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I must have bought my cookie press more than 8 years ago and I’m sad to say this was the first time I took it out of the box … but I’m so glad I did. My mom used to make Spritz cookies each Christmas and I spent years helping her in the kitchen so I did have some experience. I think the key to using a cookie press is to get the dough to the perfect consistency so it will stick to the baking sheet when pressed, and retain the original shape once baked.
After some tweaking and taste testing, this recipe is absolutely approved! Unfortunately I couldn’t get my hands on my mom’s old Spritz recipe so I did extensive research to come up with a basic recipe to get me started.
Spritz are a delicate, yet crisp, little cookie with a deep buttery flavor and a hint of almond. Spritz is a German word meaning ‘to squirt.’ We Squirt the soft dough through a cookie press, fitted with various designs, directly onto the baking sheet. The dough can be tinted with food color and decorated with candy, sprinkles, fruit pieces, chopped nuts, currants or raisins.
I made a simple vanilla glaze and drizzled it on half the cookies for a little variety.
I love the colorful party you get from just one small batch of dough. Traditional Spritz Cookies will always remind me of my mom and how she loved to bake, especially during the holidays.
Pin to your favorite Holiday Cookie Board!
Spritz Cookies
Prep Time
30 mins
Cook Time
8 mins
Total Time
38 mins
A light buttery cookie great for the holidays
Course: Cookies, Dessert
Servings: 68 cookies
Ingredients
For the cookies:
- 1 cup unsalted butter, room temperature
- 2/3 cup granulated sugar
- 2 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 large egg
- 1/4 teaspoon almond extract
- 1 teaspoon vanilla extract
For the vanilla glaze:
- 1 cup powdered sugar, sifted
- 2 tablespoons milk
- 1 tablespoon corn syrup
- 1/2 teaspoon vanilla
- Food color, colored sugar, nuts, candied fruits or candy as a garnish and decoration if desired.
Instructions
- To make the cookies preheat oven to 400 degrees. In a large mixing bowl combine the butter and sugar. Beat on medium speed until well blended. Add the flour, salt, egg, almond extract, and vanilla extract. Blend on low speed until combined. Place the dough in the cookie press.
- Press the dough onto ungreased cold cookie sheets. Decorate as desired. Repeat with the next batch but be sure to use a cold cookie sheet.
- Bake for 8 minutes or just until they are set but not brown. Immediately and carefully remove the cookies to a wire rack to cool.
- To make the glaze whisk all ingredients together and drizzle on each cooled cookie. You can also dip the cookie tops directly into the glaze and allow the excess to drip before placing the cookies back on the wire rack to set.
- Store cookies in an airtight container.
(Spritz recipe slightly adapted from Betty Crocker and glaze adapted from Martha Stewart)
I’m really in the mood for traditional holiday cookies this year so I have a few more planned to post before Christmas. I hope you are enjoying the holiday season and spending time with family and friends. Thanks so much for stopping by!
Tricia
Debi Hofford says
I am interested in freezing the dough so that I can make lots of batches and cook at a later date. Can you suggest what to do?
Thank you.
Debi in Virginia
Tricia Buice says
Hi Debi 🙂 This is a tough question. This cookie dough must be at the right temperature to be pressed out of the cookie press and to adhere to the pan. I would suggest making and baking and then freezing. In fact, I am making these cookies later this week to do just that. Skip the glaze until you’re ready to share, gift or serve. I wish I could recommend freezing the unbaked cookie dough, but I don’t know if that would work. I would hate for you to do all that work and have problems later. Good luck!
Lisa says
Could not get this to work on parchment paper! On a regular pan worked great!
Tricia Buice says
Thanks Lisa!
Deanna says
Can you freeze these after you make them
Deanna says
Thank you
Tricia Buice says
Yes Deanna – they should freeze beautifully! Thanks
Patty Humphries says
Hi, how long can you freeze these for?
Tricia Buice says
Hi Patty – I think they’ll probably do well for about 30 days. I’ve not tested freezing these cookies, so just guessing. Good luck.
Kate says
How many cookies does this recipe make?
Tricia Buice says
Hi Kate – this recipe makes approximately 68 cookies depending on the size of the cookies you make with your cookie press. I updated the recipe card – thanks and I hope you love them too!
Jayne says
I have been making spritz every year at Christmas for 22 years. My recipe is slightly different tho. I have my Moms cookie press that we used growing up. I love it because it is electric and way easier to use
Tricia Buice says
Hi Jayne – I love the vintage recipes that I make year after year. An electric press sounds amazing! I just have the one that takes a little muscle to get the dough out 🙂 Have a blessed holiday season and thanks for the comment.
Anonymous says
Good recipe.
Wendy says
I own two cookie presses, one "antique" that belonged to my husband's grandmother, and one new. I have been chicken to try using either one!! My husband grew up calling them "push cookies" because of the way they are made. He has such strong happy memories of his grandmother making them that I have been hesitant to attempt a match. 🙂 I may give these a try and see how
Daniela Grimburg says
Que delicia de cake y que bonita presentación!<br />Me encanta que has añadido Licor de Lima y chocolate blanco, una perfecta combinación de sabores.
Elzbieta Hester says
What a happy bunch! 🙂 ela
Cathleen says
Oh my goodness, these cookies are gorgeous! Perfect for Christmas, I love this!
Sue/the view from great island says
These are so festive—I need to get one of those cookie press thingys!
Kitchen Belleicious says
how festive and pretty! I wish I had some right now!
Anna and Liz Recipes says
OH… this are my favorite Christmas cookies of all! Thanks Tricia! Have a delicious week! <br />xxoo
Vicki Bensinger says
I love spritz cookies and yours are so pretty. I haven't made these in forever. I really need to.
Angie Schneider says
Your spritz cookies have turned out perfect, Tricia.
SavoringTime in the Kitchen says
I made Spritz yesterday but mine didn't turn out nearly as well as yours. They're beautiful! I think I used too much flour :(. Next time I'll try your recipe.
[email protected] is How I Cook says
Tricia, I bake these every year. My mom and grandma made them every year. My mom did this kind, my grandma just squirted them through the star shape. They are on my site. Love them!
Chris Scheuer says
I love food that brings special memories like these cookies remind you of your mom. That means you can eat double the amount and the second half doesn't count for calories, fat, carbs or anything 🙂 I do love spritz cookies also Tricia. I never had them growing up but one summer in college I worked in a restaurant in Sweden. I worked in the kitchen and there was always a large container of
Mallory Frayn says
I have never made Spritz cookies and don't have a press but after looking at these, I may have to go out and buy one!
Monica says
Tricia – I just made something very similar, butter cookies, but I was afraid to use a cookie press so I just piped them with a star tip! Can I tell you…every single Christmas, I eye one of these cookie presses, but I've still yet to buy one. I hear spritz are so tricky but now that I have a good recipe from you, I'm re-considering again. These are so festive and pretty!