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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!
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!!
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!
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!
Step 1: Make and Color Your Cookie Dough
- 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.
- 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.
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.
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!
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
- Prep Time: 35 minutes
- Cook Time: 5 minutes
- Total Time: 40 minutes
- Yield: 65-70 cookies
- Category: Cookies
- Method: Oven
- Cuisine: American
Description
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!
Ingredients
- 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
Instructions
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.
Nutrition
- Serving Size: 1 cookie
- Calories: 48
- Sugar: 2.2 g
- Sodium: 18.1 mg
- Fat: 2.7 g
- Carbohydrates: 5.2 g
- Protein: 0.5 g
- Cholesterol: 9.6 mg
Delicious! Have made twice and it’s definitely a hit.
I’m so glad you enjoyed them!
Can I add cocoa to this recipe?
I haven’t tried it. You could try swapping out some flour for cocoa powder and see.
Should I let the dough rest in the fridge overnight before baking to prevent spreading?
No, that isn’t necessary.
Can you wait to bake once the dough is made? Like freeze or refrigerate to save it for later to bake?
Yes, you can.
Perfect recipe for spritz cookies. I think the most I learned from it was to only bake them for 5 minutes. They came nice and soft. And they are so tasty. I think I just always over baked them and never liked them. I followed your directions exactly. I almost panicked when the dough seemed really sticky, but it worked out fine. I had a lot of samples. Merry Christmas!
Do these cookies freeze well??
Yes, but without colored sprinkles. The sprinkle colors can bleed when they thaw.
Did you make the little leaves and berries on the wreaths?
No, they are sprinkles.
These do look soft and buttery, I am wondering if they would be okay for shipping cookies to someone or if they are so soft they would break apart. What do you think?
I imagine they may break apart, unless they are well packaged and wouldn’t move around much.
Can I use salted butter and omit the salt? Thanks.
That should be ok.
I did and they were fine.
I’m concerned about using 293g of flour. The correct weight of 1 cup of flour is 120g so that should be 270g. Am I missing something? I even tried using a 1 c measure by lightly using a scoop to put the flour in the cup and it was 275g. I use a scale for all my baking now to get a perfect baked good. I am so anxious to use this recipe but I don’t want them to be dry. Thank you
Different sources give different amounts. What I can tell you is that I use my recipe as written with the grams measurements, so they are accurate.
I actually have the original paper with instructions from a Super Shooter purchased in 1976 and made cookies today with a friend. She had never heard of cookies made with a cookie press. I have a newer press as well, but the original performs much better. I used the original recipe and baked on insulated aluminum cookie pans. They came out great and my friend had a fun time learning to use the press. She took home a holiday tin full of cookies decorated with different colors of sugar. While I had everything out, I made another batch of dough and will use it tomorrow to make some cookies for my house! Oh, they tasted great!
I don’t have silicone mats. Will it work to bake directly on the baking sheet?
You can certainly try it. I’m guessing they’d press fine. Question is if they stick to the cookie sheet after baking or over-brown on the bottom. If you try it, I’d try a light colored baking sheet.
I really enjoy this recipe and personally add 1 tsp. Cream of Tartar.
Do you have any recommendations for converting the recipe for high altitude baking?
I’m glad you enjoy them! I’m not really familiar with high altitude baking. Maybe this guide would be helpful.
Great flavor and softness
So glad to hear that!
What does cream of tartar do for the cookies!
what does creme of tartar do to this recipe
Thank you for your note regarding parchment paper. I have always used it for cookies and had given up on spritz. Another tip I found elsewhere was – if using an old style cookie press – to rotate it to the desired amount then back it off 1/4 turn. I am hoping that these two tips will resolve my issues and enable me to resume baking spritz cookies this year.
I hope they work out well!
Hi there, I’m wanting to try these this year for Christmas, is there really not baking soda or baking powder in this particular recipe? Just making sure as I’m writing it out by hand cuz I’m out of printer ink and I thought I forgot to write it. Thank you.
Yes, that’s correct.
I have a problem. After triggering the dough through the shape, ithe cookie will not release.
I have some tips in the blog post and in the video. But I find that a silicone baking mat works best, because even though it’s non-sitck in nature, the dough will stick to it just enough to release. Parchment paper, while I love it, is a little too non-stick.
Are there any changes for high altitude?
I’m not really familiar with high altitude baking, but maybe this guide will be helpful.
