Spritz cookies are the perfect little buttery treats that come out of the oven crisp on the edges and tender in the middle. They’re known for their pretty shapes—usually made by pressing dough through a cookie press—which makes them fun to look at and fun to bake. With a hint of vanilla and a touch of almond, these cookies bring a gentle sweetness that never overwhelms.
I love making spritz cookies during the holidays because the shapes can be festive—like stars, trees, or wreaths—and decorating them with colored sugar or sprinkles is always a joy, especially if you have kids lending a hand. The dough is simple to prepare and comes together quickly, which means less time waiting and more time enjoying their delightful taste.
One of my favorite ways to enjoy spritz cookies is with a warm cup of tea or coffee, making an afternoon feel a little cozier. They’re also great for sharing with friends and family because they keep well and travel nicely in a tin. Whenever I bite into one, I’m reminded of those slow, happy afternoons spent baking and chatting in the kitchen.
Key Ingredients & Substitutions
Butter: Softened unsalted butter is key for that tender, melt-in-your-mouth texture. If you need a dairy-free option, try using a vegan butter substitute, but results may vary slightly.
Sugar: Granulated sugar balances sweetness and helps with spreading. You can swap it with coconut sugar for a subtle caramel note or use a sugar alternative sparingly.
Flour: All-purpose flour gives structure and a light bite. For gluten-free, use a 1:1 gluten-free baking flour, but the texture might be a bit different.
Almond Extract: Optional, but it adds a classic spritz cookie flavor. If unavailable or if you have a nut allergy, vanilla extract alone works fine.
How Do You Get Perfect Cookie Shapes with a Cookie Press?
Using a cookie press can be a bit tricky at first, but a few tips can help:
- Make sure dough is soft but not too warm. If it’s too firm, it won’t press through easily. If too soft, shapes can lose definition.
- Chill the dough briefly if it’s too sticky or use the cookie press manufacturer’s instructions.
- Press straight down firmly and lift straight up to keep shapes intact.
- Use the right disc for your shape—try different ones for fun variations!
- Don’t overcrowd your baking sheet; leave about 1 inch between cookies to avoid sticking.
With practice, your cookies will come out beautifully detailed and ready to decorate.
Equipment You’ll Need
- Cookie press – this makes shaping your spritz cookies quick and easy with pretty designs every time.
- Electric mixer – helps cream the butter and sugar until fluffy, making your cookies light and tender.
- Baking sheets – flat and sturdy sheets let the cookies bake evenly without warping.
- Parchment paper or silicone mats – prevent the cookies from sticking and make cleanup a breeze.
- Cooling rack – allows cookies to cool evenly, keeping them crisp on the outside and soft inside.
Flavor Variations & Add-Ins
- Add lemon or orange zest for a bright, fresh twist—great if you want a citrusy note instead of almond.
- Mix in a teaspoon of cocoa powder to turn your dough chocolatey without losing the classic texture.
- Try swapping almond extract for peppermint extract around holidays for a cool, minty flavor.
- Sprinkle colored sugar or nonpareils on top before baking to add a fun crunch and festive look.
Spritz Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Red and green colored sugar or sprinkles (optional, for decorating)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 8–10 minutes baking time per batch. You’ll also want a few minutes for cooling before they’re ready to enjoy or store.
Step-by-Step Instructions:
1. Prepare to Bake:
Start by preheating your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Make the Dough:
Using an electric mixer, cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 to 4 minutes. Add the egg, vanilla extract, and almond extract if using, and beat until everything is combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix these dry ingredients into the butter mixture on low speed until just combined.
3. Shape the Cookies:
Fill your cookie press with dough and press cookies onto the prepared baking sheets, spacing them about 1 inch apart. You can sprinkle colored sugar or sprinkles on top now, if you’d like to add festive colors.
4. Bake and Cool:
Bake the cookies for 8 to 10 minutes, until the edges just start to turn golden. Keep an eye on them so they don’t overbake.
Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
5. Store and Enjoy:
Keep your spritz cookies in an airtight container at room temperature for up to a week. These buttery, delicate treats are perfect with your favorite tea or coffee, or great to share with friends and family!
Can I Use Frozen Butter for Spritz Cookies?
It’s best to use softened butter for spritz cookies to ensure the dough presses smoothly. If your butter is frozen, thaw it in the fridge overnight or let it sit at room temperature until soft but not melted.
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 star tip to pipe the dough into shapes, or simply roll the dough into small balls and flatten them slightly before baking.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough, wrap it tightly, and refrigerate for up to 2 days. Let it soften a bit before pressing out the cookies for best results.
How Should I Store Leftover Spritz Cookies?
Store leftover cookies in an airtight container at room temperature. They stay fresh for about a week and maintain their crisp edges and tender centers nicely.
