Classic Buttery Spritz Cookies Recipe (2024)

Classic Buttery Spritz Cookies are easy and delicious to make in shapes with a cookie press, but can be made without a press too! Favorite holiday cookies that are perfect for decorating and sharing!

Looking for more festive treats? You’ll love homemade candies like Peppermint Bark and Peanut Brittle, as well as easy Fudge and snowy white Wedding Cookies (also known as Pecan Sandies or Snowball Cookies)!

Classic Buttery Spritz Cookies Recipe (1)

Classic Buttery Spritz Cookies are such festive and delicious cookies! This spritz cookies recipe makes cookies that are buttery, so easy to make and hold their shape well. While they taste similar to sugar cookies, they differ from cut out sugar cookies, which are rolled and cut into shapes with cookie cutters, in that they are typically piped through a cookie press. My Chewy Sugar Cookies are made without cutting into shapes and I share how to make my spritz cookies even if you don’t have a cookie press.

One favorite thing about these cookies is decorating them! I like to decorate mine with a simple glaze and sprinkles. They make for a favorite cookie throughout the year, but especially during Christmas on a Christmas Cookie Tray! I can’t wait for you to try them!

Classic Buttery Spritz Cookies

Classic Buttery Spritz Cookies Recipe (2)

What You’ll Love About This Recipe

Flavor. The delicious rich butter flavor topped with a simple glaze gives these little cookies so much flavor.

Easy to Make. The dough mixes in one bowl and requires no chilling. Cookies are easy to make with a cookie press or without. Simple to decorate if you wish!

Perfect for Gifting. These spritz cookies hold their shape well so they are perfect for shipping to friends and family.

How to Make Spritz Cookies

The spritz cookie dough comes together very quickly, is so easy to use, and holds its shape well for sending to others.

Spritz Cookie Dough Ingredients

For this cookie recipe, you’ll need these simple ingredients: butter, egg, confectioner’s sugar, salt, vanilla, almond extract, and all-purpose flour.

I recommend that the butter be softened and the egg at room temperature for better mixing with the sugar and flour.

I include both vanilla and almond extracts in this recipe, but if you don’t have almond extract or don’t care for the almond flavor, you can certainly use all vanilla in the recipe.

Make the Spritz Cookie Dough

  • Cream the softened butter and confectioner’s sugar with an electric mixer until light and fluffy, about two minutes. Add in egg, salt, and both extracts.
  • Gradually add the flour into the butter mixture until combined, taking care not to over-mix the dough.

Make the Cookies

Now you will proceed with a cookie press if using or shape the dough if not using a press.

Make with a Cookie Press:

Traditionally made with a cookie press, you can make spritz cookies in any shape available with the model you are using. I love how easy my cookie press is to use.

  • Load the dough into your cookie press following its directions.
  • Press cookies onto a rimmed baking sheet, leaving about 1 1/2 – 2 inches between each cookie. The dough is rather dense and not airy, so there is little spread, but space should be given between each cookie.

Make Without a Cookie Press:

While spritz cookies are traditionally made using a cookie press, you can easily make them without one.

  • Scoop dough by the teaspoon and roll it into a ball. Place rolls of cookie dough onto a rimmed baking sheet.
  • Gently press your thumb into the center for thumbprints or with your palm or the bottom of a glass to flatten. Alternately, you may lightly dust the counter with confectioner’s sugar and cut cookies with small cookie cutters.

Bake the Spritz Cookies

Bake the cookies in a preheated oven set at 375 degrees for about 6 to 8 minutes. Remove the cookies from the oven just before they turn golden brown.

Classic Buttery Spritz Cookies Recipe (3)

Now you can decide how you’d like to decorate the cookies. They can be dusted with colored sprinkles or powdered sugar, drizzled with melted chocolate, or glazed. The glaze for these is simple to make and so delicious.

Here’s how I make it.

