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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!
Looking for more festive treats? You’ll love homemade candies like Peppermint Bark and Peanut Brittle, as well as easy Fudge and snowy white Wedding Cookies (also known as Pecan Sandies or Snowball Cookies)!
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
What You’ll Love About This Recipe
Flavor. The delicious rich butter flavor topped with a simple glaze gives these little cookies so much flavor.
Easy to Make. The dough mixes in one bowl and requires no chilling. Cookies are easy to make with a cookie press or without. Simple to decorate if you wish!
Perfect for Gifting. These spritz cookies hold their shape well so they are perfect for shipping to friends and family.
How to Make Spritz Cookies
The spritz cookie dough comes together very quickly, is so easy to use, and holds its shape well for sending to others.
Spritz Cookie Dough Ingredients
For this cookie recipe, you’ll need these simple ingredients: butter, egg, confectioner’s sugar, salt, vanilla, almond extract, and all-purpose flour.
I recommend that the butter be softened and the egg at room temperature for better mixing with the sugar and flour.
I include both vanilla and almond extracts in this recipe, but if you don’t have almond extract or don’t care for the almond flavor, you can certainly use all vanilla in the recipe.
Make the Spritz Cookie Dough
- Cream the softened butter and confectioner’s sugar with an electric mixer until light and fluffy, about two minutes. Add in egg, salt, and both extracts.
- Gradually add the flour into the butter mixture until combined, taking care not to over-mix the dough.
Make the Cookies
Now you will proceed with a cookie press if using or shape the dough if not using a press.
Make with 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 into your cookie press following its directions.
- Press cookies onto a rimmed baking sheet, leaving about 1 ½ – 2 inches between each cookie. The dough is rather dense and not airy, so there is little spread, but space should be given between each cookie.
Make Without a Cookie Press:
While spritz cookies are traditionally made using a cookie press, you can easily make them without one.
- Scoop dough by the teaspoon and roll it 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 the Spritz Cookies
Bake the cookies in a preheated oven set at 375 degrees for about 6 to 8 minutes. Remove the cookies from the oven just before they turn golden brown.
Now you can decide how you’d like to decorate the cookies. They can be dusted with colored sprinkles or powdered sugar, drizzled with melted chocolate, or glazed. The glaze for these is simple to make and so delicious.
Here’s how I make it.
How to Glaze the Spritz Cookies
Spritz Cookie Glaze Ingredients
For this simple cookie glaze, you’ll need confectioner’s sugar and milk or half and half. You can top with sugar sprinkles if you want.
Make the Glaze
- To glaze the cookies, arrange a wire rack over a rimmed baking sheet.
- Whisk together the confectioner’s sugar and milk or half and half in a small bowl until well combined.
Glaze the Spritz Cookies
- 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.
While they are amazing without any adornment, they look even more festive with a few sugar sprinkles. I often simply sprinkle mine with colored sugar sprinkles, but I love to use the cookie glaze topped with sprinkles to make them even more special!
Make Ahead and Freezing Instructions
This spritz cookie dough does not require chilling before making the cookies. (Chilled dough is harder to press through the cookie press.) But you can make the dough ahead and freeze the cookies as well. These cookies freeze well and taste just as delicious after freezing! You can either freeze cookies after they are baked (plain or glazed) or before baking.
To make ahead the spritz cookie dough – Make the dough as instructed and wrap it well before refrigerating. It will keep in the refrigerator for up to 4 days. When ready to press the dough to make cookies, remove the dough from the fridge and allow it to reach room temperature, then follow the instructions.
To freeze unbaked cookies – Place pressed or formed spritz cookies onto a parchment-paper-lined baking sheet and place into the freezer until the unbaked cookies are firmly frozen, or about 30 minutes. Transfer to an airtight, freezer-safe container layering the unbaked frozen cookies between parchment paper. Freeze for up to 3 months. When ready to bake, thaw completely in the refrigerator. Then follow the instructions for baking and glazing the cookies.
