Easy Spritz Cookies

I have a soft spot for cookies that look fancy but are embarrassingly easy to make—enter these spritz cookies. They’re buttery, slightly crisp at the edges, tender in the middle, and take a cookie press (or piping bag) to make into little festive shapes. What makes them special is that they feel celebratory without the sweat: simple pantry ingredients, quick dough, and you can dress them up with sprinkles or a lemon glaze and call it a party.

My little family loses their minds over these. My husband eats at least three before the tray cools, and the kiddo insists on “helping” by taste-testing the batter (guilty, I let it happen). They’ve become our holiday standby and last-minute gift cookie — I once brought a plate to a neighbor and got scolded lovingly for not making more. Also, confession: I’ve used a cookie press, a Ziplock with the corner cut, and once even the spout of a frosting bag from IKEA — all worked in a pinch.

Kitchen Talk

MORE EASY DESSERT RECIPES...

DESSERT

Cranberry Pistachio Biscotti Recipe

DESSERT

Chocolate Chip Snowball Cookies

DESSERT

Coconut Layered Cake Delight

DESSERT

Easy Peanut Butter and Jelly Chocolate Cups

These cookies are gloriously forgiving. I learned that butter temperature matters — too soft and the press clogs, too cold and the dough won’t extrude nicely — so I usually pull it out while I measure and let it soften a bit. Also, don’t panic if your first batch looks lumpy; a quick pulse in the mixer or a few firm squeezes in the press smooths things out. I once swapped half the butter for browned butter (because mood) and wow — richer and everyone acted like I’m a wizard. The downside: sprinkles melt into the dough if you add them before baking; sprinkle after for that perfect confetti look.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour for classic texture and granulated sugar; avoid powdered-only blends if you want a bit of crunch at the edges. Check the flour’s smell — if it’s musty, skip it.
– Fats & Oils: Unsalted butter is your best friend here so you control the saltiness; if using salted, cut back when seasoning. Real butter beats margarine for flavor and structure.
– Eggs: Room-temperature eggs mix in more smoothly and give a better pressable dough; take them out 30 minutes before you start if you can.
– Flavor Boosts: Pure vanilla extract and a splash of almond extract are classic; a little lemon zest wakes things up. If label says “imitation,” expect flatter flavor.
– Chocolate: If you’re doing dipped or drizzled cookies, use a decent melting chocolate or chocolate chips you trust — lower-quality chips can seize when melted.

Prep Ahead Ideas

– Make the dough a day ahead and keep it covered in the fridge; it actually firms up nicely and makes pressing cleaner.
– If you want to speed things up, press cookies onto baking sheets and freeze them flat on the tray, then transfer to a bag — bake straight from frozen, adding a minute or two.
– Use airtight containers or zip-top bags for chilled dough and label with the date; dough keeps 3 days refrigerated, and 2 months frozen.
– Morning of: set the dough on the counter for 10–15 minutes if it’s rock-solid, load the press, and bake.

✔Time-Saving Tricks

– Use a cookie press for uniform shapes and speed; electric presses save even more effort if you bake a lot.
– Mix by hand with a sturdy spoon if you only have a small batch — fewer dishes than a stand mixer.
– Prep multiple baking sheets lined with parchment so you can swap trays without waiting for pans to cool.
– Don’t rush the chilling too much — short chill is enough for pressing but overnight improves flavor.

✔Common Mistakes

– Dough too warm: your shapes will slump. Chill the dough 10–20 minutes, or refrigerate the pressable dough between batches.
– Overworking the dough: it can get tough; stop mixing once ingredients are combined.
– Sprinkles added too early: they’ll sink or bleed. Add them right after they come out of the oven, while still tacky.
– I once overbaked a whole sheet because I got distracted — toss the dark ones, and the slightly underbaked ones can be popped back in for a minute.

What to Serve It With

– A mug of strong coffee or a sweet, frothy hot chocolate.
– Tea — Earl Grey or chamomile both play nicely with the butteriness.
– Simple fruit salad to cut the richness if you’re serving a crowd.
– Packaged beautifully, they’re also a lovely neighbor or teacher gift.

✔Tips & Mistakes

– Use room-temp butter for easy mixing; slightly chilled but pliable is ideal for pressing.
– Don’t overfill the cookie press — it’s messier and the dough can tear.
– If cookies spread too much, next batch chill dough a bit longer and reduce oven temp by 10°F.
– Want crisp edges? Bake a minute or two longer but watch closely.

✔Storage Tips

Store spritz cookies in an airtight container at room temp for up to a week; layer with parchment so they don’t stick. They keep in the freezer for a couple months — thaw on the counter and they’re basically fresh. Cold spritz cookies are fine for snacking (I eat them like chips), and they make a perfectly acceptable breakfast with coffee — no shame.

✔Variations and Substitutions

– Swap half the vanilla for almond extract for that classic nuttier spritz flavor. Be sparing with almond extract — a little goes a long way.
– For lemon spritz, add lemon zest and a touch of lemon extract; glaze after baking for extra zing.
– Butter is best, but you can try half-butter, half-vegetable shortening for slightly lighter, less spready cookies.
– Gluten-free? Use a 1:1 gluten-free flour blend that contains xanthan gum for structure, but texture will be a touch different.
– I once tried coconut oil in place of butter — it worked in a pinch but lost that traditional buttery mouthfeel.

Frequently Asked Questions

Easy Spritz Cookies

Buttery, crisp-tender spritz cookies made in minutes with a cookie press. Perfect for decorating and sharing.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 20 minutes minutes

Cook Time: 24 minutes minutes

Total Time: 44 minutes minutes

Servings: 36

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1 cup unsalted butter, softened
• ▢ 0.75 cup granulated sugar
• ▢ 1 large egg at room temperature
• ▢ 1.5 tsp pure vanilla extract
• ▢ 0.5 tsp almond extract optional but traditional
• ▢ 0.25 tsp fine sea salt
• ▢ 0.5 tsp baking powder
• ▢ 2.25 cup all-purpose flour spooned and leveled
• ▢ 1 tbsp milk use only if dough is too stiff for the press
• ▢ 2 tbsp sanding sugar or sprinkles for decorating

Instructions

Preparation Steps

• Preheat oven to 375°F. Leave baking sheets ungreased and cool; do not line with parchment.
• Cream butter and sugar on medium speed until pale and fluffy, about 2 to 3 minutes.
• Beat in egg, vanilla, almond extract, and salt until smooth.
• Whisk flour with baking powder. Add to the mixer in two additions, mixing just until a soft dough forms.
• Assess dough; if too firm for the press, mix in milk 1 teaspoon at a time until pliable.
• Load dough into a cookie press fitted with your chosen disk. Press shapes 1 inch apart onto cool, ungreased sheets.
• Sprinkle with sanding sugar or sprinkles.
• Bake each sheet 7 to 9 minutes until edges are set but not browned.
• Cool on the sheet for 2 minutes, then transfer cookies to a rack to cool completely.

Notes

Variation ideas: Dip cooled cookies halfway in melted dark or white chocolate and add crushed peppermint. Or swap the almond extract for lemon extract and a bit of lemon zest for a bright twist. Store in an airtight tin at room temperature up to 1 week, or freeze baked cookies for 2 months.

This recipe is an original creation inspired by classic Easy Spritz Cookies flavors. All ingredient ratios and instructions are independently developed.