How to Glaze the Spritz Cookies

Spritz Cookie Glaze Ingredients

For this simple cookie glaze, you’ll need confectioner’s sugar and milk or half and half. You can top with sugar sprinkles if you want.

Make the Glaze

  • To glaze the cookies, arrange a wire rack over a rimmed baking sheet.
  • Whisk together the confectioner’s sugar and milk or half and half in a small bowl until well combined.

Glaze the Spritz Cookies

  • After the cookies have cooled, dip each cookieinto the glaze and return to the wire rack.
  • Sprinkle with sugar sprinkles and allow them to dry completely.

While they are amazing without any adornment, they look even more festive with a few sugar sprinkles. I often simply sprinkle minewith colored sugar sprinkles, but I love to use the cookie glaze topped with sprinkles to make them even more special!

Make Ahead and Freezing Instructions

This spritz cookie dough does not require chilling before making the cookies. (Chilled dough is harder to press through the cookie press.) But you can make the dough ahead and freeze the cookies as well. These cookies freeze well and taste just as delicious after freezing! You can either freeze cookies after they are baked (plain or glazed) or before baking.

To make ahead the spritz cookie dough – Make the dough as instructed and wrap it well before refrigerating. It will keep in the refrigerator for up to 4 days. When ready to press the dough to make cookies, remove the dough from the fridge and allow it to reach room temperature, then follow the instructions.

To freeze unbaked cookies – Place pressed or formed spritz cookies onto a parchment-paper-lined baking sheet and place into the freezer until the unbaked cookies are firmly frozen, or about 30 minutes. Transfer to an airtight, freezer-safe container layering the unbaked frozen cookies between parchment paper. Freeze for up to 3 months. When ready to bake, thaw completely in the refrigerator. Then follow the instructions for baking and glazing the cookies.

To freeze baked cookies before glazing – Allow the baked spritz cookies to cool completely. Place cookies on parchment paper baking sheet and place in the freezer until firmly frozen, or about 30 minutes. Transfer to an airtight, freezer-safe container layering between parchment paper. Freeze for up to 3 months. When ready to serve, allow the cookies to thaw in the refrigerator. Then follow the instructions for the Spritz Cookie Glaze.

To freeze baked cookies after glazing – Allow the glaze and any other decorations on the cookies to dry completely. Place the cookies on a rimmed baking sheet, cover them in foil or plastic freezer wrap, and place them in the freezer. After the cookies are frozen, or about 30 minutes, remove them from the baking sheet and place them in an airtight, freezer-safe container. Store in the freezer for up to 3 months. When ready to serve, remove from the freezer and thaw in the refrigerator. Serve once the cookies are completely thawed.

Perfect for Gifting

These are great gifts for friends, family, and neighbors, especially during the holidays! They hold their shape well, so they are perfect for shipping or packaging in a gift basket.

A nice cookie tray filled with cookies and homemade candy makes a thoughtful and much-appreciated gift. Get a head start on all your holiday baking with my Make-Ahead Favorite Christmas Cookies so that you can be a bit more relaxed during the holidays.

Here’s my Classic Buttery Spritz Cookies recipe. I hope you love them as much as we do!

Classic Buttery Spritz Cookies Recipe (4)

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Classic Buttery Spritz Cookies Recipe

Robyn Stone

4.94 from 43 votes

Classic Buttery Spritz Cookies make an easy delicious buttery cookie that comes together quickly! Perfect for special occasions and holidays, these spritz cookies are a favorite!

Prep Time: 10 minutes minutes

Cook Time: 6 minutes minutes

Total Time: 16 minutes minutes

Servings: 28

Ingredients

Buttery Spritz Cookies

  • 1 cup (226 g) butter, softened
  • 1 (50 g) egg
  • 1 1/4 cups (141.9 g) confectioners’ sugar
  • 1/2 teaspoon (1.3 g) Kosher salt
  • 1 1/2 teaspoons (7 g) vanilla extract
  • 1/2 teaspoon (2 g) almond extract
  • 2 1/2 cups (300 g) all-purpose flour

Spritz Cookies Glaze

  • 1 cup (113.5 g) confectioners sugar
  • 1 tablespoon (14.2 g) milk or half and half
  • sugar sprinkles, for decoration

Instructions

Buttery Spritz Cookies

  • Preheat oven to 375º F.

