This post may contain affiliate links. Please read my disclosure policy.
Old-Fashioned Spritz Cookies – a delicate, crisp little cookie with a deep buttery flavor and a hint of almond. Classic holiday baking at its best!
Spritz is a German word (spritzen) meaning to squirt. The soft dough is ‘squirted’ through a cookie press fitted with various designs, directly onto the baking sheet. The dough can be tinted with food color and decorated with nonpareils, candy, sprinkles, fruit pieces, chopped nuts, currants or raisins.
To make Spritz cookies, you will need a cookie press, and two light colored, metal baking sheets.
Let’s talk about the essential Spritz tool, the cookie press. My cookie press came from Pampered Chef ages ago. I don’t even think they make this model anymore. But no worries, there are plenty of models to choose from in the world. This is one of those tools that is worth what you pay for it. If you purchase a $7.00 cookie press from Wilton, you’ll probably get a cookie press worth $7.00. If you spend over $50.00 for a Marcato brand cookie press from Italy, you’ll probably get your moneys worth.
Somewhere in between there’s probably a good, highly rated cookie press that will meet all your needs. OXO Good Grips makes a highly rated, middle range cookie press that might work. I recommend reading the reviews, checking the prices and looking for one that makes sense for you.
Spritz cookie presses come with a variety of interchangeable discs that are suitable for cookie making all year long. Some discs produce Christmas tree cookies while others make gorgeous little flowers. Each cookie press is different so make sure they have the kind of discs you’re looking for.
Trust the experts and purchase a cookie press which yields consistent results.
Cook’s Country tested numerous cookie presses and rated them as GOOD, FAIR and POOR. At the time, the Marcato Biscuit Maker was selected as the best cookie press tested. It produced well defined cookies and consistent results. The affordable Kuhn Rikon Cookie Press came in second, and looks very similar to my Pampered Chef Cookie Press pictured above.
All this to say, if you plan to use your cookie press to make Spritz Cookies all year long, I would invest in the better press. If you only use it once a year, something less expensive might work for you.
TIPS for troubleshooting your Spritz Cookies.
If you’ve ever owned a cookie press, from time to time you might have felt like chucking the whole thing in the trash. If the dough doesn’t stick to the pan when pressed, the feeling of helplessness and frustration can be overwhelming. The dough is simple to make and if you follow the tips below, pressing the cookies couldn’t be easier.
I’ve put together some tips for troubleshooting common problems:
- The butter should be very soft; so soft it will hardly hold its shape. Not melted, but close.
- Make sure your egg is at room temperature.
- DO NOT refrigerate the dough before pressing.
- Make sure the dough is warm, not cold. If it’s not tacky, it will not stick to the pan. Place the cookie press, with cookie dough inside, in a warm location if needed to soften.
Only use metal baking sheets. Do not use baking stones.
- The cookie sheet must be cold.
- If the dough will not adhere to the pan, try placing the cookie sheet in the freezer for a few minutes.
- Do not use parchment paper or a Silpat mat. The dough will not stick when pressed.
Pressing and baking:
- To get the cookie press started, squeeze twice to make a double thick cookie mound. Once you pull up the press, leaving behind the cookie on the pan, the remaining dough coming out of the bottom of the press should be a bit jagged and rough. This will help the next pressed cookie to stick to the pan. Continue pressing until the pan is full. Remove the larger cookie dough and put it back with the remaining dough before baking. Repress as needed.
- These cookies bake quickly so please watch the baking time carefully. Start by baking just a few to check your oven and the best baking time. Use a timer!
- Dark colored pans can brown the cookies too much. These Spritz cookies should be very pale in color, just set, and barely brown on the bottom.
- Take care when adding food color. Too much will alter the consistency of the dough and cause the cookies to spread more than desired. I recommend gel food color only.
- Bake tinted cookies separately as they brown more quickly than plain colored cookie dough.
I hope these tips help you have a terrific experience when making these Spritz cookies. They are very easy to make, but require that the dough is soft dough and baking sheets cold.
For more great recommendations to help you through your holiday baking, check out our post for the TOP 9 Baking Tips and Tricks.
Can you freeze Spritz cookies?
