There is something so nostalgic about Spritz Cookies. The moment I pull out my cookie press, it officially feels like the holidays. These little buttery, almond-scented cookies are a classic for a reason. They are crisp on the outside, tender and melt-in-your-mouth on the inside, and festive in a way no other cookie can match. This recipe is my tried-and-true favorite because the dough is perfectly balanced-soft enough to press easily, but sturdy enough to hold those intricate shapes without spreading in the oven.
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My non-negotiable tip: Do not grease your baking sheets! It sounds counterintuitive, but the spritz dough needs to "stick" to the pan when you press the trigger so it releases from the cookie press. If you use parchment paper or grease, the dough will stick to the press instead of the pan, and you'll end up frustrated. A clean, cold, ungreased metal sheet is the secret.
The Ultimate "Mass Production" Holiday Cookie
If you need to make a lot of cookies fast, this is the recipe. One batch makes about 5 dozen beautiful, bite-sized treats. The dough comes together in minutes, and because you use a press, there's no rolling, cutting, or chilling required. It's efficient, fun (kids love "shooting" the cookies!), and the results look like they came from a professional bakery.
Why You'll Love This Recipe
- Incredibly Fast: You can press out dozens of cookies in minutes.
- Melt-in-Your-Mouth Texture: The high butter content creates a tender, shortbread-like cookie that dissolves on the tongue.
- Festive & Fun: With food coloring and sprinkles, you can create trees, wreaths, flowers, and stars in any holiday color scheme.
- Perfect for Gifting: These cookies are sturdy, stackable, and keep fresh for weeks, making them the ultimate cookie-tin filler.
Ingredients
Here's what you'll need for these classic cookies. For the full list with precise measurements, see the recipe card at the end of the post!
- Butter: 1 cup (2 sticks) of unsalted butter, softened. It must be soft but not melted to cream properly.
- Sugar: Granulated sugar is best for a crisp texture.
- Egg: 1 large egg, at room temperature. This binds the dough without making it tough.
- Flavour: Almond extract is the classic, signature spritz flavour! Vanilla extract works too, but almond is traditional.
- Flour: All-purpose flour, spooned and leveled.
- Salt: Kosher salt to balance the sweet.
- Food Coloring: Liquid or gel coloring to make festive red and green dough.
- Decorations: Sprinkles, colored sugar, or dragées.
How to Make Classic Spritz Cookies
This recipe relies on a specific tool: the cookie press. Once you have that, it's a breeze.
Step 1: Preheat and Cream Butter
Preheat your oven to 350°F (175°C). Get two large, ungreased baking sheets ready.
In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar on medium-high speed. Beat for a full 4 minutes until the mixture is very pale, airy, and fluffy. This step is crucial for light cookies.
Add the egg and almond (or vanilla) extract. Beat for another 2 minutes until completely smooth and emulsified.
Step 2: Make the Dough
In a medium bowl, whisk the flour and salt together. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined. Do not overmix! The dough should be soft and pliable, like playdough.
Step 3: Color the Dough
Divide the dough into three portions (or however many colors you want). Leave one plain. Add food coloring to the other bowls and mix until the color is uniform. (I like to use gloves or a dedicated spatula for this to avoid stained hands!).
Step 4: Press the Cookies
Load one color of dough into your cookie press barrel, packing it in to remove air pockets. Fit your desired disc (tree, star, wreath) onto the end.
Hold the press upright, flat against the ungreased baking sheet. Squeeze the trigger once (or turn the handle, depending on your model) until it clicks, then lift the press straight up. A perfect cookie should be left behind on the sheet. Repeat, spacing cookies about 1 inch apart (they don't spread much).
Decorating Tip: Add sprinkles or colored sugar NOW, before baking, so they stick!
Step 5: Bake and Cool
Bake for 8 to 10 minutes (the original recipe says 13-15, but I find smaller shapes cook faster!). They are done when they are firm to the touch and just barely starting to turn light golden on the very edges. Do not let them brown too much.
Let them cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.
Common Mistakes to Avoid
- Using Parchment Paper: I'll say it again: the dough won't stick! Use a bare metal pan.
- Warm Dough: If your kitchen is hot and the butter starts to melt, the cookies will lose their definition. If the dough gets too soft, pop the loaded cookie press in the fridge for 5 minutes.
- Overbaking: Spritz cookies should be pale. If they brown too much, they lose their delicate, buttery flavour and become dry.
Tips and Tricks for Success
- Room Temperature Egg: A cold egg can shock the creamed butter and break the emulsion. Set it out with your butter.