To freeze baked cookies before glazing – Allow the baked spritz cookies to cool completely. Place cookies on parchment paper baking sheet and place in the freezer until firmly frozen, or about 30 minutes. Transfer to an airtight, freezer-safe container layering between parchment paper. Freeze for up to 3 months. When ready to serve, allow the cookies to thaw in the refrigerator. Then follow the instructions for the Spritz Cookie Glaze.
To freeze baked cookies after glazing – Allow the glaze and any other decorations on the cookies to dry completely. Place the cookies on a rimmed baking sheet, cover them in foil or plastic freezer wrap, and place them in the freezer. After the cookies are frozen, or about 30 minutes, remove them from the baking sheet and place them in an airtight, freezer-safe container. Store in the freezer for up to 3 months. When ready to serve, remove from the freezer and thaw in the refrigerator. Serve once the cookies are completely thawed.
Perfect for Gifting
These are great gifts for friends, family, and neighbors, especially during the holidays! They hold their shape well, so they are perfect for shipping or packaging in a gift basket.
A nice cookie tray filled with cookies and homemade candy makes a thoughtful and much-appreciated gift. Get a head start on all your holiday baking with my Make-Ahead Favorite Christmas Cookies so that you can be a bit more relaxed 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
Equipment
- Hand Mixer OR Stand Mixer
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 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.Nutritional Information
Enjoy!
Robyn xo
These really came out beautifully, great cookie for entertaining.
My cookies won’t come off the press. Do I need to cut them free of the press?
I had that issue with my previous cookie press. I found that if I scraped the dough pressed that first pressing off 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. 🙂
I chill my cookie sheets in the freezer, it helps the cookies attach to the cookie sheet.
The first time I used my cookie press, I couldn’t get it to come out right either. I couldn’t figure out what I was doing wrong, so I researched it and saw several recommendations to NOT use parchment paper when using a cookie press. I tried it without parchment, and it worked! I’m not sure why, but I’ve never had a problem since.
I made some spritz cookie last night. My trick is to spray both sides of the shaping disk with cooking spray before attaching it to the press!
I have somehow never put icing on my sprita cookies. Need to try!
🙂 They just make them even more festive! xo
Can you make these without a cookie press? Suggestions…rookie baker here
Hi Jennifer,
You sure can! I had forgotten to include that information in the recipe notes, but have updated to include it. I’ve made them as thumbprints by just taking about a teaspoon scoop, rolling in a ball and placing onto baking sheet. Then I just lightly press with my thumb for thumbprints. I’ve also rolled them on a counter lightly dusted with confectioner’s sugar and cut them with small cookie cutters. For both, 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 overbake. I hope you enjoy them and thanks so much for reminding me to include that in the recipe notes! xo
Hi, I love the sound of your recipe! However, will one tablespoon of milk/half and half be enough for the one cup of confectioner’s sugar for the glaze? I’m new to baking so I was just curious. Thank you!
Hi Tanya,
Yes, it makes the glaze the perfect consistency for the cookies. Of course you can adjust and add more if you would like yours thinner or use less if you’d like it thicker! I hope you enjoy them! xo
Hi, These look so good !! This might be a silly question but do I have to use Kosher Salt? I was going to
make these this evening but I don’t have any so I was just wondering if it affected the outcome of the
cookies. Thank you for all the great recipes. Merry Christmas to you and your family…
Sorry I can’t rate this recipe, I have not made it yet.
Merry Christmas to you and your family, Lydia. No, you don’t have to use Kosher salt. You can use whatever you have on hand. I hope you enjoy them!
These look just perfect for me and my daughter to make when she comes home for the holidays next week! Thanks Robyn! xo
I know you are looking forward to her being home for Christmas, Kate! xo
I make Spritz cookies for Christmas every year……….but I just sprinkle them with either red or green sugar sparkles…..very festive w/o the tedious icing or glaze routine. Plus, it’s a lot easier for the grandkids to be able
to help with the cookie baking and decorating!!
I bet they love making them with you! When Sam was a lot younger, we did the same, but he also loved helping with the dipping.
Can you use margarine instead of butter? I know it probably tastes better with real butter but I don’t have it on hand.
