Let’s Bake Some Spritz Cookies (and Maybe Make a Mess)
All right, pull up a chair. Spritz Cookies are the reason my kitchen occasionally looks like an explosion of colorful sprinkles and stray cookie dough globs. My aunt Judy used to make these every Christmas. She’d let us kids pick the shapes, but never let us near the cookie press. (Smart move, honestly.) I tried pressing them myself once as a teenager and ended up with a tray full of very, uh, original “interpretations.” But hey, the taste is forgiving even when the shapes aren’t award-winning!
And you know how sometimes when you open a tin and find a few left, you get that weird panic like someone’s eaten the last good one? That’s a Spritz cookie memory for me. Also, if you ever see someone hiding the green tree-shaped ones behind the oatmeal Cookies—that’ll probably be me. Sorry, not sorry!
Why You’ll Love Making These (Or at Least, Why I Do)
I make this when I feel like a cheery old-school holiday afternoon, but honestly, half the time it’s just so I can eat the dough straight off the spoon (don’t tell my doctor). My family goes a bit bananas for these because they look all fancy and taste like actual butter, not just sugar. And the best part? No chilling the dough. I used to hate waiting overnight for Cookies; with these you skip the patience part—though that does mean there’s more dough to, ahem, sample.
If you have kids or a friend hanging around, pressing out the dough gets competitive quick. “Whose wreath is actually round?” becomes the question of the hour. (Spoiler: never mine.)
Here’s What You Need (or Close Enough)
- 1 cup unsalted butter (softened, but if it’s salted, that’s fine—just skip the pinch of salt later)
- 2/3 cup granulated sugar (my grandma swore by superfine but regular works fine, truly)
- 1 large egg (room temp is ideal, but…sometimes I forget)
- 2 teaspoons vanilla extract (side note: almond extract is also delicious, or a half-and-half split!)
- A pinch of salt (unless you went salted butter—see above. Also, a drop more if you’re a sweet-salty person)
- 2 1/4 cups all-purpose flour (I once tried cake flour; it got a bit too melty but still tasty)
- Food coloring or colored sugars—totally optional, but c’mon, sprinkles are fun
- Spritz cookie press (or, in a pinch, a large piping bag and a star tip—I’ve resorted to a zip bag snipped at the corner, but you will need biceps)
Pro tip (that’s not really pro): If your butter isn’t soft yet, 10 seconds in the microwave can help—just, you know, don’t leave it in too long. I once had a butter lake and it was a messy day.
How to Actually Make Them (With Some Friendly Side Notes)
- Preheat your oven to 375°F (190°C)—I usually set it, forget it, and then get startled when the beep goes off.
- In a medium bowl, cream together the butter and sugar until it’s really fluffy—give it a good 2-3 minutes. (This is where I sneak a taste; no regrets!)
- Add in the egg, vanilla (and/or almond!), and a pinch of salt. Mix, but don’t overthink it. If it looks a bit lumpy, remember, it’ll smooth out.
- Gradually mix in your flour. I do it in two goes, otherwise my kitchen gets a weird flour “snowstorm.” The dough should be soft but not sticky. Too dry? Splash of milk. Too gloopy? Chuck in another spoonful of flour.
- If you want to color the dough, this is when. Divide and conquer with food coloring. (And maybe gloves—learnt that lesson the blue-fingered way!)
- Fill your spritz press with dough. Now: the actual fun/hard part. Press out shapes directly onto ungreased (yep, ungreased!) baking sheets. They stick better. If the dough doesn’t release, sometimes chilling just the sheet for a bit helps—or lightly banging the press solves everything. Probably.
- Bake 7 to 9 minutes, till just set and ever-so-slightly golden at the edges. Don’t wander off; they brown fast at the end. As I learned the messy way last Christmas.
- Let cool on wire racks. Put on as many sprinkles as gravity allows.
Don’t worry if the first batch goes sideways; my first few always look like “abstract art.” They taste like Cookies no matter what!
Random Notes I’ve Picked Up Along the Way
- Room temperature butter makes or breaks the process, but I’ve made do with chilly butter after a long day. They come out okay if you beat them a bit longer—just takes more elbow grease.