- Pack the Press: When filling the cookie press, press the dough down firmly to eliminate air bubbles. Air pockets cause the press to "sputter" and create misshapen cookies.
- Cold Sheet Pan: If you are reusing a baking sheet for a second batch, make sure it is completely cool before pressing more dough onto it. If the pan is warm, the butter in the dough will melt instantly, and the cookies will lose their shape.
- Almond is Best: While vanilla is good, almond extract provides that distinct, nostalgic "Christmas cookie" taste that makes spritz special.
Variations
- Chocolate Spritz: Replace ¼ cup of the flour with unsweetened cocoa powder for a rich chocolate version.
- Dip in Chocolate: After baking and cooling, dip half of the cookie in melted chocolate and add sprinkles for a fancy finish.
- Citrus: Add 1 teaspoon of orange or lemon zest to the dough for a bright citrus note.
- Jam Thumbprints: Use a flower disc shape. After pressing the dough onto the sheet, make a small indentation in the center and fill with a tiny dot of raspberry jam before baking.
How to Serve
These are the workhorse of the holiday cookie tray.
- They are perfect served with coffee, tea, or hot chocolate.
- They are sturdy enough to pack in cellophane bags for gifts.
- They are a great "filler" cookie to tuck into the gaps of a larger cookie box.
Make Ahead and Storage
- Make Ahead (Dough): The dough can be made ahead, wrapped in plastic, and refrigerated for up to 3 days. However, you must let it come completely to room temperature before using it in the press, or it will be too stiff to squeeze.
- Storage: Baked Spritz cookies keep incredibly well. Store them in an airtight container at room temperature for up to 2 weeks.
- Freezing: Baked cookies freeze perfectly for up to 3 months.
Recipe Notes / What I Learned
The first time I used a cookie press, the first 2-3 cookies were always wonky. This is normal! It takes a few clicks to get the pressure right and the air out. Just scrape those failed cookies up, put the dough back in the bowl, and keep going. Once you find the rhythm-click, lift, click, lift-it's incredibly satisfying and fast.
Nutrition Snapshot
Estimated Nutrition Per Cookie: ~45 calories · 0.5g protein · 5g carbs · 2.5g fat (This is an approximation based on a standard small spritz shape.)
Spritz Cookies
Equipment
- Medium bowl
- Stand mixer with paddle attachment
- Large bowl
- Whisk
- Spritz cookie press
- Ungreased baking sheets 2
- Wire racks
Ingredients
Group: Ingredients
- 2 ¼ cups all-purpose flour (270 g.)
- ½ tsp. kosher salt
- 1 cup unsalted butter, softened (2 sticks)
- ¾ cup granulated sugar (150 g.)
- 1 large egg
- ½ tsp. almond extract or pure vanilla extract
- 10 to 15 drops liquid food coloring of your choice
Instructions
- Arrange racks in upper and lower thirds of oven; preheat to 350°. In a medium bowl, whisk flour and salt.
- In the large bowl of a stand mixer fitted with the paddle attachment, cream butter and granulated sugar on medium-high speed until smooth, airy, and slightly paler in color, about 4 minutes. Add egg and almond extract and continue to beat until thoroughly combined, about 2 minutes more.
- Gradually add dry ingredients to butter mixture and beat until just combined. Divide two-thirds of dough between 2 medium bowls, keeping remaining one-third in stand mixer bowl. To 2 bowls, add food coloring in the shades of your choice, then mix until evenly distributed and vibrant. Leave the remaining one-third plain.
- Working in batches, load dough into a spritz cookie press according to the manufacturer's instructions. Press dough onto 2 ungreased baking sheets, spacing 1" apart.
- Bake cookies, rotating pans halfway through, until firm to the touch and lightly golden on the edges, 13 to 15 minutes. Transfer cookies to wire racks and let cool completely. Repeat with remaining dough.
Notes
Nutrition
FAQs
Why won't my dough stick to the pan?
Your pan might be too non-stick, greasy, or warm. Try wiping the pan with a little vinegar to remove any oil residue, or pop the pan in the freezer for a minute. Also, ensure your dough isn't too cold/stiff.
Can I make these without a cookie press?
Not really. The dough is too soft to roll out and too stiff to pipe easily with a bag (unless you have very strong hands!). The press is essential for the specific shapes and texture.
Can I use margarine?
I strongly recommend real butter. Margarine has a higher water content and can make the cookies spread and lose their crisp definition.
