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Classic Buttery Spritz Cookies are easy and delicious to make in shapes with a cookie press, but can be made without a press too! Favorite holiday cookies that are perfect for decorating and sharing!

Stack of glazed Spritz cookies with red, green, and white sprinkles
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Classic Buttery Spritz Cookies are such festive and delicious cookies! This spritz cookies recipe makes cookies that are buttery, so easy to make and hold their shape well. While they taste similar to sugar cookies, they differ from cut out sugar cookies, which are rolled and cut into shapes with cookie cutters, in that they are typically piped through a cookie press. My Chewy Sugar Cookies are made without cutting into shapes and I share how to make my spritz cookies even if you don’t have a cookie press.

One favorite thing about these cookies is decorating them! I like to decorate mine with a simple glaze and sprinkles. They make for a favorite cookie throughout the year, but especially during Christmas on a Christmas Cookie Tray! I can’t wait for you to try them!

Classic Buttery Spritz Cookies

Spritz cookies glazed with multicolor sprinkles on a marble countertop surrounded by greenery and red and white twine

How to Make Spritz Cookies

The spritz cookie dough comes together very, very quickly and is so easy to use and holds it shape well for sending to others.

Ingredients for Cookie Dough

You’ll need:

  • Butter – these have such a buttery flavor that makes them so special!
  • Egg – this helps to hold the cookie together and is a major difference between these and shortbread cookies, which don’t have an egg and have a more crumbly texture. The egg helps the cookie hold its shape.
  • Confectioner’s Sugar – (powdered sugar)
  • Kosher Salt
  • Vanilla Extract – I like to use my homemade version, but you can use any vanilla extract you choose
  • Almond Extract – the blend of both vanilla and almond extract is perfect in these cookies. If you do not have almond extract or don’t care for the almond flavor, you can use all vanilla extract in this recipe.
  • All-Purpose Flour

Step by Step Instructions for Cookies

Preheat. To make the cookies, preheat  your oven to 375 degrees.

Mix. Mix together the softened butter and confectioner’s sugar with an electric mixer until light and fluffy. Add in egg, salt, and both extracts. Then gradually add the flour into the mixture until combined, taking care to not over mix.

Make the Cookies. Now you will proceed with cookie press if using or without if not using a press.

1. Using a Cookie Press:

Traditionally made with a cookie press, you can make spritz cookies in any shape available with the model you are using. (I love how easy my cookie press is to use.)

Load the Dough. Follow the directions for your cookie press to load the dough and then,

Press. Now press cookies onto a rimmed baking sheet, leaving about 1 ½ – 2 inches between each cookie.

Bake. They bake in about 6 to 8 minutes and you’ll want to remove them from the oven just before they turn golden brown. The cookies are tender, buttery, and absolutely scrumptious!

2. Without Using a Cookie Press:

While spritz cookies are traditionally made using a cookie press, you can easily make them without.

Form the cookie. Simply scoop dough by the teaspoon and roll into a ball. Place rolls of cookie dough onto a rimmed baking sheet. Gently press your thumb into the center for thumbprints or with your palm or the bottom of a glass to flatten. Alternately, you may lightly dust the counter with confectioner’s sugar and cut cookies with small cookie cutters.

Bake. Bake the cookies for about 6 to 8 minutes and remove them from the oven just before they turn golden brown.

Cooling rack with freshly glazed Spritz cookies with sprinkles on top

Now you can decide how you’d like to decorate the cookies. They can be dusted with colored sprinkles or powdered sugar or glazed. The glaze for these is simple to make and so delicious.

Here’s how I make it.

How to Make Glaze for Spritz Cookies

Ingredients for Glaze

You’ll need:

  • Confectioner’s Sugar
  • Milk or Half and Half
  • Sugar Sprinkles for Decoration

Step by Step Instructions for Glaze

Prepare Rack. To glaze the cookies, arrange a wire rack over a rimmed baking sheet.

Whisk. In a small bowl, whisk together the confectioner’s sugar and milk or half and half until well combined.

Dip. After the cookies have cooled, dip each cookie  into the glaze and return to the wire rack.

Decorate. Sprinkle with sugar sprinkles and allow them to dry completely.

Can You Freeze Spritz Cookies?

Yes, these cookies freeze well and taste just as delicious after freezing! You can either freeze cookies after they are baked (plain or glazed) or freeze the cookies prior to baking.

