My Favorite Spritz Cookies

These are my favorite spritz cookies! Using a cookie press, shape this easy cookie dough into intricate shapes and have fun decorating with sprinkles, chocolate, and chocolate chips. No cookie dough chilling required and the cookies freeze and ship wonderfully.

Butter spritz cookies made with a cookie press

Welcome to day 2 in Sally’s Cookie Palooza!

We started my annual Christmas cookie countdown yesterday with Peppermint Bark Cookies and I have an equally festive CLASSIC CHRISTMAS COOKIE recipe for you today.

These are my favorite Spritz Cookies.

These are the BEST Christmas spritz cookies! Butter cookies made with a cookie press recipe on sallysbakingaddiction.com

What are Spritz Cookies?

Spritz cookies are a lot like sugar cookies. They’re buttery and sweet and, with the right recipe, hold their intricate shape when baked. Sugar cookies are shaped with cookie cutters and spritz cookies are shaped with a cookie press. Spritz cookies are also similar to shortbread cookies, but spritz cookies usually contain an egg. Eggs help the spritz cookies hold their shape when baked, so they don’t crumble like shortbread cookies do.

The word “spritz” actually comes from the German word spritzen which means “to squirt.” This refers to squirting or pushing the cookie dough through a cookie press. I don’t know why, but I always associate the word spritz with “spritely” because spritz cookies remind me of something little spritely fairies would eat!

What is a Cookie Press?

I added a cookie press to my baking tools collection a few years ago. Inside this baking tool is a metal plate with a stenciled shape. A cookie press presses your cookie dough through the metal plate to create beautifully shaped cookies. It’s actually a lot easier (and more fun) than a rolling pin and cookie cutter!

  • I recommend this OXO cookie press. This is not a sponsored post; I genuinely love this cookie press. It’s the easiest to use and comes with 12 different shapes you can swap out. Just read the hundreds of positive reviews. It also makes a wonderful holiday gift!

Butter spritz cookies made with a cookie press

How to Make Spritz Cookies

This is my favorite recipe for spritz cookies. I love it so much that I published it in my cookbook Sally’s Cookie Addiction. Here’s why this is my favorite:

  • BASIC INGREDIENTS. Butter, flour, egg, sugar.
  • 1 BOWL. Easy recipe.
  • FAST RECIPE. Chilling the cookie dough is not required.
  • STICKS TO THE BAKING SHEET. Not the cookie press.
  • FUN TO DECORATE. Use sprinkles, chocolate chips, melted chocolate, etc!
  • FREEZER-FRIENDLY. They literally taste like new after thawed.
  • SHIP WONDERFULLY. Hold their shape during the journey!

The dough comes together in 1 bowl using a mixer. There is no baking powder or baking soda needed; these buttery spritz cookies are dense, not airy. They hardly spread, so you can fit a bunch onto your baking sheets. Since the cookies are small, you can use 1 batch of dough to make a variety of shapes with your cookie press. You can even tint some of the cookie dough red or green like you see in my pictures!

Butter cookie dough with sprinkles

Cookie Press

Butter spritz cookies on a baking sheet

How Do I Use a Cookie Press?

Each press comes with a set of instructions and the OXO cookie press I recommend is super user-friendly. Select a plate, such as the snowflake shape, and place it in the bottom compartment. After your cookie dough is prepared, spoon it inside the tube. Attach the top of the cookie press to the tube. Hold the cookie press upright– the bottom pressed against your baking sheet. Press the lever until it clicks and lift up the cookie press. Shaped cookie will be on your baking sheet! *If the cookie dough sticks to the cookie press, use your fingers to release it and place onto the cookie sheet.

  • No Cookie Press? Instead, use a pastry bag fitted with a 1/2-inch (13 mm) open star tip and use my butter cookies recipe, which is this cookie dough with a little milk to help it pipe-able. 🙂

Butter spritz cookies made with a cookie press

Grab your kids, friends, cousins, grandkids, siblings, etc and have fun decorating. Can I admit I prefer these over decorating sugar cookies with royal icing? Ha!!! Spritz cookies are much neater and using a cookie press is really fun!

