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!

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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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; 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

206 Comments

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  1. Sally I have the OXO Good Grips Cookie press and sent one to my Daughter. Where can I find and order more disks for the cookie press?
    I thank you for any information

    1. Hi Larry! I did a quick search on the OXO website and a few options came up. And here are some on Amazon as well.

  2. Hi sally how do I make this t only yield a dozen cookies

  3. I love this recipe!! How can we make these into chocolate spritz cookies?

    1. Hi Stephanie! While I haven’t tried this yet, you can try using my chocolate sugar cookies dough. I recommend chilling the shaped cookies (before baking) for at least 30 minutes so they hold they’re shape in the oven.

  4. Hi,

    I made this recipe last Christmas. While the flavor of the cookies was so delicious, they were very soft even the ones I let brown a little. Should I add more flour? I did the spoon and level method, maybe I should pack the flour?

    1. Hi Andrea, are you looking for a crispier texture? Feel free to pack the flour and bake for an extra minute.

  5. Cynthia jones says:

    How do you do the chocolate lines (there is probably a fancy baking word for the technique!)

    1. Hi Cynthia, The fancy term is drizzle 🙂 Haha! You just melt chocolate and you can simply use a spoon to drizzle the chocolate over the cookies or if you want to be more precise you can fill a piping bag (or even a ziplock bag with the corner cut off) with some melted chocolate.

  6. When growing up my mom had a press cookie recipe she called Velvet cookies. It used almond extract and peanut butter. They would just melt in your mouth. Unfortunately I have not been able to find her recipe. Does this sound familiar anyone? Would love to be able to make these.

    1. Sounds delicious, let me know if you find it!

    2. I found that recipe in an antique cookie press box today actually! Velvet cookies.. 3/4 cup powdered sugar, 2tbsp peanut butter, 3/4 cup butter, 1 egg, 1 teaspoon baking powder, 2 cups sifted flour, 1 tsp vanilla extract, 1/4 tsp almond extract.

      1. Pat Griffiths says:

        Sally I can’t thank you enough. That is it. I’m so glad to have this recipe again. I recently lost my mom and she would bake these every Christmas. You’ll have to try them. They are wonderful melt in your mouth delicious. Thanks again.

      2. Do you happen to know the temperature & time amount to cook them? I would love to try them!

    3. Hi Pat I have an old Mirro cookie press that is the same as the one my Mom always used at Christmas, I also have the small “cook book” that was included with the press. I would be happy to copy and send any recipes you would like to have, including Velvet cookies.
      LK 🙂

      1. I made these spritz cookies last week with an old Mirro press I found for $5 at a flea market. The cookies are delicious and the new cookie presses can’t beat the simplicity of that old one. So many memories of baking with my mom!

  7. I made this recipe earlier this month and it was perfect! I did reduce the gram amount of butter called for because my conversion charts all read 113.39 grams = 1 stick butter; therefore, 226.79 grams = 2 sticks butter. I rounded my measurement up to 227 grams.

  8. Have tried spritz cookies before and failed this recipe was just about right if you do not live at 5280 ft (Denver or higher). Add two eggs to dough and bake 12-15mins. They turned out great. Thanks for the recipe.

    1. Did you have to change the oven temp?

  9. I was just reading the post between Pat and Steph ! I believe God is in the details ! So happy the recipe was found ! I’m trying the spritz recipe this week . I have used a recipe for years but the last two I’ve had trouble with sticking . Im also changing the cookie press ! Hoping for a successful spritz cookie season ! Merry Christmas

  10. I’ve been baking Spritz cookies for a very long time, from a variety of recipes, but this is my all-time favorite. Thank you Sally!

  11. 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.

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

  13. 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.

  14. What egg alternatives can I use to make these still come out well?

    1. Hi Sharon! None that I have tested. Let me know if you try anything!

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

  15. 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.

  16. 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.

      1. Thank you, Sally!! You are the best!! And my only go to for baking!

  17. Can these be made using Gluten Free Flour? We have a friend who is gluten free and needs a new cookie recipe!

    1. Hi Kim, I haven’t tested this recipe with gluten free flour but please let me know if you do!

      1. I am going to try gf flour tonight. Hopefully, it works!

    2. April Zimmerman says:

      How did the GF flour work. I’m wanting to make these but unsure about the gluten free flours.

      1. I did not get to try with gluten free flour yet. How did yours go?
        Hoping to make them tomorrow.

  18. 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 😀

    1. I’m thrilled that he loves them so much and I hope they are a hit with his co-workers! Thank you so much for the very kind comment, Kate! Happy Holidays!

  19. maybe I missed it in the comments or post, but how many cookies does this yield? Making them tonight for gifts and want to make sure I have enough. Thank you!

    1. Sally’s Spritz cookie recipe makes 84 bite size cookies

  20. Can you use salted butter?

    1. Hi Amanda! You can, yes. If you like salty/sweet, there’s no need to reduce the added salt in the recipe. If you want to keep these very sweet, reduce salt to 1/4 teaspoon.

  21. Can I omit the almond extract, my daughter has a tree nut allergy? I was thinking maybe substituting butter extract or more vanilla, any suggestions would be appreciated.

    Thanks

    1. Hi Tye! You can leave out the almond extract and replace with another flavor or use more vanilla extract.

  22. 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!

  23. Tina Okrasinski-Smith says:

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

  24. 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.

  25. Sharon Cappello says:

    Haven made press cookies in forever. Looking forward to trying this recipe. Don’t even know what kind of press I have. Hope it’s not rusty Ha Ha. I know it’s been a long time. My grandson will be 15 and haven’t made them since he was born if I have problem with press will get OXO you recommended

    1. Have fun making these, Sharon. I hope you love them!

  26. I made this spritz cookie recipe yesterday and have decided to go back to my old recipe because this one was very wet and the cookies would not stick to the parchment paper. I even tried putting them in the frig for the 10 minute and still had the same problem.

  27. 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! 🙂

  28. 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!

  29. 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.

  30. Hi Sally, we have an almond allergy in the family, what can we substitute or add more vanilla?

    1. Absolutely! You can can leave it out completely or add another 1/2 teaspoon of vanilla extract in its place. If you’d like a different flavor, substitute with 3/4 teaspoon peppermint extract, lemon extract, or another flavor extract.

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