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!
Spritz Cookies are a Holiday Classic Cookie Recipe!
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!
What IS a Spritz Cookie?
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!
What Do You Need To Make Spritz Cookies?
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!
How do I get my Spritz Cookie Dough to not stick to the Cookie Press?
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!
PrintPerfect Spritz Cookies
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Prep Time: 10 minutes - Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 72 cookies 1x
- Category: Cookies
- Method: Oven
- Cuisine: Dessert
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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!
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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Hello,
I would like to try this recipe but could you please clarify if 1 cup of butter is 113 grams? because in my country butter is sold in 125 and 250 grams. Thank you !
I have a chart that should help you with the conversions… https://cookiesandcups.com/cups-grams-conversion-chart/
113 g is 1/2 cup of butter (or 1 stick)
My dough will not come out of the press. What did I do wrong?
I dont have kosher salt. Can I use regular salt?
Yes you can! Table salt is finer than kosher so I would use a little less 🙂
Shelly, can I make the dough the night before and refrigerate and make in the morning?
Yes, absolutely!
To get spritz cookies to stick to the backing sheet, try keeping the press “pressed” to the sheet for a moment before you lift it up. This gives the dough a chance to stick to the sheet. I also find that lifting the press quickly helps the cookies separate from the press more often.
I previously posted a comment, but it’s gone.
I posted that I tried out this recipe and the cookies went FLAT! so bummed out. I used cold butter, cold dough with the cookie press and an aluminium pan (instead of non-stick).
What could have gone wrong???? 🙁
I’m not sure what you could have done wrong! Possibly the butter was too warm? Not enough flour?
I was all set to throw away my new cookie press until I tried this recipe as a last resort. Boy, am I glad I did! The press released the dough nicely even though I didn’t use parchment paper. I made heart shapes, as I wanted to sandwich them with raspberry jam. I did find I needed to bake them longer than the recipe stated; nine minutes. This recipe is great!
★★★★★
Love hearing this! Happy Holidays!
I don’t own a stand mixer so can I use a hand held mixer and get the same results?
Yes, but just don’t over-mix!
I made the cookies yesterday, I used French butter, the cookies are absolutely delicious.
★★★★★
So glad you liked them!!
If you don’t have a cookie press can you use a cookie cutter?
The dough might be a little sticky to roll out, but you could try a large piping tip and a sturdy pastry bag!
Why are you using powdered sugar in lieu of regular sugar? Why so much as most recipes call for 1/2 cup. Thank you
Powdered sugar gives the cookies a smooth, almost melty texture that I like. And as for amounts, it takes *about 1/2 cup of granulated to make 1 cup powdered sugar or so. It really doesn’t make the cookies much sweeter, it’s more about the texture.
Umm yummy ?
★★★★★
Ok these are a lot like my grandmothers cookies I make them for my dad all year long. I am going to give you a game chance to enhance the recipe especially for Christmas time it is to add 1 teaspoon of mint extract either peppermint or just meant which ever you prefer my dad hates almond flavoring so my grandmother came up with this and they are hit with the entire family and anywhere I take them just wanted to give some Christmas cheer for those who love these cookies for next Christmas hope you enjoy
My Danish grandmother always had Spritz cookies in her cookie jar, so I have been enjoying and making them for most of my 72 years Never use powdered sugar though. Might have to try it this year.
Can you share Grandma spritz cookie recipe please
These were the absolutely most delicious spritzer cookies I have ever made. And my husband loved loved them. Will definitely be my go to spritzer recipe! Thanks for sharing
★★★★★
My gun kept clogging so I rolled these out and they came out perfect! Delicious and easy cookie. Will
use this recipe from now on thank you!
★★★★★
For some reason my cookies spread a lot while baking and didn’t hold their shape as nicely as the ones in your photos. Also, they remained chewy in the center so I baked the next lot until more golden. Not sure what happened…
Oven do vary, but they definitely shouldn’t have spread! Can I ask you what type of baking sheet you used?
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! 🙂
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.
How much salt?
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!!
You have to use ungreased baking sheet in order fir the cookie not to stick to the press. There’s enough butter in dough to keep it sticking to pan.
Good tip! I like to use parchment paper on my baking sheets!
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.
Can you pipe these through a pastry bag with a star tip?
You can, but I would use a heavy duty bag to pipe.
Is direction #4 when you add the flour? Thank you for the recipe!