What is Sally's Cookie Palooza?

Sally’s Cookie Palooza is a tradition since 2013. Every December we countdown to Christmas with 10 new cookie recipes in a row. Over the next two weeks, I’m publishing 10 brand new cookie recipes as well as giveaways, the December Baking Challenge, Christmas cookie video tutorials, and so much more. This is the biggest, most delicious event of the year! Sign up for instant updates and you’ll receive a free email alert whenever I publish a new recipe. 🙂

Click to see Sally’s Cookie Palooza over the years!

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These are the BEST Christmas spritz cookies! Butter cookies made with a cookie press recipe on sallysbakingaddiction.com

My Favorite Spritz Cookies

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 84 bite-size cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

These are my favorite spritz cookies! Using a cookie press, shape this easy cookie dough into intricate shapes and have fun decorating with sprinkles, chocolate, and chocolate chips. No cookie dough chilling required and they freeze and ship wonderfully.


Ingredients

  • 1 cup (2 sticks; 240g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon almond extract
  • 2 and 1/4 cups (270g) all-purpose flour (spoon & leveled)
  • 1/2 teaspoon salt
  • optional: sprinkles, chocolate chips, and melted chocolate for decoration

Instructions

  1. Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until smooth, about 2 minutes. Add the egg, vanilla extract, and almond extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  3. On low speed, beat in the flour and salt. Turn up to high speed and beat until completely combined.
  4. Press the dough– follow manufacturer’s directions to fit your cookie press with a decorative plate. Scrape some of the dough into your cookie press. Hold the cookie press perpendicular to the lined baking sheet and press out the cookies 2 inches (5 cm) apart. If desired, decorate the shaped cookie dough with sprinkles or press a chocolate chip into the center.
  5. If the cookie dough becomes too soft as you work, chill the shaped cookie dough in the refrigerator for 10 minutes before baking.
  6. Bake until very lightly browned on the edges, 7 to 9 minutes.
  7. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. If desired, drizzle with melted chocolate.
  8. Cookies stay fresh in an airtight container at room temperature for up to 1 week.

Notes

  1. Make Ahead Instructions: You can chill the cookie dough in the refrigerator for up to 4 days before pressing the dough through the cookie press. You can also freeze the cookie dough for up to 3 months; allow to thaw overnight in the refrigerator, then bring to room temperature before continuing with step 4. Baked cookies freeze well for up to 3 months; thaw before serving.
  2. Special Tools: KitchenAid Stand MixerGreen Food Coloring |  OXO Cookie Press | Silpat Baking Mat | Baking Sheet | Cooling Rack | Red Sanding SugarGreen Sanding Sugar | Wilton Pearlized Sugar | Christmas Nonpareils
  3. Almond Extract: Almond extract adds such a wonderful flavor and I don’t recommend skipping it. If desired, you can leave it out completely or add another 1/2 teaspoon of pure vanilla extract in its place. You can also substitute with 3/4 teaspoon peppermint extract, lemon extract, or another flavor extract you enjoy. Adding 1/4 teaspoon of ground cinnamon is delicious too!
  4. Food Coloring: I tinted 1/4 of the cookie dough green with 1 very tiny drop of green food coloring. I recommend gel food coloring. Use sparingly; 2 drops is plenty for the entire batch.
  5. No Cookie Press? No problem! Instead, use a pastry bag fitted with a 1/2-inch (13 mm) open star tip and use my butter cookies recipe, which is this cookie dough with a little milk to help it pipe-able.

Don’t miss my updated coconut macaroons!