Confirming there are no eggs in this recipe?
Can these be frozen ahead of time before baking?
I made these cookies and they are melt in your mouth but, they got very flat and lost shape. I tried cooling the cookie sheet and dough for the second batch but still flattened out of shape. Was there a leavening agent I missed?
Hi Sue,
There isn’t a leavening agent missing, but maybe add just a little more flour to your mixture since your are spreading too much. They should be holding their shape.
My dough came out too dry, what went wrong, please help
Hi Maria,
It could be the differences in brands used or that you had just a touch more flour or confectioner’s sugar in your mixture. I would add about a teaspoon of cream or butter to your dough to soften it. I hope that helps!
I Like your web site, very inviting. going to make the spritz cookies, as I Love buttery Melt in your mouth cookies. Also hat type of paper is best for the Name Tags ? I have never printed out things before so I would like to try. Thank You
Thanks so much, Linda. I hope you enjoy the cookies. For the gift tags, I usually print them on card stock so that they have a little bit heavier weight to them. Enjoy! xo
Hello. Just was wondering if you use salted or unsalted butter? Thanks!
Hi Joan,
Most professional bakers recommend using unsalted butter to better control the amount of salt in a recipe. I generally just keep salted butter on hand and use it in my baking. 🙂
First of all, these taste great! Unfortunately, the dough was very dry (I weighed both my flour and my powdered sugar) and didn’t work in my cookie press. I ended up rolling out the dough and making cut-outs.
These remind me of shortbread cookies, given the texture and the fact that there is no egg in the recipe. Yummy, just a little frustrating to put together!
Hi Jocelyn,
I bet they were adorable as cut outs (and delicious!!!). My original recipe I shared did not include an egg. My mother is sensitive to eggs and this was her version excluding them. I’ve updated the recipe to include an egg which should prevent this issue you had.
This is my first attempt at sprintz cookies and the press…I’ve just taken the dough out of the press and sliced it into cookies for this reason! Wonder if it’s me, my press or the dough…?
Hi Katie,
I hope they tasted fabulous! I hate that it didn’t come together easily for you! I’ve updated the recipe to include an egg, which should make it much easier for you (and your cookie press!). xo
These taste amazing! I’ve never made spritz cookies before – i don’t have a cookie press. So I opted to do drop cookies and flattened them. I did run into one problem, my dough didn’t come together, it was very crumbly and only came together when I worked the dough with my hand. I was able to form a ball that was still slightly dry. Is that how it’s suppose to be or did I go wrong somewhere?
Hi Julie,
I’m so glad you enjoyed them! I’m so sorry the dough didn’t come together well for you! I hate that! I’ve updated the recipe to include an egg which should prevent that from happening. xo
Thanks for the update. I made these today and they were perfect! My family loved these so I will be making more of these during the holidays.
Hello! Can i make the dough a couple of days ahead? I’m planning on having the kids do cookies on Christmas day but would rather have the dough ready when they come.
Thanks!
hi! Just a quick question, I’m making these right now and am just wondering, is the flour sifted, or no?
Hi Heidi,
Yes, I always sift my flour when I decant from the package to my canister. I hope you enjoy the cookies! xo
Hi Robyn,
Can this dough be made the night before ? If so, would it need to be brought to room temperature before using the cookie press and baking? I’ve seen some Spritz recipes that require refrigeration and some that don’t.
Thank you!
can you store these in a tin
Can I put preserves on thumbprints? Before or after their baked. And how much?
Delicious cookies! So light and buttery.
Hi I don’t have almond extract do I need to use it?
I’m going to try this recipe, but was wondering if the almond flavoring can be omitted? I don’t really care for the taste.
I also wonder if these could be made in a shortbread mold?
You can use all vanilla extract to make these.
Hi I want to make these but don’t have the almond extract. Can I omit it or replace it with more vanilla extract?
