Just like sugar cookies, these soft, buttery, and delicious Spritz Cookies are a must during the holidays! The cookie dough is super easy to whip up and there’s no chilling time required, it really is so simple. They’re flavored with vanilla and almond extract and have a buttery texture making them irresistibly delicious.
Create different colored dough then use a cookie press to create intricate and beautiful shapes such as wreaths, teddy bears, and Christmas trees. The cookies keep their shape after baking so they look super impressive and can be decorated with any sprinkles you like.
What you’ll need to make this recipe
Butter – use unsalted butter and make sure it’s at room temperature before starting this recipe.
Extract – classic Spritz cookies are made with vanilla and almond extract but you can experiment with any flavors you like such as lemon, orange, or peppermint.
Salt – I like to add a little salt to the batter to enhance the flavors but only add it if you are using unsalted butter or they will be too salty.
How to make Spritz Cookies
1. Cream the butter, sugar, and salt together.
2. Add the egg and extracts while beating.
3. Add in food coloring if using.
4. Beat in the flour until combined.
5. Fill a cookie press and press out the cookies onto a baking sheet.
6. Decorate with sprinkles then bake until just lightly golden.
Pro tips to make this recipe
- Sprinkles can bleed color and even melt in the oven. You can decorate the cookies after baking by brushing with corn syrup or icing then adding sprinkles, nonpareils, etc.
- Use an unlined and ungreased cookie sheet/tray or the cookies won’t stick to the tray as you are pressing them out.
- Add the food coloring a little at a time until you reach the desired color, you can’t take it away once it’s added.
- I find that gel food coloring works best so you don’t change the consistency of the dough too much before pressing through the cookie press.
- If you want to decorate these cookies with icing then follow my super easy sugar cookie icing recipe and mix it to a slightly thinner consistency.
- If you decide to use icing make sure the cookies are cooled completely before decorating them and don’t add any sprinkles before baking.
- Spritz cookies bake quickly so keep an eye on them, you don’t want them to brown they should just be starting to turn ever so slightly golden at the edges.
- Allow the cookies to firm up for a few minutes after baking before moving to a cooling rack to cool completely.
Frequently Asked Questions
Why are they called Spritz Cookies?
Spritz cookies come from the German word Spritzen which means to squirt referring to the way these cookies are squirted or rather pushed through a cookie press to create beautiful shapes.
Can I make these without a cookie press?
A cookie press is relatively inexpensive and super easy to find online but if you don’t have one don’t worry you can still make spritz cookies! You can pipe these cookies using a piping bag and nozzles. To make the dough easier to pipe you might need to mix in a little milk.
Can I prepare these in advance?
Yes, you can prepare the cookie dough then chill it in the fridge until you are ready to use it. Remember to let the cookie dough come to room temperature before pressing out your cookies.
What can I use to decorate them?
You can decorate these cookies with any color of food coloring you like, fun sprinkles, chocolate chips, candied fruit, nuts, and of course sugar cookie icing.
How long do they last?
Baked cookies will keep well in an airtight container or cookie tin for up to 1 week. You can even wrap them in bags or boxes with a pretty ribbon a gift them to friends and family during the holidays.
Can they be frozen?
Yes, you can freeze these cookies in suitable containers then thaw completely before serving.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried these Spritz Cookies then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Spritz cookies
Equipment
- Cookies press
- Mixer
- Baking Sheets
Ingredients
- 1 cup unsalted butter, room temperature (226g)
- 3/4 cup granulated sugar (150g)
- 1/2 tsp salt
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 1/4 cups all purpose flour (293g)
Instructions
- Preheat oven to 350F.
- Cream butter, salt, and sugar together in a stand mixer or with an electric whisk. Add the egg, almond extract, and vanilla until combined then scrape down the bowl.
- If tinting the dough you should mix the food coloring in now then add the flour and mix until combined.
- Fill your cookie press and choose a pattern then press cookies onto an unlined and ungreased baking sheet.
- You can decorate with sprinkles before or after baking see notes. Bake at 350F for about 8 minutes or until the bottoms are JUST starting to turn golden.
Notes
- Sprinkles can bleed color and even melt in the oven. You can decorate the cookies after baking by brushing with corn syrup or icing then adding sprinkles, nonpareils, etc.
- Use an unlined and ungreased cookie sheet/tray or the cookies won't stick to the tray as you are pressing them out.
- Add the food coloring a little at a time until you reach the desired color, you can't take it away once it's added.
- I find that gel food coloring works best so you don't change the consistency of the dough too much before pressing through the cookie press.
- If you want to decorate these cookies with icing then follow my super easy sugar cookie icing recipe and mix it to a slightly thinner consistency.
- If you decide to use icing make sure the cookies are cooled completely before decorating them and don't add any sprinkles before baking.
- The cookies bake quickly so keep an eye on them, you don't want them to brown they should just be starting to turn ever so slightly golden at the edges.
- Allow the cookies to firm up for a few minutes after baking before moving to a cooling rack to cool completely.
