Classic Buttery Spritz Cookies Recipe
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!
Classic Buttery Spritz Cookies Recipe
How to Make Buttery Spritz Cookies Recipe
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!
How to Make Spritz Cookies Recipe Without a Cookie Press
While spritz cookies are traditionally made using a cookie press, you can easily make them without. Simply scoop dough by the teaspoon, roll into a ball and place 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, and then bake as directed. Alternately, you may lightly dust counter with confectioner’s sugar and cut cookies with small cookie cutters and bake as directed.
How to Freeze Spritz Cookies
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! 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!
Classic Buttery Spritz Cookies Recipe
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
Directions
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 1/2 - 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.
All images and text © Robyn Stone for Add a Pinch
Enjoy!
Robyn xo
Do they freeze well and how do you suggest?
Yes, Susan these do freeze well. Just place in an airtight container in the freezer. Enjoy them! Thanks!
The other recipes I have come across ask for sugar in the recipe not confectioner’s sugar. So I just want to confirm 1 1/4 cup for the recipe. I cant wait to try these today.
Hi Christine!
Yes, the recipe is correct – it’s confectioners sugar. Hope you enjoy them! They are delicious!
Sounds delicious! Will be making these next week with my new cookie press. Can the confectioners sugar be replaced with equal amounts granulated sugar? Just curious.
Hi Danielle,
Granulated sugar will change the texture of the cookies. I suggest using confectioners as in the recipe.
I hope you enjoy that new cookie press and these cookies! Thanks!
Hi, I was wondering if you use salted or unsalted butter for these…
Hi Kim,
I use salted butter. Enjoy! Thanks
I’m allergic to eggs. When you made without the egg, did you substitute anything else or use the recipe as written. Can’t wait to try them.
Hi Babs, I was looking for the origanl recipe because of an egg allergy in my house. I found the ingredients list on yummly. It’s the the same measurements for all the ingredients, minus the egg. (I hope it’s correct) when you click for instructions, you get routed back to this page though, so I hope the baking temp and time are the same.
AT last!! A butter cookie that rolls out nicely and does not melt down in the oven. Ty Ty!!
Yay, Pam! Aren’t these delicious?! I am so happy you enjoy them!!! Thanks! xo
Although the cookies were good I found the icing needed much more liquid to make glaze. I ended up making extra glaze to have enough to cover all cookies Overall rate this 3./5.
Hi Nancy,
I’ve never had the problem of this not having enough glaze…this is not a thick frosting, it is a thin glaze. You can always make more of the glaze if you like it thicker. Thanks!
I am going to try these today but I wanted to confirm… there is no levening in this recipe such as baking powder or baking soda ? Thank you ! Merry Christmas!
Hi Stephanie –
Correct – the ingredients in the recipe are all you will need. I hope you enjoy them! xo
Hi, I have the same question as Babs. originally saved this recipe because it was egg free. This was one of the cookies my family loved including my daughter with an egg allergy. Is the only difference between this and the origanl, an egg? If not, can you post the origanl as well?
ThankBags.
Yes, Annalisa, you can just omit the egg in the updated recipe and it will be like you made it earlier. I added it back as I describe in the blog post. Thanks so much! xo
Can I use something other than almond extract? I’m baking around a nut allergy.
Yes, you can substitute vanilla in place of the almond extract.
Made without a cookie press and came out wonderful!
These cookies look delicious! am thinking of mailing these to my grandparents. Do you think they would ship well?
Hi Brittany,
These are really delicious! What a sweet thought to mail these to your grandparents! Please consult tips and suggestions for packing and shipping the cookies to keep them fresh and prevent crumbling. My friend Bridget from Bake at 350 has some tips for shipping cookies you may want to check out. Thanks! xo
Thank you! i needed a spritz cookie recipe because I lost mine. Perfect!
Hope you enjoy this one, Suzanne! It’s so delicious! xo
Wanting to make these for a cookie exchange. Just wondering does the frosting harden at all for stacking?
The glaze will “harden” a bit so that they can be put in a container. Enjoy them Marsan!
hi, could i use a mint extract to change up the flavor?
thank you for sharing
Michelle
You can! I would still use a bit of vanilla in the recipe as well.
Hi, I noticed you use almond extract and I can’t use that because of a nut allergy. Do you add 2 teaspoons of vanilla to replace or just leave out the almond recipe and use the suggested amount of vanilla?
Thank you,
Sherry
This is the best ever! Thank you! ♥
Thanks so much Jini! xo
Mixed up my 1st batch ever and realized my cookie press was missing a part. Dough was frozen until I bought a new press. I brought dough to room temp and presses out a beautiful batch, the dough was easy to work with. Just made 2nd batch, recipe says that you can press right away…..DONT DO IT! You will have a mess. Chill dough & then bring to rm temp. My opinion.
A very easy and good cookie with great consistency. I found no need to chill the dough first, as other reviewers suggested. My cookie press worked beautiful on them, and it’s just a plastic Wilton press. These will be added to my ‘go to’ file. Thank you for sharing.
I have flat cookies. I thought maybe I made it wrong the first time so I made them again. Nope, still flat. Followed the recipe exactly both times. Tastes good though.
I’m sorry your cookies were flat, Laurie Ann. I’ve not had that happen. I can’t be sure what happened, but wondering if butter possibly got too soft.
Mine have always turned out exactly as I’ve pictured and I do use my cookie press. I hope this helps – I’m glad you like the taste! Thanks! xo