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 on a plate

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.

butter spritz cookies

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 with chocolate chips and chocolate drizzle

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 and bowls of holiday 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. 🙂

assortment of 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!

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butter spritz cookies

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; 230g) 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 (281g) 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. Note: It’s helpful to lightly brush the shaped cookie dough with water before adding sprinkles. Helps them stick.
  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

174 Comments

  1. Not sure how I stumbled upon this recipe but I’m so glad I did. I purchased a cookie press on a whim many years ago (October 14, 2000 to be exact), and after a failed attempt using the recipe that came with the press I packed both away. After reading this recipe and the positive comments I decided to drag out the cookie press and try again. I followed the recipe as written, not wanting to stray from it, just in case. SUCCESS!!!!!!!!! Batch of Spritz cookies baked last night and delivered as well received gifts today. Thank you for posting the recipe.

  2. Gonna be using this perfect recipe again this year for my Christmas cookies! Perfect!

  3. I love the flavor of these cookies, but we struggled to get them to stick to the parchment paper coming out of the press! I tried putting the dough in the fridge for 10 minutes, but didn’t have any luck. Any suggestions for a solution? I would appreciate it!

    1. Do you mean that they were just stuck to the press and not the parchment? Chilling the dough will make it even more difficult to stick to the parchment, so I don’t recommend that. Let it warm up a bit at room temperature and that will help. Or use a knife to help release it from the cookie press.

    2. I had that problem with them and just put them directly on my cookie sheet and they came out just fine. Do not grease cookie sheets.

    3. I have not made any spritz cookies, but, I am going to try them next week. I read a hint about how to get them to stay on your cookie sheets. It said to chill the cookie sheets in the freezer before you use them. It also said to put them on a ungreased cookie sheet.

    4. I struggled to get them to stick to my pizza stone the solution was awesome my neighbor said hit the press a few more times and then they were sticking perfectly and not using any more dough really.

  4. I’m going to try this today after a many year embargo on Spritz cookies—mine were a mess—but i trust you. If you want to put sprinkles on is it before you bake?
    What do you use for a chocolate drizzle? My co-workers are glad I found your website.

    1. Hi Kim! Yes, apply the sprinkles before baking the cookies. For the chocolate drizzle, just a bar of pure chocolate melted down. (I prefer Bakers or Ghirardelli brands found in the baking aisle.)

      1. Thank you! For the first time ever, they came out without too much frustration. Tasty.

  5. Making these today. How about colored sugar, like red and green, do they go on before you bake like the sprinkles? Thank you!

    1. Hi Barb! Yes, the colored sanding sugar sprinkles work. Sprinkle them on before baking the shaped cookies.

  6. Delicious cookies! I took them out of the oven and within 10 minutes my husband ate 5 :p… He now has a full container ready to take to work tomorrow for his co-workers. Spreading Christmas cheer through cookies!

    It’s a true gift having your recipes as a go to for any baked good. I have found time and time again that my family and friends love whatever I make so long as it’s one of your recipes!

    Thanks, Sally and Merry Christmas <3 😀

  7. Thank you for your recommendation on the OXO cookie press! I have always struggled with other brands, the OXO is definitely the best! It definitely made it a very stress free this year!

  8. A shortbread dough works in the oxo press that I have and there is no egg in that.

  9. Tina Okrasinski-Smith says:

    Yes indeed, a perfect recipe! Tried it and will always use it. Thank you for this great recipe.

  10. These cookies are wonderful! I just made them and may have sampled a few! I had nearly given up on finding a spritz cookies recipe which had both an excellent flavor and worked easily for me with my cookie press. I’m so happy that I tried again. Thanks for a great recipe.

  11. I am so excited to try this recipe – just got my Oxo cookie press delivered. Many decades ago (like 4) my mom used to make spritz cookies and they were so good. I also remember her fighting with the cookie press. I’m sending the family to see Star Wars on Saturday and I’m going to make these. That way if there is any yelling I’ll just be yelling at myself. LOL.

