There’s something endlessly satisfying about pressing out delicate, buttery shapes that melt in your mouth — and that’s exactly why I adore this Spritz Cookie Recipe. It’s quick, joyful, and perfect for sharing with the people you love.
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Why You'll Love This Recipe
I still remember the first time I made spritz cookies with my grandma — the buttery dough pressed into pretty shapes was like art! This recipe nails that experience every time, with a buttery richness and subtle almond vanilla flavor that feels just right.
- Perfect Texture: These cookies come out tender and crisp without being dry, thanks to the balance of butter and flour.
- Quick Prep: The dough comes together fast, and the cookie press does all the shaping work for you.
- Customizable Flavors and Colors: Whether you add almond, peppermint, or a pop of color, these cookies adapt beautifully.
- Lovely Presentation: The classic pressed shapes are eye-catching for any occasion, from holidays to casual tea time.
Ingredients & Why They Work
This Spritz Cookie Recipe is all about simple, quality ingredients working in harmony. The butter provides richness and structure, the sugar sweetens and helps with creaming, and the extracts add signature flavor notes that keep every bite interesting.
- Unsalted Butter: Softened to room temperature, it creates a tender crumb and smooth texture when creamed with sugar.
- Granulated Sugar: Sweetens the dough and helps achieve that classic crisp edge.
- Egg: Binds ingredients and gives a little lift without weighing down the dough.
- Vanilla Extract: A warm, comforting base note that balances the cookie.
- Almond Extract: Adds a lovely nutty depth and makes the cookies truly stand out.
- All-Purpose Flour: Provides structure; spooned and leveled for accuracy to keep dough from being too dry or dense.
- Salt: A pinch enhances all the flavors and balances the sweetness.
- Optional Decorations: Gel food coloring keeps dough vibrant without changing texture, and sprinkles or chocolate chips add fun festive flair.
Make It Your Way
I love to play with the flavors and colors when making these spritz cookies. You can stick to classic vanilla and almond or switch it up with extracts like peppermint or lemon — it’s a fun way to keep things fresh and festive every time.
- Flavor Variation: I once swapped almond extract for peppermint at Christmas, and the cookies were an instant hit—bright and refreshing with a familiar buttery base.
- Food Coloring Fun: Just a drop of gel food coloring makes a splash without changing the dough’s consistency—great for themed parties!
- Nut-Free Option: Simply leave out the almond extract and add an extra half teaspoon of vanilla for safe, delicious results.
- Without a Cookie Press: If you don’t have one, a pastry bag with a star tip is a solid stand-in, especially if you add a splash of milk to soften the dough slightly.
Step-by-Step: How I Make Spritz Cookie Recipe
Step 1: Prep Your Workspace and Tools
First things first—preheat your oven to 350°F (177°C) and line a couple of baking sheets with silicone mats. I always chill my lined sheets in the fridge while the oven heats up because cookie dough presses better on a cool surface. It’s a game changer for clean, crisp shapes!
Step 2: Cream Butter and Sugar to Cloud-Like Perfection
Beat softened butter and sugar together on medium-high speed for about 3 minutes until the mixture looks pale and fluffy. This step creates that lovely light base and helps your cookies bake evenly. If you’re unsure how to cream butter and sugar just right, check out my quick tutorial — trust me, it makes all the difference.
Step 3: Add Eggs and Extracts Smoothly
Mix in the egg, vanilla, and almond extracts, beating on high until everything is combined. Don’t rush this part—scrape the bowl’s sides to catch any stubborn bits, so your dough is perfectly uniform.
Step 4: Bring in the Flour and Salt
With your mixer on low, slowly add the flour and salt. Once you don’t see any dry spots, increase the speed to high and beat until a smooth dough forms. The dough should be soft but firm enough to hold its shape when pressed.
Step 5: Press and Decorate Your Cookies
Fit your cookie press with a decorative plate and load it with dough. Hold the press straight over your chilled baking sheet and squeeze out cookies about 2 inches apart. If you want sprinkles, brush the dough lightly with water first so they stick like a charm. Feeling fancy? Press a chocolate chip in the center for a cute touch.
Step 6: Bake and Cool to Absolute Perfection
Bake for 7–9 minutes, watching closely for just the tiniest golden edges—don’t overbake or you’ll lose that tender texture. Let the cookies cool on the pan for 5 minutes before moving them to a wire rack. If you’re feeling indulgent, drizzle melted chocolate over the top once cooled.
Top Tip
From my experience baking spritz cookies, a few practical tweaks make your baking smoother and results prettier. These have saved me from many a crumbly batch and helped keep flavor front and center.
- Chill Baking Sheets: I learned that cold baking sheets prevent dough from sticking and keep those edges clean — a simple trick that really elevates your cookie shapes.
- Don’t Overmix the Flour: Adding flour slowly and mixing just until combined stops cookies from becoming tough.
- Brush Water Before Sprinkles: It helps sprinkles stick without making your cookies soggy or messy.
- Cool Before Chocolate Drizzle: Wait until cookies are fully cool before adding melted chocolate for a neat, professional look.
