This Spritz Cookie Recipe gives you rich, buttery cookies made with a cookie press for a decorative design. And, you can add colors and sprinkles to dress them up even more, just like my Butter Cookies! Be sure to also check out more of my cookie recipes.
Spritz Cookie Recipe
Spritz cookies are cookies that fall somewhere between sugar cookies and shortbread. They are made with a cookie press, which lets you make cute designs and shapes. They are perfect for any sort of celebration since they are so customizable for any occasion.
Butter: It is important that the unsalted butter is softened to about 65°F. If you need to soften it in a hurry, cut it into pieces. This will take about 15 minutes. Softened butter allows it to be creamed properly.
Almond Extract: Almond extract gives spritz cookies their unique flavor. And, don’t worry about using imitation almond extract if you have a nut allergy; no nuts are in it.
Flour: When adding the all-purpose flour, fold it in by hand just until mixed. This will keep the gluten from being overdeveloped.
Decorative Options: To add some color to the cookies, add gel food coloring. (Liquid food coloring can affect the texture of the dough.) Feel free to add sprinkles or cookie decorating sugar, too.
What is a Spritz Cookie?
Spritz cookies, or Spritzgebäck, are buttery cookies that are sometimes called butter spritz or pressed butter cookies. They are simple to make with just a few ingredients and a cookie press. But, I will also let you know how to make the cookies without a cookie press.
Best Pan for Spritz Cookies
Use an unlined, light-colored sheet pan for the best results when making the cookies. (If using a darker colored pan, decrease the baking time by a minute or two.) In addition, place the pans in the refrigerator to chill as you make the dough. The room temperature dough will stick to the cold cookie sheet much better.
I don’t recommend silicone or parchment paper for this recipe. If you use them, the dough will spread, which will affect the perfectly shaped cookies.
Can I Make these Cookies Without a Cookie Press?
Yes! A cookie press is a device used to make pressed cookies. However, if you don’t have one, you can still make these cookies. Use a piping bag fitted with a star tip (or your decorating tip of choice) and pipe the dough onto the baking sheets.
How to Freeze Spritz Cookies
To freeze the baked cookies, first, let them cool completely. Next, place them on a baking sheet lined with parchment paper and transfer them to the freezer for an hour or so. Once frozen, store the cookies in a freezer-safe container for up to a month. Let them thaw are room temperature before enjoying.
Spritz Cookie Recipe
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 ¼ cups (281 g) all-purpose flour
- ½ teaspoon kosher salt
- gel food coloring, optional
- Preheat the oven to 400°F. Place two large light-colored baking sheets in the refrigerator to chill as you make the cookie dough.
- In a large mixing bowl add butter and sugar. Use a hand mixer to cream together until creamy (about 5 minutes).
- Add the egg, vanilla, and almond extract. Mix in until well combined.
- Add the flour and salt. Mix the dough until just combined. (Do not overmix.)
- If using food coloring, gently fold a few drops of the food coloring into the dough.
Directions for Cookie Press
- Add the dough to the cookie press with your desired shape, filling it with as much dough as it will hold. To start the press, double-press the first cookie so that there is some dough still sticking out of the press. Then, continue to press out the cookies onto the chilled baking sheets.
Directions for No Cookie Press
- If you don’t have a press, you can pipe the spritz cookies. Add a decorating tip of choice to a heavy-duty pastry bag and fill the bag with the dough. Before piping, make sure to remove any pockets of air in the dough. Pipe dough onto the baking sheets.
- If using decorations like sprinkles or decorating sugar, add as desired.
- Bake 5-6 minutes, or until the edges are set, but not browned.
- Let the cookies cool slightly (5-10 minutes) before removing them from the pan to continue cooling on a wire rack or parchment paper.
- Store cookies in an airtight container at room temperature for up to 5 days.
Did you make this recipe?
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