butter mix vs the butter only….
I have found the Crisco butter flavored sticks work well in chocolate chip cookies, but not sure I would try it for Spritz since buttery is the texture they should have.
I need a new cookie press, which one do you use? Open to suggestions, please.
I linked the one that I use in the post! 🙂