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!

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! // addapinch.com

 

These classic buttery cookies make for a favorite on our cookie tray throughout the year, but especially during Christmas!

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! // addapinch.com

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.

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! // addapinch.com

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!

Print Recipe
4.91 from 30 votes

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!
Prep Time10 mins
Cook Time6 mins
Total Time16 mins
Servings: 7 dozen
Author: Robyn Stone | Add a Pinch

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 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. 
 
 

Enjoy!
Robyn xo

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! // addapinch.com

 

146 comments on “Classic Buttery Spritz Cookies Recipe”

  1. These really came out beautifully, great cookie for entertaining.

  2. 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!

  3. I have somehow never put icing on my sprita cookies. Need to try!

  4. 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

  5. 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!

  6. These look just perfect for me and my daughter to make when she comes home for the holidays next week! Thanks Robyn! xo

  7. 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!!

  8. Can you use margarine instead of butter? I know it probably tastes better with real butter but I don’t have it on hand.

  9. Confirming there are no eggs in this recipe?

  10. Can these be frozen ahead of time before baking?

  11. 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.

  12. 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!

  13. 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

  14. 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. 🙂

  15. 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

  16. 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

  17. 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.

  18. 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!

  19. hi! Just a quick question, I’m making these right now and am just wondering, is the flour sifted, or no?

  20. 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!

  21. can you store these in a tin

  22. Can I put preserves on thumbprints? Before or after their baked. And how much?

  23. Delicious cookies! So light and buttery.

  24. Hi I don’t have almond extract do I need to use it?

  25. 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?

  26. Hi I want to make these but don’t have the almond extract. Can I omit it or replace it with more vanilla extract?

  27. 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

  28. 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?

  29. These cookies are adorable! Would you mind sharing which cookie press you used?

  30. 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!

  31. I’m looking for a cookie press.Which do you prefer?

  32. 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~

  33. 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.

  34. 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.

  35. Would you share the egg-free version? My granddaughter is allergic to eggs. This version is wonderful!

  36. 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

  37. 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

  38. 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!

  39. Do the cookies need to be refrigerated because of the milk in the glaze?

  40. 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.

  41. 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!?

  42. 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

  43. 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

  44. 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!

  45. 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!) 🙂

  46. 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!!

  47. one tablespoon to one cup powdered sugar?? doesn’t seem wet enough to make a glaze–?? yummy cookie, tho….

  48. I also use a little almond flavoring in all my cookie frostings/glazes and it adds extra flavor that my family and friends enjoy.

  49. Is there a substitute for Almond Extract?!
    I have peanut and treenut allergies.
    I would LOVE to try this otherwise!
    Thanks!!

  50. Do they freeze well and how do you suggest?

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