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. 🙂

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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 (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. 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

283 Comments

  1. Greetings from Pittsburgh PA. I just finished making these cookies and they are fantastic. After reading the other comments, here are some tips that I did.
    1. I have the OXO Cookie Press and it worked like a dream.
    2. I added just a little more flour to my batter. Maybe 1/4 – if that.
    3. The almond flavoring is a must!
    4. I used really good butter.
    5. Before I placed the cookies, I put the cookie trays in the freezer. No parchment or mat was used. Cookies didn’t spread at all.
    6. Between trays, I would keep the press in the fridge and I would wipe down each tray after the batch was removed. Once the tray was wiped down, I put back in the freezer.

    These are adorable! I love the recipe and I will be making these again. BTW – my 19 year son told me they are incredible. That’s always a good sign!

    1. They smell amazing but taste just ok

  2. Just made these tonight! They have fantastic flavour and texture (I used a homemade bourbon vanilla that I’ve been steeping since last Christmas). I followed the recipe exactly using the given weights. I agree with others about them spreading; I tried to chill but it didn’t help much. Next time I’ll try adding a little more flour so they hold their shape. This is the most success I’ve had with my press, all other doughs were too tough to press.

    1. Ellen E Cassidy says:

      Vicki, I was wondering how you made your bourbon vanilla?

  3. Denise A Melcher says:

    I followed recipe and chilled the dough. The cookies tasted really good but spread too much and did not keep shape.

  4. What’s your trick to getting the sugar sprinkles to stick? Mine always fall off. Thanks!

    1. Hi Jenna, try lightly pressing the sprinkles down onto the dough after you sprinkle them on top. You could also lightly brush the shaped cookie dough with water, then sprinkle the sprinkles on top.

  5. Hello

    Can I use salted butter and omit the salt?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Theresa, 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. Enjoy!

  6. I tried this today and found the dough to stiff for my press! Any tips? They are just such lovely cookies!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Rachael, If your dough is too thick for your press, try adding a very small amount of milk to your dough (similar to these butter cookies)

  7. Recipe is great but the recommendation of the OXO Cookie Press is wonderful The third press I have tried in the last 25 years but without a doubt the best. Will recommend both recipe and press to every baker I know.

  8. How many calories per cookie?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Dale, We’re unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp

  9. The cookies were so good!! I didn’t change anything in the recipe and the cookies turned out perfectly. I had a hard time getting it to stick to the parchment paper, so I just pressed them directly on the cookie sheet and they turned out great. Excited to pass them out to neighbors. Thank you!

  10. I don’t have a stand mixer with paddle. Can I use my hand mixer instead?

    1. Stephanie @ Sally's Baking Addiction says:

      Yes, you can use your hand mixer. Enjoy!

  11. Hi Sally-
    Another cookie question for you. 🙂 I make your spritz recipe every year, and I use the same discs for holiday cookies. This might be a dumb question, but here goes….I was thinking of making spritz “shortbread” cookies this year and dipping 1/2 way in chocolate. Using my disk for the cookie I want to make, can I use your same recipe? I am sure that I can use your recipe for every disc in my Pampered Chef Cookie Press box, but just “making sure”. 🙂 Thank you. (It’ll be the disk that is like a short think line, but ridged), if that makes sense.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Paula, I wonder if you are referring to making cookies like these Butter Cookies? That is essentially this spritz recipe with a little milk added to make it thin enough to flow through the ridged piping tip.

  12. Gisele Luttrell Fowle says:

    hello
    In measuring my butter- i found that that 2 sticks of butter were 230/234 grams as opposed to your 240. Do I need to add the other grams to come to 240??

    1. I’m just seeing your comment/question now so my apologies on the delay responding to you. Use your 2 sticks (230-234g) instead of 240. (Though the 6-10g change wouldn’t make a huge difference with this amount of flour/dough.)