Freeze the Baked Cookies:

To Freeze Prior to Glazing:

  • Cool the baked cookies completely.
  • Cover the cookies on the baking sheet with foil or plastic freezer wrap, and place in the freezer.
  • Once the cookies have frozen solid, about 30 minutes, remove from the baking sheet and place in an airtight, freezer-safe container.
  • Store in the freezer for up to 3 months.
  • When ready to use, remove from the freezer and allow to thaw in the refrigerator.
  • Place on wire rack and follow directions for the Spritz Cookie Glaze.

To Freeze After Glazing:

  • Allow the glaze and any other decorations on the cookies to dry completely.
  • Place the cookies on a rimmed baking sheet, cover in foil or plastic freezer wrap, and place in the freezer.
  • After the cookies are frozen solid about 30 minutes, remove from the baking sheet and place in an airtight, freezer-safe container.
  • Store in the freezer for up to 3 months.
  • When ready to use, remove from the freezer and allow to thaw in the refrigerator. Serve once the cookies are completely thawed.

To Freeze Prior to Baking:

  • Place the cookies on the baking sheet.
  • Cover in foil or plastic freezer wrap and place in the freezer.
  • Once the cookies are frozen solid, about 30 minutes, remove from the freezer, and place in an airtight, freezer-safe container.
  • Store in the freezer for up to 3 months.
  • When ready to use, thaw completely in the refrigerator. Then follow instructions for baking and glazing the cookies.

While they are amazing without any adornment, they look even more festive with a little bit of sugar sprinkles to add a bit of flair. Many times, I just sprinkle mine with colored sugar sprinkles, but I absolutely love to use the cookie glaze topped with sprinkles to make them even more special!

Perfect for Gifting

These make a great gift to give friends, family and neighbors, especially during the holidays! They hold their shape well so they are perfect to ship to someone as well.

A nice cookie tray filled with cookies and homemade candy makes a thoughtful and much appreciated gift. I get a head start by baking my Make Ahead Favorite Christmas Cookies so that I can enjoy the Christmas season too!

Here’s my Classic Buttery Spritz Cookies recipe. I hope you love them as much as we do!

4.93 from 40 votes

Classic Buttery Spritz Cookies Recipe

Dessert 16 mins

Prep Time 10 mins
Cook Time 6 mins
Servings 7 dozen
Course Dessert
Cuisine American
Author Robyn Stone | Add a Pinch
Classic Buttery Spritz Cookies make an easy delicious buttery cookie that comes together quickly! Perfect for special occasions and holidays, these spritz cookies are a favorite!

Ingredients  

Buttery Spritz Cookies

  • 1 cup butter softened
  • 1 egg
  • 1 1/4 cups confectioner sugar
  • 1/2 teaspoon Kosher salt
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 2 1/2 cups all-purpose flour

Spritz Cookies Glaze

  • 1 cup confectioners sugar
  • 1 tablespoon milk or half and half
  • sugar sprinkles for decoration

Instructions 

Buttery Spritz Cookies

  • Preheat oven to 375º F.
  • Mix together butter and confectioner’s sugar with an electric mixer until light and fluffy. Add in egg, salt, vanilla extract, and almond extract. Gradually incorporate flour until well combined, taking care not to over mix.
  • Place in a cookie press fitted with your choice of disc. Press cookies through cookie press onto baking sheet, leaving about 1 ½ – 2 inches between each cookie. Bake for 6 to 8 minutes and then remove from the oven to cool completely.

Spritz Cookies Glaze

  • Arrange a wire rack over a rimmed baking sheet. Whisk together confectioner’s sugar and milk until well combined and smooth in a small bowl. Once cookies are cooled, dip each cookie into the glaze and place on the wire rack. Sprinkle with sugar sprinkles as desired and allow to dry completely.

Notes

To Make Without a Cookie Press: Scoop dough by the teaspoon, roll into a ball and place onto rimmed baking sheet. Gently press your thumb into the center for thumbprints or with your palm or the bottom of a glass to flatten and bake as directed. Alternately, you may lightly dust counter with confectioner’s sugar and cut cookies with small cookie cutters and bake as directed.

To Freeze Unbaked Cookies:

Place the cookies on the baking sheet, cover in foil or plastic freezer wrap and place in the freezer. Once the cookies are frozen solid, about 30 minutes, remove from the freezer, and place in an airtight, freezer-safe container. Store in the freezer for up to 3 months. When ready to use, follow the instructions for baking and glazing the cookies. 

