Classic Buttery Spritz Cookies Recipe
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Classic Buttery Spritz Cookies are easy and delicious to make in shapes with a cookie press, but they can be made without a press, too! My favorite spritz cookies recipe that is 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 quickly, is so easy to use, and holds its shape well for baking and sharing.
- Make the Dough
- Make the Cookies – you can use a cookie press or without
- Bake the Cookies
- Glaze the Cookies
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, making them 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 (226 g) butter, softened
- 1 (50 g) egg
- 1 1/4 cups (141.9 g) confectioners’ sugar
- 1/2 teaspoon (1.3 g) Kosher salt
- 1 1/2 teaspoons (7 g) vanilla extract
- 1/2 teaspoon (2 g) almond extract
- 2 1/2 cups (300 g) all-purpose flour
Spritz Cookies Glaze
- 1 cup (113.5 g) confectioners sugar
- 1 tablespoon (14.2 g) milk or half and half
- sugar sprinkles, for decoration
Instructions
Buttery Spritz Cookies
- Preheat oven to 375ยบ 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Can these be frozen ahead of time before baking?
Confirming there are no eggs in this recipe?
Can you use margarine instead of butter? I know it probably tastes better with real butter but I don’t have it on hand.
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.
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
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!
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
I have somehow never put icing on my sprita cookies. Need to try!
๐ They just make them even more festive! xo
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. ๐
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!
These really came out beautifully, great cookie for entertaining.