  13. This recipe is much better than the standard sprtiz I tried before. I used different flavored extracts (strawberry & ube) in place of the vanilla & almond to experiment with the special flavored emulsions I bought for macarons & they came out well! Although I think I’ll include the vanilla extract next time as I love that flavor.

  14. Jessica Bolin says:

    Sally! Looking for a chocolate Spritz recipe! Can I just add 1/4-1/3 cup cocoa powder to this recipe??? Or have you created a chocolate Spritz recipe?

    1. Hi Jessica! Some readers have used my chocolate sugar cookies cookie dough with a cookie press to make a chocolate spritz cookie. I haven’t had the chance to test it myself though. I would chill the shaped cookies before baking– just to help guarantee they don’t over-spread.

  15. Hi Sally, Made these cookies last year and again this year.. As with all your recipes, I love them. Quick question: Sorry if this is in the information you provided and I may have missed it. I want to dip some of these in chocolate. Can I still freeze the cookies dipped in chocolate? I went on line to find an answer and saw mixed information. Some said you can, while others said not to. So I decided to come to you because I know you would not steer me wrong. Thanks.

    1. Hi Bernice, you can freeze cookies dipped in chocolate after the chocolate completely sets. I do it all the time. Thaw at room temperature.

  16. Hi Sally! I have tried several of your recipes and they are always great! For this recipe, I’d like to know what you might recommend in place of the butter in the case of a dairy allergy. Would shortening or Smart Balance spread work? Thanks in advance!

    1. Hi Patti, shortening could work but you may want to use butter flavored shortening. I do not recommend smart balance spread or margarine. Some readers have made cookies with Earth Balance vegan buttery sticks, though I’m unsure about that swap in this particular recipe. Let me know if you try it.

  17. Spritz Cookies are my very favorite Christmas cookie to make and eat, I have been making them since I was a child using my great aunt Helen’s recipe. I was intrigued by this recipe because of the no chilling claim and the addition of almond extract. I compared this recipe with my family recipe side by side this season and they are almost identical, but here is what I found:

    1. This dough is too sticky to hold a good shape coming out of the press. Only the most basic shapes worked, the more intricate ones were indistinguishable. I have never had that problem before and I think the culprit was two fold. First, my family recipe has 1/4 cup more flour in it which seems to give it a bit more structure. Second, I have always chilled the dough for 15 – 30 minutes before pressing and I think that also helps a lot.

    2. These cookies spread in the oven more than I have experienced with my recipe. I am thinking perhaps this is also because of two reasons. First, my recipe calls for 1/2 t Baking Powder. This gives the cookies a little more lift, and a touch more softness after baked. Second, this recipe bakes at 350 and mine at 375 and I think the lower temp caused additional spread.

    Final result … this recipe produced a denser, cookie with crispier edges, but still that fabulous spritz flavor that I love. I think the sturdier structure would make them even more resilient for shipping. I don’t do much shipping, however, so I will be sticking with my tried and true as my family (not knowing there were two different recipes used) preferred those. If you are struggling with any of the issues I did, hope my feedback helps!

    1. Darlene Brown says:

      Thank you for the hints and comparison to your family’s recipe. I saw another recipe for Spritz cookies that has a baking temperature of 400 degrees and wondered if the higher temperature would help prevent spreading. I thought the brand of butter would be a big influence on the end product, but I’m assuming you used the same brand for both of your recipes so that wouldn’t be a factor.

    2. Any chance of getting your family recipe Jeralyn? You could email me directly if you’d like. Tia. ♡

  18. Hi Sally! I made these cookies last night but unfortunately they left a soapy after taste in mouth. I also had a similar issue last year while making these cookies. Any suggestions? Thanks!

    1. Hi Morgan, are you following the recipe as written? I can’t imagine what would leave a soapy taste. Perhaps the almond extract? You can leave it out if needed.