Coconut macaroons drizzled with dark chocolate and topped with an almond! Recipe on sallysbakingaddiction.com

130 Comments

  1. I have been making spritz cookies every Christmas for the last 25-30 years. My recipe is a little different. It has cream cheese and cinnamon and this Christmas I added a little butter extract. I have my Moms cookie press she bought in the 70’s. It’s called a super shooter by wearever and it is electric which is way easier than manual. Spritz are one of my favorite and my Dads favorite cookies

  2. Hi Sally. What temp are you baking these? I grew up on these cookies but didn’t have a recipe until now. I can’t wait to make them. Thank you

      1. The first step was not there last night. But I am on one of Sallys Facebook posts so someone was able to tell me the temp.

  3. Woohoo! Thanks for sharing this recipe. I just made Spritz cookies last week but was wondering if you had a recipe as well, since you’re my go-to source for recipes. Can’t wait to make your version! They look great!

  4. These spritz cookies look so cute, and so festive! If I could put in a Christmas request, I would love to see a Yule Log (Buche de Noel) recipe from you 🙂 🙂 I would like to make a Black Forest one for Christmas Day but once I had your cake and icing recipes for a Yule Log, turning it into a Black Forest Yule Log using your Black Forest Cake recipe would be pretty easy! 🙂

    1. A Black forest yule log would be epic! I haven’t made a yule log in so long, but it’s on my to-bake list. Hopefully I can get to it! Let me know if you try anything you love.

  5. Do they taste like the Danish Butter cookies in the blue tin? I love those little cookies and am looking for a homemade version.

      1. Should I use butter extract instead of the almond to get a similar flavor as the Danish cookies?

        Also, have you ever made Kourabiedes?

      2. I’d say so! Butter extract would be a wonderful addition to get closer to that flavor. No, I’ve never made Kourabiedes!

  6. I can’t wait to try this recipe. It looks delicious . I also have that electric cookie press from wearever. It is definitely a keeper and easy to use. Happy baking!

  7. Hi! You mention using a silpat or parchment paper. I have tried using it for these cookies, but, they won’t release from the press if I do. Any suggestions? Thanks! Love your recipes!

    1. Hi Kathy! This particular spritz cookie dough is sticky enough to stick to the parchment or nonstick mat. 🙂 If you’re still running into trouble, you can use your fingers to release the dough from the bottom of the cookie press.

  8. These cookies look really great Sally, o can’t wait to make them this weekend and share!

    I particularly like that you use parchment paper on the cookie sheets 🙂

    All of the other recipes that I’ve seen stipulate that cookies sheets should not be unlined – how did you decide to use parchment paper/silpat?

    Thanks!

    1. Hi Michele! Most spritz cookie doughs aren’t sticky enough to stick to the parchment paper, but will stick to an unlined baking sheet. My cookie dough is sticky enough to stick to parchment paper or a silicone baking mat.

  9. I love spritz cookies so much, but the recipe I currently use has you refrigerate the dough which is a total pain because you have to wait twice—once while chilling and then again for the dough to warm up. I can’t wait to try your recipe, Sally! xo

  10. AHHHHHH!!!!! The Cookie Palooza!!!! I absolutely love this time of the year. This Palooza is the best and my favorite. Thanks Sally for working so hard to put this on the table.

  11. Thank your for this recipe. I will give it a try. I have unsuccessfully tired to make these in the past multiple times. I have bought different brands of cookie presses and still no luck. Thanks again.

    1. I absolutely love the OXO press. Again, totally not sponsored– I genuinely believe this cookie press is the best on the market!

  12. I failed miserably last year when I tried to make spritz cookies…hoping this year will be different. Thanks for recipe Sally

  13. Hi Sally, I love spritz cookies…. you do get a lot from one batter…. I use to have the supershooter and it was terrific… lent it to someone and never got it back.. since than I have tried several different ones… now use the Wilton brand ( which I just bought last year) but maybe next year I will invest in the Oxo one… Your recipe looks very similar to the one I use..( not sure where I got it years ago) but am definitely going to use yours this year. I love all of your cookie recipes.. Thank you so much for sharing all of these with us.

    1. I hope you love this recipe! Such a great cookie recipe for the holidays because it makes so many cute cookies 🙂 Happy baking, Bernice!

