Spritz cookies are classic little buttery treats that melt in your mouth and come in all sorts of fun shapes. Made with simple ingredients like butter, sugar, flour, and a hint of vanilla or almond extract, these cookies are known for their delicate crumb and crisp edges. They’re often pressed out using a cookie press, which makes the whole baking process feel a bit like an art project.
I love making spritz cookies because they’re so easy to customize—whether it’s adding a splash of your favorite extract or decorating them with colorful sugar crystals or tiny sprinkles before baking. For me, using the cookie press is the best part, especially when I get to experiment with different patterns. It feels like creating tiny edible ornaments, perfect for gift-giving or sharing at holiday gatherings.
One great tip I’ve learned is to chill the dough a little before pressing it out so the cookies hold their shape better when baked. I usually serve these cookies with a cup of tea or coffee—they’re the perfect little treat when you want something sweet but not too rich. Spritz cookies always remind me of cozy family days in the kitchen, filling the house with that warm, buttery aroma.
Key Ingredients & Substitutions
Butter: Unsalted butter is best here for rich flavor and control over salt. If you want a dairy-free version, try vegan butter sticks—they work well and give a similar texture.
Sugar: Granulated sugar keeps the cookies crisp. You can swap half for powdered sugar if you want extra tenderness. Brown sugar isn’t recommended as it may change texture.
Egg: The egg binds the dough and adds moisture. For egg-free baking, a flax egg (1 tbsp ground flax + 3 tbsp water) works but expect a slightly different texture.
Extracts: Vanilla is classic, but almond extract adds a lovely nutty twist. Feel free to combine or use other extracts like lemon or orange for a fresh flavor.
Flour: All-purpose flour gives structure. For gluten-free, a blend designed for baking is best to keep that tender crumb.
Food Coloring & Decorations: Gel food coloring works well for vivid colors without changing dough consistency. Colored sugar adds sparkle and a bit of crunch, making your cookies look festive.
How Can I Make Perfect Shapes with My Cookie Press?
Getting clear, detailed shapes from your cookie press can be tricky but here’s what helps me:
- Start with dough that’s soft but chilled. If it’s too warm, shapes may sag; too cold, it’s hard to press.
- Fill the cookie press carefully without air pockets to avoid dough breaking apart.
- Press straight down firmly onto an ungreased parchment-lined sheet to get clean edges.
- Space cookies about an inch apart—they don’t spread much, but this helps prevent sticking.
- Practice with a scrap of dough to get used to your press’s pressure and speed.
- If shapes lose detail in the oven, try baking at a slightly lower temperature and watch closely.
With some patience, these steps will help you create pretty spritz cookies that impress every time!
Equipment You’ll Need
- Cookie press – this tool makes shaping the dough easy and fun with lots of pattern choices.
- Mixing bowls – you’ll need at least two: one for creaming butter and sugar, one for flour mixing.
- Electric mixer – speeds up creaming and mixing, giving a smooth, fluffy dough.
- Spatula – for scraping down the bowl and folding ingredients without overmixing.
- Baking sheets lined with parchment – keeps cookies from sticking and makes cleanup simple.
- Wire cooling rack – helps cool the cookies evenly and keeps them crisp.
Flavor Variations & Add-Ins
- Swap vanilla extract for almond or lemon extract to change the cookie’s flavor quickly and simply.
- Add finely chopped nuts like pecans or almonds for a bit of crunch inside the soft cookie.
- Mix cocoa powder into part of the dough for chocolate spritz cookies that pair well with vanilla ones.
- Top cookies with tiny sprinkles or colored sugar before baking for festive color and texture.
Spritz Cookies
Ingredients You’ll Need:
- 1 cup (227g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract (or almond extract for variation)
- 2 1/2 cups (312g) all-purpose flour
- 1/2 tsp salt
- Food coloring (red, green, blue, or your choice)
- Colored sugar or sanding sugar for decoration
- Edible gold or silver decorative dragées (optional)
How Much Time Will You Need?
This spritz cookie recipe takes about 15 minutes for preparation and another 8–10 minutes for baking per batch. Depending on how many colors you use and batches you bake, plan around 30-45 minutes total. Cooling time takes about 10 minutes before storing or serving.
Step-by-Step Instructions:
1. Preheat and Prep:
Set your oven to 375°F (190°C). Line your baking sheets with parchment paper or silicone mats to keep the cookies from sticking and to make cleanup easier.
2. Make the Dough:
In a large bowl, use an electric mixer to cream the softened butter and sugar until the mixture is light and fluffy, usually about 3–5 minutes. Add the egg and vanilla extract, mixing until fully combined. In a separate bowl, whisk together the flour and salt. Slowly add this dry mixture to the wet ingredients and blend on low speed just until you have a soft dough.
3. Color and Shape:
Divide the dough into portions based on the number of colors you’d like. Add a few drops of food coloring to each portion and knead or stir until the color is evenly mixed. Fit your cookie press with your favorite shape disc, fill it with one color of dough, and press the cookies onto the prepared baking sheets, spacing them about an inch apart. Before baking, sprinkle colored sanding sugar on top if you want a festive look, and place a decorative dragée in the center if using.
4. Bake and Cool:
Bake the cookies in the preheated oven for 8–10 minutes. Watch closely—the edges should just start turning golden brown. When done, let the cookies sit on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
5. Store or Serve:
Once cooled, store your spritz cookies in an airtight container at room temperature for up to one week. Enjoy these colorful, buttery treats with family and friends during any special occasion or just as a sweet snack.
Can I Use Frozen Dough for Spritz Cookies?
Yes! You can freeze the dough in a sealed container or plastic wrap for up to 2 months. Thaw it overnight in the fridge before pressing and baking as usual.
Can I Make Spritz Cookies Without a Cookie Press?
Absolutely! You can pipe the dough using a piping bag fitted with a large star tip or roll the dough into small balls and flatten them slightly for simpler shapes.
How Should I Store Spritz Cookies to Keep Them Fresh?
Store the cookies in an airtight container at room temperature. Layer them with parchment paper to prevent sticking and keep them fresh for up to a week.
Can I Substitute Almond Extract for Vanilla in This Recipe?
Yes, almond extract adds a lovely nutty flavor. You can also combine vanilla and almond extracts for a more complex taste or try other flavors like lemon or orange zest.
