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

Print
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
Recipe

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

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

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

119 Comments
  1. Grace

    This recipe was great! I think I would personally decrease the almond extract down to like 1/2 teaspoon but otherwise was great!

  2. Dana

    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.

  3. Alessandra

    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 😋 😍 😜 👌 ☺

  4. Judy

    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.

  5. Kim Caton

    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!

  6. Dan

    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.

  7. Jen

    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!

  8. Jill

    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.

    1. Lindsay

      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!

  9. Joanna

    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

  10. Elaine

    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.

  11. Margaret Huntley

    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.

    1. Lindsay

      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.

  12. Kate Jackson

    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!

  13. Helen

    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.

  14. cheryl

    Does anyone now how to adjust the salt if using salted butter? I don’t have any unsalted right now and its snowing!! Thanks

  15. JoAnne

    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!!

  16. ChrisC

    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.

  17. Kevin Gardiner

    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!

  18. Victoria

    I’ve made these twice so far this month. The cookies are so delicious! Mine came out just perfect.

    1. Lindsay

      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.

  19. Lindsay

    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.

  20. MWSmith

    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.

Lindsay
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