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. Long story short, it’s basically a pressed sugar cookie!
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 satisfying. The cookie press I bought is inexpensive and easy to use, but I don’t have a strong allegiance to any brand, as I have only used a few.
Anyhow, I have had so many questions from you about how to make Perfect Spritz Cookies, so I wanted to finally share! ‘Tis the season!
This is the most asked question I get, about making spritz cookies! Let me give you the honest answer…
I kind of don’t. I mean, my spritz recipe 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!
My Perfect Spritz Cookies 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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Prep Time: 10 minutes -
Cook Time: 6 minutes
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Total Time: 16 minutes
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Yield: 72 cookies 1x
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Category: Cookies
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Method: Oven
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Cuisine: Dessert
Prep Time:
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PinDescription:
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!
Nutrition Information:
Keywords: cookies and cups, spritz cookies, cookies recipe, christmas cookies, press cookies
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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
Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?
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These are the best spritz I have ever made. I did use the glaze as well. The dough came out easily without having to chill it. I also used Silpat this year on my baking sheets and it was a game changer. Much better than parchment. Yummy! Thanks!
★★★★★
I couldn’t get it to work using the powder, even after chilling it. It just won’t release from the cookie cutter. Guess I’ll stick to the traditional sugar, it works.
Do you bring these ingredients to room temp before mixing? I, trying out this recipe tomorrow. Of it doesn’t work out I’ll repurpose the dough,
★★★★
You can absolutely. I have tried it both ways and I find it doesn’t make too much difference!
I found to get cookie off the press is to 1/4 turn the press back then lift off. You may have to adjust the turn
★★★★
This is by far the best spritz cookie recipe! Thanks!
★★★★★
I just got a cookie press and was looking at the bloggers I follow. I found 2 and have tried them both. These were delicious and easy! Mine did not stick to the press, and my dad asked for more almond! They didn’t make it to the glaze stage because my dad and son enjoyed them without it and they were gone! Now they will be making an appearance on my holiday cookie trays.
★★★★★
I doubled the recipe and my dough won’t stick together. It is crumbling. What did I do wrong?
If for some reason your dough is crumbling, don’t worry you can add a teaspoon of milk at a time until it holds together!
Do you have suggestions for high altitude?
Do you use salted or unsalted butter?
I use salted, but you can use either!
Do I sift Powdered Sugar and Flour before?
You can but you don’t have to
Just made this recipe, it tastes better than the regular Spritz cookie recipe i have been making for 35 years. This is a keeper.
★★★★★
I don’t have a cookie press I have the plunger kind can I use that?
The trick to have the dough stick to he cookie sheets is DO NOT use parchment paper. DO NOT use a stick free cookie sheet. Get the metal cookie sheet very cold. (Up north in the winter, we put the sheet outside. In warmer states, put the cookies sheet in the freezer.) When using the cookie press, stop squeezing before you lift the press.
Thank you this is helpful
★★★★★
Can you freeze the dough after mixed to bake later?
sure!
This recipe sounds great, I can’t wait to try it. Question though…can you use lemon extract instead of vanilla or almond?
★★★★
You can use lemon, I would just use a little less in the cookie recipe and add more if desired, as it can be a bit strong. Alternately you could use some lemon zest in the cookies too!