Spritz cookies freeze beautifully! Even decorated and glazed, these cookies freeze very well. Thaw at room temperature or keep refrigerated for longer storage. If you plan to ship these Spritz cookies to loved-ones, freeze them first and then get them to the post office while still frozen. They’ll arrive thawed and ready to eat!
Do I have to glaze my Spritz cookies?
No you don’t have to glaze any of your cookies. They taste terrific with or without the simple vanilla glaze. I usually put a glaze on half my batch, as I did again this year. The glaze makes them much easier to decorate, after they are baked. Some nonpareils do not bake well, so adding some sparkle while the glaze is wet is the best option.
After testing many methods, I find that lightly brushing the glaze on the cookies works best. If you dip or drizzle the Spritz cookies, the icing ends up much thicker and causes the cookie design to be less defined. Brushing the glaze also prevents a lot of wasted icing dripping off the cookies. The icing sets up and dries quicker, too.
What kind of food coloring is best for Spritz cookies?
I only use gel food coloring for these cookies. Too much food coloring can alter the cookie dough and cause them to spread. It also causes the cookies to brown more quickly. To ensure you don’t use too much food color, just dip a toothpick in the gel then run it through the dough. Mix well and press. You only want to lightly tint the cookie dough, for best results.
I grew up making Spritz cookies with my mom using a manual cookie press.
My mom used to make Spritz cookies each Christmas. I got my Spritz cookie schooling from decades of helping her in the kitchen.
The old school cookie presses we used when I was a kid had a giant screw mechanism instead of a ratchet movement. You had to twist the top of the plunger to press out the dough, but the cookies were often different shapes and thicknesses. The new cookie presses are much better at producing consistent sized and shaped cookies.
The key to using a cookie press is to have your dough at the perfect consistency so it will stick to the baking sheet when pressed. You’ll also need a good recipe so the cookies retain their original shape once baked!
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. Make some memories with your family and bake these lovely Spritz cookies this year!
Thanks for PINNING!
Let’s be baking friends! When you try our recipe please leave a comment on this post. If you loved this recipe we’d appreciate a 5-star rating! Sharing your experience, variations and insights will help all our readers, and it helps me too. If you’re on Pinterest feel free to leave a comment and photo there if you have one. If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. And we’d be very happy if you’d FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates. Thank you!!!
PRINT THE RECIPE!
Spritz Cookies
Prep Time
15 mins
Cook Time
8 mins
Total Time
23 mins
A deliciously light butter cookie made with a cookie press
Course: Cookies, Dessert
Servings: 48 cookies
Ingredients
For the cookie dough:
- 1 cup unsalted butter, very soft, but not melted (227g or 8-ounces)
- ⅔ cup granulated sugar (146g)
- 2 ¼ cups all-purpose flour (294g)
- ¼ teaspoon salt
- 1 large egg, room temperature
- ¼ teaspoon almond extract
- 1 teaspoon vanilla extract
For the glaze:
- 1 cup powdered sugar, sifted (100g)
- 2 tablespoons milk
- 1 tablespoon light corn syrup (like Karo)
- ½ teaspoon vanilla extract
Optional:
- Gel food color
- sparkling sugar
- nuts
- candied fruit
- candy pieces
- sprinkles
- nonpareils
Instructions
- Preheat oven to 400 F. Set aside 2 light colored metal cookie sheets, in a cool location. You can place the pans in the refrigerator if needed to chill. Prepare your cookie press with various disc shapes as desired. Set aside.
To prepare the cookie dough:
- In a large mixing bowl combine the butter and granulated sugar. Beat on medium speed until well blended and lightened in color. Add the flour, salt, egg, almond and vanilla extracts. Blend on low until combined. Scrape the bottom and sides of the bowl with a spatula and blend again until all ingredients are incorporated. The dough may seem dry at first but it will come together. The cookie dough should be a little sticky or tacky so it will adhere to the pan. See troubleshooting tips if needed.
- Divide the dough as needed, if planning to tint with gel food color. Place cookie dough in the press. Press the dough onto the ungreased cold cookie sheet. Decorate if desired, then bake for 7-8 minutes, or just until they are set, but not brown. Immediately, and carefully, remove the cookies to a wire rack to cool. Repeat with the remaining dough on a cold cookie sheet.
To prepare the glaze:
- Whisk the glaze ingredients together. Lightly brush the glaze onto the cookies and decorate as desired with nonpareils. Allow the glaze to set completely before storing, about 1 hour.
