Tender butter cookies made with a cookie press and almond glaze ready in 30 minutes.
Every December here in Austin, I drag a very specific, clunky metal tool out of the back of my pantry: the cookie press. We have a love-hate relationship, but it is the only way to produce these Buttery Spritz Cookies, which are an absolute non-negotiable part of my holiday baking lineup. Unlike a standard sugar cookie that requires rolling, chilling, and cutting, spritz cookies are extruded through a disk to create intricate shapes-trees, wreaths, camels, and snowflakes-in seconds. The use of confectioners' sugar rather than granulated sugar in the dough gives them a delicate, meltaway texture that bridges the gap between a shortbread and a butter cookie. They are small, bite-sized, and dangerously easy to eat by the handful.
The single most important rule for spritz cookies is to use a cold, ungreased baking sheet. The dough relies on sticking to the pan to pull away from the press. If your pan is warm from a previous batch, or if you use parchment paper, silicone mats, or non-stick spray, the dough will refuse to release from the gun and you will end up frustrated.
The Efficient Holiday Classic
Why You'll Love This Recipe
- High Yield: A single batch produces dozens of cookies, making this the most efficient recipe for filling large holiday tins.
- Meltaway Texture: The powdered sugar creates a tight, tender crumb that dissolves instantly on the tongue.
- No Rolling Pin: You skip the messy step of flouring your counter and rolling out dough; the press does all the shaping work.
- Festive uniformity: The cookies come out identical and perfectly shaped, making you look like a professional baker with minimal effort.
Ingredients
The texture of spritz dough is specific; it must be soft enough to press but firm enough to hold a shape.
- Butter: 1 cup (2 sticks), softened. It must be soft enough to cream, but not so soft that it is oily, or the cookies will blur in the oven.
- Confectioners' Sugar: 2-¼ cups divided (1-¼ cups for dough, 1 cup for glaze). Using powdered sugar instead of granulated is the secret to the tender texture.
- Salt: ½ teaspoon to balance the sweetness.
- Egg: 1 large egg at room temperature acts as the binder.
- Extracts: 1 teaspoon vanilla extract and ½ teaspoon almond extract. The almond extract is what gives spritz cookies their signature "bakery" flavor.
- All-Purpose Flour: 2-½ cups. Spoon and level this carefully; too much flour will jam your cookie press.
- Glaze Liquid: 2 to 3 tablespoons of water (or milk) to thin the sugar.
- Decoration: Colored sugar, sprinkles, or melted semisweet chocolate.
How to Make Buttery Spritz Cookies
Cream the Butter and Sugar
Preheat your oven to 375°F. In a large bowl or stand mixer, cream the softened butter, 1-¼ cups of the confectioners' sugar, and the salt. Beat for 3 to 4 minutes until the mixture is light and fluffy. This aeration helps the cookies puff slightly.
Add Wet Ingredients
Beat in the egg, vanilla extract, and almond extract until fully incorporated. Scrape down the sides of the bowl to ensure the egg is evenly distributed.
Make the Dough
Gradually beat in the flour. The dough should be soft, pliable, and slightly tacky, but not sticky. It needs to be malleable enough to be pushed through the press.
Load the Press
Pack the dough into the barrel of your cookie press. Try to pack it firmly to eliminate air pockets, which can cause the gun to "misfire" and produce half-cookies. Fit the press with your desired disk design (trees and stars are usually the easiest to press; wreaths can be tricky).
Press the Cookies
Hold the press flat against an ungreased baking sheet. Click the lever once (or turn the handle, depending on your model) and lift the press straight up. The dough should stick to the pan and release from the tool. Place cookies 2 inches apart.
Bake
Bake for 6 to 8 minutes. Unlike chocolate chip cookies, you do not want these to brown. They should be set and dry to the touch but remain pale. If the edges turn brown, they will be dry. Remove to wire racks to cool completely.