I love this cookie!!! Our first batch is quickly becoming a practice run because we keep eating them all up! My batter was really thick… any ideas? Did I mix too long with mixer? They still taste and look fabulous!
I’m glad you’re enjoying them! As far as thick batter, it’s hard for me to say without seeing what it’s like, but if the cookies are turning out nice, I’m wondering it it’s correct, but just seems thick? What makes you think there’s something wrong? Are they not baking properly somehow?
Can these be frozen?
Yes, just keep in mind that if you use sprinkles, the color could bleed.
About one in three cookies are usable and most of those are misshapen. I need help with the BLOB problem!! It says no need to chill first, but could that be a solution?
Does BLOB stand for something? Are you having trouble with them sticking and staying when you press them? I mention in the blog post that I highly recommend using a silicon baking mat, because that was the best thing for having the cookies stay in place when pressing them, and it’s non stick. Parchment paper doesn’t work as well because the cookie dough doesn’t really stick to it.
I’m allergic to all nuts, so I have to use the almond extract?
You can use another extract that works for your allergies. Maybe vanilla extract?
Can I replace the almond extract? My son is allergic to tree nuts.
Definitely!
My son is allergic to peanuts and tree nuts. I can use McCormick or Watkins imitation almond extract, it’s made with apricot pits. Just make sure it isn’t pure almond extract. Before I knew this I would use 2tsp of vanilla extract.
Would I be able to substitute the flour for 1:1 GF flour?
I haven’t tried it, but I imagine that would be fine.
Why do mine always spread out and never retain the shaape?
It’s a balance of the wet and dry ingredients. If they are spreading too much, you might be under measuring your flour or over measuring something like your butter or sugar.
can i add almond paste and if so how much?
Probably, I’ve just never used it myself to be able to say how much.
I love this recipe so much!! Can I make dough ahead of time and freeze it? I think last year I took it out to thaw the night before using it?
Yes, that should be fine. I’m so glad you enjoyed them!
I want to try this recipe but have a nut allergy and was wondering what can be used instead of the almond extract. If I just exclude it without replacing that ingredient, will it affect the baking?
You could use any flavor you like. Vanilla, coconut, anise, strawberry, mint – there are lots of clear extracts that would taste great.
Perfect recipe! Delicious cookies that I couldn’t stop eating. Even better the next day. Followed the recipe to a tee. Placed cookie sheet in freezer. Used silpat on some, nothing on others. Both worked! I prefer them brown on the edges for dipping in coffee / tea. Will make again!
Can I add more sugar? I like them sweet !Would that affect the baking ?
More sugar means more moisture, which will cause them to spread more and not hold their shape as well. I would not recommend it.
Haven’t made recipe yet but can you also use a pastry bag and tip.instead of cookie press
Yes, that would be fine.
Hi – what if I don’t have silicone baking sheets?
Sorry for the delay in responding. I found silicone baking mats to work best, since parchment paper is non-stick and you actually want the cookie dough to stick. You could try pressing them directly onto your baking sheet. If it’s a non-stick baking sheet, that could be tough. They also might brown a little more on the bottom during baking.
Delicate, buttery and so good! I made these for Christmas and everyone loved them! Thank you for this recipe. ❤
My cookies are not sticking at all. Not even to the ungreased cookie sheet. And there’s way too much almond. I tossed the first batch and started over without it.
Cookie dough is too stiff.
We made these for Christmas this year—followed your recipe to a T. This was our first time making spritz cookies and they turned out fantastic! Bake time of 5-8 minutes was spot on and the cookies came out slightly crunchy around the edges and soft in the middle. Thanks so much! Will definitely make them again.
I have used this recipe several times and my cookies turn out beautifully every single time. And they taste soooo good. Everyone loves them. Thank you!!!
So much easier than the recipe I used to use that came with my spritzer! I didn’t have unsalted butter so I just omitted the salt. They came out perfectly! Thank you!
So glad you enjoyed them!
I made this recipe with a heaping 3/4C granulated sugar and heaping 1tsp almond extract, and closer to 2 1/8C flour and it was a little more flavorful! Delicious!
What an easy recipe to make and pump out onto those silpat sheets! I found that the last batch was a bit gooey and spread a bit much, so I made a note to myself to store the dough in the refrigerator between batches. They look and taste amazing.