Thank you Robyn….this dough is a dream to work with. I tried a new one (with a flavor twist) a couple weeks ago and it was a distaster. With the right dough, it’s a breeze! Yours is definitley that! Thank you so very much. C
I’m so glad you are enjoying them, Cindy! I love how easy those little cookies are to make! 🙂
Hi Robyn, I made the glaze for the cookies. I mistakenly added whipped cream to it and used about 3 tablespoons to get it to a thinner consistency. How long can I keep these with the whipped cream glaze?
These cookies are adorable! Would you mind sharing which cookie press you used?
Thank you for this recipe! I’ve made spritz cookies before, but the recipe that came with my cookie press didn’t work very well. They tasted good, but for some reason, the cookies from that other recipe didn’t ‘puff up’ at all when they baked, even though I followed their recipe exactly. Many of my cookie press discs come out of the press in individual non-touching shapes that are supposed to come together in pretty designs when the dough bakes. But that other recipe just didn’t work for me – the cookies came out of the oven in exactly the same shape that they went in. The only shapes that DID work were the solid stars and Christmas trees because they came out of the press in one piece. That got boring.
Not only does your recipe taste better, it also worked perfectly with my cookie press! For the first time, those separate pieces came together when the cookies baked…so this year, we had flowers, starbursts, ovals, snowflakes, and other fun shapes. The cookies are pretty and melt-in-your mouth delicious. And I couldn’t believe how quick and easy they were to make! Also, this is the first time I’ve seen a spritz cookie recipe that included a glaze. What a great idea – I wouldn’t have thought of that. It added another level of fun and tastiness. Everybody loved the cookies, and I know i will be making them from this day forward. It’s an awesome recipe – thanks again!
OMG, so delicious I just made these and perfect buttery, almond taste. I did add a touch of butter flavoring to mine as well as the vanilla and almond. Green food coloring for my Christmas trees. Thank you!
I’m so glad you enjoyed these, Kellie! Thanks so much! xo
I’m looking for a cookie press.Which do you prefer?
Hi Katy,
I actually love the OXO brand cookie press
I like my Pampered Chef cookie press
Wonderful! Absolutely loved it! First time I tried to make spritz cookies with my cookie press, I thought there was something wrong with it! As it turns out it was just the previous recipe I used ahahaha love this recipe! Easy, quick, and extremely delicious! Thanks for the recipe~
Would you be willing g to share your egg free version? I am allergic to eggs and am always looking to adapt recipes. Thank you! Love your recipes, especially the white vanilla buttercream frosting that I make all the time.
I would love to have your recipe without the egg (I’m allergic to eggs) . I’ve never seen these with icing so I’m anxious to try them.
Would you share the egg-free version? My granddaughter is allergic to eggs. This version is wonderful!
PLEASE ANSWER THIS! COULD I USE REGULAR SALT INSTEAD OF KOSHER SALT? WHAT’S THE DIFFERENCE!?
Hi Caelin,
You can use regular table salt in place of the Kosher salt called for in the recipe. Kosher salt has a larger flake, does not have anything added to it, such as anti-caking ingredients or added iodine, and I find it hard to oversalt dishes with it. Of course, you can use table salt in its place in recipes that call for it. I hope you enjoy these cookies! xo
Do you need to use a cookie press or could I just make these without one?
Hi Jenn,
You do not have to have a cookie press. There are instructions in the bottom notes of the recipe that tell you how to make it without one. I hope you enjoy them! xo
Hi Robyn! My daughter and I made spritz cookies for the first time yesterday using your recipe. They were great! The consistency of this dough worked perfectly in our new OXO press. Thanks for sharing this awesome recipe. Happy Holidays!
Hi Mary!
I’m so glad your daughter enjoyed making them! I’m so glad you all enjoyed them. xo
Do the cookies need to be refrigerated because of the milk in the glaze?
No, they don’t require refrigeration. Thanks!
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 like to silmly brush the cookie lightly or just dab a little kayro syrup then the sprinkles stick and you don’t lose the butter cookie flavor! Try it.
Thanks Jody!
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….
I also use a little almond flavoring in all my cookie frostings/glazes and it adds extra flavor that my family and friends enjoy.
Is there a substitute for Almond Extract?!