    So glad I read that you add the sprinkles BEFORE baking. I probably would have thought to do it after. Wish me luck!

    1. Hi Theresa, Yay! I’m so glad you are going to try this recipe! Enjoy the quiet house and have fun – you’ve got this! 🙂

  12. The kids had a snow day on Monday so we stayed home and attempted to make spritz cookies using the Pillsbury recipe. They wouldn’t come out of the cookie press and the remaining piles spread terribly. They were incredibly delicious, but not giftworthy. I couldn’t figure it out. In my research, I stumbled on to your spritz recipe, and realized that I added two extra sticks of butter to the batter. Since I didn’t want to repeat the doomed recipe, I used yours, and they turned out absolutely perfect!!! They don’t taste as good without the extra half pound of butter, but what doesn’t? Thank you for saving our spritz cookie making!

  13. Jennie Bridges says:

    These tasted great but i had to put them directly on the cookie sheet. By the last batch, the dough was soft and they would not even make it out of the press except for as a blob. Tried chilling the recipe and the baking sheet for 10 minutes
    but it didn’t help.

  14. Mine spread any idea how I can get them not to?

    1. Hi Sarah! Chill the shaped cookies in the refrigerator for 30-60 minutes first. That will definitely help! The cookie dough may have gotten too warm while using the cookie press.

  15. Hi Sally! I made these last year, they tasted delicious and the family loved them and has asked me to make them again. However, I had a lot of trouble with the dough sticking to the press. coming out misshapen, and some shapes I could not make at all. I remember having to cut the Xmas tree shape off the press and reshape with my fingers. How can I prevent this? I’ve read elsewhere that it’s best to press them directly onto the cookie sheet (I have Nordic Ware aluminum) without parchment paper or silpat. But I am afraid of ruining the cookie sheet. This Nordic Ware cookie sheet scratches very easily.

    1. Hi Ro, I’m not sure which cookie press you are using but I usually don’t have any problems with the OXO press that I link to above. And yes, many readers have commented that they have the best luck pressing the dough directly onto the cookie sheet. You can certainly try it, it shouldn’t scratch your cooke sheets!

  16. I made these last night and they were perfect! So many recipes do not call for enough almond flavoring and have too much flour. I used a Wilton Spritz Cookie press and the dough worked perfectly. Will definitely keep this recipe. I did use the Land-o-Lakes Extra Creamy Butter – the flavor of these were delicious. Even my hubby who doesn’t typically like these cookies ate them and commented on how great they were. As a twist I dipped some of them in melted Ghiradelli Dark Chocolate dipping wafers. I used the candy tool that looks sort of like a fork and dipped the bottoms. Happy Baking!!

  17. I did refrigerate mine for 15 min and they spread like crazy!!! I bake cookies for a living so I have no idea what happened… the raw dough is the best ever too but I have to throw all the first batch out . Should I freeze it from 10 min instead of refrigerate

    1. Hi Carrie. Freezing will help, yes. Make sure your butter is cool at room temperature— that’s the usual culprit behind cookies over-spreading.

  18. I have made several batches over the last week and each one has come out perfectly. I bought an OXO cookie press and I love it. I just finished a batch and I’m going to make another one to take to work tomorrow.

  19. Hi Sally,

    I made this recipe tonight and while the flavor was great my cookies were not taking shape. I realized that you have written 1 cup is equal to 240 grams of butter. I live overseas and went by this conversion but later realized that 1 cup is actually about 226 grams. There was a tad too much butter in my cookies which I’m Thinking is probably the reason they didn’t dispense from the cookie press easily and spread out while baking. Will try again!

  20. Do you add the sprinkles before or after baking? It looks like there is a light glaze on the Christmas tree cookies. Thanks!