I finally found a recipe that works with my cookie press! Fun to make; delicious to eat! I am not crazy about almond flavor so I eliminated it. But other than that, I loved the recipe!
So glad you enjoyed them!
I’ve yet TO make these but plan on it very soon!!🙌 I still have my Momma’s 1940’s Norwegian spritz cookie press!! Found this recipe by accident!! Came here from a Google link for the cranberry white fudge recipe!!! (Also making very soon!!🤞🤞) Health just isn’t making it possible for me now. But I’m going to try on a “good day”!! Cooking IS my therapy!! Thank you for posting such awesome recipes!!❤️ I’m signed up for notifications from you directly now!!🙌😁👍
Awesome! I’m so glad you came across my site. I hope you enjoy them when you’re able to try them!
No flavor tasted like play doe mixed with flour wasn’t impressed at all .. definitely will never make again
My cookie press wouldn’t work so I made little balls & flattened with the bottom of a glass dipped in powdered sugar! I think I may just put a dab of frosting on them!
Glad you found a solution!
This looks so good! When I pressed the cookies they were fine, but they totally flattened out. I double checked all my measurements and they were correct. I don’t have silicon mats: tried baking right on pan, on parchment paper(I did see your note about that) and also a baking stone…. Any other suggestions?
I do think cookies spread a touch more without the silicon baking mat, but I wouldn’t expect it to be an issue. Did you use a food scale? I’m not trying to get nitpicky about the flour, but with something like a cookie that isn’t really supposed to spread, a difference of a couple tablespoons can really make a difference. I also read something just yesterday that a lot of people are experiencing issues all of a sudden this year with certain store brands of butter. It seems as though quality isn’t so great with some store brands and that’s causing a lot of inconsistent results for people. My understanding is that brand name butters tend to be better at the moment. I use challenge butter.
I lost my spritz recipe, gave this a try, it’s delicious!
My cookies flattened out. My Christmas trees came out like bells that were about an 8th inch thick.
Bit too much almond extract for me. I only used 1/2tsp and the rest vanilla, still can only taste almond.
Yummy shortbread/sugar cookie.
Also, the 1st batch didn’t spread as much as the ones with powdered color added. Not sure if it’s because it sat out while I batch baked
My dough isn’t sticking to the parchment paper
Parchment paper is non-stick, so it won’t stick well. I recommend a silicone baking mat. You could also try pressing them right onto your cookie sheet, but they will probably brown more on the bottom.
Do I have to use a cookie mold or can I just make the dough into balls?
This cookie dough is intended to not spread. You’ll want to either use a cookie press, pipe them or possibly slice and bake them. For a drop cookie, check out my sugar cookies.
Making these now, but I don’t have almond extract! Is there any way I can substitute this out?!? Help!
You could swap it for vanilla extract.
The dough was too soft so the design didn’t hold its shape. The cookies spread even after chilling the dough for 10 minutes.
I make these cookies every year with my kids and they do not spread. If they spread, then an ingredient was not measured accurately. I would double check them and if you can, use a food scale.
Should I adjust the recipe if I live at high altitude?
Possibly. I don’t really know much about high altitude substitutions.
Can you make the dough ahead of time?? Can it be frozen??
I haven’t tried it before, but I imagine it would be fine to make it ahead and freeze it.
Pressed out effortlessly. Very tender and good spritz cookies!
So glad you enjoyed them!
Follow the recipe perfectly but not coloring the cookie dough and was not able to get any cookies out of my Spritz machine in a shape just a mess, help!!
Can you describe the problem? Why can’t you get any cookies out? Is the dough too thick? Or are they not sticking to your cookie sheet? What is on your cookie sheet – parchment, silicone baking mat, or nothing?
Can you let me know what type of pearls you used? The brand and store. Your cookies are so pretty. Thank you so much.
I use Wilton brand pearl sprinkles. You can find them online. Here are the white ones and the gold ones.
I made these tonight. They looked awesome going into the oven but they spread too much. Not sure what I did wrong?
If they spread too much, then you either didn’t add quite enough flour or you added a little too much butter or sugar (which both would cause more spread). I’d also make sure you used a large egg and not an extra large size egg.
The dough was super easy to work with, but it spread a lot. What did I do wrong?
If they spread too much, then you either didn’t add quite enough flour or you added a little too much butter or sugar (which both would cause more spread). I’d also make sure you use a large egg and not an extra large size egg.
