Name: Spritz Cookies Recipe: Buttery, Crisp, Melt-in-Your-Mouth Classics
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 cup unsalted butter (very soft); ¾ cup granulated sugar; 1 large egg; 1 tsp vanilla + ½ tsp almond extract; 2½ cups all-purpose flour; ½ tsp salt; Food coloring & sprinkles (optional)

Introduction

Table of Contents

Spritz cookies are the darling of holiday cookie trays—tiny, buttery, perfectly shaped little bites that practically scream celebration. With a cookie press, they come together in minutes and bake into delicate flowers, wreaths, and trees that look bakery-fancy but are secretly foolproof. Presented on a white ceramic tiered stand, optionally decorated with sprinkles or a dip in chocolate, these Spritz Cookies offer pastel perfection and a nostalgic aesthetic that makes everyone smile.

Ingredients

For the Spritz Cookies (makes 70–90 small cookies): • 1 cup (2 sticks) unsalted butter, room temperature (very soft but not melted)
• ¾ cup granulated sugar
• 1 large egg
• 1 tsp pure vanilla extract
• ½ tsp almond extract (the secret flavor!)
• 2½ cups all-purpose flour
• ½ tsp kosher salt
• Optional: food coloring (gel works best)

For Decoration: • Colored sugars, nonpareils, chocolate for dipping, candied cherries

Step-by-Step Process

Prep
Preheat oven to 375°F. Do NOT grease or line baking sheets—spritz needs a bare metal surface to stick and release properly.
Cream butter & sugar
In a stand mixer (or with a hand mixer), beat butter and sugar on medium-high speed for 2–3 minutes until very light and fluffy. Scrape bowl often.
Add egg & extracts
Beat in egg, vanilla, and almond extract until fully incorporated. Add food coloring now if using.
Add dry ingredients
Whisk flour and salt together. Add to butter mixture all at once and mix on low just until combined—dough will be soft and smooth.
Load the press
Fill cookie press with dough (don’t overfill). Fit with the desired disk.
Press & decorate
Press cookies directly onto cool, ungreased baking sheets, spacing 1 inch apart. Decorate immediately with sprinkles or cherries (they won’t stick after baking).
Bake & cool
Bake for 6–9 minutes, until set but still pale (the edges should barely start to turn golden). Cool on the sheet for 2 minutes, then transfer to a rack. They crisp as they cool.

Tips for Perfect Spritz Cookies

• Butter must be very soft—65–68°F is ideal (leave out overnight)
• Do NOT chill the dough—warm dough is essential for pressing
• Use aluminum (not nonstick) baking sheets—nonstick makes cookies slide instead of sticking
• If the dough is too stiff, beat in 1 tsp milk at a time
• Press straight down and lift straight up—twisting ruins the shape
• Bake one test cookie first—adjusts press and temperature perfectly

Variations and Customization

• Chocolate Spritz: replace ¼ cup flour with cocoa powder
• Lemon Spritz: swap almond extract for lemon + add zest of 1 lemon
• Peppermint: use peppermint extract + crush candy canes for topping
• Spiced Eggnog: add ½ tsp nutmeg + rum extract
• Sandwich Cookies: pipe two shapes and fill with jam or Nutella
• Dipped: dip cooled cookies halfway in melted chocolate + sprinkles

Storage and Serving Tips

• Stay crisp up to 3 weeks in an airtight tin at room temp (perfect for gifting)
• Fridge up to 1 month (bring to room temp before serving)
• Freezer up to 3 months (baked or unbaked dough disks)
• Re-crisp in a 300°F oven for 3–4 minutes if they soften
• Layer between parchment in tins—prevents breakage
• Serve on tiered stands with coffee or hot cocoa

Nutritional Information

Based on 80 cookies:

Calories: 45 kcal per cookie
Total Fat: 2.5g (Saturated 1.5g)
Carbohydrates: 5g (Sugars 2g)

Conclusion

These spritz cookies are pure holiday magic—buttery, delicate, and so pretty they look like they came from a fancy bakery. One press and suddenly your kitchen smells like vanilla and childhood memories. Make a triple batch, because once the cookie press comes out, no one can stop at just one tray.