My Favorite Spritz Cookies: A Complete Guide to Perfect Buttery Cookies Every Time
Spritz cookies are buttery, delicate, and crisp-edged cookies that are traditionally made by pressing dough through a cookie press into beautiful shapes—flowers, stars, hearts, snowflakes, trees, and more.
They’re named after the German word spritzen, meaning “to squirt,” because the dough is pushed (or “squirted”) through a press. Think of them as a cross between shortbread and sugar cookies, but lighter and easier to flavor or decorate.
💛 Why You’ll Love These Spritz Cookies
- Melt-in-your-mouth buttery texture
- Perfect for holidays, tea parties, or everyday treats
- Easy to flavor and color
- Fun to decorate with sprinkles, chocolate, or glaze
- Holds shape beautifully in a cookie press
Whether it’s for Christmas, Valentine’s Day, or just your next weekend baking project, these spritz cookies are always a crowd-pleaser.
🧈 Ingredient Breakdown & Why It Matters
1 cup (2 sticks) unsalted butter, softened
- The heart of spritz cookies—adds richness, texture, and structure.
- Must be soft, not melted, for proper dough consistency.
¾ cup granulated sugar
- Sweetens without making the cookie overly soft.
- Don’t substitute with powdered sugar unless you’re going for shortbread texture.
1 large egg
- Binds the dough and adds slight moisture.
- Room temperature for better emulsification.
1½ teaspoons pure vanilla extract
- Classic flavor base—use high-quality vanilla for best results.
½ teaspoon almond extract (optional but recommended)
- Enhances flavor complexity. Just a little gives that traditional spritz taste.
2¼ cups all-purpose flour
- The base structure of the cookie.
- Do not overpack; spoon and level to avoid dry dough.
¼ teaspoon salt
- Balances sweetness and sharpens the buttery flavor.
🧑🍳 Step-by-Step Instructions for Perfect Spritz Cookies
Step 1: Cream the Butter and Sugar
- Beat softened butter and sugar on medium-high speed for 2–3 minutes until light and fluffy.
- Scrape down the sides of the bowl to ensure an even mix.
Step 2: Add Egg and Extracts
- Mix in the egg, vanilla, and almond extract.
- Beat until fully combined and smooth.
Step 3: Add the Dry Ingredients
- Gradually add flour and salt.
- Mix on low just until combined—do not overmix, or cookies may turn tough.
- Dough should be soft but not sticky.
Step 4: Load the Cookie Press
- No need to chill the dough—it must stay soft to press easily.
- Fill your cookie press according to manufacturer’s instructions.
- Use ungreased, unlined cool baking sheets (dough sticks better to plain metal).
Step 5: Press the Cookies
- Hold the cookie press vertically and press out shapes directly onto the sheet.
- If shapes don’t release easily, the sheet may be too warm or greasy—wipe and chill if needed.
Step 6: Add Decorations
- Sprinkle with colored sugar, nonpareils, or edible glitter before baking so they stick.
Step 7: Bake
- Bake at 350°F (175°C) for 9–11 minutes, or until edges are just starting to turn golden.
- Let cool for 2 minutes on the sheet, then transfer to a wire rack.
🎨 Decorating and Finishing Ideas
Spritz cookies are elegant on their own but even better with a touch of flair.
