There’s something truly magical about seeing those delicate, perfectly shaped spritz cookies come out of the oven—crisp edges with a tender, buttery bite. This Spritz Cookies Recipe is my go-to whenever I want a festive but simple treat that feels special without fussing over complicated steps.
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Why You'll Love This Recipe
I’m honestly a little obsessed with spritz cookies. They're not only charming to look at but incredibly easy to make once you have the right tools. I love sharing them during the holidays and getting compliments on how buttery and flavorful they are—people often ask for the recipe!
- Classic Flavor: This recipe combines buttery richness with a hint of almond and vanilla for a timeless taste that everyone enjoys.
- Pretty & Customizable Shapes: Using a cookie press means you can create beautiful designs easily, perfect for gifting or holiday parties.
- Trustworthy Texture: The crisp edges with a tender center hit the right balance every time you bake these.
- Flexible Decorating: Add sprinkles, chocolate chips, or a drizzle of melted chocolate to personalize your batch just how you like it.
Ingredients & Why They Work
Every ingredient here plays a key role—getting them right means your spritz cookies will hold their shape, flavor beautifully, and bake up perfectly. I always recommend using room temperature ingredients because it makes mixing easier and improves texture.
- Unsalted Butter: Using unsalted butter lets you control the salt level, and soft room-temperature butter blends smoothly with sugar for the best texture.
- Granulated Sugar: Helps achieve a tender, slightly crisp bite without making the cookies overly sweet.
- Egg: Adds structure to help the dough hold its shape when it’s pressed and baked.
- Pure Vanilla Extract: The classic flavor base that brightens all the other ingredients.
- Almond Extract: This little addition gives the cookies their distinctive, nostalgic flavor that I just can't skip.
- All-Purpose Flour: Provides the right density—the cookies are sturdy but not tough.
- Salt: Enhances flavor and balances the sweetness.
- Optional Decorations: Gel food coloring for tinting, sprinkles for texture and fun, chocolate chips or melted chocolate for extra decadence.
Make It Your Way
I like to play around with this Spritz Cookies Recipe depending on the occasion. Sometimes I add a few drops of peppermint extract during the holidays or tint the dough in festive colors. It’s versatile enough to adjust the flavor and look without losing what makes these cookies so delightful.
- Flavor Twist: One year, I swapped almond extract with lemon extract for a bright citrus note—it was surprisingly fresh and just as popular.
- Color Fun: Adding gel food coloring in small amounts lets you create a rainbow of cookies that kids and adults both love.
- No Cookie Press? No Problem: If you don’t have a cookie press, piping the dough through a pastry bag with a star tip works just as well, especially if you add a little milk to soften the dough.
Step-by-Step: How I Make Spritz Cookies Recipe
Step 1: Cream Butter and Sugar until Fluffy
Start by beating the softened butter and granulated sugar together on medium-high speed for about 3 minutes. You want a smooth, light, and fluffy mixture—that’s the key to tender, melt-in-your-mouth cookies. I always scrape the bowl a couple of times as I go to make sure everything is blended evenly.
Step 2: Add Egg and Extracts for Flavor
Next, add the egg, pure vanilla, and almond extracts. Beat everything on high speed until fully combined and glossy—about one minute. This step brings the base flavors together beautifully and gives the dough some lift.
Step 3: Mix in Flour and Salt Gently
Switch to low speed and gradually add the flour and salt. Then turn back to high speed until fully combined into a smooth dough. Don’t overmix here or your cookies might turn out tougher.
Step 4: Press Shape & Decorate
Fit your cookie press with your chosen decorative plate, load the dough, and press the cookies onto cold baking sheets about 2 inches apart. If you want sprinkles, a light brush of water on the dough will help them stick. You can also press in a chocolate chip for that extra touch. If the dough gets too soft, pop the baking sheet in the fridge for 10 minutes to firm up.
Step 5: Bake & Cool
Bake at 350°F (177°C) for 7–9 minutes until you see a slight golden tint on the edges. Let the cookies cool on the baking sheet for 5 minutes before moving to a wire rack. I sometimes drizzle melted chocolate over cooled cookies—it looks and tastes like a bakery treat!
Top Tip
From years of making spritz cookies, I’ve picked up a few tricks that really help these cookies shine. Paying attention to the dough temperature and your baking surface makes all the difference!
- Chill Your Baking Sheets: It sounds surprising, but cold baking sheets keep the dough from spreading too fast and help the cookies keep their pretty shapes.
- Don’t Skip Almond Extract: That subtle nutty flavor is the heart of a classic spritz—if you can’t find almond extract, try peppermint or lemon as fun alternatives.
- Brush Dough Before Sprinkles: A quick pass with a bit of water helps sprinkles stick, so you don’t end up with stray bits in your oven.
- Watch the Bake Time: Cookies can quickly go from perfect to overdone—7 to 9 minutes is your sweet spot, depending on your oven.