  19. I have made these 5 times already and every time they spread

  20. I just made these tonight and that are sooooo good! Thanks for the tip about lightly brushing cookies with water so the sprinkles adhere. Worked so well! I’ve been baking for over 40 years and I learned something new! You have fantastic recipes❣️

  21. Amanda Newman says:

    I love your site and your recipes. The recipe is 5 stars but the instructions for use just absolutely did not work for me. I doubled the recipe and wished I hadn’t, because the dough became too hard to work with by the time I got through two tubes’ worth. I tried making ahead, refrigerating, and bringing to room temp — and I wished I hadn’t, because it’s either too cold (and would NOT come out of the press) or too warm (glops out of the press and makes a mess). And if you make too many mistakes, you can’t reuse that dough, because either the warmth or the fact that it was handled (or both) led to half my sheets coming out of the oven super thin and flattened. I am experienced in making these with my mom’s electric press, and bought the Oxo press on your recommendation, as it seemed like it would work. I was so exhausted and disappointed after making FIVE batches and only having a handful of sheets come out right, I am ready to pitch the press altogether! Has anyone else had this experience?

    1. I had a similar experience. My poor son ended crying over the cookies not sticking to the baking sheet. I’m not sure I’ll try this recipe again.

  22. The taste was fantastic and didn’t have any trouble with spreading! I had a bit of trouble getting the cookies off the press and on the parchment. May try again with slightly more flour and chilling dough a bit before inserting in press. Great recipe!

  23. Love these! My cookie press didn’t stick at all on an ungreased cookie sheet. I put the cookie sheet with pressed cookies on it in the fridge for a few minutes before baking and they kept shape well. Decorated some before baking, left some plain and glazed some. Delicious and so cute.

  24. I would love to make these for some neighbors, but they are vegan. Do you think using Crisco and a cornstarch slurry to replace the egg might spell disaster? Thank you so much!

  25. I found this to be an average cookie recipe. The flavor was average. I like more almond flavor, so maybe that was the problem.

  26. Kathryn Harbor says:

    Can these be iced and if so what is the best method?
    Thanks

    1. Lexi @ Sally's Baking Addiction says:

      Hi Kathryn, we would recommend using a drizzle of Easy Icing. They would be difficult to decorate as you would cut out cookies, but a simply glaze (or even flavored with extract) would be delicious. Let us know if you give it a try!

  27. Once again, Sally has come through with another perfect recipe! I have put this recipe in with my “super shooter” box so my kids can enjoy this recipe for years to come! I found that if the dough doesn’t want to press out, I just put the tube in the fridge for 10-15 minutes and the cookies are perfect. I bake for 10 minutes and let them cool and the flavor is fantastic! Even better on day two! If I don’t double the batch, these seem to make two tubes full of dough, or about 72 (6 doz) cookies. I also follow the recipe exactly as Sally recommends. I feel this makes all the difference in the cookie.

  28. Great recipe! I found it was easier to get the cookies on the tray if it was a little bit warmer than room temperature. I chilled the whole tray right before baking and they didn’t spread.

  29. My son and I were so excited to make this recipe! Unfortunately, it tasted salty with 1/2 of a tsp of salt. I’m thinking next time I’ll do more like 1/4 of a tsp.
    Also, I used my new oxo cookie press for the first time with this recipe and after about 15 beautiful Christmas trees, the dough wouldn’t stick to the pan anymore from the press. Do you have any suggestions? I put the cookie sheet in the freezer like another person suggested and even refrigerated my dough a bit, but no luck. Thank you!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Nurse Ashley, Any chance you used salted butter? If so, then yes, cutting the added salt in half would be needed! If the cookie dough sticks to the cookie press, you can use your fingers to release it and place onto the cookie sheet.

  30. I’ve made spritz before with other recipes but decided to try this one based on success of other recipes. However my dough did not stick to the baking sheets and they puffed up/spread which made them lose definition. I was caution with my butter and dough temperatures too!

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