This was a good recipe! Very accurate with measurements and they turned out very cute! They are perfect for the cookie exchange I’m going to!
So glad you enjoyed them!
I’ve made spritz for years. I have found the dough sticks better to cold cookie sheets. If I need to reuse one, I put it the garage for a few minutes to make it cool. I live in New England so it’s cold in the garage:)
Can you let me know what type of pearls you used? They look so pretty, but when I added them, they all melted in the oven!
I use these.
Don’t put them on before you bake. Put them on right when you pull out of the oven.
My question was can you freeze the dough or I see a comment you could freeze the cookie? – thanks – just trying to pre-parapet as much as possible
When you freeze them depends a little bit on how you want to decorate them I think. You could freeze the cookie dough or you could freeze the cookies. But if you freeze the cookies, you probably don’t want to add any sprinkles unless you’re OK with the color of the sprinkles bleeding a little bit when they thaw. I hope that helps!
Can you freeze this dough?
I would imagine that would be fine.
HI! Your spritz press cookies are beautiful! I wanted to know the brand press you use?
Thank you! It’s OXO brand.
By far best recipe I’ve tried. These came off spritz gun so easily in past I’ve fought with dough. I did only 2 cups flour only. Definitely making again, but need to adjust the quantity. I only got 30 cookies out of single batch.
I’m so glad you enjoyed them!
Can I use regular butter
Sure, just leave out the added salt so that they aren’t too salty.
I’m going to try spritz for the first time tomorrow! I’m excited to try your recipe. But, I have the old version of the gun. (Twist style) Do you have any suggestions for me to make sure they come out like yours? Thanks in advance!
Gosh, I’ve never used that type of press before, so it’s hard for me to say. I hope you enjoy them!
Can I flash freeze the spritz cookies? Do I put the sprinkles on before I freeze them?
You can freeze them. You won’t be able to add sprinkles after they’re baked unless you frost them or put on a thin layer of icing. But if you add sprinkles before you bake them, just be aware that condensation that forms when they thaw could cause the sprinkles to bleed.
Should you refrigerate this dough before putting it through the cookie press?
You can, but then you would want to bring it back to room temperature before using it. If it is cold, it will be too firm to press through the cookie press.
Can you make the dough in advance? If so how long can you store it in the refrigerator?
Yes, yes you can make it in advance. It should be fine in the fridge for up to three days.
Can I put it directly on a cookie sheet, or is it essential that I press onto a silicone mat?
You can try the cookie sheet. I found that the cookie dough stuck really well to the silicone baking mat. And I do think things generally tend to bake better on a silicone baking mat.
I have better luck if I chill the baking sheets before putting the cookies on.
Do these freeze well, or should I make them closer to when we’re planning to eat them?
Yes, they freeze well. Just be aware that if they have sprinkles on them, the colors could bleed from condensation when you thaw them. I would thaw them in the fridge so there’s less chance of condensation.
I added some cocoa to this recipe and for some reason the cookies are not sticking to the pan. The first batch I made without the cocoa worked just fine. Any suggestions as to why the cocoa recipe would not be sticking to the pan? Thanks
I haven’t tried it with cocoa powder and without knowing the amounts that you changed, it’s hard to say.
Best Spritz recipe I’ve ever tried!! Followed the recipe exactly and even used regular food coloring instead of gel with no problems! I baked mine for 6 minutes and they came out perfect every time and did not get brown on the bottom. They were very easy to press also and the flavor is wonderful!! Even my husband thought they were great!!
So glad you enjoyed them!
Can you make ahead of the holidays and freeze them?
Definitely! Just be aware that if you add sprinkles to them, the colors could bleed a little bit when you thaw them. I would thaw them in the fridge. They will have less chance of condensation forming in the fridge and would be less likely to have colors bleed.
I made these with my 4 year old granddaughter last night, absolute hit at my house. 1st time for both of us. Thanks for sharing!
So glad they were a hit!
Thanks, worked out great and the family was happy!
So glad you enjoyed them!
Just made these today with my 3 year old. HUGE hit! Husband loves as well! Reminds me of the ones we made as kids. Definitely a thick dough, colors were hard to mix in but that’s a personal struggle, ha. They were wonderful and easy to make!
I’m so glad you all enjoyed them! These are my favorite to make with our little ones too.
They turned out perfect. Taste great, and easy to use with the mirro spritz cookie press!
I’m so glad to hear that!
