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
Made without a cookie press and came out wonderful!ย
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!
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
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
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!
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
Iโm allergic to eggs. When you made without the egg, did you substitute anything else or use the recipe as written. Canโt 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.
Hi, I was wondering if you use salted or unsalted butter for these…
Hi Kim,
I use salted butter. Enjoy! Thanks
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!
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!