I have peanut and treenut allergies.
I would LOVE to try this otherwise!
Thanks!!
Hi Mindy,
You could use vanilla if you wanted…I hope you enjoy these! They are delicious and so much fun to make! Thanks! 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.
I have a nut allergy and just doubled the vanilla. They tasted great!
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.
What if my dough is too soft for a cookie press. I measured and used the correct ingredients the recipe calls for. Any way to fix it?
Julie, 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’m not the author, but my dad always made these with mint extract and they were amazing! They’re especially good with the bottoms dipped in dark chocolate!
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
Check your butter and make sure that it is salted. I had the same problem before and noticed I had bought unsalted butter. Humidity levels, depending on where you live can also cause cookie dough to go flat.
For the first time in a long time I successfully made Spritz cookies using your recipe. I’m ecstatic. My biggest problem in the past was the dough being too soft using the cookie press –ugh what a mess. Not this time. Although a couple of times I did put the dough in the refrigerator to cool down. Cookies are great–taste great, look great. I did add a drop or two of extra milk to the glaze and added food coloring for variation. The best.
So happy these were a hit for you too, Cindy! Thanks so much! xo
Best spritz cookie recipe! The dough was perfect for the press. Love, love it.
Thanks Monica! xo
Omg these are delicious!! Bake them 6 minutes and they’re perfect! I’m so excited for my family to try them tomorrow. These taste exactly how I wanted them to taste. My daughter loves them too! I didn’t even bother doing the glaze tho because they’re so good without it and I don’t want the whole extra mess. I might still glaze them later tho. But I totally recommend this recipe!! Delish!
Can you add coloring to the dough? Will it make the dough tough?
I added food coloring (1/2 a batch red and 1/2 batch green) and they turned out perfect!
I’ve made many different butter spritz cookie recipes over the years, and these have got to be my favorite! The powdered sugar makes such a difference in the texture and the flavor is perfect! The dough came together easily and worked fabulous in my cookie press. Thanks!
Great to hear that you enjoyed these, Denise! xo
Could you add food coloring without making the dough tough?
thank you so much for this beautiful recipe! i made it four times over the christmas season and it turned out beautifully each time. it is going in my recipe book for sure. 🙂
I’m so glad you love it! xo
I’m so happy to have found this recipe! They are amazingly delicious! While I was growing up, spritz cookies were always a household favorite during Christmas time. I didn’t get to see my mother on Christmas this year, but she’s coming to visit from out of state tomorrow… So I made these for a little belated Christmas celebration 🙂 she’s going to love them! Thank you!
I hope you have a wonderful visit with your mother this weekend and you both enjoy the cookies! I’m so happy you enjoy them, Alyssa! xo
Question: For optimal make-ahead results–do you think it’s best to make them and freeze unglazed or is it okay to freeze them glazed? I had read once that if you freeze them glazed they can become sticky when glazed? Therefore wondering if best to freeze unglazed, thaw to room temp and then glaze and sprinkle? Thanks for any thoughts you may have.
Hi Diane,
I have detailed the steps for freezing both glazed and unglazed in my written blog post. I hope this helps and that you enjoy the cookies! Thanks! xo
Oh yes — I found those instructions so helpful–I was just wondering though–if you personally had any issues with freezing them once they are glazed–for example, were they sticky when they defrosted? Sounds like they freeze well glazed. I just really wanted to impress and to find the best method for doing so — so was wondering your gut feeling on making a big batch of these ahead of time –If it’s better to make them ahead and freeze them unglazed then glaze them closer to when you want to serve them or freeze them glazed b/c it makes no difference? Sounds like you think freezing them glazed is still just fine. Any further thoughts on this from you, the expert would be most appreciated. Overall: thank you for sharing such a great recipe. I’m hoping to make this my go-to and really appreciate all your hard work.
