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
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!
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.
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.
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 ๐ 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
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. ๐
I’m so glad you love it! xo
Could you add food coloring without making the dough tough?
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
Can you add coloring to the dough? ย 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!
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!ย
Best spritz cookie recipe! The dough was perfect for the press. Love, love it.
Thanks Monica! xo