I want to try these but don’t own a cookie Presa. Are they doable without one and maybe just roll and slice them??
You could try rolling and slicing them. That should be fine. If you have any piping tools, you could also pipe them like some other cookies. Example – https://www.lifeloveandsugar.com/chocolate-dipped-danish-butter-cookies/
Can I freeze these cookies?
Yes, definitely!
I love the cookie dough by itself. My mom, sister and me ate a few pieces of cookie dough and it was extremely hard to not eat more. Thank you for this! Cant wait until theyre done!
This recipe was great! I think I would personally decrease the almond extract down to like 1/2 teaspoon but otherwise was great!
Great recipe! My new cookie press I was gifted (pampered chef) makes a much thicker cookie. I only got 45 cookies and had to bake for 10-12 mins.
Glad you enjoyed them!
Tried them these days. They were a hit Also experimented with a second batch by adding 1/3 cup cocoa and 1 Tbsp espresso powder. To a third batch we switched the sugar with brown sugar and added 1/2 tsp of each: cinnamon, ginger, nutmeg and the peel of an orange. All three versions were a hit. Try them! You can melt dark chocolate chips and dip the cocoa ones and then crush peppermint candy over them 😋 😍 😜 👌 ☺
They all sound delicious! Glad you enjoyed them!
These cookies are horid….never again
Way too crumbly
I was looking for a new Spritz Cookie recipe and found yours. I made just half a batch today and honestly it makes the best, softest Spritz Cookie ever! It worked so well in the cookie gun with no problems. Chilling the cookie sheets really helped. 5 minute bake time is perfect! I didn’t use the almond extract because I don’t care for the flavor, but it’s great with just the vanilla. This will be my go-to recipe from now on. Happy Holidays to all.
I bake all the time and Lindsay’s recipes are absolutely amazing!!!
Cindy commented these cookies are horrid ! That was an unnecessary comment and I know it was not the recipe it was yourself
Ty Lindsay for all your great recipes my family absolutely loves them !!!
I made these today with my 6 year old son for our Santa cookies! He loved them, and so did I! The cookies taste so light and delicious!
These were so soft and tasty. Our second batch we halved the almond extract as it felt a bit too powerful for us at 1 tsp.
The recipe was so simple, yet tasty soft cookies. My second batch I halved the almond extract because we found 1 tsp of each too powerful!
First – I’m not a baker – I’m more of a cook. Also I don’t have silicone mats so without your tip I would have used parchment paper. I opted for ungreased foil and they came out perfectly. My son said “they taste store-bought” which in my house is a compliment – lol. This recipe is a keeper. Happy Holidays!
So glad you were happy with them!
If I don’t use the almond extract (allergy) should I double the vanilla extract?
Yes, you can double it.
Made these and they are so good!! Do you have a chocolate version of your recipe?
So glad you enjoyed them! I don’t have a chocolate version, I’m sorry.
Cookies taste and turned out great, dough was easy to use, but I made as directed above, and the recipe only yielded 3 dozen cookies, not 65-70 cookies as stated above? I used the tree disc and the snowflake on my pampered chef cookie press, so I’m a little confused.
I’m not sure why you got less. I’m going to be making these today or tomorrow with my kiddos and will see how many we get, just to check it and be sure. Glad they turned out well!
I feel like the Pampered Chef cookie press tends to be larger than the “average” cookie press, so maybe that’s why!
Can you roll this dough and do cutout cookies?
I haven’t tried it, but it might work. The dough might just be a little soft for handling. I do have two cutout cookies to choose from as well.
https://www.lifeloveandsugar.com/soft-cut-out-sugar-cookies/
https://www.lifeloveandsugar.com/cutout-sugar-cookies/
Making these now, I did not get 60 cookies. Which is okay, well maybe it’s because we’re eating them. But they are awesome! Very tasty
Try this. You can’t go wrong.
I really like this recipe. Easy. Tasty.
Because we are a small group this year and I like to make a variety of cookies, I cut this recipe in half and it was great.
I did put my cookie sheets in freezer for 5-8 minutes. No parchment paper! I learned that lesson before.
I’m VERY frustrated. Your recipe looked worthwhile to try. However, that wasn’t my experience. I had cookies on my trays with mixed results…. Some spreading, some not.
I measured everything exactly. It will be a LONG time before I make any spritz again.
