These rich buttery Spritz Cookies are a holiday classic. The fun colors, shapes, & sprinkles are a favorite at Christmas and Easter. All that plus they taste amazing - just look how cute & festive.
Why this Classic Buttery Spritz Cookie Recipe is Amazing: Trial and error of several different recipes over the years has resulted in what I think is one of my favorite to-die-for cookies. It's crisp yet tender, not overly sweet, & the touch of almond extract is irresistible.
The crisp tiny cookies are one of my favorites to decorate with nonpareils. And like my Funfetti Shortbread Bites are the perfect melt-in-your-mouth bite-sized cookie.
Similar to my Traditional Scottish Shortbread recipe, it's a great Christmas cookie without any chocolate or nuts. Ok, now we bake!
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Ingredients
This recipe has the classic flavors of vanilla and almond extract. That is what makes this tiny little cookies melt in your mouth irresistible.
This recipe is made without cream cheese. I also have notes below on how best to use a cookie press if it's your first time.
Here are the ingredients needed to make old-fashioned spritz cookies:
- Salted Butter - softened to room temperature
- Sugar - granulated white sugar, not much in this cookie for a light texture & flavor.
- Egg - one is all you need in this cookie.
- Whole Milk - a touch to help bring the dough together.
- All-Purpose Flour - no sifting needed.
- Baking Powder - just a touch for tenderness without a lot of puff, spread, or rise which would ruin the shapes as they bake.
- Extracts - both vanilla and almond make for that nostalgic holiday flavor.
- Optional - gel or liquid food coloring, sprinkles, nonpareils, colored sugars, candies, etc.
See the recipe card for quantities & substitutions/variations.
How to Make Spritz Cookies
This is one recipe where I really need my step stool. Standing tall above the cookie sheets is important so I can keep the cookie press vertical as I press up & down. If kids want to help, I advise using a step stool too or using the press at a lower surface like the dining table.
Here are the easy steps for making spritz cookies for any holiday:
- Mix the Dough
- Press & Decorate Cookies
- Bake
See the step-by-step instructions with photos below plus the recipe card at the end of the post.
1 - Mix the Dough
This cookie dough comes together in 10 minutes. Talk about quick and easy. Plus there is no chilling or resting - that's a timesaver.
In a large mixing bowl use a hand mixer to cream together the room temperature butter plus sugar. Mix for 2 minutes on medium speed until airy and fluffy as seen above.
Next add the remaining wet ingredients & mix for 2 minutes on medium speed. Scrape down the sides.
Add 2 cups of the flour to the wet ingredients & mix on low to medium speed for 1 minute. Scrape down the edges as needed.
Add the remaining 1.5 cups of flour and the baking powder & use hand mixer until everything is together, scrape down sides as needed.
** add any food coloring now to get a desired color or split up the dough for more than one color.
2 - Press & Decorate Cookies
Fill cookie press with dough and with desired disks.
Press the dough onto an ungreased cookie sheet. These do not spread so you can place them close together - I between 16-20 per sheet depending on the size I press.
Decorate if desired with candies, sprinkles, colored sugars, etc.
3 - Bake
Bake the cookies in a preheated oven at 350°F. These take only 9-10 minutes on the center rack.
They should still be white with the slightest golden color on the bottom (no golden edges or brown bottoms or they will be overcooked and dry)
While one batch is cooking, prep a second sheet with more cookies. It is best to always press on cool sheets - so rotating ensures you dont use a warm sheet which makes it difficult for the cookies to stick/keep shape as you use the cookie press.
Once the cookies are done, let them cool and set for 2 minutes on the baking sheet. Use a spatula to move them to a wire baking rack to continue cooling.
How to Use a Cookie Press
Here are beginner tips for how to successfully make spritz cookies with a manual cookie press. Begin with a clean press that is completely dry (any moisture may cause the dough to stick).
- DOUGH: Make sure the dough is soft at room temperature. Chilled dough from the refrigerator will be too hard & will not work or worse yet break your press.
- FILLING: Pull the plunger to the top of the press. Fill the barrel with the cookie dough using your hands to pack it in. Add desired disk shape & finish assembling according to the instructions that came with your press.
- PRESS: Begin with a few presses to help push the dough down so it is now touching the disk. Place the cookie press flat on the baking pan & gently press the lever/trigger until the dough forms onto the ungreased pan. Slowly lift the cookie press straight up so the dough releases.
- REPEAT: Continue until the cookie sheet is full, they do not need to be spaced too far apart since they do not spread much.
- TROUBLESHOOTING: If cookies do not stick to the cookie sheet, make sure it is dry & has no grease, spray, parchment, etc. Any cookies that are misshapen or broken can be added back into the dough to repress.
