Spritz cookies are buttery, melt-in-your-mouth treats that bring joy to any cookie tray. These delicate cookies get their name from the German word “spritzen,” which means “to squirt.” You make them by pressing dough through a cookie press to create beautiful shapes. The dough is simple—butter, sugar, eggs, and flour come together to create a tender cookie with crisp edges. I’ve made thousands of these cookies over the years, and they never fail to impress. Kids love decorating them with colored sugar, and adults appreciate their refined butter flavor. The best part? You can make dozens of cookies in less time than it takes to scoop and shape traditional cookies. These cookies stay fresh for weeks in an airtight container, making them perfect for gift-giving or keeping on hand for unexpected guests.
Reasons to Try Spritz Cookies
They’re Incredibly Versatile You can shape spritz cookies into wreaths, trees, stars, or simple ribbons. Change the shapes for different holidays or seasons. Add food coloring to match your party theme.
The Texture is Unmatched These cookies have a tender crumb that dissolves on your tongue. The edges turn golden and slightly crisp while the center stays soft. The high butter content creates this perfect texture.
They’re Actually Easy Many people think pressed cookies are difficult. The truth is, once you get the hang of your cookie press, you’ll make batch after batch without any trouble. The dough doesn’t need chilling or rolling.
Perfect for Large Batches One batch makes about 60 cookies. You can press out dozens of cookies in minutes. This efficiency makes them ideal for holiday baking when you need lots of cookies.
They Freeze Beautifully Make the dough weeks ahead and freeze it. The baked cookies also freeze well for up to three months. Pull them out whenever you need a quick treat.
Where Did Spritz Cookies Come From?
Spritz cookies originated in Scandinavia, particularly in Sweden and Norway, where they’re called “spritskakor.” German and Austrian bakers also have long traditions of making these pressed cookies. The cookie press, invented in the 1800s, made these cookies possible for home bakers. Before that, only professional bakers with specialized equipment could make them.
Immigrants brought the tradition to America in the late 1800s. The cookies became especially popular during the Christmas season. Today, you’ll find spritz cookies in bakeries across Northern Europe and North America. Each region adds its own twist—some use almond extract, others stick with vanilla, and some add a hint of lemon zest.
Ingredients Notes
Butter Use unsalted butter at room temperature. European-style butter with higher fat content creates an even richer cookie. The butter provides all the flavor in these cookies, so quality matters. I prefer butter that’s soft enough to leave a fingerprint but not greasy or melted.
Granulated Sugar Regular white sugar works best. The fine crystals dissolve completely into the butter, creating a smooth dough. Don’t substitute powdered sugar—it changes the texture.
Eggs Use large eggs at room temperature. Cold eggs can cause the butter to seize up and create a lumpy dough. One egg yolk adds richness without making the cookies cakey.
All-Purpose Flour Standard all-purpose flour gives the right structure. Don’t use cake flour (too soft) or bread flour (too tough). Spoon the flour into your measuring cup and level it off for accuracy.
Vanilla Extract Pure vanilla extract tastes better than imitation. The vanilla enhances the butter flavor without competing with it. I use a full teaspoon for noticeable vanilla notes.
Salt A small amount of salt balances the sweetness and makes the butter flavor pop. Don’t skip it, even though the amount seems tiny.
How to Make Spritz Cookies
Step 1: Prepare Your Workspace Preheat your oven to 375°F. Line baking sheets with parchment paper. Don’t grease the sheets—the cookies need to stick slightly as they come out of the press. Set up your cookie press with your chosen disc.
Step 2: Cream the Butter and Sugar Beat the softened butter in a large bowl for two minutes until it’s fluffy and pale. Add the sugar and beat for three more minutes. The mixture should look light and airy. This step adds air to the dough, which helps create the tender texture.
Step 3: Add the Egg and Flavorings Beat in the egg and vanilla extract until fully combined. Scrape down the sides of the bowl to make sure everything mixes evenly. The mixture might look slightly curdled—this is normal.
Step 4: Mix in the Flour Add the flour and salt all at once. Mix on low speed just until the flour disappears into the dough. Don’t overmix or the cookies will be tough. The dough should be soft but hold its shape.
