This Classic Spritz Cookies recipe produces buttery, soft cookies in festive shapes that practically melt in your mouth. They’re ideal for holiday cookie tins, swaps, or a cozy afternoon of baking.
Table of Contents
- These Buttery Spritz Cookies are…
- Recommended Baking Tools
- Tips on How to Use a Cookie Press
- How to Make This Recipe
- Recipe FAQs
- Check Out These Other Yummy Cookie Recipes!
- Classic Spritz Cookies Recipe
These Buttery Spritz Cookies are…
- easy to make
- a no-chill cookie recipe
- soft and chewy
- rich with buttery flavor
- a great addition to any cookie tin or swap
- perfect for decorating with sanding sugars, nonpareils, or food coloring
It had been a while since I last made these, and I’d forgotten how addictive they can be. I hope you enjoy them as much as I do.
Recommended Baking Tools
You’ll need basic baking gear—stand mixer or hand mixer, spatula, and cookie sheets—plus a few items that make spritz cookies simple and fun:
- Cookie press and discs. A good cookie press (one with multiple discs) speeds production and creates consistent shapes.
- Mixing bowls. Use separate bowls if you plan to tint dough different colors.
- Gel food coloring. A few drops of quality gel or paste food coloring give bright, stable hues without thinning the dough.
Tips on How to Use a Cookie Press
- Be patient. It takes a few tries to get consistent shapes; don’t worry if the first cookies aren’t perfect.
- Use ungreased sheets. The dough releases best on ungreased cookie sheets; parchment usually isn’t necessary.
- Keep the press flat. Hold the cookie press perpendicular to the pan—avoid angling it.
- Press once per cookie. One steady pump gives the right portion; two pumps make oversized cookies.
- Lift straight up. Pause briefly after pressing, then lift the press straight up to keep the shape intact.
- Space cookies. Leave about 1–2 inches between cookies to allow for slight puffing.
- Clean between colors. If you switch dough colors, clean the press to avoid cross-color streaks.
How to Make This Recipe
Quick overview—full recipe details follow in the recipe card below.
- Cream butter and sugar. Beat until light in color and fluffy.
- Add baking powder, egg, and vanilla. Mix until combined.
- Stir in the flour. Mix on low until the dough is smooth and thick.
- Color the dough if desired. Divide into bowls and add 2–3 drops of food coloring to each; mix thoroughly.
- Press and decorate. Fill the cookie press, press out shapes onto ungreased sheets, and add sanding sugar or nonpareils if you like.
- Bake. 375°F for 8–10 minutes; 9 minutes often yields perfectly baked cookies.
- Cool and decorate. Let cookies cool briefly on the sheet, then transfer to a cooling rack. Drizzle or pipe melted chocolate if desired.
- Store. Keep cookies at room temperature in an airtight container; add a slice of bread to retain softness.
Recipe FAQs
What cookie press do you recommend?
Choose a well-made cookie press that’s easy to disassemble and clean and includes a variety of discs for different shapes.
What’s the best way to store spritz cookies?
Store in an airtight container at room temperature. Adding a slice of bread helps keep them soft.
What food coloring works best?
Use gel or paste food coloring for bright colors without thinning the dough. A little goes a long way—start with 2–3 drops.
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Classic Spritz Cookies
5 from 2 votes
Author: Jennifer
Prep: 20 mins
Cook: 10 mins
Total: 30 mins
Servings: 84 cookies
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This Classic Spritz Cookies recipe yields buttery, melt-in-your-mouth holiday cookies that are easy to shape and decorate.
Ingredients
- 1 1/2 cups Unsalted Butter, room temperature
- 1 cup Granulated Sugar
- 1 tsp Baking Powder
- 1 large Egg
- 1 tsp Vanilla Extract
- 3 1/2 cups All-Purpose Flour
Optional Decorating Extras
- 2–3 drops Red food coloring
- 2–3 drops Green food coloring
- Red, green, or blue sanding sugar
- White nonpareils
- 6–8 oz semi-sweet chocolate (for drizzling after baking)
- 1 tbsp coconut oil (to thin melted chocolate)
Instructions
- Preheat the oven to 375ºF and position a rack just above center. Prepare 2–3 ungreased cookie sheets; parchment is optional.
- In a stand mixer or with a hand mixer, beat the unsalted butter and granulated sugar on medium-high until light and fluffy.
- Add the baking powder, egg, and vanilla extract; mix until combined.
- With the mixer on low, add the all-purpose flour and mix until the dough is smooth and thick.
- If coloring dough, divide into bowls and add 2–3 drops of food coloring to each; mix until evenly colored.
- Fill the cookie press and press cookies onto ungreased sheets, leaving 1–2 inches between cookies. Sprinkle with sanding sugar or nonpareils if desired.
- Bake at 375ºF for 8–10 minutes. Cookies will puff but won’t spread much; 9 minutes is a good target. Cool briefly on the sheet, then transfer to a rack.
- If desired, melt semi-sweet chocolate with coconut oil until slightly thin and pipe or drizzle over cooled cookies.
- Store cookies at room temperature in an airtight container. A slice of bread keeps them soft.
Notes
- You can melt semi-sweet chocolate with a bit of coconut oil to create a thinner drizzle for decorating.
- To maintain softness, store cookies in an airtight container with a slice of bread.
Nutrition
Calories: 71 kcal | Carbohydrates: 7 g | Protein: 1 g | Fat: 4 g | Saturated Fat: 3 g
Nutritional information is an estimate and will vary based on specific ingredients and portion sizes.
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