If you’re on the hunt for a melt-in-your-mouth, buttery, and oh-so-pretty holiday classic, then this Spritz Cookies Recipe is exactly what you need. I absolutely love how these cookies come out delicate yet flavorful, and the best part is how fun they are to shape with a cookie press. Whether you’re making them for a special occasion or just because you crave that nostalgic, Christmas-cookie vibe, you’ll find these spritz cookies are a total crowd-pleaser. Let me walk you through everything I’ve learned to make sure you nail this recipe every time!
Why You’ll Love This Recipe
- Classic, Buttery Flavor: These cookies have that rich, buttery melt that reminds me of cozy family gatherings.
- Effortless Shaping: The cookie press makes shaping so easy and fun—you can create unique designs every time.
- Customizable Decorations: From sprinkles to colored sugar or chocolate dips, you can dress these up however you like.
- Perfect Texture: Crispy edges with a tender center — a balance that’s tricky but totally doable here.
Ingredients You’ll Need
The beauty of this Spritz Cookies Recipe is in its simplicity. The ingredients are straightforward, but each plays a critical role in creating that classic texture and flavor. Using quality butter and the right flour makes all the difference, so don’t skimp here!
- Unsalted Butter: Using unsalted lets you control the saltiness perfectly, plus it gives that creamy texture I love.
- Sugar: Regular granulated sugar adds sweetness and helps with that slight crunch on the edges.
- Egg: This is your binder and adds richness; make sure it’s at room temperature for best mixing.
- Milk: Just a touch keeps the dough moist and soft without making it sticky.
- Pure Vanilla Extract: The heart of the flavor; opt for pure over artificial whenever possible.
- Almond or Peppermint Extract (Optional): These add a lovely twist—almond for warmth, peppermint for a festive zing.
- Fine Sea Salt: Balances sweetness and enhances flavors subtly.
- Flour: All-purpose is best here. Measure carefully to avoid dry or dense dough.
- Optional Decorations: Sprinkles, colored sanding sugar, or melted chocolate to dress up your cookies.
Variations
I love to switch things up with this Spritz Cookies Recipe depending on the season or mood—I find it’s the perfect base to personalize and make your own. Whether subtle flavor tweaks or festive colors, having fun here is part of the process!
- Flavor Twists: I’ve tried both almond and peppermint extracts—almond adds a cozy warmth for fall, while peppermint is an absolute winner at Christmas.
- Food Coloring: Divide the dough to create multiple colors; my kids love helping me pick the shades and decorating!
- Dipping Cookies: After cooling, dip half the cookie in melted chocolate or candy melts—this instantly makes them party-worthy.
- Dietary Modifications: For gluten-free, try a 1:1 flour blend, but know the texture may be a bit different; I recommend experimenting with small batches first.
How to Make Spritz Cookies Recipe
Step 1: Cream Butter and Sugar to Perfect Fluffiness
Start by preheating your oven to 400°F. In your stand mixer (or using a handheld mixer), beat the softened unsalted butter and sugar together for about 3-5 minutes until the mixture is light, fluffy, and pale in color. This step is key because it traps air that helps your cookies stay light while baking. If your butter’s too cold, the mixture won’t whip properly, so don’t rush this part!
Step 2: Add Wet Ingredients
Next, add the egg, milk, pure vanilla extract, and your choice of almond or peppermint extract if you’re using either. Beat everything together well, ensuring there are no streaks of egg white visible. This mixture should look smooth and creamy—that’s your green light to move on.
Step 3: Incorporate Flour and Salt Gently
In a separate bowl, whisk together the flour and fine sea salt. Then, with your mixer set to low speed, gradually add the flour mixture to the wet ingredients. Mix just until the dough is smooth and combined—overmixing can toughen the cookies, so be gentle here. The dough should be soft but hold its shape when scooped.
Step 4: Shape Your Cookies Like a Pro
Load your cookie press with dough—if it feels too stiff to press, let it sit at room temp for a few minutes. Press cookies onto ungreased baking sheets by holding the bottom flat against the sheet and squeezing the handle. Lift the press straight up to release the cookie. They puff slightly but won’t spread much, so you can place them close together to save baking sheets.
Step 5: Bake Until Just Barely Golden
Bake for 6-8 minutes, keeping a close eye toward the end—you’re watching for the bottoms to have a subtle golden tint. Overbaking can dry these out, so err on the side of slightly underbaking. Let them cool briefly on the sheet before transferring to a wire rack to finish cooling.
Pro Tips for Making Spritz Cookies Recipe
- Softened Butter: I used to struggle with mixing when my butter wasn’t properly softened—leave it out for about an hour or gently soften in short bursts in the microwave to get that perfect texture.
- Don’t Overmix: Overworking the dough makes the cookies tough; mix just until combined and smooth for a tender crumb.
- One Sheet at a Time: I found baking one sheet while pressing the next batch saves time and keeps pans cool—warm pans can cause sticking or misshapen cookies.
- Decorate Before Baking: Add sprinkles or sanding sugar right after pressing cookies to avoid waiting on toppings later and to help them stick perfectly.
How to Serve Spritz Cookies Recipe
Garnishes
I usually keep it simple and festive with colored sanding sugar or classic rainbow sprinkles right on top before baking—they add a sparkle that’s irresistible. For special occasions, dipping half the cookie in melted chocolate and topping with crushed nuts or nonpareils really elevates these little beauties.
Side Dishes
These cookies pair beautifully with a hot cup of coffee, chai tea, or even a glass of cold milk—perfect for cozy mornings or afternoon treats. For holiday parties, I love setting them alongside peppermint hot chocolate and a cheese board for a sweet and savory balance.