Step 5: Fill the Cookie Press Open your cookie press and fill it with dough. Don’t pack it too tightly. Close the press according to the manufacturer’s instructions. Test the press on a piece of parchment paper first.
Step 6: Press the Cookies Hold the press perpendicular to the baking sheet. Press firmly until a complete cookie forms, then lift straight up. Space cookies about one inch apart. If the dough doesn’t stick to the pan, the butter might be too warm or the pan might be greasy.
Step 7: Decorate (Optional) Sprinkle colored sugar, nonpareils, or other decorations on the cookies before baking. Press gently so the decorations stick. Keep decorations small—large pieces might fall off.
Step 8: Bake the Cookies Bake for 8 to 10 minutes. The cookies are done when the edges turn light golden brown. The centers will still look pale. Don’t overbake or they’ll be dry and hard.
Step 9: Cool Completely Let the cookies cool on the baking sheet for two minutes. Transfer them to a wire rack to cool completely. They’ll firm up as they cool.
What You Must Know About Spritz Cookies
Temperature is Critical The dough must be at the right temperature. Too cold and it won’t press through the disc. Too warm and the cookies will spread and lose their shape. Room temperature (about 68-70°F) works perfectly.
Don’t Use Nonstick Spray Greased pans cause the cookies to slide instead of stick during pressing. The cookies need to grip the pan slightly to release from the press properly. Parchment paper alone provides enough release after baking.
Test Your Press First Every cookie press works slightly differently. Test yours on parchment paper before starting. Adjust the pressure until you get clean, complete shapes. If the cookies look messy, the dough temperature or press technique needs adjustment.
Overmixing Ruins Texture Mix the dough only until the flour disappears. Extra mixing develops gluten, which makes the cookies tough instead of tender. The dough should look slightly rough, not smooth and elastic.
Watch the Baking Time These cookies bake quickly. Check them at eight minutes. They should have golden edges but pale centers. Overbaked spritz cookies taste dry and crumbly instead of buttery and tender.
Helpful Tips
Use the disk with the smallest holes for your first batch. Simple shapes are easier to master than complex ones. Once you’re comfortable, try the fancier designs.
Chill your baking sheets between batches. Warm pans cause the butter in the dough to soften too much, leading to spreading cookies.
Add a tiny amount of food coloring to make colored cookies. Use gel food coloring—liquid coloring adds too much moisture to the dough.
If the dough becomes too soft while working, place it in the refrigerator for 10 minutes. Don’t chill it too long or it will be too firm to press.
Press cookies onto cool baking sheets only. The residual heat from a just-used pan will start melting the butter before the cookies even go in the oven.
Variations and Substitutions
Almond Spritz Cookies Replace half the vanilla extract with almond extract. The almond flavor pairs beautifully with the butter. Don’t use more than half a teaspoon of almond extract—it’s very strong.
Chocolate Spritz Cookies Replace three tablespoons of flour with unsweetened cocoa powder. Sift the cocoa with the flour to prevent lumps. These taste like chocolate shortbread.
Lemon Spritz Cookies Add one tablespoon of fresh lemon zest to the butter and sugar mixture. The citrus brightens the rich butter flavor. You can also add a quarter teaspoon of lemon extract.
Gluten-Free Version Use a gluten-free flour blend designed for cookies. Make sure it contains xanthan gum. The texture will be slightly different but still delicious.
Dairy-Free Adaptation Substitute plant-based butter that’s designed for baking. Regular margarine doesn’t work well because it has too much water. European-style plant-based butter works best.
Serving Suggestions for Spritz Cookies
Arrange spritz cookies on a pretty platter with other holiday cookies. The different shapes add visual interest to your cookie tray. Alternate colors and shapes for an attractive display.
Serve these cookies with hot cocoa, coffee, or tea. Their buttery flavor complements warm drinks perfectly. The delicate texture makes them ideal for afternoon tea.
Create cookie sandwiches by spreading jam, chocolate ganache, or buttercream between two cookies. Use cookies with flat backs for the best results. This turns simple cookies into an elegant dessert.