How to Serve Spritz Cookie Recipe
Garnishes
I’m a big fan of simple garnishes: colored sanding sugar sprinkled on just-brushed dough adds sparkle, or a few festive nonpareils keep it classic yet playful. When in the mood for something richer, I drizzle melted dark chocolate — it’s a crowd-pleaser every time.
Side Dishes
These spritz cookies pair beautifully with a cozy cup of tea, hot cocoa, or even a rich coffee. For holiday baking parties, I like laying them alongside fresh fruit slices or a small cheese platter for an inviting snack spread.
Creative Ways to Present
Whenever I’ve had guests, I love arranging spritz cookies in color-coordinated stacks or wreath shapes on platters. Sometimes, I gift them in clear jars tied with ribbons — everyone’s delighted by their looks and flavors. You can even sandwich them with a dollop of jam or frosting for extra flair.
Make Ahead and Storage
Storing Leftovers
I keep leftover spritz cookies in an airtight container at room temperature — they stay fresh and crisp for up to a week. If your kitchen is warm, pop them in a lower shelf away from heat or moisture for best results.
Freezing
Freezing the dough is a huge time saver. I shape and store the dough balls in a tightly sealed container, then thaw them overnight in the fridge before pressing out cookies. Baked cookies freeze well, too—wrap tightly and they'll last for months without losing taste or texture.
Reheating
I reheat frozen baked cookies in a 300°F oven for about 5 minutes to restore some crunch without drying them out. Just watch closely because these little beauties warm quickly and you want to keep their delicate texture intact.
Frequently Asked Questions:
Absolutely! If you don't have a cookie press, you can pipe the dough using a pastry bag fitted with an open star tip. Just add a tablespoon of milk to soften the dough slightly so it pipes easily. This method gives you lovely buttery cookies just like those from the press.
Almond extract gives these cookies their classic nutty aroma and depth. I highly recommend it, but if you prefer, you can replace it with additional vanilla extract or other flavors like peppermint or lemon. Just taste as you go — subtlety is key to keeping the balance.
Chilling your lined baking sheets helps the delicate dough stick better and keeps the cookie edges clean and sharp. From experience, I found that warm sheets can make dough spread unevenly or stick, so this simple step really makes a difference in your cookie shapes.
Yes! You can freeze the unbaked dough for up to three months; thaw it overnight in the fridge before pressing out the cookies. Baked cookies also freeze beautifully—just store them airtight, and when ready, thaw before serving or warm gently to refresh their texture.
Final Thoughts
Every time I press out these spritz cookies, it brings me back to warm kitchen moments and simple joys. This Spritz Cookie Recipe is more than just dessert—it's a way to create memories, hold tradition close, and share something truly delicious. I hope you enjoy making and eating them as much as I do!
Print
Spritz Cookie Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 84 bite-size cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These spritz cookies are buttery, tender, and perfectly shaped with a cookie press. They have a delightful almond and vanilla flavor, easy to decorate with sprinkles or melted chocolate, making them ideal for festive occasions or everyday treats.
Ingredients
Cookie Dough
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- ¾ cup (150g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 2 and ⅓ cups (291g) all-purpose flour (spooned & leveled)
- ½ teaspoon salt
Optional Decorations
- Gel food coloring
- Sprinkles
- Chocolate chips
- Melted chocolate for drizzling
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C). Line 2 or 3 large baking sheets with silicone baking mats or use nonstick baking sheets without liners. For best results, chill the lined baking sheets in the refrigerator or freezer while the oven preheats to help the dough adhere better.
- Make the Dough: In a large bowl, use a handheld mixer or a stand mixer with a paddle attachment to beat the softened butter and granulated sugar on medium-high speed until smooth, about 3 minutes. Add the egg, vanilla extract, and almond extract, then beat on high speed until combined, about 1 minute. Scrape down the bowl sides and beat again as needed.
- Add Dry Ingredients: On low speed, beat in the all-purpose flour and salt. Increase to high speed and beat until the dough is fully combined.
- Press the Cookies: Fit your cookie press with a decorative plate according to the manufacturer's instructions. Fill the press with dough, hold it perpendicular to the chilled baking sheet, and press out cookies about 2 inches apart. If desired, lightly brush the dough with water and decorate with sprinkles or a chocolate chip. If dough softens too much, chill shaped cookies in the refrigerator for 10 minutes before baking.
- Bake: Bake the cookies until they are very lightly browned on the edges, about 9 minutes. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Decorate: Once cooled, drizzle with melted chocolate if desired. Store cookies in an airtight container at room temperature for up to 1 week.
Notes
- You can chill the cookie dough for up to 4 days before pressing it through the cookie press or freeze it for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before pressing.
- Baked cookies freeze well for up to 3 months; thaw before serving.
- If you don’t have a cookie press, you can use a pastry bag fitted with a ½-inch open star tip and pipe the dough after adding a little milk to make it pipeable.
- Almond extract adds wonderful flavor but can be substituted with vanilla extract, peppermint extract, lemon extract, or a pinch of cinnamon.
- Use gel food coloring sparingly for tinting; 2 drops is sufficient for the whole batch.
- Chilling baking sheets before pressing cookies helps the dough stick better and keeps shapes crisp.
Nutrition
- Serving Size: 1 cookie
- Calories: 90 kcal
- Sugar: 6 g
- Sodium: 45 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 15 mg
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