- I used to wash my cookie press between colors (like a maniac); now I just go lightest color to darkest. So if the green trees are a little yellow—call it shading.
- Sometimes, if you rush the pressing step, you get weird worm shapes, which is kind of funny unless you’re aiming for wreaths. (Which I usually am.)
Variations: Good, Bad, and Questionable
- Almond version: Swap half or all the vanilla for almond extract. Makes them taste like Danish bakery Cookies. My personal fave.
- Lemon zest: If you want these bright, add a teaspoon grated lemon zest. Tried once, and it works surprisingly well.
- Chocolate dusk disaster: I mixed in cocoa powder once for “chocolaty” spritz. They looked decent, but tasted a tad bitter—maybe needs more sugar? Anyway, I’d stick to just sprinkling chocolate chips on top, tbh.
Do You Really Need a Spritz Press?
I’m going to say “yes” but also—kind of “no.” The press really does make the shapes prettier, but if you don’t have one, grab a piping bag with a big star tip. Or, as my roomie did once, smoosh bits of dough flat with a fork and call them “rustic.” No judgment from me!
By the way, Sally’s Baking Addiction has a great cookie press breakdown if you want to compare brands. I keep meaning to upgrade mine, but I haven’t yet.
Where Do I Hide Them? (Storing… Kind Of)
Air-tight tins are best, especially if you want them to keep a week. That being said, in my house, a tin rarely lasts a full day. For longer term, freeze them. Or, “try” to freeze them and see if anyone else finds the stash. (Once my cousin found mine behind the peas. I still don’t know how…)
Serving—Or Just Snacking
I like ’em with milky tea—try dunking a flower-shaped one. On Christmas Eve, we always pair them with hot chocolate (homemade, King Arthur has a lovely recipe if you’re curious).
For a party platter, mix in a few chocolate-dipped cookies for drama. Or send a batch to friends—though, full disclosure: I’ve eaten gift batches before mailing them. Whoops.
Oof, Don’t Repeat My Pro Errors
- Once, I tried to make a double batch and crammed both pans into the oven at the same time. They merged into one enormous tray cookie (delicious but, uh, not great for individual shapes).
- I’ve rushed the mixing—don’t. Cream your butter and sugar well, or they’ll bake up heavy. You want that fluffiness!
Spritz Cookie FAQ (Yep, Real Questions I’ve Heard)
Q: Can you make Spritz cookies without a press?
Yup, you don’t “need” one. Try a piping bag, or honestly, drop spoonfuls. They won’t look the same, but your taste buds won’t care.
Q: Why do my cookies not stick to the pan?
I get this all the time—it’s probably the dough being a tad cold, or your pan being too slick. Ungreased is key! Or let the sheet get a bit cold before pressing.
Q: Can I make these ahead of time?
Yes, and actually, I think these taste even better the next day. Most folks say two days is the sweet spot, flavor-wise.
Q: My cookies look weird! Did I mess up?
Probably not. Mine sometimes look like snails or abstract blobs, especially on a humid day. If they’re edible, you win!
Q: Are these like shortbread?
Kinda, though a little more crisp and less crumbly. Some folks even dip ’em in chocolate, which I say is always a good move (except when you use the bad generic chocolate; that was a regret).
Anyway, if you want more nerdy science behind baking, Serious Eats’s Food Lab has a deep-dive that’s fun to skim.
Well, if you’ve made it this far—you deserve at least one (or five) cookies. And don’t stress if your spritz are a bit, hmm, “interpretive” in shape. They’re still miles better than storebought, promise.
Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- Sprinkles or colored sugar, for decorating
Instructions
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1Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
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2In a large bowl, cream together the butter and sugar until light and fluffy.
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3Beat in the egg, vanilla extract, and almond extract until well combined.
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4Gradually add the flour and salt, mixing until just incorporated.
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5Fill a cookie press with the dough and press cookies onto prepared baking sheets. Decorate with sprinkles or colored sugar if desired.
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6Bake for 8-10 minutes or until edges are lightly golden. Cool on wire racks.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
80cal
Protein:
1 gg
Fat:
4 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
10 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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