I’m very sorry to hear that you’re frustrated. It sounds thought like it could be something about your baking equipment if each batch turned out a little differently. Different brand baking pans (and even silicone baking mats) can all bake differently. If you had one pan in particular that gave good results, maybe try only using that pan.
I have tried other Spritz recipes this one is the best!
So glad you enjoyed them!
Can I make the dough ahead of time?
That should be fine.
I don’t have a cookie press. Can I roll the dough into balls and flatten with a fork?
Sure!
Excellent recipe! I preferred the taste of these to ones I have made in the past that use shortening rather than butter. Cookies came out beautifully and look so festive!
OMG just tried this recipe, cookies are delicious and very easy to make. Didn’t want to use my cookie press too much of a hassle so I used A large open star tip and they came out beautiful. Thank you for the recipe.
So glad you enjoyed them!
Does anyone now how to adjust the salt if using salted butter? I don’t have any unsalted right now and its snowing!! Thanks
You can use the salted butter and just leave out the additional salt entirely.
Tears in my eyes! For years I’ve wanted to make spritz cookies that I remember from my grandmother during childhood holidays. I never found her recipe but I think it’s yours…many thanks for this great memory rekindled!!
Wonderful! So glad you’re happy with them!
Okay, so I didn’t have any almond extract in the cupboard. I decided to substitute with a couple teaspoons of amaretto. I otherwise followed the recipe and the cookies were great. One thing that distinguishes this recipe to me is that it has just the right amount of salt. Other spritz recipes short the salt and lack some flavor. Can’t wait to share these cookies.
Can you use salted butter, and just reduce the amount of added salt?
Yes
This recipe is awesome, instructions excellent and most importantly the cookies turned out great! I used a manual cookie press and it worked perfectly. I can see this recipe becoming a tradition at every Christmas! Thank you!
So glad you enjoyed them!
I’ve made these twice so far this month. The cookies are so delicious! Mine came out just perfect.
Can I add jello to this recipe.
For what purpose? Any change like that is going to change the outcome of the cookies.
I don’t have the silicone baking mats. Now what?
Sometimes reading through previous comments can be helpful. Someone commented the other day that it really helped them when they froze their baking sheet prior to using the cookie press on it. It might be worth a try.
I had to add a LOT more flour to make these cookies come out of my press looking right. I thought it might have been the food color but even the white dough needed extra flour. You probably need to add an extra cup to the whole batch. Other than that they tasted great!
My first attempt at spritz cookies. I definitely got better at the cookie press as I went, lol, the first sheet was pretty tragic but the third sheet looked great 🙂. Maybe it’s just my oven, but I had to bake these for a full 10 minutes. I checked them at 5 as suggested and they were still very raw.
There is definitely variation between ovens. I’m glad you enjoyed them!
They didn’t hold their shape 🙁
Maybe butter was too cold? I’ll try again another day.
I tried this recipe on two different days. Both days I was extremely careful to follow the recipe exactly. However, on the first day, I split the dough in two sections and colored one green, the other red. The dough was beautiful, but the cookies came out of the press unrecognizable. I was so discouraged. Then, I watched all the You Tube videos I could find on using a “lever” cookie press and tried again today. I did not use the gel colors. I left everything white. Lo and behold, they came out of the cookie press beautifully!! I learned that it wasn’t the dough. It was the way I was using the cookie press. My success was attributed to freezing the trays for 15 minutes in my freezer, putting the press straight down on the sheet (once cold), using my other hand to steady/hold the bottom (my hand was not touching the cookie sheet or the dough. It was just wrapped around the lowest section. When I pressed, I immediately lifted the press straight up. The cookie shapes came out perfectly (Christmas trees, snowflakes, wreaths and a kind of flower shape). I used different colored sprinkles on the cookies before baking since they were plain colored. I baked them for 8 minutes and am so pleased with the end results. Once cooled, my husband and I sampled them: so tender and delicate tasting. Delicious. What a great recipe. I will be making these in years to come. Thank you Lindsay for the fantastic recipe!! I am glad that I didn’t give up on being able to make Spritz cookies.
I’ve been making spritz cookies for years, they are my favorite. I moved and lost my recipe so i used this one. Sorry, but i was very disappointed. First of all, my cookies spread to much, maybe i over mixed? I tried cooking the dough, but it didn’t help. Then i took your advice on the 5 minutes cook time, they were way too soft for our taste. I cooked them for at least 10 minutes which gave them some crispness which my family likes.
