Name: Spritz Cookies
Prep time: 40 min
Cook time: 5 min
Total time: 43 min
Yield: 70 servings
Cuisine: German
Ingredients: 1 cup unsalted butter (at room temperature); 0.75 cup granulated sugar; 1 egg (large, at room temperature); 1 tsp pure vanilla extract; 0.5 tsp almond extract (optional); 2.25 cup all-purpose flour; 0.5 tsp salt; sprinkles (for decorating, optional)

Make the best spritz cookies with a cookie press! This buttery Christmas cookie recipe uses almond extract for a special flavor. Easy, festive, and perfect for

Why These Spritz Cookies Are a Holiday Staple

These spritz cookies are the buttery Christmas cookies I make every year with my cookie press. A touch of almond extract makes them stand out from plain sugar cookies, and the press gives them those classic holiday shapes. They’re tender, not too sweet, and perfect for decorating with sprinkles.

Why You’ll Love This Spritz Cookies Recipe

They come together fast, the dough mixes in minutes and the press shapes them quickly.
The almond extract adds a subtle, warm flavor that makes these cookies feel special.
They hold their shape perfectly in the oven, so every cookie looks as good as it tastes.

Key Ingredients for Perfect Spritz Cookies

Unsalted butter at room temperature blends smoothly with sugar, creating the tender crumb these cookies are known for. Let it sit out for about 30 minutes before starting.
Almond extract gives the cookies their signature flavor. It’s optional but really adds something special, just a half teaspoon is enough.
All-purpose flour measured correctly: fluff, spoon, and level. Packing the flour will make the dough too stiff and the cookies dense.

Essential Tools for Making Spritz Cookies

Cookie press, this is the only way to get the classic spritz shape. Look for one with a lever and several pattern discs.
Baking sheet, ungreased and unlined. The dough needs to grip the bare metal to hold its shape.
Stand mixer or hand mixer for creaming the butter and sugar.

Tips for the Best Spritz Cookies

Mix the dough just until the flour disappears. Overmixing develops gluten and makes the cookies tough, and you want them tender. If the dough feels too soft or sticky, chill it for 15 minutes before pressing, warm dough spreads and loses its defined shape.

Check the cookies early in the baking window, around 5 minutes. They’re done when the edges and bottom are just starting to turn golden, even if the tops still look pale. Let them rest on the sheet for 5 minutes before moving to a rack; they’re fragile when hot.

Creaming the butter and sugar thoroughly is key. You want the mixture light and fluffy, which traps air and gives the cookies their tender bite. Don’t rush this step, let the mixer run for a full 2 to 3 minutes.

The dough sticks best to a bare baking sheet because it needs friction to release from the press and hold its shape. Parchment or silicone mats make the dough slide and lose definition. A cool sheet helps too; if you’re doing multiple batches, let the pan cool between rounds.

Gel food coloring is the way to go. Liquid coloring adds moisture that makes the dough sticky and causes spreading. Start with one drop of gel and mix; add more until you reach your desired shade. For multiple colors, divide the dough into bowls before adding coloring. Red and green are classic for Christmas, but pastels work too.

You can easily change up these cookies by coloring the dough. Use gel food coloring, a few drops give bright red or green without thinning the dough the way liquid coloring would. Divvy the dough into portions and color each one a different shade for a rainbow effect.

Skip the sprinkles and press a small candy or chocolate piece into each cookie right after pressing. Or swap the almond extract for lemon or orange zest for a citrus twist. The base recipe is forgiving that way.

Serving Ideas for Spritz Cookies

These cookies are a natural fit for a holiday cookie platter. Arrange them alongside gingerbread, peppercorns, and brownies for variety. They’re also great with a cup of coffee or hot cocoa. Pack them in tins lined with parchment for a homemade gift that keeps well.

How to Store Spritz Cookies

Keep baked spritz cookies in an airtight container at room temperature for up to a week. Layer them with wax paper if you stack them to prevent the sprinkles from sticking. They actually taste even better the next day as the flavors settle.

How to Freeze Spritz Cookies

Freeze the unbaked dough for up to 3 months. Wrap it tightly in plastic wrap, then place in a freezer bag. When you’re ready, thaw it overnight in the fridge and let it come to room temperature before pressing. You can also freeze the baked cookies in a single layer on a sheet pan, then transfer to a freezer container. Thaw at room temperature for about 30 minutes.

Spritz Cookies FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt to 1/4 teaspoon or skip it entirely. Salted butter has varying salt levels, so your cookies might turn out slightly saltier.

Why did my spritz cookies spread and lose their shape?

The dough was probably too warm. Pop it in the fridge for 15 minutes before pressing. Also make sure your baking sheet is cool, a hot sheet will soften the dough immediately.

Do I need a cookie press? Can I shape them by hand?

A cookie press is the traditional tool and gives the classic spritz look. You can roll the dough into small balls and flatten with a fork, but they won’t be the same delicate, uniform shapes.

Can I skip the almond extract?

Absolutely. The cookies will still taste good, just more like a simple butter cookie. Increase the vanilla to 1 1/2 teaspoons to compensate for the lost flavor.

Equipment

stand mixer
hand mixer
cookie press
baking sheet
wire cooling rack
spatula

Recipe

Spritz Cookies

Pin recipe

Prep: 40 min
Cook: 5 min
Total: 43 min
Servings: 70 servings
Cuisine: German
Course: Dessert

Ingredients

1 cup unsalted butter (at room temperature)
0.75 cup granulated sugar
1 egg (large, at room temperature)
1 tsp pure vanilla extract
0.5 tsp almond extract (optional)
2.25 cup all-purpose flour
0.5 tsp salt
sprinkles (for decorating, optional)

Instructions

Preheat oven to 350 degrees F.
In the bowl of a stand mixer (or using a hand mixer), cream the butter and sugar together until creamy and smooth, scraping down the sided of the bowl with a spatula, if necessary.
Add the egg, vanilla, and almond extract. Mix until well combined.
Add the flour and salt and mix until just combined. Don’t over mix. If you want to add a few drops of gel coloring to color the cookie dough, you can. Or divide the dough and make a few different colors.
Make sure you read the cookie press manufacturer’s instructions before getting started. Choose your desired pattern and fit your press with the desired plate. Add some of the dough to the cookie press.
Press cookies onto an unlined and ungreased baking sheet, about 2 inches apart. You don’t want to use parchment paper or a Silpat baking mat, press the cookies directly onto the baking sheet. Make sure your baking sheet is not warm. Decorate with sprinkles, if desired. If the dough gets too warm, you can always chill the cookies for 15 minutes before baking. If the dough is too warm, they will spread.
Bake for 5 to 9 minutes or until cookies are just starting to brown around the edges and bottom. Check early so you don't over bake the cookies.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.