Buttery Classic Spritz Cookies 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!

Looking for more Christmas cookie recipes? Try my soft gingerbread cookies, or these easy cut out sugar cookies!

pinterest image collage of Classic Buttery Spritz Cookies

Buttery Homemade Spritz Cookies

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!!

What Makes These the Best Spritz Cookies

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!

spritz cookies on platter

What Are Spritz Cookies?

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!

spritz cookies

How to Make Spritz Cookies

Step 1: Make and Color Your Cookie Dough

    1. Make the cookie dough. You’ll cream the butter and sugar together, then add the egg and the extracts (I use a little vanilla and almond). Finally, add the flour and salt and mix just until combined.
    2. Color your cookie dough. If you want to use a few colors, divide your dough into parts and color it. I recommend gel icing color, not food coloring. Gel icing color allows you to add a small amount to achieve bright color. With food coloring you have to add a lot and it thins out your cookie dough, which will cause your cookies to spread too much.

classic spritz cookies

Step 2: Add Your Cookie Dough to a Cookie Press

Now you add your cookie dough to the cookie press and shape your cookies! I’m a big fan of this cookie press, but feel free to use whichever you have.

How to Use a Cookie Press

You’ll add the plate of the shape you want to make to the bottom of the press and then add your cookie dough into the top. Hold the press upright with the bottom directly on the cookie sheet. Press the lever to release a cookie, then lift up the press and you have your cookie!

If the cookie dough sticks to the press, you can use your finger to gently release the cookie. If it holds it’s shape, great. If not, add it back to your press and keep going. It is important to not try to press the cookies out onto something that’s really non-stick, like parchment paper, or you will have trouble.

buttery spritz cookies

Step 3: Decorate Your Spritz Cookies!

To decorate the cookies, I used a variety of sprinkles. The options are endless when it comes to sprinkles. But you could also decorate them with chocolate chips or add a chocolate drizzle after baking them.

Step 4: Bake Your Spritz Cookies

Now it’s time to bake the cookies. I wanted to be sure that my cookies were super soft and tender, so I baked them just until they were done – about 5 minutes. Definitely don’t over bake them and dry them out.

The final cookies are purely amazing! Soft, tender and buttery! It’s hard not to eat one right after the other until they’re all gone! These will definitely be a hit for you this Christmas!

overhead image of spritz cookies

More Christmas Cookie Recipes:

Best Cutout Sugar Cookies for Decorating
Best Gingerbread Cookies (Soft & Chewy Cutouts)
Candy Cane Cookies
Easy Sugar Cookie Recipe
Christmas Tree Chocolate Chip Cookie Cake
Peanut Butter Blossoms
Chocolate Crinkle Cookies
Chocolate Peppermint Thumbprint Cookies
Classic Chewy Snickerdoodles
White Chocolate Dipped Cranberry Oatmeal Cookies

Video Tutorial for Making Spritz Cookies

Read transcript

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
spritz cookies in dish

Buttery Classic Spritz Cookies

  • Author: Lindsay
  • Prep Time: 35 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 65-70 cookies
  • Category: Cookies
  • Method: Oven
  • Cuisine: American


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!


  • 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


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. 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. Add the egg and mix until well combined.
4. Add the vanilla extract and almond extract and mix until well combined.
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. 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. 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. 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. Decorate the cookies with sprinkles, if desired.
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. 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. Store cookies in an air tight container for up to about 1 week.

Keywords: spritz cookies, spritz cookie recipe, butter spritz cookies, christmas cookies, easy christmas cookies

This post may contain affiliate sales links. Please read my disclosure policy.

Share a Comment

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!

Recipe rating

  1. Bobbi Hargis

    I made the recipe but added a bit more sugar. I didn’t get very many cookies at all, I used a pampered chef press and some came out ok but I didn’t have a baking mat and the dough wouldn’t stick to pan and I would forget to wipe it off so would squeeze one more time. I still don’t see how you get so many cookies out of this recipe…my advice…make a double batch! Other than that they taste great!

  2. Kate

    Great recipe! I haven’t made these in a long time and I couldn’t find what I had used in the past. These turned out perfect. Both 5 minutes and 6 minute cooking times turned out great! I had no food coloring on hand so they are all plain but either way my kids will gobble them up!!

  3. Holly

    These are delicious! I colored and marbled my dough and they turned out great! Such wonderful tasting cookies too, thank you for the great recipe!

  4. Jackie

    My coolies came put too soft – almost wet in the center – even after an 8 minute bake. 
    Could i have over worked the dough? 
    I used wilton gel color. 

    1. Lindsay

      There can be variations between ovens. You may have just need to bake them longer. It could also depend a little on how much gel you added to the cookie dough. If it thinned out the dough a little bit more then they may have needed a smidge more of baking time.

