Spritz Cookie Recipe

These Spritz Cookies are buttery, tender and such festive Christmas cookies! The cookie dough is super easy to put together and there’s so many ways to decorate them. A great make-ahead cookie!

I’m going to be honest with you. Spritz cookies never used to appeal to me. Whenever I had them they were store-bought versions or something and they were usually super crispy and lacked flavor.

Well as with most things, when you make themselves and see how they should really taste, it changes everything!!

These Spritz Cookies are so dang good! Where have they been all my life?!? As long as you don’t over bake them, they are super soft and tender and stay that was for at least a week. They have a lovely buttery flavor that is accentuated with some soft almond flavor and together it all just melts right in your mouth! I literally couldn’t stop eating them.

And bonus – they are SUPER easy to make! The cookie dough comes together easily and doesn’t need to be refrigerated. And the cookies don’t really spread while baking and their small, so you can make a bunch at a time – quickly and easily!

Now before we go into how to make these awesome cookies, lets talk about what they are exactly. The word “spritz” comes from the German word “spritzen”, which means “to squirt”. They are basically named for the way they are made – by squirting/pressing the cookie dough through a cookie press.

As for taste and texture of these cookies, I would describe them as a cross between a cutout sugar cookie and shortbread. They are like sugar cookies in their simple flavor and the fact that you make them into shapes, but with sugar cookies you’ll use cookie cutters and with spritz cookies, you use a cookie press (which is easier and faster!). They are kind of like shortbread in texture – but totally better. Shortbread is often more dry and crumbly. With the addition of the egg to these cookies, they are more tender and don’t fall apart when you bite into them. Instead they melt in your mouth!

1. 1 cup butter, softened.
2. 1/2 cup sugar.
3. 2 1/4 cups Gold Medal™ all-purpose flour.
4. 1 egg.
5. 1 teaspoon almond extract or vanilla.
6. Food color, if desired.
7. Currants, raisins, candies, colored sugar, finely chopped nuts, candied fruit or fruit peel, if desired.

Best Ever Spritz Cookie

This is the best ever recipe for buttery spritz cookies with festive variations, perfect for a Christmas cookie exchange or with a cup of coffee at breakfast.

Prep: 15min

Total: 0min

Yield: 60 cookies

Nutrition Facts: calories 50 calories, Fat 3 grams, Saturated Fat grams, Trans Fat grams, Cholesterol 10 milligrams, Sodium 50 milligrams, Carbohydrate 6 grams, Fiber 0 grams, Sugar grams, Protein 1 grams

Ingredients:

• 1 cup Land O Lakes® Butter softened
• 2/3 cup sugar
• 1 large Land O Lakes® Egg
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 2 1/4 cups all-purpose flour

Instruction:

1. Heat oven to 400°F.
2. Combine all ingredients except flour in bowl. Beat at medium speed until creamy. Add flour; beat at low speed until well mixed. Prepare dough as directed by variations below, if desired. (If dough is too soft, cover and refrigerate 30-45 minutes.)
3. Place dough into cookie press fitted with template. Form desired shapes, 1 inch apart, onto ungreased cookie sheets.
4. Bake 6-8 minutes or until edges are lightly browned.

Buttery Classic Spritz Cookies

These Spritz Cookies are buttery, tender and such festive Christmas cookies! The cookie dough is super easy to put together and there’s so many ways to decorate them. A great make-ahead cookie!

Prep: 35min

Total: 1h

Yield: 65

Serving Size: 1 cookie

Nutrition Facts: servingSize 1 cookie, calories 48 calories, Sugar 2.2 g, Sodium 18.1 mg, Fat 2.7 g, Saturated Fat 1.7 g, Trans Fat 0 g, Carbohydrate 5.2 g, Fiber 0.1 g, Protein 0.5 g, Cholesterol 9.6 mg

Ingredients:

• 1 cup (224g) unsalted butter, room temperature
• 3/4 cup (155) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp almond extract
• 2 1/4 cups (293g) all purpose flour
• 1/2 tsp salt
• Red gel icing color, optional
• Green gel icing color, optional
• Sprinkles

Instruction:

1. Preheat oven to 350°F (180°C). Line baking sheets with silicone baking mats. I don’t recommend parchment paper with these cookies. You want the cookie dough to stick to the surface you press them onto and parchment paper is non-stick. Set cookie sheets aside. 2
2. . Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy, about 3-4 minutes. You should be able to see the mixture lighten in color and get a creamy texture and know it’s ready. 3.
3. Add the egg and mix until well combined. 4.
4. Add the vanilla extract and almond extract and mix until well combined. 5.
5. Add the flour and salt and mix until the dough is combined, then remove the bowl from the mixer and finish combining with a rubber spatula, if needed. Do not over mix. 6.
6. If coloring some of the cookie dough, divide it into parts. I used white, red and green, so I divided it evenly into three parts. 7.
7. Use the gel icing color to color the dough. Add small amounts to begin with, then add more as needed. You can always add additional color, but can’t remove it if you add too much. Adding too much liquid will thin out your cookie dough a bit. 8.
8. Add one of the colors of cookie dough to your cookie press (I use this one) and follow the directions for your press to set it up. Hold the cookie press perpendicular to your cookie sheet and press out the cookies. They can be fairly close together, since they don’t really spread. 9.
9. Decorate the cookies with sprinkles, if desired. 10
10. Bake cookies for 5-8 minutes. I prefer them nice and soft, so I went with 5 minutes, but feel free to increase that time and adjust based on your oven. 11
11. Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely. 12
12. Store cookies in an air tight container for up to about 1 week.

How to Make Spritz Cookies | My Favorite Holiday Cookies!

FAQ

What is the difference between a spritz cookie and a butter cookie?

What is the trick to using a cookie press?

Should you use parchment paper when making spritz cookies?