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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.