Dust the cooled cookies with powdered sugar for a snowy effect. Use a fine-mesh strainer to apply an even coating. This works especially well on wreath and tree shapes.
Package decorated spritz cookies in clear cellophane bags tied with ribbon. They make beautiful homemade gifts. Layer them between sheets of parchment paper to prevent breaking.
Storage and Reheating
Storing at Room Temperature Place cooled cookies in an airtight container. Layer them between sheets of parchment paper to prevent sticking. They’ll stay fresh for up to three weeks at room temperature. Keep the container in a cool, dry place away from heat sources.
Freezing Baked Cookies Freeze completely cooled cookies in a single layer on a baking sheet for one hour. Transfer the frozen cookies to freezer bags or containers. They’ll keep for up to three months. Thaw at room temperature for 30 minutes before serving.
Freezing Cookie Dough Wrap unused dough tightly in plastic wrap, then place it in a freezer bag. Freeze for up to three months. Thaw in the refrigerator overnight before using. Bring to room temperature before pressing.
Reheating These cookies don’t need reheating. They’re meant to be served at room temperature. If they’ve become slightly soft from humidity, you can crisp them in a 300°F oven for three to five minutes. Cool completely before storing again.
Frequently Asked Questions about Spritz Cookies
Why won’t my dough stick to the pan when pressing?
The butter in your dough is too warm, or your baking sheet has been greased. The dough should be at room temperature (68–70°F). Use ungreased baking sheets lined only with parchment paper. Let your dough rest in the refrigerator for 10 minutes if it’s too soft. Also press the cookie press firmly against the sheet before squeezing.
Can I make spritz cookies without a cookie press?
You really need a cookie press for authentic spritz cookies. The press creates their characteristic shapes and texture. You can use a piping bag with a large star tip to make similar shapes, but they will not match the true pressed texture.
Why do my spritz cookies spread in the oven?
Your butter was too soft when mixing, or your oven temperature is too low. Butter should be softened but still firm, not greasy or melted. Use an oven thermometer to verify your temperature. Also, avoid baking on warm pans; let baking sheets cool between batches.
How do I know when spritz cookies are done baking?
The edges should turn lightly golden while the centers stay pale. This usually takes 8–10 minutes at 375°F. The cookies firm up as they cool, so do not wait for them to look completely set in the oven. Overbaking makes them dry and brittle.
Can I add mix-ins like chocolate chips to spritz cookie dough?
No — mix-ins clog the cookie press and prevent shaping. Keep the dough smooth. Instead, add sprinkles or mini chips on top before baking. Save larger add-ins for drop-style cookies.
What’s the best cookie press to buy?
Choose a press that includes multiple discs and a comfortable grip. Metal presses last longer than plastic. Trigger-style presses provide better control than twist styles. Check reviews to compare durability and ease of cleaning.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 65 |
| Total Fat | 3.5g |
| Saturated Fat | 2g |
| Cholesterol | 15mg |
| Sodium | 20mg |
| Total Carbohydrates | 7g |
| Dietary Fiber | 0g |
| Sugars | 3g |
| Protein | 1g |
Note: Nutritional values are approximate and based on one cookie. Values may vary based on specific ingredients used and cookie size.
Perfect Spritz Cookies Recipe
Ingredients
- 1 cup 226g unsalted butter, softened to room temperature
- ⅔ cup 130g granulated sugar
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 2¼ cups 280g all-purpose flour
- Optional: colored sugar sprinkles, or nonpareils for decorating
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- Beat the softened butter in a large mixing bowl for two minutes until fluffy and pale.
- Add the granulated sugar to the butter and beat for three more minutes until light and airy.
- Add the egg and vanilla extract, beating until fully combined. Scrape down the bowl sides.
- Add the flour and salt all at once, mixing on low speed just until the flour is incorporated.
- Fill your cookie press with dough according to the manufacturer’s instructions.
- Press cookies onto the prepared baking sheets, spacing them one inch apart.
- Add decorations on top if desired, pressing gently so they stick.
- Bake for 8 to 10 minutes until the edges are light golden brown but centers remain pale.
- Cool cookies on the baking sheet for two minutes, then transfer to a wire rack to cool completely.
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