There’s something downright magical about the buttery, delicate charm of a classic Spritz Cookie Recipe. These crisp, patterned cookies melt in your mouth and bring a cozy, festive feeling to any occasion. I’ve been baking these for years, and trust me—they’re worth every minute.
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Why You'll Love This Recipe
This Spritz Cookie Recipe is a delightful blend of tradition and fun. From the moment you press the dough into pretty shapes to the way they bake up crisp yet tender, you’ll see why I keep coming back to it every holiday season—and why you’ll want to, too.
- Classic Flavor Combo: The mix of vanilla and almond extracts gives these cookies a gentle, irresistible aroma you’ll want to fill your kitchen with.
- Beautiful and Customizable: Using a cookie press means you get those iconic shapes that you can easily decorate any way you want.
- Easy to Make: Despite their fancy look, these cookies come together with simple ingredients and straightforward steps.
- Perfect Texture: Crispy edges with just the right amount of tenderness inside make these cookies addictive.
Ingredients & Why They Work
Every ingredient in this Spritz Cookie Recipe plays a key role to ensure you get that silky dough which presses beautifully and bakes perfectly. Using room temperature butter and eggs helps the dough come together just right.
- Unsalted Butter: Softened to room temp, it creams easily with sugar giving the dough its rich, tender texture.
- Granulated Sugar: Sweetens the dough and helps with crispness in the final cookie.
- Egg: Adds moisture and helps bind the ingredients while creating a bit of lift.
- Pure Vanilla Extract: Classic flavor that enhances the overall aroma and taste.
- Almond Extract: A touch of this adds that unmistakable nutty fragrance that makes the recipe special.
- All-Purpose Flour: Provides structure; spooning and leveling the flour prevents too much from going in and keeps cookies tender.
- Salt: Balances flavors and boosts the sweetness without making it salty.
- Optional Decorations: Gel food coloring for festive hues, sprinkles for texture, and melted chocolate to make them truly decadent.
Make It Your Way
This Spritz Cookie Recipe always feels like a cozy classic to me, but I love mixing it up depending on the season or mood. Don’t hesitate to add your own flair—customization makes baking even more fun.
- Flavor Twist: I’ve experimented with swapping out almond extract for peppermint extract at Christmas, and it’s a hit every time—super festive and fresh!
- Colors & Decorations: Tinting small batches of dough with gel food coloring lets me create rainbow trays that kids adore. Sprinkles are a must-have for that extra sparkle.
- No Press? No Problem: If you don’t have a cookie press, just grab a piping bag with a star tip; I do this all the time and it works like a charm.
Step-by-Step: How I Make Spritz Cookie Recipe
Step 1: Soften Butter and Prepare Your Station
I always set my butter out about an hour before starting, so it’s soft enough to cream easily—no lumps here! While the oven warms up to 350°F, I line my baking sheets with silicone mats and pop them in the fridge if I have the space. It sounds funny, but working on a cold surface helps the dough stick better when I press it out.
Step 2: Cream Butter and Sugar, Then Add Eggs and Extracts
Using a mixer, I beat the butter and sugar on medium-high for about three minutes until it’s smooth and fluffy—that’s key for light cookies. Then in goes my room temperature egg, vanilla, and almond extracts. I mix again until everything’s well combined, scraping down the bowl to catch all the bits.
Step 3: Add Flour and Salt Slow and Steady
Switching to low speed, I mix in the flour and salt gradually. Then I crank it back to high speed until the dough comes together as a silky ball. It’s important not to overmix here to keep the cookies tender.
Step 4: Press the Dough onto Cold Baking Sheets
I load my cookie press with dough and hold it straight down over the chilled baking sheet. Pressing out cookies about 2 inches apart gives them room to hold their shape. If I’m adding sprinkles, I lightly brush a little water on first so they stick better. Sometimes the dough softens as I work, so I pop the shaped tray into the fridge for 10 minutes to firm up before baking.
Step 5: Bake and Cool Like a Pro
I bake them at 350°F for 7 to 9 minutes until the edges just start to turn golden. It’s tempting to overbake, but crisp edges without too much browning are what you want. After pulling them out, I let them cool on the sheet for 5 minutes—this helps them set up—then transfer to a wire rack to cool completely. Sometimes I drizzle melted chocolate on top for a fancy touch.
Top Tip
Over the years, I’ve learned some little hacks that make this Spritz Cookie Recipe foolproof—and I want to pass them on so you don’t hit the same stumbling blocks I did.
- Keep Dough Cool: Warm dough is harder to press and can lose its shape, so pause to chill if it feels too soft.
- Cream Butter and Sugar Well: Don’t rush this step; it aerates the dough, making cookies lighter and more tender.
- Don’t Skip the Almond Extract: This subtle addition takes your cookies from good to unforgettable.
- Use Silicone Mats, Not Parchment: The dough clings better, so your shapes stay intact during baking.