Going to try the peanut butter blossoms next, I’m not giving up!! Lol!!
Typo above, i tried COOLING the dough in the fridge.
The spreading of cookie dough comes down to a balance of wet ingredients (like butter) and dry ingredients (like flour). If your cookies over spread, then you either over measured the wet ingredients or under measured the dry ingredients. That is why I use a food scale to measure, especially the flour. Small differences can make a big impact. This is true with cookies more so than a lot of other desserts.
I used this recipe last year and will again this year. It was a hit. One suggestion though, do not use parchment paper. The cookies stick too much when you lift the press. The silicone mat is the best.
Omg idk what’s up with the recipe but my cookies are flat and look gross!!! I just waisted baking ingredients!! Now I gotta start over! Take this recipe down!!! I DO NOT RECOMMEND!!! I followed your directions to the letter!!!
This tastes just like the ones from my childhood. They were also so easy and fast to make. I made three batches and they only lasted one day!!! They’re perfectly delicate and delicious. To get them to stick, I put my baking sheet in the freezer for just a few minutes. After baking, I’d run warm water over the baking sheet and then put it in the freezer until it felt cold to the touch (I only have one baking sheet). This worked perfectly and there was no warping of my sheet. I cooked for 6 minutes and they were soft and buttery. I wish I could post a picture as they came out just like the photos in the blog, and I am not a baker!!! I am so pleased- so is my family.
Wonderful! So glad they turned out well!
I set my cookie sheets on ice packs between uses so the dough will stick to them.
Can the dough be made ahead and frozen until ready to use?
I haven’t tested that, but it should be fine.
They only last one week?? I want to make now but Xmas is in 3 weeks? Is that ok?
You could consider freezing them or making them a little closer to Christmas. Most cookies don’t last 3 weeks.
Can you freeze these after they are prepared?
Yes, just be aware that if there are sprinkles on them, the colors may bleed when they thaw.
I loved this recipe. I think the almond extract added the perfect amount of flavor. My grandchild loved them and Requested more!
I used the same cookie press that was used in the recipe and I had 70+ cookies!
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!
Chill your cookie sheet
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!!
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!
We followed the recipe exactly and these cookies are horrid. We gave them to our dogs.
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.
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.
what brand of gel icing color do you recommend?
I use Wilton and AmeriColor.
Is there anything you can use besides a silicone baking mat? Can you just put it on the cookie sheet?
The cookie press works best when the cookie dough sticks to what you press the cookies onto. I find the baking mat works best.
This receipe is a little confusing. The top says cook time 25 minutes but the recipe itself says 5-8 minutes.
Can you make the dough and refrigerate until ready to use
Yes, that should be fine.
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!
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!
So glad you enjoyed them!
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!
Awesome! So glad you enjoyed them!
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!
So glad you enjoyed them!
Hi Lindsay,
The cookies were delicious, but the sprinkles melted. What type of sprinkles you used in your recipe?
Can I freeze the dough and make cookies later in the month?
I haven’t ever tried it but I would think it’d be fine.
Festive, fun, delicious! This was my first shot at a cookie press, and after the learning curve, it was a blast!
Thank you!
Glad you enjoyed them!
Am i supposed to refrigerate the dough? My shape wont hold together i’m wondering if my butter is to soft?
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.
Do you sift flour before measuring?
I don’t typically, but I also measure by weight. You can definitely give it a good stir or sift it.
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!
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.
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.
Wonderful! So glad you enjoyed them!
So easy and yummy. Thank you!
Thanks for sharing! Can they be frozen?
Yes, they can.
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)
I am so glad to hear you enjoyed them!
These look so good! They seem so simple, but there is totally a knack to making them perfect!
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.
Also…a response above comments on the powdered sugar in the recipe…am I missing that?
No you aren’t missing it. I was kind of wondering too LOL.
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.
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
What kind of cookie press you use?
I use this OXO one.
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!
~Lexi
I noticed LexiBites used powdered sugar. Is there a way to ask her what measurements she used? What was the exact recipe she used?
I have approved your comment, so hopefully she will see it.
Can you tell me how much powdered sugar you used in the recipe and if you also added regular sugar, What was the exact recipe you used I really wan to try yours.
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.
Thanks!
Sara
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!
OK, thanks, I appreciate the reply Lindsay.
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!
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.
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