Classic Buttery Spritz Cookies are delicious cookies that are easy and fun to make! Perfect for special occasions and holidays, these are festive favorites!
Classic Buttery Spritz Cookies are such festive and delicious cookies! These cookies are buttery, easy to make and hold their shape well. 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. But I share how to make them even if you don’t have one.
One thing about these cookies that everyone loves is decorating them! I like to decorate mine with a simple glaze and sprinkles. These classic buttery cookies 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
Ingredients for Spritz Cookies
The spritz cookie dough comes together very, very quickly and is so easy to use.
To make these cookies, you’ll need the following ingredients:
- 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 are don’t have egg and has a more crumbly texture
- Confectioner’s 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, you can use all vanilla extract in this recipe.
- All-Purpose Flour
How to Make The Best Butter Spritz Cookies
To make the cookies, preheat your oven to 375 degrees.
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.
How to Make Spritz Cookies with a Cookie Press
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 it 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 the counter with confectioner’s sugar and cut cookies with small cookie cutters, and bake as directed.
Glaze for these Cookies
To make the Spritz Cookies Glaze, you’ll need:
- Confectioner’s Sugar
- Milk or Half and Half
- Sugar Sprinkles for Decoration
To glaze the cookies, arrange a wire rack over a rimmed baking sheet. In a small bowl, whisk together the confectioner’s sugar and milk or half and half until well combined. After the cookies have cooled, dip each cookie into the glaze and return to the wire rack. Sprinkle with sugar sprinkles and allow them to dry completely.
Can You 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!
Perfect for Gifting
These make a great gift to give friends, family and neighbors, especially during the holidays! 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!
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
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 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 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.ÂFreeze 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.  ÂEnjoy!
Robyn xo
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?
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!