Glaze and Decorate
In a small bowl, whisk the remaining 1 cup of confectioners' sugar with enough water to create a thin glaze. Dip the cooled cookies or brush the glaze on, then immediately sprinkle with colored sugar or nonpareils. Alternatively, dip half the cookie in melted chocolate.
Common Mistakes to Avoid
- Using Parchment Paper: I cannot stress this enough-spritz dough needs friction to stick. If you use parchment, the dough will just hang from the bottom of the press.
- Overbaking: These are small and cook very fast. Watch them like a hawk after the 5-minute mark.
- Warm Dough: If the dough gets too warm, the cookies will spread and lose their intricate design. If your kitchen is hot, chill the loaded barrel of the press for 5 minutes before pressing.
Tips and Tricks for Success
- The "First Cookie" Sacrifice: The first cookie out of the press rarely sticks properly. I usually press it, scrape it off the pan, put it back in the bowl, and start with the second click.
- Cooling the Pan: If you are reusing baking sheets, you must let them cool completely or run them under cold water and dry them before pressing the next batch. Dough melts on hot pans.
- Gel Colors: If you want to color the dough itself, use gel paste food coloring. Liquid drops can change the consistency of the dough too much.
Variations
- Chocolate Spritz: Replace ¼ cup of the flour with ¼ cup of unsweetened cocoa powder.
- Citrus Zest: Omit the almond extract and add 1 teaspoon of lemon or orange zest to the butter mixture.
- Spiced: Add ½ teaspoon of cardamom or cinnamon for a warm, chai-spiced variation.
How to Serve
These cookies are ideal for "filler" on a cookie platter. Because they are small and sturdy, they fit into the gaps between larger cookies. They are best served with black coffee or tea, as they are essentially butter cookies.
Make Ahead and Storage
- Storage: Store the glazed and set cookies in an airtight container at room temperature for up to 2 weeks.
- Freezing: You can freeze the baked, undecorated cookies for up to 3 months. Thaw and glaze fresh. I do not recommend freezing the raw dough, as it changes the consistency required for the press.
Recipe Notes / What I Learned
During testing, I found that complex disks (like the camel or the reindeer) often require two "clicks" of the press to get enough dough out, whereas simple shapes like the flower only require one. You have to get a feel for the rhythm of your specific machine.
Nutrition Snapshot
One cookie contains approximately 55 calories, 3g fat, and 7g carbohydrates.
Buttery Spritz Cookies
Equipment
- Large bowl
- Electric mixer
- Cookie press with disk
- Ungreased baking sheets
- Wire racks
- Small bowl for glaze
Ingredients
Group: Cookies
- 1 cup butter, softened
- 2 ¼ cups confectioners' sugar, divided
- ½ teaspoon salt
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 ½ cups all-purpose flour
Group: Glaze & Decorating
- 2 to 3 tablespoons water
- Colored sugar and sprinkles
- Melted semisweet chocolate optional
Instructions
- Preheat oven to 375°. In a large bowl, cream butter, 1-¼ cups confectioners' sugar and salt until light and fluffy, 3-4 minutes. Beat in egg and extracts. Gradually beat flour into creamed mixture.
- Using a cookie press fitted with a disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake until set, 6-8 minutes (do not brown). Remove to wire racks to cool completely.
- In a small bowl, mix remaining 1 cup confectioners' sugar and enough water (2-3 Tbsp.) to reach desired consistency. Dip cookies in glaze; sprinkle with colored sugar and sprinkles. Let stand until set. Or, if desired, dip in melted chocolate, decorate and let stand until set.
Notes
Nutrition
FAQs
Why is my dough stuck in the press?
The dough might be too stiff (too much flour) or too cold. Let it sit at room temperature for 5 minutes. If it is still too stiff, add a teaspoon of water to the barrel.
Can I make these without a cookie press?
Not really. The dough is too soft to roll and cut, and too stiff to pipe easily. This recipe is specifically formulated for a press.
Why did my cookies spread flat?
Your butter was likely melted rather than softened, or you added too much liquid. Also, check that your baking powder (if you added any, though this recipe uses none) isn't expired.
