Buttery and festive, these spritz cookies press into crisp, delicate shapes that practically melt on your tongue. Make a classic vanilla spritz or a rich chocolate spritz- either way, your cookie press turns out trays of bite-size magic in minutes.
Why You’ll Love These Spritz Cookies
A holiday classic, these spritz cookies, sometimes called cookie press cookies or butter cookies, are loved by all- and here is exactly why.
- Holiday-perfect: This dough keeps it’s shape, takes sprinkles well and you can easily make a big batch, making it great for the holidays. They freeze well and travel well in cookie tins.
- No-chill, press-ready dough: No time to chill the dough? No problem! This recipe goes from ingredients to oven in only 15 minutes.
- Two flavors: Not only do you get the classic vanilla flavor, but there’s also an option for a rich Dutch-cocoa chocolate too.
Gather This
You only need a handful of simple pantry ingredients to make these classic spritz cookies. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Flour
- Fine sea salt
- Unsalted butter
- Powdered sugar
- Egg yolks
- Almond extract
- Vanilla extract
- Dutch processed cocoa powder
Variations
While we love this classic recipe, there are plenty of ways for you to make these spritz cookies your own. Here are a few ideas.
- Finishes: You can sprinkle these cookies with colored sanding sugar, nonpareils or even try dipping half in chocolate.
- Flavor swaps: For a citrus flavor, try adding orange or lemon zest (½–1 tsp.) You can also add a pinch of cardamom, cinnamon or nutmeg to the vanilla dough.
- Marble look: Load both chocolate and vanilla doughs side-by-side in your press for a subtle swirl.
Test Kitchen Notes
I’ve tested these spritz cookies lots of times so that you don’t have to! Ran into trouble? Here are some troubleshooting tips you might find helpful!
- Dough won’t release from press → Warm the dough in your palms 30-60 seconds; wipe the disk; try a different disk with wider openings.
- Cookies spread → Butter is too warm or over-creamed; chill sheet of pressed cookies for 5 minutes; switch to a heavier or insulated aluminum pan. The dough will not press if it is chilled, so you need to chill the dough after pressing.
- Crumbly dough → Add milk 1 teaspoon at a time; mix for 5-10 seconds more to hydrate.
- Greasy, shiny dough → Chill 5-10 minutes before pressing.
- Uneven color → Dark pans or hot spots; rotate the pan at 5 minutes; use light colored aluminum, but a thick pan.
- No shape definition → Bake 1 minute less; avoid baking until golden; remove right before the edges start to brown. Watch carefully.
- Parchment/silicone used → That’s the problem- the press needs grip. Use a bare sheet pan.
- Temperature trumps time → Aim for cool-room butter (60-65°F).
- Pan hygiene → Wash/dry between batches to remove butter film and prevent burning the bottoms and help with the dough sticking.
- Batch strategy → Pipe/press all shapes first, then decorate, then bake- consistent spread.
- Color cleanly → Tint only part of the dough; gel color beats liquid for structure.
- Pan– Use a heavy bottom aluminum pan for best results. Aluminum is quick to heat and quick to cool preventing overcooking while they cool.
More Fun Christmas Cookies
Whether on cookie trays for gifting, or just to have around the house, these Christmas cookies are always winners.
Classic Spritz Cookies Recipe
Buttery spritz cookies made with a cookie press- no chill needed. Get crisp details, no-spread shapes and two flavors, vanilla & chocolate!
Servings: cookies
Ingredients
- 2 ½ cups flour
- ½ teaspoon fine sea salt
- 1 cup unsalted butter , softened
- 1 ¼ cups powdered sugar
- 2 large egg yolks
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 400°F.
- Sift or whisk together the flour and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or the bowl of a medium mixing bowl using an electric hand mixer, cream together the butter and sugar for 2 minutes until it is creamed.
- Stir in the egg yolks, almond extract and vanilla extracts until just blended.
- Add in the dry ingredients until just mixed, scraping down the sides.
- Choose your press design and then fill the cookie press with dough, being mindful to avoid any air pockets.
- Press out the dough onto a cool, ungreased and light-colored aluminum baking sheet. For best results, place the press directly onto the pan so the dough can stick, press lightly, cut the trigger and pull straight up. Repeat the process about 1 ½ inches apart. If decorating with sanding sugar, do so now. Keep the cookie dough at room temperature while baking batches.
- Bake for 6-7 minutes. The cookies will not be lightly browned. If they bake took long, they will lose their shape, the goal is to remove them before they start to turn golden brown around the edges or spread. Remove and allow to cool on the cookie sheet before removing.
Notes
Chocolate Variation: Replace ¼ of the flour with Dutch processed cocoa powder and add 1 tablespoon of milk.
Storage: Store baked cookies in an airtight container for 1- 2 weeks. Add a slice of bread to the container to keep them soft.
Freezing: You can freeze baked spritz cookies for up to 2 months. Separate layers of cookies with parchment paper.
Nutrition
Calories: 97 kcal, Carbohydrates: 11 g, Protein: 1 g, Fat: 5 g, Saturated Fat: 3 g, Polyunsaturated Fat: 0.3 g, Monounsaturated Fat: 1 g, Trans Fat: 0.2 g, Cholesterol: 24 mg, Sodium: 34 mg, Potassium: 12 mg, Fiber: 0.2 g, Sugar: 4 g, Vitamin A: 172 IU, Calcium: 4 mg, Iron: 0.4 mg
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