Spritz cookies have been a holiday staple in my kitchen ever since I found that perfect balance of buttery richness and crisp shape. I remember the first time I tried making them—it was both exciting and a little nerve-wracking. These delicate, festive cookies can be tricky, but once you crack the code, they’re so rewarding. I’m here to share the easiest, most reliable spritz cookies recipe that will make your baking joyful and stress-free.
Table of Contents
Why This Is the Best Spritz Cookies Recipe
- This recipe comes with a detailed troubleshooting guide that solves every common spritz cookie issue.
- It yields buttery cookies that hold their shape perfectly, even after baking.
- You’ll find plenty of creative variations to customize flavors and decorations.
- It’s designed for busy home cooks seeking a straightforward, foolproof approach without complicated steps.
What Are Spritz Cookies?
Spritz cookies, or Spritzgebäck as they’re known in Germany, are traditional pressed cookies made by extruding dough through a cookie press fitted with decorative plates. Their hallmark is a tender, buttery texture with a delightful crispness on the edges. These cookies bring a nostalgic festive feel to any holiday gathering.
Essential Equipment for Perfect Spritz Cookies
Choosing a Cookie Press
Selecting the right cookie press is key. Manual presses are budget-friendly and simple, perfect for beginners and infrequent bakers. Electric presses offer consistency and ease, ideal if you bake spritz cookies often or in large batches. Both can produce beautiful shapes, so pick what feels best for your kitchen routine.
Other Key Tools
- Use unlined, light-colored baking sheets to help the dough stick and bake evenly.
- A stand mixer or handheld mixer with a paddle attachment makes creaming ingredients easier.
- Silicone baking mats work well, but avoid parchment paper since the dough won’t adhere properly.
Key Ingredients (And Why They Matter)
- Unsalted Butter: Using unsalted butter lets you control salt levels precisely, which enhances the cookie’s pure buttery flavor.
- Granulated Sugar: Provides the ideal structure and sweetness, helping the cookies crisp up without becoming too soft.
- Whole Egg: Adds moisture and richness; room temperature eggs blend better, giving smooth dough.
- All-Purpose Flour: This standard flour gives the classic tender but firm texture; measuring spooned and leveled prevents too much flour that makes cookies tough.
- Room Temperature: Letting butter and eggs sit at room temperature ensures even mixing for a uniform dough that holds shape well.
Using egg yolks alone or confectioners’ sugar can soften texture too much or make cookies fragile; this recipe balances ingredients for dependable results.
How to Make Spritz Cookies (Step-by-Step)
Making spritz cookies is as much about texture as technique. Here’s how to get it just right:
- Preheat and Prep: Set your oven to 350°F (177°C) and prepare two or three large baking sheets with silicone mats or use nonstick sheets without liners. Chill these if space allows—cold surfaces help dough stick better.
- Cream Butter and Sugar: Beat softened butter with granulated sugar on medium-high speed for about three minutes until smooth and fluffy. This incorporates air, making cookies tender.
- Add Eggs and Extracts: Mix in the room-temperature egg, vanilla, and almond extracts on high speed until well combined. Scrape the bowl sides to ensure no unmixed bits.
- Incorporate Dry Ingredients: On low speed, blend in the flour and salt. Then increase to high speed until dough is fully combined—smooth but firm.
- Load and Press Dough: Fit your cookie press with a decorative plate, spoon in dough, and hold the press perpendicular to the cold sheets. Press dough shapes about 2 inches apart. If desired, lightly brush shapes with water to help sprinkles stick or press a chocolate chip into the center.
- Chill if Needed: If dough softens while working, refrigerate the shaped cookies for 10 minutes before baking.
- Bake Carefully: Place in the oven for 7 to 9 minutes, until edges just begin to brown.
- Cool and Decorate: Let cookies cool 5 minutes on sheets before transferring to a wire rack. Drizzle melted chocolate if you like for an elegant finish.
A visual guide helps: dough should feel soft enough to press but firm enough to hold shape without sagging. Too dry dough cracks; too soft, and cookies lose their defined edges.
The Ultimate Troubleshooting Guide for Spritz Cookies
Problem: My cookie dough won’t stick to the baking sheet.
Cause: Using parchment paper or warm baking sheets.
Solution: Always use unlined, cold baking sheets or silicone mats. Avoid parchment paper since dough won’t adhere properly.
Problem: My dough is too stiff or crumbly to press.
Cause: Too much flour or cold butter.
Solution: Ensure butter and eggs are at room temperature. Mix carefully avoiding flour scooping errors; use spooned and leveled flour.
Problem: My spritz cookies spread and lose shape.
Cause: Dough too warm or over-beaten.
Solution: Chill dough and shaped cookies before baking. Don’t overmix once flour is added.
Pro Tip: How to Load the Cookie Press Without Air Pockets
Fill the press steadily with no gaps by scooping the dough close together. Tap the press lightly to remove air bubbles before pressing.
