These My Favorite Spritz Cookies are the perfect blend of buttery richness and delicate crunch, making them irresistible for any occasion. With just 30 minutes of prep and another 30 minutes of baking, you’ll have 84 bite-size treats that melt in your mouth. Their light, airy texture pairs beautifully with a hint of vanilla, creating a cookie that’s both simple and elegant. Whether you’re hosting a holiday gathering or just craving a sweet snack, these cookies are sure to delight.
What makes these cookies truly special is their versatility—they’re perfect for decorating with colorful sprinkles or drizzling with chocolate. The golden edges and soft centers offer a satisfying contrast, while the subtle sweetness makes them a crowd-pleaser. Whip up a batch in just an hour, and enjoy the warm, comforting aroma that fills your kitchen. These spritz cookies are a timeless classic that will have everyone reaching for seconds.
Ingredients for My Favorite Spritz Cookies
- 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, and melted chocolate for decorating
Step-by-Step Instructions
- Preheat oven to 350°F (177°C). Line 2 or 3 large baking sheets with silicone baking mats or use nonstick baking sheets (avoid parchment paper). Chill the lined baking sheets in the refrigerator or freezer while the oven preheats for better dough adherence.
- Make the dough: In a large bowl, using a handheld mixer or stand mixer with a paddle attachment, beat the butter and granulated sugar 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 bottom of the bowl and mix again if needed.
- On low speed, beat in the flour and salt. Turn up to high speed and mix until completely combined.
- Press the dough: Fit your cookie press with a decorative plate according to the manufacturer’s instructions. Scrape some dough into the press. Hold the press perpendicular to the cold baking sheet and press out cookies, spacing them 2 inches (5 cm) apart. Decorate with sprinkles or press a chocolate chip into the center if desired. (Tip: Lightly brush shaped dough with water to help sprinkles stick.)
- If the dough becomes too soft, chill the shaped cookies in the refrigerator for 10 minutes before baking.
- Bake until the edges are very lightly browned, 7–9 minutes.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Drizzle with melted chocolate if desired.
- Store cookies in an airtight container at room temperature for up to 1 week.
Creative Decorating Ideas
Take your Spritz cookies to the next level with fun and festive decorations! For a holiday twist, use red and green sprinkles or edible glitter. If you’re feeling adventurous, try colored sanding sugar for a sparkly effect. For a chocolatey touch, press a mini chocolate chip or M&M into the center of each cookie before baking. After cooling, drizzle with melted white or dark chocolate for an elegant finish.
Time-Saving Tips for Busy Bakers
Short on time? Prepare the dough a day in advance and store it in the refrigerator, tightly wrapped in plastic. When ready to bake, let it soften slightly for easier pressing. To speed up the chilling process for your baking sheets, place them in the freezer for 5-10 minutes instead of the refrigerator. If you’re making a large batch, consider using multiple cookie presses or enlist a helper to speed up the shaping process.
Storage and Freshness Tips
Keep your Spritz cookies fresh by storing them in an airtight container at room temperature for up to 1 week. For longer storage, freeze the baked cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. They’ll stay delicious for up to 3 months. Thaw at room temperature before serving. If you’ve decorated with melted chocolate, store them in a single layer to prevent smudging.
Recipe Variations to Try
Experiment with different flavors to customize your Spritz cookies! Swap the almond extract for lemon or orange extract for a citrusy twist. Add 1-2 drops of gel food coloring to the dough for vibrant hues. For a nutty flavor, mix in finely chopped pecans or almonds. If you prefer a softer texture, reduce the baking time by 1-2 minutes. These variations make the recipe versatile for any occasion!
Essential Equipment Guidance
A cookie press is key for achieving the classic Spritz cookie shape. If you’re new to using one, practice on a piece of parchment paper before moving to the baking sheet. Ensure your butter is properly softened for smooth dough—it should dent easily when pressed. A stand mixer or handheld mixer makes creaming the butter and sugar effortless. For even baking, use silicone baking mats or nonstick baking sheets as parchment paper can prevent the dough from adhering.
My Favorite Spritz Cookies
Ingredients
- 1 cup unsalted butter, softened to room temperature 16 Tbsp; 226g
- 3/4 cup granulated sugar 150g
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 2 and 1/3 cups all-purpose flour spooned & leveled; 291g
- 1/2 teaspoon salt
- optional: gel food coloring, sprinkles, chocolate chips, and melted chocolate for decorating
Instructions
- Preheat oven to 350°F (177°C).
- Line 2 or 3 large baking sheets with silicone baking mats, or use nonstick baking sheets with no liner. (Do not use parchment paper because the cookie dough, when pressed out of the cookie press, will not adhere to it.) While the oven is preheating, and if your refrigerator or freezer has room, it’s helpful to chill your lined baking sheets. It sounds odd, but dough coming out of the cookie press adheres much better to a cold surface.
- Make the dough: 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.
- On low speed, beat in the flour and salt. Turn up to high speed and beat until completely combined.
- Press the dough: Follow cookie press 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 cold 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—this helps them stick.
- If the cookie dough becomes too soft as you work, chill the shaped cookie dough in the refrigerator for 10 minutes before baking.
- Bake until very lightly browned on the edges, 7–9 minutes.
- 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.
- Cookies stay fresh in an airtight container at room temperature for up to 1 week.