  • Mix together butter and confectioner’s sugar with an electric mixer until light and fluffy. Add in egg, salt, vanilla extract, and almond extract. Gradually incorporate flour until well combined, taking care not to over mix.

  • Place in a cookie press fitted with your choice of disc. Press cookies through cookie press onto baking sheet, leaving about 1 1/2 – 2 inches between each cookie. Bake for 6 to 8 minutes and then remove from the oven to cool completely.

Spritz Cookies Glaze

  • Arrange a wire rack over a rimmed baking sheet. Whisk together confectioner’s sugar and milk until well combined and smooth in a small bowl. Once cookies are cooled, dip each cookie into the glaze and place on the wire rack. Sprinkle with sugar sprinkles as desired and allow to dry completely.

Notes

Makes approximately 7 dozen cookies.

To Make Without a Cookie Press: Scoop dough by the teaspoon, roll into a ball and place onto rimmed baking sheet. Gently press your thumb into the center for thumbprints or with your palm or the bottom of a glass to flatten and bake as directed. Alternately, you may lightly dust counter with confectioner’s sugar and cut cookies with small cookie cutters and bake as directed.

To Freeze Unbaked Cookies:

Place the cookies on the baking sheet, cover in foil or plastic freezer wrap and place in the freezer. Once the cookies are frozen solid, about 30 minutes, remove from the freezer, and place in an airtight, freezer-safe container. Store in the freezer for up to 3 months. When ready to use, follow the instructions for baking and glazing the cookies.

Freeze the Baked Cookies:

Freeze Before Glazing Cookies: Cool the baked cookies completely, cover the cookies on the baking sheet with foil or plastic freezer wrap, and place in the freezer. Once the cookies have frozen solid, about 30 minutes, remove from the baking sheet and place in an airtight, freezer-safe container. Store in the freezer for up to 3 months. When ready to use, remove from the freezer and allow to thaw in the refrigerator. Place on wire rack and follow directions for the Spritz Cookie Glaze.

Freeze After Glazing Cookies:Allow the glaze on the cookies to dry completely, place the cookies on a rimmed baking sheet, cover in foil or plastic freezer wrap, and freeze. After the cookies are frozen solid in about 30 minutes, remove from the baking sheet and place in an airtight, freezer-safe container. Store in the freezer for up to 3 months.When ready to use, remove from the freezer and allow to thaw in the refrigerator. Serve once the cookies are completely thawed.

Nutrition

Calories: 140kcal | Carbohydrates: 18g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 97mg | Potassium: 17mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 212IU | Calcium: 5mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Enjoy!
Robyn xo

Classic Buttery Spritz Cookies Recipe (5)

Categorized as:30 Minutes or Less Recipes, All Recipes, By Cooking Style, Christmas Recipes, Cookie Recipes, Cooking, Dessert Recipes, Holiday and Occasion Recipes, Recipes, Simple Recipes

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Classic Buttery Spritz Cookies Recipe (2024)

FAQs

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

What is the difference between spritz and butter cookies? These cookies are nearly identical, except for one ingredient: egg. Egg makes the Spritz cookie dough a bit easier to work with, but it also helps the cookies keep their shape when baked.

What consistency should spritz cookie dough be? ›

*Perfect spritz dough has a soft malleable texture that is not too sticky or stiff. Creamed butter and sugar is the foundation of great spritz cookies.