    1. Hi Anna, add the sprinkles before baking. There is no glaze on these cookies but you could certainly add some if desired.

  21. Brooke Teeter-Stocz says:

    I have a question about the measurement of vanilla. I noticed this recipe is almost identical to the butter cookie. The butter cookie has 1 1/2 tsp of vanilla but this recipe has 1 tsp of vanilla. I really like vanilla is it okay to do 1 1/2 tsp and then add the almond as well?

    1. You can definitely add more vanilla as I do with the butter cookies, yes!

  22. I just want to thank you! This is our first Christmas/God Jul without our mom and my first time to make spritz. I used your recipe and the OXO cookie press. I read all the reviews so was holding my breath. The recipe made 5 cookie sheets (I might have spaced them out more than I needed to) and the cookies have 5 different designs. They came out great – no problems at all! You just made a hard Christmas much happier!

    1. Hi, Donna – I’m SO glad you loved this recipe and that it brought back many sweet memories. I hope you have a wonderful Christmas!

  23. Love this recipe! My
    Fave!

  24. Hi Sally! I LOVE your recipes. Can the dough be rolled out to use with holiday cookie cutter shapes that aren’t available in a cookie press. Thank you!

  25. This recipe came out great. I used my Oxo cookie press. I didn’t have a problem with the cookies spreading. I chilled the dough in between batches.

  26. This is my 2nd time making these and I love this recipe! I love the kick the almond adds. Here are some tips:
    1. the Oxo cookie press is better then then Wilton cookie press (I have both).
    2. Put the cookies right on the sheet, no parchment paper. Otherwise they won’t come off the cookie press.
    3. To get the cookies off the cookie press, I found it’s best to do a click and a half with the press. That extra little click pushes the cookie out so it sticks to the pan not the press.
    4. I haven’t had the spreading problem, but I suspect it might have to do with not using room temp butter. I always make sure to use room temp butter because I feel like it adds to the flavor. And it may stop the spreading.

  27. Hedi Leistner says:

    I made these cookies for Easter using a butterfly disk. The Flavor was outstanding but cookies stuck to the cookie sheet. What did I do wrong?

  28. What consistency does the dough have to be when it goes into the cookie press? Should it be chilled?

    1. Hi Monique, No need to chill the dough before it goes into your press. However, if the cookie dough becomes too soft as you work, chill the shaped cookie dough in the refrigerator for 10 minutes before baking. There is a photo in the above post of the dough on the mixer that should help to give you a visual of what it looks like after it’s mixed together.

  29. This recipe is yummy, but it doesn’t really work as written as many others have commented. I had to chill the dough, cookie press, and pan for about 30 minutes, press the cookies onto an ungreased cookie sheet (no parchment paper), and cooked at 330 for 9 minutes. They are good and I had no spreading!

    1. i may have to try this i tried for 15mins the biscuits were quite firm until they were in the oven literally for 5 mins and they just spread paper thin!

  30. I have never made cookies before and so this was my first attempt.

    Initially I wanted to make dog treats and had gone to the store to get a bone cookie cutter but saw the OXO cookie cutter and thought “Oh!” That it would be easier getting it then getting the bone cutter + a roller + a cutting board for the dough etc.

    Anyways … I learned real fast the cookie cutter can’t just press any kind of dough.

    I was really frustrated because I tried a different recipe before this one and it was the biggest failure. Just like the dog treat mixture this other recipe dough wouldn’t squeeze out or detach.

    So I decided since I had one egg left and just enough flour I would try this … and my mind has been blown. I couldn’t believe the dough actually came out and actually detached! I put the trays in the freezer while preparing the dough and in the fridge with the pressed cookies before placing it in the oven.

    I was initially going to mix it all by hand but saw a counter top mixer for 45$ used for sale so I picked that up prior to making this. FYI … man I love this mixer lol.

    So thank you <3 because I was going to return the cookie press in anger but I’ll keep it now.

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