    1. Lindsay

      The cookie press works best when the cookie dough sticks to what you press the cookies onto. I find the baking mat works best.

  5. Lynn L

    I used this recipe last week, and forgot to bring it with me to my boyfriends house.. So I ended up using another recipe. This one by far is better! Just do remember not to use parchment paper. I spent so long fighting with these and when I came home the silicone mat is perfect. I LOVE these! I am in Culinary School for Pastry and baking and I am very picky on my recipes!

  6. Adriana

    I made this recipe for the very first time and it was a hit! I made the recipe just as instructed with the exception of using coloring. I decided to just do plain with sprinkles so good! 

  7. LRey

    This was super easy! Years ago I tried spritz cookies with my kids got frustrated and tossed my cookie press. I got the Oxo this year. I let my butter sit at room temp until soft. I used salted butter and omitted the salt. I used 3/4 teaspoon almond extract since I have a picky kiddo. They were SO EASY and delish! Now if you could tell me how to stop eating them! 

  8. Bonnie

    I just tried this recipe, it’s my first time making spritz, and they came out perfect! The dough was so easy to work with and they came out so buttery soft and delicate. Thank you for sharing!

  9. Lucia

    Hi Lindsay,
    The cookies were delicious, but the sprinkles melted. What type of sprinkles you used in your recipe? 

  10. Yvonne

    Festive, fun, delicious! This was my first shot at a cookie press, and after the learning curve, it was a blast!

    Thank you!

  11. Marnie Sneddon

    Am i supposed to refrigerate the dough? My shape wont hold together i’m wondering if my butter is to soft?

    1. Lindsay

      You should not need to refrigerate the cookie dough. It’s possible that your butter is too soft or that maybe you didn’t add quite enough flour or mismeasured some other ingredient.

  12. Ellen

    Is the recipe supposed to be powdered sugar or granulated. We made this recipe with granulated and   We’re not happy with cookie. Now in the comment I’m seeing people used powdered sugar!

    1. Lindsay

      It’s regular granulated sugar. I’m not sure what you weren’t happy with, but if you watch the video, I walk you through the whole process so maybe that would be helpful.

  13. Kimberly

    Made these today and I’m thrilled with the results. The dough came together so easily and I had no problems using it in my press. I baked for 5 minutes and they were perfect!! The only change I did make was, I used citrus extract instead of the vanilla and almond. I wanted a brighter flavor as I already have sugar cookies and thumbprints. LOVE this recipe and it will be a go to for me.

      1. Sarah

        Thank you for the great recipe!! I’ve made spritz cookies before and thought they were kind of boring, but these ones were so literally so addicting. Really good flavour and just melted in my mouth 😍 (I also half dipped mine in chocolate for a lil extra somethin- but they’re also delicious on their own) 

  14. Bryn

    Can you tell me the different result that comes from using powdered sugar versus granulated?  This is my first year trying them and I would like to get them right!  Thank you so very much.  I’m not a person who comments much but I’m a long time follower and trust your recipes so very much.  

    1. Lindsay

      So with some cookies they are fairly interchangeable. I suppose powdered sugar can make them slightly more tender. Powdered sugar naturally has some cornstarch in it, so cookies may spread a little less and it can act as a tenderizer. But I personally don’t notice a huge difference most of the time. Either should work well in this cookie.

  15. Lori

    If your cookies stick and won’t adhere to the cookie sheet put the cookie sheet in the fridge. When cold the dough
    comes  right off the press and sticks to the pan

  16. LexiBites

    I’ve made many different butter spritz cookie recipes over the years, and these have got to be my favorite! The powdered sugar makes such a difference in the texture and the flavor is perfect! The dough came together easily and worked fabulously in my cookie press.
    Thanks for sharing Lindsay!

  17. Sara

    Hello Lindsay,
    Can’t wait to make these with my children! I was wondering if you happen to know of any natural gel food color (plant and food based, no artificial dyes)? I’ve come across some in powder form, but not sure how that would work.

    1. Lindsay

      I’m sorry, I don’t know of any. I could do a quick search, but I wouldn’t really be able to speak to any of them. I’m sorry!

    2. Michelle

      Hi Lindsey, me and my daughter made these with the Wilton cookie presses and it didn’t feel as easy as yours looks. Can you share what brand of cookie gun you have in the video? Also what brand of mats. Thanks!

      1. Lindsay

        I’m sorry if you had a little trouble with them. I linked to the cookie press I use in the recipe instructions. It’s the oxo brand. As for my baking mats, I have a few different ones but I’m a big fan of the silpat.

  18. Rhona LeDuc

    What cookie press are you using, I really don’t like the one I have, my cookies turned out great 2 years ago but last year they would not press properly, I have been making cookies for years and I think its time I bought a new press lol, I love your press and will definitely be using your recipe

About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12