Spritz cookies are buttery, tender little treats that melt in your mouth. They’re known for their delicate texture and the fun, festive shapes you can make with a cookie press. These cookies often have a hint of vanilla or almond, making them simple but totally satisfying.
I love making spritz cookies because they bring back memories of baking with family during the holidays. There’s something so fun about squeezing the dough right out of the press onto the baking sheet and watching the pretty shapes come to life. Plus, they bake quickly, so you get to enjoy them fast!
My favorite way to enjoy spritz cookies is with a cup of tea or coffee, letting the buttery flavor slowly dissolve with each bite. They’re perfect for sharing at parties or wrapping up as a sweet homemade gift. I always end up making a double batch because everyone keeps asking for more!
Key Ingredients & Substitutions
Butter: This recipe relies on softened unsalted butter for that tender, rich texture. You can swap in salted butter if needed—just skip adding extra salt. For a dairy-free option, use vegan butter sticks that behave like regular butter.
Sugar: Granulated sugar gives the cookies their delicate crispness. You can try superfine sugar for an even smoother texture. Avoid brown sugar here, as it changes the texture and flavor.
Egg: The egg helps bind the dough and adds moisture. If you need an egg substitute, 3 tablespoons of applesauce or flaxseed meal mixed with water works well.
Flour: All-purpose flour is key for the right texture and shape. For a gluten-free take, try a blend made for baking, but the cookies might be a bit more crumbly.
Extracts: Vanilla is classic, and almond extract adds a lovely nutty note when used. If you don’t have almond extract, you can increase vanilla or add a splash of lemon zest for a fresh touch.
How Can I Get Perfect Shapes Using a Cookie Press?
Using a cookie press can feel tricky at first, but a few simple tips make it easier to get clear, pretty shapes:
- Soften the dough: The dough should be soft but firm enough to hold shape. If it’s too stiff, it won’t press well; too loose, it will spread.
- Chill the dough if needed: If it’s too soft, pop it in the fridge for 10-15 minutes to firm up before pressing.
- Fill the press properly: Don’t overfill or underfill. Smooth the dough inside the cylinder to avoid air pockets.
- Press straight down: Hold the press perpendicular to the baking sheet and gently squeeze while pulling upward slowly to leave a clean shape.
- Practice on spare dough: Try a test shape first to get a feel for the pressure and dough consistency.
Sticking to these will help you create beautiful, uniform spritz cookies each time. They’ll be a hit on any cookie tray!
Equipment You’ll Need
- Cookie press – this tool shapes the dough into pretty patterns quickly and easily.
- Mixing bowls – you’ll need these to cream butter and mix dry ingredients separately.
- Electric mixer – makes creaming butter and sugar smooth and fast.
- Baking sheets – flat, rimmed trays for baking your cookies evenly.
- Parchment paper or silicone mats – prevent cookies from sticking and clean up faster.
- Wire cooling rack – helps cookies cool quickly without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Try lemon zest and a bit of lemon extract for a fresh, bright twist.
- Swap almond extract for orange extract to add a subtle citrus note.
- Mix in finely chopped pistachios or colored sugar for extra crunch and color.
- Add a pinch of cinnamon or nutmeg for a warm, cozy spice flavor, especially nice in winter.
Spritz Cookies
Ingredients You’ll Need:
Main Ingredients:
- 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 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- Food coloring (red and green), optional
- Granulated sugar, for sprinkling (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare plus around 8-10 minutes baking time per batch. You’ll also need a few minutes for cooling before enjoying or storing your cookies.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheets:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Mix the Dough:
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. Beat in the egg, vanilla extract, and almond extract if using. In a separate bowl, whisk the flour and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. The dough should be soft but still hold its shape.
3. Add Color (Optional):
If you want colorful cookies, divide the dough into three portions. Leave one plain, then add red food coloring to one portion and green to another, kneading until the color is even.
4. Shape the Cookies:
Attach your preferred disc to the cookie press and fill it with dough. Press shapes directly onto the prepared baking sheets about 1 inch apart. If you like, sprinkle the cookies lightly with granulated sugar for a sparkly finish.
5. Bake and Cool:
Bake the cookies for 8-10 minutes or until the edges are just turning golden. Avoid overbaking to keep them tender. Let cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
6. Store:
Keep your spritz cookies fresh by storing them in an airtight container at room temperature for up to a week. Perfect for sharing or enjoying over time!
Can I Use Frozen Butter for Spritz Cookies?
It’s best to use softened butter for these cookies to get the right texture. If your butter is frozen, thaw it in the fridge overnight and then let it sit at room temperature until soft but not melted before mixing.
Can I Make Spritz Cookies Without a Cookie Press?
Yes! You can roll the dough into small balls or use cookie cutters for shapes. However, the traditional spritz design is easiest with a cookie press.
How Should I Store Spritz Cookies?
Store them in an airtight container at room temperature for up to one week. You can also freeze baked cookies in a sealed container for up to 3 months.
Can I Substitute Almond Extract with Something Else?
Absolutely! If you don’t have almond extract, you can omit it or replace it with an equal amount of vanilla extract or a small splash of lemon zest for a different but delicious flavor.
