Julie Clark
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Butter Spritz Cookies
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Nothing says the holidays like festive butter spritz cookies! Use a cookie press to make festive shapes for these buttery sugar cookies.
It’s barely December, but I have already started my holiday baking. This year just needs more cookies and candies, ya know? Sweet hard tack candy, pecan tassies, molasses cookies, candy cane cookies and now these butter spritz cookies.
I can’t help it. Cookies make me happy! And these sugar cookie style shaped cookies made with a cookie press have an amazing flavor…and they are soft. No crispy spritz cookies here. 🎉
Why you’ll love this recipe:
- buttery sweet dough flavored with almonds
- only 6 ingredients
- made with a cookie press
- soft and tender
- perfect for the holidays
- freeze well
What is a spritz cookie?
Spritz cookies are similar to buttery sugar cookies. You use a cookie press to press pretty shapes and top them with sprinkles. They don’t have any leavening so that they can hold shapes during baking. It is similar to a German cookie also called Spritzgebäck.
How to Make Spritz Cookies
There are two things to do to prep for making these butter spritz cookies:
- Set out your butter so it comes to room temperature. You don’t want it melted or even too soft. Just room temperature.
- Place your cookie pans in the freezer. We use non-stick cookie pans, but but regular work well also. Don’t grease them or line them with parchment or silpats. When you press the cookies, you want them to stick to the cold pan.
You should also make sure you have a cookie press. We got ours years ago, but there is one similar on Amazon currently. It’s branded under a different name, but it is the same.
Make the dough:
- In the bowl of a stand mixer, cream together the butter and sugar. Scrape the sides of the bowl as needed.
- Add in the egg and extract. Mix again until well blended, scraping the sides of the bowl.
- Add in the flour and mix again. Scrape the bowls and mix until everything is completely creamed together. At this point, color the cookie dough with gel food coloring if you’d like.
- Press the cookie dough into the cookie press according to your cookie press instructions.
- Place the end of the cookie press down on a COLD cookie sheet and press to make a shape. Pick it up and repeat until all of the dough is gone. Sprinkle the cookies as you press while the dough is still moist.
- Refrigerate the cookie dough for 30 minutes after pressing, before baking.
- Preheat the oven to 350º Fahrenheit.
- Bake the cookies for about 8 minutes. The exact time will depend on how big the cookies are and your oven/pans. Watch them closely. Don’t let them get browned much at all so that they stay soft.
- Allow the cookies to cool for 3-5 minutes on the cookie sheet, then move them to a wire rack to cool completely.
How to Decorate Spritz Cookies
Right after pressing, sprinkle your cookie dough with sprinkles or colored sugar if you’d like.
You can also glaze with a simple powdered sugar glaze after baking. Or, dip them or drizzle them with melted chocolate. So many possibilities. Get creative!
How to Store Spritz Cookies
Spritz cookies are safe to store in an airtight container at room temperature for up to 5 days. You can also freeze spritz cookies. They freeze well in an airtight container for up to 2 months.
If you freeze the cookies, allow them to defrost in the container fully before opening it. That will keep the cookies fresh.
Recipe Variations:
- Add lemon zest for a lemon flavor.
- Use any type of flavoring extract you’d like.
- Color the dough. It’s best if you use gel coloring so that you don’t add too much liquid into the dough.
Butter Spritz Cookies
Nothing says the holidays like festive butter spritz cookies! Use a cookie press to make festive shapes for these buttery sugar cookies.
Servings 48
Prep Time 15 minutes
Cook Time 8 minutes
Chill Time 30 minutes
Equipment
Ingredients
- 2 cups unsalted butter (room temperature)
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons almond extract
- 1 teaspoon salt
- 4 cups all-purpose flour (540 grams)
Instructions
To prepare:
- Make sure that your butter is at room temperature.
- Place your cookie pans in the refrigerator so that they are cold when you are ready to press the cookies.
Make the cookies:
- In the bowl of a stand mixer, cream together the butter and sugar. Scrape the sides of the bowl as needed.
- Add in the egg and extract. Mix again until well blended, scraping the sides of the bowl.
- Add in the flour and mix again. Scrape the bowls and mix until everything is completely creamed together.
- Press the cookie dough into the cookie press according to your cookie press instructions.
- Place the end of the cookie press down on a COLD cookie sheet and press to make a shape. Pick it up and repeat until all of the dough is gone. Sprinkle the cookies as you press while the dough is still moist.
- Refrigerate the cookie dough for 30 minutes after pressing, before baking.
- Preheat the oven to 350º Fahrenheit.
- Bake the cookies for about 8 minutes. The exact time will depend on how big the cookies are and your oven/pans. Watch them closely. Don't let them get browned much at all so that they stay soft.
- Allow the cookies to cool for 3-5 minutes on the cookie sheet, then move them to a wire rack to cool completely.
- Store in an airtight container.
Frequently Asked Questions
Can you make spritz cookies without a cookie press?
Yes! Place the cookie dough in a decorating bag and use a large tip such as Wilton 1M or 2D.
When do you decorate spritz cookies?
Decorate spritz cookies with sprinkles right after pressing them while the dough is soft. If you are dipping cookies in chocolate or glazing them, then do that after you bake them.
Can you refrigerate spritz cookie dough?
Yes! You can make this dough up to 2 days in advance. The cookie dough will be easier to press when it is not cold though.
Can spritz cookie dough be frozen?
Yes! Flatten the dough into a disc and wrap in plastic wrap. Then place it in another zippered bag or airtight container. Freeze the dough for up to a month.
Can you use salted butter?
Yes. If you use salted butter, you can reduce the salt to ¼ teaspoon or remove the salt completely.
Can you color the dough?
Yes. Color the dough after it is completely mixed.
Do I add the salt when I add the flour?