Before Baking:
- Colored sugar
- Crushed candy canes
- Mini chocolate chips
- Edible glitter
After Baking:
- Dip half the cookie in melted dark, white, or milk chocolate
- Drizzle with icing or ganache
- Sandwich with jam or Nutella
- Add edible gold or luster dust for festive events
📏 Dough Consistency Tips
Spritz dough should be:
- Soft and pliable
- Not sticky
- Able to hold shape after pressing
If dough is too soft: Chill for 15–20 minutes
If dough is too stiff: Let sit at room temperature for 10 minutes or knead slightly by hand
🍪 Best Tools for Spritz Cookie Success
| Tool | Purpose | Notes |
|---|---|---|
| Cookie press | Forms cookies | Choose a durable model with metal disks |
| Unlined baking sheets | Ensures dough sticks | Avoid parchment or silicone mats |
| Stand or hand mixer | Creams butter and sugar | Hand mixing is difficult with this dough |
| Offset spatula | Transfers cookies | For decorating or moving dipped cookies |
| Cooling rack | Prevents soggy bottoms | Allows air circulation |
🛠️ Troubleshooting Common Spritz Issues
| Problem | Cause | Fix |
|---|---|---|
| Dough doesn’t stick to pan | Pan is too warm or lined | Use cool, unlined metal sheets |
| Cookies spread too much | Overmixing, warm dough | Chill dough for 15–20 minutes |
| Dough too dry | Too much flour | Add 1 tsp milk at a time |
| Dough too sticky | Butter too soft | Chill dough briefly |
| Cookie shapes breaking | Pressing at an angle | Hold press straight up and down |
❄️ Storage & Freezing Guide
| Method | Duration | Tips |
|---|---|---|
| Room temp | 1 week | Store in airtight tin or container |
| Refrigerator | 10–12 days | Best for butter-rich dough in warm climates |
| Freezer (baked) | 2–3 months | Layer with parchment and freeze airtight |
| Freezer (dough) | 2 months | Shape dough into logs; thaw before pressing |
Bonus Tip: Spritz cookies improve in flavor after a day or two!
🌈 Flavor Variations
🌿 Lemon Spritz
- Add 1 tsp lemon zest and 1 tsp lemon extract.
🍫 Mocha Spritz
- Replace ¼ cup of flour with cocoa powder and add 1 tsp espresso powder.
🥥 Coconut Spritz
- Add ¼ cup finely shredded coconut + ½ tsp coconut extract.
🧡 Orange Spice Spritz
- Add 1 tsp orange zest and ½ tsp cinnamon + ¼ tsp nutmeg.
🌰 Hazelnut or Almond Spritz
- Replace ¼ cup flour with finely ground nuts.
- Add ½ tsp nut extract.
👩🍳 Make It Kid-Friendly or Party-Ready
- Use seasonal shapes and colored sugar (trees, hearts, snowflakes, pumpkins)
- Let kids decorate with colored buttercream after baking
- Turn cookies into mini sandwiches with jam or frosting
- Bake “confetti” spritz cookies with sprinkles in the dough
🧾 Nutrition Info (Per Cookie, Approx.)
- Calories: 65
- Fat: 4g
- Carbs: 7g
- Sugar: 3.5g
- Protein: 0.5g
- Sodium: 10mg
Based on standard recipe using 1″ flower disk; may vary by shape and toppings.
Table of Contents
📋 Frequently Asked Questions (FAQ)
1. Do I need to chill spritz cookie dough?
No! The dough should be soft enough to press. If chilled, it becomes too firm and won’t press well.
2. Can I use parchment or silicone mats?
No. The dough won’t stick to lined surfaces. Use plain, ungreased metal pans for best results.
3. My cookie press isn’t working well. Help?
Make sure:
- Dough is soft (but not sticky)
- You’re pressing vertically
- Your press is assembled correctly and clean
Sometimes, a light spritz of non-stick spray inside the press helps dough flow smoothly.
4. Can I use natural coloring in the dough?
Yes! Beet powder, turmeric, matcha, or freeze-dried fruit powders work great for soft, pastel hues.
5. Can I double the recipe?
Absolutely. This dough doubles well, but be sure to scrape the bowl and mix evenly to avoid clumping.
6. Are spritz cookies the same as shortbread?
No. While both are buttery, spritz uses an egg for lightness and is piped or pressed, while shortbread is crumbly and often rolled/cut.
7. Why are my cookies brown on the bottom?
Overbaking or thin pans. Use heavy-gauge light-colored baking sheets and bake just until edges are barely golden.
8. Can I make spritz cookies without a cookie press?
Yes, use a piping bag with a large star tip or roll small balls and flatten with a fork. You won’t get the same detailed shapes, but they’ll still taste amazing.
🎉 Final Thoughts
These spritz cookies are simple, beautiful, and deeply satisfying. Whether you’re creating festive holiday tins or just craving a classic buttery treat, this is the perfect recipe to keep in your baking rotation.
With endless flavor and decorating options, a forgiving dough, and that charming cookie press effect, it’s no wonder these are a timeless favorite in so many kitchens.
So grab your press, turn up some music, and start piping those buttery swirls—cookie joy awaits!