Freeze the Baked Cookies:

Freeze Before Glazing Cookies: Cool the baked cookies completely, cover the cookies on the baking sheet with foil or plastic freezer wrap, and place in the freezer.  Once the cookies have frozen solid, about 30 minutes, remove from the baking sheet and place in an airtight, freezer-safe container.  Store in the freezer for up to 3 months. When ready to use, remove from the freezer and allow to thaw in the refrigerator. Place on wire rack and follow directions for the Spritz Cookie Glaze. 
Freeze After Glazing Cookies:  Allow the glaze on the cookies to dry completely, place the cookies on a rimmed baking sheet, cover in foil or plastic freezer wrap, and freeze. After the cookies are frozen solid in about 30 minutes, remove from the baking sheet and place in an airtight, freezer-safe container. Store in the freezer for up to 3 months. When ready to use, remove from the freezer and allow to thaw in the refrigerator. Serve once the cookies are completely thawed. 
 
 

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Robyn xo

Classic Buttery Spritz Cookies make an easy delicious buttery cookie that comes together quickly! Perfect for special occasions and holidays, these spritz cookies are a favorite! // addapinch.com

Cookie Recipes

Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Comments

  1. so the instructions say to incorporate flour until well combined, but be careful not to overmix. this always scares me. how do i know if it is overmixed?

    1. You mix just until you see no more flour in the bowl, Carol. Scrape down the sides and bottom of the bowl to make sure all the flour has been mixed in the dough. Hope you enjoy the cookies!

  2. 5 stars
    I lost my Mom’s recipe and all I could remember was use 1/2 vanilla, 1/2 almond extract and I forgot the proportions of flour and powdered sugar. This is it spot on.

    Just a few suggestions: The type of flour used will determine the consistency of the dough. Use a quality flour. Never dunk into the flour bag or canister. Spoon in flour and level off with a knife. I also sieve all my flour before adding to my canister. I use cookie sheets lined with aluminum foil. Bake one batch on one side, flip and use the other, then toss. Pre-chill the sheets, press out the cookies and chill them, too. They will hold up their shape to baking that way. If too crumbly, add milk or cream a teaspoon at a time. If too soft, add a tablespoon or two of flour at a time. In both cases, press out a couple of test cookies. Humidity will also affect the dough, so keep that in mind, too. You can change the extracts to make different flavors. You can also add lemon or orange zest, bake, and dip them in melted chocolate. And if you wish to color them, use gel color a tiny amount at a time. I dip the tip of a toothpick in it and then knead it into my dough, add more as needed.

    Excellent recipe, and thanks for bringing back Mom’s to me!

    1. Cynthia, you don’t grease your baking sheet or line with parchment. Hope you enjoy the cookies!

  3. I’ve made these 2x. The spritz didn’t work out for me (I have a cheap cookie press so that be why or not chilled? Idk but no big deal) but I baked as drop cookies and are so light and tasty. My favorite sugar cookie.

    My question is should I use salted or sweet butter. I can’t recall what I used last time.

    1. I had that issue with my previous cookie press. I found that if I scraped the dough off after that first pressing with a butter knife and then tried again, it worked like a charm. There’s something about some cookie presses and that first cookie, I think. Also, could your butter have become too soft before making the dough? Make sure you don’t put anything such as silicone mat or parchment on your baking sheet. The cookie press will not release the dough onto them. Put your dough and baking sheet in the refrigerator for about 30 minutes and then try to use your cookie press. I use unsalted butter in all my baking, Siobhan, but you can use either salted or unsalted with this recipe. Hope this helps!

  4. How long will these keep without freezing. My deep freezer broke a few months back and I’m trying to make a plan making the cookies that will keep the longest first.

  5. 5 stars
    Love this for classic spritz!!
    Quick question, for thumbprint variation, do you bake them longer? Any specific changes to anything? I’m going to give it a go! I’m sure they’ll be wonderful.

    1. Renee, just bake as directed but depending on the thickness or size, you may need to increase the baking time slightly. Just watch them so they don’t over bake. Hope you enjoy!

  6. 5 stars
    Delicious,.works great with pampered chef cookie press. Great tasting cookie in comparison to others I’ve tried. Thank-you!

  7. 5 stars
    This recipe is the absolutely the best I have ever used! These cookies are delicious and I cannot thank you enough for sharing with us Robyn. I am definitely going to be following you! Thank you and Merry Christmas

    1. Thanks so much, Pamela. I’m happy you loved these cookies and hope you find many more recipes here that you love.

  8. Since the glaze has milk in it, can these cookies be left out at room temp safely? Also, how important is it to freeze the glazed cookies briefly first before freezing for longer time? I was hoping to make these and send them to someone well wrapped. Can the recipient just stick them in the freezer until ready to eat? Trying to figure out the need for the 30 min pre-freeze with the glazed cookies. THANKS for any thoughts!!!

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