How to Serve Spritz Cookie Recipe
Garnishes
I’m all about sprinkles for a classic festive look, but sometimes I'll use colored sanding sugar for a subtle sparkle. A drizzle of melted dark chocolate adds just the right hint of indulgence. For holiday parties, tiny nonpareils make these cookies look like little works of art.
Side Dishes
Spritz cookies are perfect alongside a cozy cup of hot cocoa or a spiced chai latte. At gatherings, I’ve served them beside a platter of fresh fruit and nuts for a light balance. They also pair beautifully with tea—earl grey or jasmine especially.
Creative Ways to Present
For holiday platters, I arrange my spritz cookies in colorful rings alternating frosting colors or toppings. Wrapped in cellophane with a bow, they make delightful take-home gifts. I’ve even used edible glitter for a shimmer effect when hosting fancy events.
Make Ahead and Storage
Storing Leftovers
I store leftover spritz cookies in an airtight container at room temperature and find they stay fresh and crisp for up to a week. If you live somewhere humid, popping a silica packet in the container can help maintain texture.
Freezing
Freezing dough before pressing is a lifesaver for me—I make big batches ahead. The dough keeps well for up to 3 months frozen. After thawing overnight in the fridge, it’s ready to press and bake. Baked cookies can also be frozen in an airtight bag; just thaw at room temp before serving.
Reheating
If your cookies lose their crispness over time, a quick 3-4 minute warmup in a 300°F oven revives that perfect texture. Just watch closely so they don’t brown too much. I avoid microwaving since it can make them soft and chewy instead.
Frequently Asked Questions:
Absolutely! If you don’t have a cookie press, you can pipe the dough using a pastry bag fitted with a star tip. Just soften the dough a bit and add a splash of milk to make it pipe-able. This method produces shapes close to those made with a press.
Almond extract adds a distinctive nutty aroma and flavor that really elevates these cookies beyond plain butter cookies. While you can omit it, replacing it with vanilla or peppermint extract, you might miss that signature spritz flavor I love.
The best way is in an airtight container at room temperature, where they stay fresh for about a week. If you have leftover baked cookies, freezing them is also an excellent option to maintain their texture and flavor.
Chilling the shaped dough on a cold surface before baking helps maintain the intricate shapes. Also, make sure your dough isn’t too warm or soft as you press them out. Baking them immediately on chilled baking sheets helps them hold their patterns beautifully.
Final Thoughts
Spritz cookies hold a special spot in my baking heart—they’re festive, fun, and utterly delicious. When I see those perfect little shapes come out of the cookie press, I know I’m about to treat myself and my loved ones to something truly comforting. I can’t wait for you to try this Spritz Cookie Recipe and make it your own tradition, just like I did.
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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
Description
These spritz cookies are buttery, tender, and perfectly shaped using a cookie press. Flavored with vanilla and almond extracts and optionally decorated with sprinkles or chocolate, they make a festive and classic treat perfect for any occasion.
Ingredients
Main Ingredients
- 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) and prepare 2 or 3 large baking sheets by lining them with silicone baking mats or use nonstick baking sheets without any liner. Chill the lined baking sheets in the refrigerator or freezer if possible for better cookie adherence.
- Make Dough: In a large bowl, beat the softened butter and granulated sugar together on medium-high speed until smooth and creamy, about 3 minutes. Add the egg, vanilla extract, and almond extract, and beat on high speed until fully combined, about 1 minute. Scrape down the bowl sides and beat again as needed.
- Add Dry Ingredients: On low speed, gradually beat in the all-purpose flour and salt until just combined. Increase speed to high and beat until the dough is fully mixed.
- Shape Cookies: Fit your cookie press with a decorative plate according to the manufacturer's instructions. Scrape some dough into the press. Hold the press perpendicular to the chilled baking sheet and press out cookies about 2 inches apart. If desired, decorate with sprinkles or press a chocolate chip in the center. Lightly brush shaped dough with water before adding sprinkles to help them stick. If the dough softens too much, chill it for 10 minutes before continuing.
- Bake: Bake the cookies until they are very lightly browned on the edges, about 9 minutes.
- Cool: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Optionally drizzle cooled cookies with melted chocolate.
- Store: Store the cookies in an airtight container at room temperature for up to 1 week for best freshness.
Notes
- You can chill the cookie dough in the refrigerator for up to 4 days before pressing and baking, or freeze it for up to 3 months. Thaw overnight before using.
- Baked cookies freeze well for up to 3 months; thaw before serving.
- Almond extract adds wonderful flavor but can be omitted or substituted with an additional ½ teaspoon vanilla extract or ¾ teaspoon peppermint or lemon extract. A pinch of ground cinnamon is also a delicious addition.
- Use gel food coloring sparingly to tint dough, as a little goes a long way.
- If you don’t have a cookie press, use a pastry bag fitted with a ½-inch open star tip and pipe the dough after adding a little milk to make it pipe-able.
- Do not use parchment paper as the dough won’t adhere well when pressed.
Nutrition
- Serving Size: 1 cookie
- Calories: 80 kcal
- Sugar: 4 g
- Sodium: 50 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 15 mg
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