Creative Decorating Ideas
Before Baking
Sprinkle sanding sugar, nonpareils, or jimmies on dough shapes, brushing lightly with water first to help them stick and add festive sparkle.
After Baking
Drizzle warm melted chocolate over cooled cookies for elegance. Sandwich cookies with jam or top with simple icing made from powdered sugar and milk for variety.
Spritz Cookie Variations
| Flavor Profile | Ingredient Adjustment | Tasting Notes |
|---|---|---|
| Chocolate | Add 2 tbsp cocoa powder, reduce flour by 2 tbsp | Rich, slightly fudgy, classic twist |
| Lemon/Orange Zest | Add 1 tbsp finely grated zest | Bright, fresh, and citrusy |
| Chai Spice | Add 1 tsp ground cinnamon, 1/2 tsp ginger, 1/4 tsp ground cloves | Warm, aromatic, and cozy |
Gluten-Free Spritz Cookies
Use a 1:1 gluten-free flour blend instead of all-purpose flour. Dough may be slightly softer and more delicate but still presses well.
Dairy-Free Spritz Cookies
Substitute unsalted butter with a high-quality, firm plant-based butter stick. Texture may be a bit less rich but flavor remains satisfying.
How to Store and Freeze Spritz Cookies
Store baked spritz cookies in an airtight container at room temperature for up to one week. Freeze baked cookies in zip-top bags for up to three months. For unbaked dough, shape cookies and freeze on baking sheets, then transfer frozen shapes to bags for future baking.
Aisha’s Recipe for Perfect Spritz Cookies
Prep Time: 15 minutes
Cook Time: 7-9 minutes
Yield: About 4 dozen cookies
Nutrition Estimate: 120 calories per cookie
Ingredients
- 1 cup (16 Tbsp; 226g) 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 1/3 cups (291g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon salt
- Optional: gel food coloring, sprinkles, chocolate chips, melted chocolate for decorating
Instructions
- Preheat oven to 350°F (177°C).
- Line 2 or 3 large baking sheets with silicone mats or use nonstick baking sheets without liners; chill if possible.
- Beat butter and sugar on medium-high speed until smooth, about 3 minutes.
- Add egg, vanilla, and almond extracts; beat on high speed 1 minute until combined. Scrape bowl as needed.
- Beat in flour and salt on low speed, then high speed until fully combined.
- Load your cookie press with dough and press cookies 2 inches apart onto cold sheets. Decorate if desired, brushing with water to help sprinkles stick.
- Chill shaped dough if it becomes soft, about 10 minutes.
- Bake 7–9 minutes until edges lightly brown.
- Cool cookies on baking sheet 5 minutes, then transfer to wire rack. Drizzle melted chocolate if using.
- Store in airtight container at room temperature for up to 1 week.
Remember: Do not use parchment paper as dough won’t stick properly; chilling the baking sheets helps cookie dough adhere and keep shapes.
Frequently Asked Questions (FAQ)
How do I clean my cookie press?
Disassemble according to manufacturer instructions and wash parts in warm, soapy water. Dry thoroughly to prevent rust.
Can I use salted butter in this recipe?
Unsalted butter is best to control salt quantity and maintain pure flavor, but salted butter can be used by reducing added salt slightly.
Can I make the cookie dough ahead of time?
Yes, dough can be refrigerated for up to 24 hours or frozen. Bring to room temperature before pressing.
My vintage cookie press has different instructions. Will this dough work?
This dough should work well with most cookie presses, but you may need to adjust chilling and pressure techniques to fit your specific model.
More Holiday Cookies You’ll Love
- The Ultimate Snickerdoodle Thumbprint Cookies
- Amazing Grinch Sugar Cookies
- Ultimate Christmas Ooey Gooey Butter Cookies
Conclusion
Spritz cookies don’t have to be daunting. With this foolproof recipe, a well-chosen cookie press, and my troubleshooting tips, you’ll bake beautiful batches with buttery flavor and crisp edges every time. Now, I’d love to hear from you: What’s the #1 problem you’ve had with spritz cookies in the past? Let me know in the comments if these tips helped you finally get that perfect batch!
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Spritz Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (177°C). Line 2–3 large baking sheets with silicone mats or use nonstick sheets—do not use parchment; chill the lined sheets if possible.
- Beat butter and sugar with a hand or stand mixer until smooth and creamy, about 3 minutes. Add egg, vanilla, and almond extract; beat to combine, scraping the bowl as needed.
- Mix in flour and salt on low, then beat just until a soft, cohesive dough forms.
- Fit the cookie press with your chosen plate, load with dough, and press shapes onto the cold lined sheets, spacing about 2 inches apart. Add sprinkles or a chocolate chip if desired (a light brush of water helps sprinkles stick).
- If the dough softens or loses definition, chill the shaped cookies on the sheet for about 10 minutes.
- Bake until edges are just lightly golden, 7–9 minutes.
- Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Drizzle with melted chocolate if you like.
- Store in an airtight container at room temperature for up to 1 week.