Creative Ways to Present
Try layering spritz cookies in clear jars tied with festive ribbons as homemade gifts—my friends treasure them! Or arrange them on colorful platters with complementary cookies or fruit for an eye-catching dessert table. It’s also fun to pipe messages or shapes directly using colored dough for birthdays or celebrations.
Make Ahead and Storage
Storing Leftovers
I keep leftover spritz cookies in an airtight container at room temperature. The trick is layering with parchment paper between batches so they don’t stick or break. They stay delicious for up to a week, and honestly, they’re usually gone well before then in my house!
Freezing
If you want to make ahead, this dough freezes beautifully. I freeze it in a log wrapped tightly in plastic wrap and foil—defrosting it in the fridge overnight makes it easy to slice and press fresh when you’re ready. You can also freeze baked cookies layered in an airtight container for up to three months without sacrificing flavor or texture.
Reheating
Spritz cookies really don’t need reheating, but if you prefer them warm, pop a few on a baking sheet and heat in a 300°F oven for 5 minutes. This softens them up just enough without drying them out or melting decorations like sprinkles.
FAQs
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Can I use salted butter instead of unsalted in this Spritz Cookies Recipe?
You can, but I recommend reducing or skipping added salt if you do. Unsalted butter lets you control the flavor better, but salted butter will work in a pinch—just be aware it might make the cookies slightly saltier.
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What if I don’t have a cookie press?
If you don’t have a cookie press, you can use a piping bag with a decorative tip to pipe similar shapes, or simply shape dough balls and flatten slightly for simple drop cookies. The cookie press just makes the shapes easier and more consistent.
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How do I avoid cookies sticking to the cookie press?
Make sure your cookie press is clean and dry between batches. If dough seems too sticky, chill it briefly in the fridge. Also, pressing on a cool, ungreased baking sheet helps the cookies release cleanly.
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Can I add food coloring to this Spritz Cookies Recipe?
Yes! Adding 1-2 drops of food coloring to the entire dough or to divided smaller batches creates fun colorful cookies. Just be careful not to add too much liquid coloring or the dough texture might change.
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How long do spritz cookies stay fresh?
Stored in an airtight container at room temperature, spritz cookies stay fresh and delicious for up to one week. For longer storage, freezing the baked cookies is your best bet.
Final Thoughts
This Spritz Cookies Recipe holds a special place in my kitchen because it’s one of those recipes that brings back warm memories while still being easy enough to whip up on a whim. The buttery taste, the fun shapes, and the chance to add your own personal touches make it such a wonderful baking project. Trust me, once you give this recipe a go, you’ll find it’s your go-to for holidays, gifts, or any time you want simple, beautiful, and totally delicious cookies. Grab your cookie press and butter—let’s get baking!
Print
Spritz Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Total Time: 38 minutes
- Yield: 120 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Classic Spritz Cookies are crisp, buttery treats pressed into charming shapes using a cookie press and baked to golden perfection. These delicate cookies boast a tender crumb and can be customized with various flavors, colors, and decorations for festive occasions or everyday enjoyment.
Ingredients
Cookies
- 1 ½ cups unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 2 tablespoons milk
- 1 ½ teaspoons pure vanilla extract
- ½ teaspoon almond extract or peppermint extract (optional)
- ¼ teaspoon fine sea salt
- 4 cups flour
Optional Decorations
- Sprinkles or nonpareils
- Colored sanding sugar
- Melted chocolate, almond bark, or candy melts
- Food coloring
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s at the right temperature when your cookies are ready to bake.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment or an electric hand mixer, beat the softened butter and sugar together on medium speed until the mixture is light, fluffy, and well combined, which usually takes about 3-5 minutes.
- Add Wet Ingredients: Beat in the egg, followed by the milk, vanilla extract, and almond or peppermint extract if using. Mix well to incorporate all flavors evenly into the batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt to evenly distribute the salt throughout the flour.
- Mix Dry into Wet: With the mixer on low speed, gradually add the flour mixture to the wet ingredients, mixing just until the dough comes together and is smooth without overmixing.
- Press Cookies: Spoon some dough into a cookie press fitted with your chosen design plate. Hold the cookie press flat against an ungreased baking sheet, press the handle to release the dough, then lift straight up to leave the shaped cookie on the sheet. Cookies do not spread much, so place them close together for efficient use of space.
- Repeat: Refill the cookie press and continue pressing cookies onto the baking sheet until it is filled.
- Bake: Bake the cookies in the preheated oven for 6-8 minutes, or until the edges are set and the bottoms just begin to turn a light golden brown.
- Cool: Allow the cookies to cool on the baking sheet for 1-2 minutes, then transfer them to a wire rack to cool completely before decorating or storing.
Notes
- If using food coloring, add 1-2 drops to the entire dough batch or divide the dough into smaller portions and add a drop to each to make multicolored cookies.
- For sprinkles or colored sanding sugar, add them just before baking to ensure they stick during baking.
- If dipping cookies in melted chocolate, almond bark, or candy melts, wait until the cookies have fully cooled before dipping. You can also add sprinkles or nonpareils on top before the coating sets.
- To maintain cookie shapes and for best results, bake only one sheet at a time. You can press cookies onto another sheet while one bakes. Cool cookie sheets completely before pressing dough on them again.
- Store cookies in an airtight container for up to one week or freeze for up to three months to maintain freshness.
- Measure flour properly by spooning into the measuring cup and leveling off to avoid dense cookies due to too much flour.
- Soften butter by leaving it at room temperature for about an hour or using the microwave in short bursts to avoid melting.
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 5g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.2g
- Protein: 1g
- Cholesterol: 15mg