Oh yes — I found those instructions so helpful–I was just wondering though–if you personally had any issues with freezing them once they are glazed–for example, were they sticky when they defrosted? Sounds like they freeze well glazed. I just really wanted to impress and to find the best method for doing so — so was wondering your gut feeling on making a big batch of these ahead of time –If it’s better to make them ahead and freeze them unglazed then glaze them closer to when you want to serve them or freeze them glazed b/c it makes no difference? Sounds like you think freezing them glazed is still just fine. Any further thoughts on this from you, the expert would be most appreciated. Overall: thank you for sharing such a great recipe. I’m hoping to make this my go-to and really appreciate all your hard work.
I wonder if I can add salt to the recipe if I have unsalted butter?
I would not add salt to this recipe if using unsalted butter, Tracey. Hope you enjoy!
These were amazing!! Thank you ! 1st time making Spritz Cookies and I’ll be making these over and over again ! I’m not a baker and had no issues with these. They turned out perfect and so delicious! Only thing was I had to add a bit more milk to the glaze , not sure why. Anyways thank you , this is the first batch of cookies I’ve made with my new cookie press and these will be made dozens of times !
You are going to love the cookie press. I’m so glad these cookies worked so well for your first time. They are one of my family’s favorite cookies. Thanks, Natacha.
LOVE THESE! First time made and they disappeared.
Do you think I could add lemon zest and juice or cocoa to change it up?
Thanks!
Thanks, Mary. I’m so glad everyone loved these cookies. I haven’t made these cookies with cocoa or lemon zest and juice but you could. You could always use a lemon glaze on these like I did with my Lemon Shortbread Cookies.
I received cookie stamps as a gift. I have tried several recipes and have not been impressed with any of them so far. Can these be rolled into golf ball size balls and pressed with the stamps, or is the dough to soft?
I haven’t made these using stamps but I do tell how to make them without a cookie press in the recipe. Thanks, Deb.
Best spritz cookie recipe I found yet. I followed the recipe. I did add two drops of food coloring for the tree and wreath disk. Thank you so much.
Thank, Rhonda. So glad you love this recipe!
going to try now. Do you put cookies on parchment paper?
I don’t recommend using parchment or a silicone baking mat when making these as they will not release from the cookie press. I just press them directly onto the baking sheet with the cookie press, Tracy. Hope you enjoy!
I’ve been Looking for this
Hope you enjoy, Kathleen!
Excellent recipe. I put my baking sheets in the refrigerator and take them out 1 at a time to use. Having a cold metal baking sheet…is the key to making perfect spritz cookies.
I also use french vanilla coffee creamer instead of milk in the glaze.
Thanks, Sharon!
This is the first time I’ve had success with spritz cookies. This is a terrific, no fail recipe. Thank you! I also invested in a new cookie press, the OXO press. Had great success. Thank you for a delicious recipe.
Stephanie, I’m thrilled this recipe worked so well for you.
Delicious!! Thanks for sharing
If I choose not to glaze the cookies, do I just add sprinkles prior to baking? Will it stick?
Thank you!
I haven’t tried adding sprinkles except with the glaze, Melanie, so I’m not sure how well they will stick. I would think that would work, though.
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!
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!
Marilyn, I’m always happy when one of my recipes bring back sweet memories. Thanks!
The recipe didn’t say, do you grease the cookie sheet or not? My gut says ungreased but I wanted your advise!
Cynthia, you don’t grease your baking sheet or line with parchment. Hope you enjoy the cookies!
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.
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!
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.
Carol Marie, the cookies should stay fresh about a week without freezing.
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.
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!
Delicious,.works great with pampered chef cookie press. Great tasting cookie in comparison to others I’ve tried. Thank-you!
Thank you, Joan. I love the flavor of these cookies, too.
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
Thanks so much, Pamela. I’m happy you loved these cookies and hope you find many more recipes here that you love.
Spritz Cookie Glaze Recipe, Thank you!
I’m so glad you like these cookies and the glaze. Thanks!
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!!!
Have debated with family about all vanilla vs all almond extract ones to get them to taste like the ones our mom made. This mix gives us the exact flavor. Easy instructions, a keeper.
I love these cookies with the mix of flavors, too, Tricia. So glad these have the taste you remembered your mom making.