Classic Buttery Spritz Cookies Recipe

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4.94 from 43 votes
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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)!

Stack of glazed Spritz cookies with red, green, and white sprinkles

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

Spritz cookies glazed with multicolor sprinkles on a marble countertop surrounded by greenery and red and white twine

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.

  • 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 1/2 – 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.

Cooling rack with freshly glazed Spritz cookies with sprinkles on top

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

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

4.94 from 43 votes
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 Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Servings: 28

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 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

Makes approximately 7 dozen cookies.
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. 
 
 

Nutrition

Calories: 140kcal | Carbohydrates: 18g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 97mg | Potassium: 17mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 212IU | Calcium: 5mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

4.94 from 43 votes (2 ratings without comment)

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Recipe Review




196 Comments

  1. Diane says:

    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!!!

  2. L. S. D. says:

    5 stars
    Spritz Cookie Glaze Recipe, Thank you!

    1. Robyn Stone says:

      I’m so glad you like these cookies and the glaze. Thanks!

  3. Pamela says:

    5 stars
    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

    1. Robyn Stone says:

      Thanks so much, Pamela. I’m happy you loved these cookies and hope you find many more recipes here that you love.

  4. Joan says:

    5 stars
    Delicious,.works great with pampered chef cookie press. Great tasting cookie in comparison to others I’ve tried. Thank-you!

    1. Robyn Stone says:

      Thank you, Joan. I love the flavor of these cookies, too.

  5. Renee says:

    5 stars
    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.

    1. Robyn Stone says:

      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!

  6. Carol Marie Zane says:

    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.

    1. Robyn Stone says:

      Carol Marie, the cookies should stay fresh about a week without freezing.

  7. Siobhan says:

    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.

    1. Robyn Stone says:

      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!

  8. Cynthia says:

    The recipe didn’t say, do you grease the cookie sheet or not? My gut says ungreased but I wanted your advise!

    1. Robyn Stone says:

      Cynthia, you don’t grease your baking sheet or line with parchment. Hope you enjoy the cookies!

  9. Marilyn says:

    5 stars
    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!

    1. Robyn Stone says:

      Marilyn, I’m always happy when one of my recipes bring back sweet memories. Thanks!

  10. CAROL TAYLOR says:

    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?

    1. Robyn Stone says:

      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!