- More info on how to use & clean your cookie press.
Serving & Storing
Once cool, enjoy munching on these small bite-sized cooks immediately while fresh. Display on a cookie platter, wrap up for Christmas gifts, or display on a dessert charcuterie board.
These cookies are great to last for weeks to months based on storing. These store well in a cool dry place for up to 10 days. They can also be frozen for up to a month.
What to Serve with Spritz Cookies : This dessert is perfect for holiday potlucks, bake sales, school or church events, or birthdays. Set some out at your Christmas party to sip with an Eggnog Martini or mug of Hot Chocolate made from Chocolate Chips.
Recipe Tips & Behind the Scenes
Here is my recipe for success - including what I learned when testing, funny stories or bloopers, and more.
- #1 Tip - Do Not Chill the dough!
- #2 Tip - Make sure you are using a cold ungreased cookie sheet. Let it completely cool between batches - I recommend using two sheets so you can keep rotating & baking.
- Do NOT over bake, they will be light in color, no golden or brown on the edges.
- All the ingredients are pantry & refrigerator staples which makes this a great last minute cookie idea.
- Wilton is the most popular brand of cookie press but others like Pampered Chef, OXO, or Williams Sonoma are great too.
- Omit the almond extract if you have an allergy or do not like the taste. Try other flavors like lemon extract, peppermint, or coffee extract.
- These are also referred to as Swedish Spritz or Butter Cookies. It is believed that they originated in Scandinavia or Germany where they were called spritzen, which is German for squirt.
- Don't worry if some cookies don't turn out when pressing. Just grab the raw dough & throw it back in the bowl. I have about 2 each tray that need a redo.
Spritz Cookies
Equipment
- Cookie Press
- cookie baking sheets ungreased, do NOT use nonstick surfaces
Ingredients
- 3.5 cups all-purpose flour
- 1.5 teaspoon baking powder
- 1.5 cups salted butter softened room temperature (3 sticks)
- 1 cup granulated sugar
- 1 egg room temperature
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- gel food coloring OPTIONAL
- rainbow nonpareils, sprinkles, red hot candies, etc OPTIONAL TOPPINGS
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl use a hand mixer to cream together the room temperature butter plus sugar. Mix for 2 minutes on medium speed until airy and fluffy.1.5 cups salted butter, 1 cup granulated sugar
- Add remaining wet ingredients to the bowl and mix on medium speed for 2 minutes.1 egg, 2 tablespoons whole milk, 1 teaspoon vanilla extract, 1 teaspoon almond extract
- Add 2 cups of the flour to the wet ingredients & mix on low to medium speed for 1 minute. Scrape down the edges as needed. Add the remaining 1.5 cups of flour and the baking powder & use hand mixer until everything is together, scrape down sides as needed. * SEE HOW TO COLOR THE DOUGH BELOW IF DESIRED.3.5 cups all-purpose flour, 1.5 teaspoon baking powder
- DO NOT chill the dough. The dough needs to be soft & room temperature for the cookie press to work.
- Fill cookie press with dough and with desired disks - assemble to the manufacture's instructions for your model.
- Time to press the cookies onto an UNGREASED cookie sheet (do not use nonstick pans, parchment paper, or foil). The dough needs to stick to the pan so when you pull the press away it will stay on the pan. Place the cookie press flat on the baking pan & gently press the lever/trigger until the dough forms onto the pan. Slowly lift the cookie press straight up so the dough releases. Repeat with the next cookie about 1.5" from the last cookie. These do NOT spread a ton so they can be relatively close together. Continue until you have the pan full. Top with sprinkles, colored sugars, candies, etc if desired at this time.
- Bake 9-10 minutes on the center rack of your preheated oven. The edges will be light golden brown. Cool for 2 minutes on the cookie sheet.
- Remove from the baking sheet and place on the wire rack to cool completely.
Coloring the Dough
- You can color all of the dough or divide it into separate bowls. I like to do 2 colors & plain for my holiday cookies. Once the dough comes together add 2-3 drops of gel food coloring & mix for 30 seconds. Add more if desired color is still too light.
Notes
- Do not chill the dough.
- Do not grease, spray, or use parchment or nonstick surfaces on the cookie sheets.
- Omit the almond extract if there are allergies or nut issues.
- Try other extracts/flavors like lemon, peppermint, anise, rum, coconut, etc
- Drizzle or dip into a glaze or icing.
- These store well for up to 10 days in a cool dry place like the pantry or cupboard. They also freeze easily for up to 30 days in the freezer.
Nutrition
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