  14. My Mother came to this country from Germany in 1948. She brought with her a machine that looks like a meat grinder but has attachments for making spritz cookies. Our family has been enjoying these cookies for all these years. I was fortunate enough to inherit my Oma’s press when she passed away at age 92. Keep on Spritz’ing’.

  15. I have the oxo cookie press and generally get good results, though sometimes it seems 1&1/2 clicks is the right amount of dough. The instruction book that comes with it says to use ungreased cookie sheets and have the sheet cold. Did you try that as well? I have never used a mat or paper for spritz cookies, and think chilling the sheet did help the cookies stick to the sheet. Any thoughts?

    1. Hi Mary! I’ve never experimented with a cold cookie sheet; I’ve only used the press with this particular dough dozens of times. Always a success. If I ever find the dough sticking to the press, I’ll try that!

      1. It didn’t seem to make much difference using a mat or not. My first batch had the best definition; the others seemed to melt out a bit and did not show as much detail as your photos. I’m going to try again, chilling the dough between batches and setting my oven to 375 deg, since it may not be as hot as it says. Other recipes I’ve used list 400 deg as the temp. My kitchen was only in the mid 60s, so I’m surprised the dough was so soft as I went along. Best almond cookie flavor!

  16. I am going to give these a try. My husband loves spritz cookies and we bought a cookie press several years ago. I don’t remember what brand off-hand, but I can never get them to turn out. They just look like blobs of dough. My mom bought a cookie press when we were younger and those never turned out well either. To be perfectly honest, I don’t think the problem is with the cookie presses, but is all due to end-user error!
    Excited to try this and I may order the OXO cookie press and try it if I can’t get the one have to work well. Thanks for all the yummy recipes all year!

    1. I hope you have fun making these!! I definitely love my OXO cookie press (not sponsored, genuinely believe this cookie press is the best on the market!)!

  17. Hi Sally! Really want to try this recipe with my little one, but my husband cannot have almonds. Any suggestions of a replacement for the almond extract?

  18. I think I will gift this cookie press to myself. I can’t wait to try this recipe! I look forward to your cookie recipes every year.

  19. I was going to make this recipe this past weekend from your book! But, plans changed so it’s on my list for the next couple weeks. I don’t have a cookie press so was just going to use a piping bag with star tip (per your note). Also, I always use parchment paper and have read that with a cookie press it is difficult to get cookies to stick on the parchment. Given the consistency of your dough, do you think it would be better for me to buy the cookie press and silpat, or give piping it from a pastry bag onto parchment paper a try? If you think the latter should work fine, I’ll go with that first. Many thanks as usual!

    1. I would at least try the parchment + pastry bag/tip first. I think you’ll have zero issue. If you do, you can freeze the cookie dough, order the cookie press + silicone baking mat, then thaw the dough and try that method. Let me know how it goes!

  20. I am wondering if the spritz cookie could be made into a fudgy chocolate or brownie spritz. If you have such a recipe I would love to try it. It could be a nice variation to a cookie tray I take to work.

  21. I bought a cookie press on sale at the end of the season last year and I can’t wait to use it! My only problem with spritz cookies is that once I eat one, I simply cannot stop eating them because they are so incredibly delicious! But is this really a problem?!!!!

  22. I’m going to try your recipe for ‘Spritzgebäck’. The cookies look yummy.
    I usually use the food grinder of my Kitchen Aid, which has extra attachments for spritz cookies. But I own a cookie press, so this is the perfect opportunity to try it out.

  23. Thanks for your quick response to chocolate or brownie spritz. I am not going to experiment with using your sugar cookie recipe. I have enough trouble just following a recipe but I will keep an eye out for anyone else who might come up with a recipe and watch to see if you ever try one.

  24. Curious as to why you don’t prefer an electric press (or more accurately “gun”) for greater ease. Have you ever tried one? Although your cookies are certainly shaped more beautifully than I’ve ever seen come out of my supershooter but then I haven’t tried your recipe in it yet. But I intend to.

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