Recipe Notes
Cookies may be frozen, with or without the glaze for up to 2 months.
Cookie recipe adapted from Betty Crocker and glaze adapted from Martha Stewart
TROUBLESHOOTING:
- The butter should be very soft; so soft it will hardly hold its shape. Not melted, but close.
- Make sure your egg is at room temperature.
- DO NOT refrigerate the dough before pressing.
- Make sure the dough is warm, not cold. If it's not tacky, it will not stick to the pan. Place the cookie press, with cookie dough inside, in a warm location if needed to soften.
- Only use metal baking sheets. Do not use baking stones.
- The cookie sheet must be cold.
- If the dough will not adhere to the pan, try placing the cookie sheet in the freezer for a few minutes.
- Do not use parchment paper or a Silpat mat. The dough will not stick when pressed.
- To get the cookie press started, squeeze twice to make a double thick cookie mound. Once you pull up the press, leaving behind the cookie on the pan, the remaining dough coming out of the bottom of the press should be a bit jagged and rough. This will help the next pressed cookie to stick to the pan. Continue pressing until the pan is full. Remove the larger cookie dough and put it back with the remaining dough before baking. Repress as needed.
- These cookies bake quickly so please watch the baking time carefully. Start by baking just a few to check your oven and the best baking time. Use a timer!
- Dark colored pans can brown the cookies too much. These Spritz cookies should be very pale in color, just set, and barely brown on the bottom.
- Take care when adding food color. Too much will alter the consistency of the dough and cause the cookies to spread more than desired. I recommend gel food color only.
- Bake tinted cookies separately as they brown more quickly than plain colored cookie dough.
Kitchen Essentials – the BEST Cookie Press
The highly rated Marcato deluxe Atlas biscuit maker presses dough into creative shapes for easy cookies and other treats without rolling or cutting dough. The press is made from anodized aluminum and steel, and includes 20 traditional cookie disc shapes. This product also comes with a 10-year manufacturer’s warranty. Easily adjust cookie sizes from large to small with just the turn of a knob. Click on the photo for more information or to purchase from Amazon.
Saving Room for Dessert is a participant in the Amazon Services LLC Associates Program ~ I earn a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.
Here are a few more recipes you might also enjoy:
Raspberry Almond Shortbread Thumbprint Cookies
Italian Fig Cookies
Almond Tea Cakes with Wild Blueberry Jam
Originally posted December 2013, updated November 2019
2 Sisters Recipes says
Beautiful!! Just want to give a shout out to you and wish you a Happy Thanksgiving!
Tricia Buice says
And to you too Anna and Liz! Blessings for a fantastic year ahead.
Abbe@This is How I Cook says
Just wonderful Tricia. One of my very favorites this time of year. Have a happy Thanksgiving!
Tricia Buice says
Thank you Abbe! Have a wonderful holiday with all your precious family.
Liz says
I had to share these on facebook as they’re the prettiest spritz cookies I’ve ever seen! These would be perfect for our cookie exchange next month! Have a fabulous Thanksgiving!! xoxo
Tricia Buice says
Thank you Liz! Best wishes for a happy holiday season to you and yours 🙂
Chris Scheuer says
I’m pretty sure I could eat my weight in Spritz Cookies – and probably have. These are beautiful!
Tricia Buice says
Thanks Chris! We love them too 😉
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 Spritz cookie dough must be at the right temperature to be pushed out of the cookie press and to properly adhere to the pan. I would suggest making and baking the cookies, then freezing.
Lisa says
Could not get this to work on parchment paper! On a regular pan worked great!
Tricia Buice says
Thanks Lisa! Yup never use parchment or silpat mats – only cold metal baking pans.
Deanna says
Can you freeze these after you make them
Deanna says
Thank you
Tricia Buice says
Yes Deanna – they freeze beautifully with or without the glaze! Thanks
Patty Humphries says
Hi, how long can you freeze these for?
Tricia Buice says
Hi Patty – They’ll be good for about two months in the freezer, if property sealed.
Kate says
How many cookies does this recipe make?
Tricia Buice says
Hi Kate – The amount of cookies will vary depending on the discs used to make the shapes. I get anywhere between 48 and 60 cookies.
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.
Tricia Buice says
Thanks!
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.
Abbe@This 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!