How do you keep spritz cookies from spreading? ›

Chilling cookie dough helps prevent spreading. The colder the dough, the less the cookies will over-spread into greasy puddles. You'll have thicker, sturdier, and more solid cookies. Whenever I make cookies, I plan ahead and chill the cookie dough overnight.

What is the best cookie sheet for spritz cookies? ›

Insulated Cookie Sheets

Pros: Cookie sheets are insulated to prevent the bottoms of the cookies from browning too much or too quickly and are ideal for when you're baking thin or delicate cookies, or treats should be lightly colored, such as spritz cookies and shortbread.

Why do my Spritz cookies taste like flour? ›

Generally that floury taste can be attributed to several things. Too much flour, bad recipe, improper mixing or underbaking, but the most common culprit is too much flour. Too much flour is most usually caused by scooping with the measuring cup and is probably the most common kitchen mistake made today.

Why won t my spritz cookies come out of the press? ›

If the dough is sticking to the bottom of the press instead of adhering to the pan, it might be too soft. Place it in the refrigerator for 3 to 4 minutes and try again. Butter is highly recommended when making Spritz cookie dough.

Should spritz cookies be baked on parchment paper? ›

Don't use parchment paper or non-stick cookie sheets for spritz cookies. This dough needs something it can stick to a little in order to come off the press. The cookies have so much butter in them, I've never had a problem with them sticking to a regular cookie sheet when they bake.

Why won't my spritz cookies stick to the cookie sheet? ›

The ungreased cookie sheet must be cold for the dough to adhere. If the dough will not stick to the pan, try placing the cookie sheet in the freezer for a few minutes. Do not use parchment paper or a Silpat mat. The dough will not stick when pressed.

Is there a trick to making Spritz cookies? ›

Helpful Hints and Tips for Perfect Spritz Cookies:

Do not chill the dough before using. The dough should be at room temperature so it can be piped through the press. If your cookies start to spread or your kitchen is warm, try chilling the pans in the refrigerator for a few minutes before piping the cookies on the pan.

Why are my Spritz cookies tough? ›

Simply adding the flour to the stand mixer and beating it in runs the risk of overdeveloping gluten and giving you a tough or dense cookie (not what you want after all that work with the creaming). Instead, the best method is to add the flour and mix it in by hand, stopping as soon as no dry flour remains.

Why are my Spritz cookies crumbly? ›

Flour. Make sure you measure your flour properly; adding too much flour (the most common mistake when measuring) can make your dough too dry and crumbly to use. Cookie press.

Why do my spritz cookies spread in the oven? ›

Excess Sugar and Fat

Measuring is key in baking. If your cookie contains excess sugar or fat, it will spread while baking. If your first batch of cookies spreads, try adding a few tablespoons of flour to help thicken the remaining dough.

What do I do if my Spritz cookie dough is too dry? ›

If your cookie dough is too dry and crumbly, you can try adding more fat to it. This could mean adding more butter, shortening, or oil to the dough. If you're using a recipe that calls for melted butter, you could also try using cold butter and grating it into the dough.

Why is it called a spritz cookie? ›

The name spritz comes from the German word spritzen, meaning "to squirt" because the soft dough is squirted or pushed through a cookie press to make fancy designs. Butter is responsible for the tender, rich texture and flavor of these incredible cookies.

What is the difference between Spritz cookies and shortbread cookies? ›

Spritz cookies have one additional ingredient that shortbread cookies are missing: egg. Adding egg yolk to the dough makes it a bit easier to work with and helps the the cookies hold their cute shapes.

What is the difference between sugar cookies and spritz cookies? ›

Mainly texture. Sugar cookie dough is firm enough to be rolled out and cut. Spritz dough has to be soft enough to extrude through a press.

Why are they called butter cookies? ›

Butter cookies, also known as Danish butter cookies, are cookies originating in Denmark consisting of butter, flour, and sugar. They are similar to shortbread cookies. The butter cookie is often categorized as a "crisp cookie" due to its texture, caused in part by the quantity of butter and sugar.

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