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!
These classic buttery cookies make for a favorite on our cookie tray throughout the year, but especially during Christmas!
The spritz cookie dough comes together very, very quickly and is so easy to work with, I think. Traditionally made with a cookie press, you can make spritz cookies in any shape available for your cookie press. You’ll follow the directions for your cookie press to load the dough and then, press cookies onto a rimmed baking sheet, leaving about 1 1/2 – 2 inches between each cookie. 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!
I originally shared this recipe as an egg-free version that my family loves. However, a few were having issues with their cookie dough not holding shape as it should be for the cookie press. I’ve updated the recipe to include an egg.
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! They make a great gift to give friends, family and neighbors during the holidays!
Here’s my Classic Buttery Spritz Cookies recipe. I hope you love them as much as we do!
- 1 cup butter, softened
- 1 egg
- 1¼ cups confectioner sugar
- ½ teaspoon Kosher salt
- 1½ teaspoons vanilla extract
- ½ teaspoon almond extract
- 2½ cups all-purpose flour
- 1 cup confectioners sugar
- 1 tablespoon milk or half and half
- sugar sprinkles, for decoration
- 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 overmix.
- Place in a cookie press fitted with your choice of disc. Press cookies through cookie press onto baking sheet, leaving about 1½ - 2 inches between each cookie. Bake for 6 to 8 minutes and then remove from the oven to cool completely.
- 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.
Enjoy!
Robyn xo
Followed the recipe exactly , put in my cookie press ( Hamilton Beach super shooter ) and it all started going wrong ! The dough wouldn’t release from the press . I ended up rolling it out and using cookie cutters , but with all the handling I think the dough ended up tough . Not sure what went wrong.
Hi Lori,
Did you happen to use parchment paper or a silicone baking mat on your baking sheet?
Robyn, I made spritz for the first time using your recipe,without watching my Mum and they were awesome! My husband cannot stop going on about how delicious they are. Thanks so much for the recipe and Happy Holidays! Cheers from Carlsbad, Sheila🎄
That’s great, Sheila! It’s a great feeling when your family brags on your baking! Happy Holidays to you and your family as well! Thanks so much! xo
Robyn, Thank you again for the recipe. In response to some of the other questions, I used a non stick sheet, didn’t ice them but decorated with chocolate chips and used regular table salt. They stayed fresh for a week in a plastic container outside the fridge. Have a lovely New Year!🍾
Can a silicone baking mat or parchment paper be used when baking the cookies?
Hi Melanie,
I don’t recommend using parchment or a silicone baking mat when making these as they will not release from the cookie press. I hope you enjoy them! xo
I’m going to bake these today. Do you need to use parchment paper?
Hi Sherri,
You don’t need to use parchment paper with this cookie recipe as they cookies won’t release from the cookie press onto parchment. I hope you enjoy them! xo
I tried these and, while the cookie was very good, the icing left much to be desired. I added vanilla but it still wasn’t great. I ended up adding lemon oil to the icing and they were outstanding. Everyone raved about them.
Hi Linda – I am so happy you like the cookies. I’m sure the lemon flavor is good as well and have flavored my glaze in the Spring with lemon as well.
Many times I make these cookies and serve without a glaze since these are such a flavorful cookie. I use a simple glaze for them especially when I want to add sprinkles or similar decorations for the holidays. Thanks so much! Have a wonderful holiday!
I’m on my last batch! The recipe is Yummy. Cookie press, not as easy as it looks on tv.
How do you store them, after they have been iced? Will they stick together? Can you stack them?
Hi Sherri,
I’m so glad you love them! Once they have been frosted, I let them dry completely and then they can easily be stored in a cookie tin or an airtight container! Enjoy! (And I know just what you mean about not as easy as it looks on tv! Ha!) 🙂
These turned out great for me!! Delicious and perfect! The key is a clean and cool sheet. I wiped mine dry and put the sheet outside to cool down between batches. I wrote this recipe down to store in my spritz maker box. Thank you!!
Great tips, Nish! So glad you liked this – and that it is going to be a regular cookie for you! Thanks so much! xo
one tablespoon to one cup powdered sugar?? doesn’t seem wet enough to make a glaze–?? yummy cookie, tho….