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

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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.

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Prep Time: 20 minutes minutes

Cook Time: 24 minutes minutes

Total Time: 44 minutes minutes

Servings: 36

Ingredients

 

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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.