How to Serve Spritz Cookies Recipe
Garnishes
I usually keep garnishes simple—sprinkles are my go-to for festive charm, but I also love pressing a chocolate chip into the center before baking. For special occasions, a drizzle of melted dark or white chocolate adds a gorgeous, tasty finish that wows guests.
Side Dishes
Spritz cookies pair wonderfully with a warm cup of tea, coffee, or a glass of cold milk. Around the holidays, I like setting them next to spiced cider or hot cocoa for a cozy treat pairing.
Creative Ways to Present
For holiday gatherings, I arrange spritz cookies on a festive platter lined with doilies and add colorful ribbons around the tray edges. Gift boxes with parchment paper are another sweet way to share them with friends — it’s like sending a little box of homemade hugs.
Make Ahead and Storage
Storing Leftovers
I keep leftover spritz cookies in an airtight container at room temperature, where they stay fresh and crisp for up to a week. Just make sure they’re completely cooled before storing to avoid moisture buildup.
Freezing
You can freeze both the dough and baked cookies, which is a game changer for busy weeks. I wrap the unbaked dough or cookies tightly in plastic wrap and place them in a freezer bag. The dough freezes well for up to 3 months; I thaw it overnight in the fridge before pressing and baking.
Reheating
If you want to freshen up frozen baked cookies, warm them briefly at 300°F for 5-7 minutes in the oven. This gently revives the crisp edges without drying them out.
Frequently Asked Questions:
Absolutely! If you don’t have a cookie press, use a pastry bag fitted with a ½-inch open star tip to pipe the dough onto baking sheets. Adding a splash of milk to the dough can make it easier to pipe if needed.
Store them in an airtight container at room temperature, making sure they are fully cooled to keep them crisp. They will stay fresh for up to a week. You can also freeze the baked cookies for longer storage.
Yes! While almond extract is classic and adds the characteristic flavor, you can substitute or add peppermint, lemon, or even cinnamon to suit your taste.
Chilling the baking sheets keeps the dough from sticking too much and helps the spritz cookies hold their shape better when pressed and baked, preventing spreading and losing those lovely decorative edges.
Final Thoughts
This Spritz Cookies Recipe has become my little holiday ritual, a way to pause and create something joyful with my own hands. I hope it brings as much warmth and satisfaction to your kitchen as it does to mine. Trust me, once you’ve pressed out these buttery beauties and watched them turn golden, you’ll keep coming back to this recipe year after year.
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Spritz Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 9 minutes
- Total Time: 39 minutes
- Yield: 84 bite-size cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully buttery and crisp, these spritz cookies are perfectly shaped using a cookie press and flavored with vanilla and almond extracts. Ideal for festive occasions, they are quick to make and can be decorated with sprinkles or chocolate for extra charm.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened to room temperature (16 Tbsp; 226g)
- ¾ cup granulated sugar (150g)
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 2 and ⅓ cups all-purpose flour (291g, 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) and prepare 2 or 3 large baking sheets by lining them with silicone baking mats or using nonstick baking sheets without any liners. If possible, chill the lined baking sheets in the refrigerator or freezer; this helps the cookie dough adhere better when pressed out.
- Make the Dough: In a large bowl, beat the softened butter and granulated sugar together on medium-high speed with a handheld or stand mixer fitted with a paddle attachment until smooth, about 3 minutes. Add the egg, vanilla extract, and almond extract, then beat on high speed for about 1 minute until combined. Scrape down the bowl as needed.
- Add Dry Ingredients: On low speed, incorporate the flour and salt, then increase to high speed and beat until the dough is completely combined.
- Press the Dough: Fit your cookie press with a decorative plate according to the manufacturer's instructions. Spoon some dough into the cookie press, then hold it perpendicular to the cold, lined baking sheet and press out cookies about 2 inches (5 cm) apart. Decorate with sprinkles or press a chocolate chip into the center. Lightly brushing the dough with water before adding sprinkles helps them stick. If the dough softens too much, chill shaped dough for 10 minutes before baking.
- Bake Cookies: Bake in the preheated oven for 9 minutes or until edges are very lightly browned.
- Cool and Decorate: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Optionally, drizzle with melted chocolate once cooled.
- Store: Keep cookies fresh 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 or freeze it for up to 3 months, thawing in the refrigerator overnight before use.
- Baked cookies freeze well for up to 3 months; thaw before serving.
- If you don’t have a cookie press, use a pastry bag fitted with a ½-inch open star tip and pipe the dough, possibly adding a little milk to adjust consistency.
- Almond extract adds wonderful flavor, but it can be replaced with an additional ½ teaspoon vanilla extract or ¾ teaspoon peppermint or lemon extract; a pinch of cinnamon can also be added for variety.
- Use gel food coloring sparingly; a tiny drop is enough to tint part of the dough.
- Chilling the baking sheets before pressing the dough helps the cookies keep their shape better.
Nutrition
- Serving Size: 1 cookie
- Calories: 80 kcal
- Sugar: 5 g
- Sodium: 30 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 15 mg
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