Classic spritz cookie recipe makes delicate shaped butter cookies. This simple recipe takes less than 30 minutes to make!

Spritz cookies are classic Christmas cookies! This spritz cookie recipe is a family favorite that’s been in my family for years.
What are spritz cookies?

Spritz cookies are delicate, lightly sweetened butter cookies. The cookies are made using a cookie press and can be made in a variety of shapes.

What is a cookie press?
A cookie press has a tube that holds cookie dough and a shaped metal plate. The cookie dough is pressed through the plate to make a shape (it’s sort of like pressing play-doh!).
I use the oxo cookie press. It comes with 12 shaped plates, but I also have this cookie press set for more designs.
How to make spritz cookies
Step 1: Preheat oven to 375F.

Step 2: In a large mixing bowl, beat the butter and sugar together for about 3 minutes on medium until well-combined.

Step 3: Add the egg, vanilla extract, and almond extract. Mix in until combined.

Step 4: Stir in the flour and salt until just combined.
Step 5: Add the decorative plate to the cookie press according to the manufacturer’s instructions.
Step 6: Add the dough to the cookie press.

Step 7: Press the cookie press down onto the ungreased cookie sheet as you press out the dough about 2-inches apart.
Step 8: Add sprinkles, if desired.
Step 9: Bake for about 6-9 minutes, or until the cookies are set but not browned.

Step 10: Let the cookies sit for 5 minutes, and then transfer to a wire cooling rack to finish cooling.

Tips for making spritz cookies
- I’ve found that using an ungreased cookie sheet helps the dough to stick to the cookie sheet when pressing it out of the cookie press.
- Also, I press the cookie press down as I press out the dough. My cookie press has a rubber seal around the bottom. When I press it down as I press the dough out, it helps the dough to stick to the cookie sheet.
- Using room temperature dough works best. It can be difficult to press chilled dough through the cookie press plate.
- However, if the dough starts to get too soft, just cover and chill for about 10 minutes.

Recipe FAQs
You can! I recommend using gel food coloring to keep from making the dough too soft. I used about 2 drops of green food coloring to tint 1/3 of the dough.
Yes, you can make the dough ahead of time and chill it for up to 3 days before use. Let the dough come up in temperature before pressing.
You can! Wrap the dough tightly in plastic wrap and then place in a freezer-safe container. Place the dough in the fridge to thaw. Let the dough come up in temperature before pressing.
Yes, the baked cookies can be frozen. Place the baked and cooled cookies in a freezer-safe container. The cookies will keep for up to 3 months.

Storage
Store the spritz cookies in an airtight container at room temperature. The cookies will keep for 4-5 days when properly stored at room temperature.
More Christmas cookie recipes!
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Classic Spritz Cookie Recipe
Equipment
- Cookie press
Ingredients
- 1 cup butter at cool room temperature
- 2/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 ¼ cups sifted all-purpose flour
- ¼ teaspoon salt
- Optional: Sprinkles, food coloring
Instructions
- Preheat oven to 375F.
- In a large mixing bowl, beat the butter and sugar together for about 3 minutes, or until well-combined, on medium.
- Add the egg, vanilla extract, and almond extract. Mix in until combined.
- Stir in the flour and salt until just combined.
- Add the decorative plate to the cookie press according to the manufacturer’s instructions.
- Add the dough to the cookie press.
- Press the cookie press down onto the ungreased cookie sheet as you press out the dough about 2-inches apart.
- Add sprinkles, if desired.
- Bake for about 6-9 minutes, or until the cookies are set but not browned.
- Let the cookies sit for 5 minutes, and then transfer to a wire cooling rack to finish cooling.
Notes
- Butter: Cool room temperature butter should be soft enough to dent when pressed, but it shouldn’t lose its shape. The butter should be about 68-70F.Â
- Almond extract: The almond extract helps to give the cookies extra flavor oomph. If you can’t use almond extract, you can replace it with vanilla extract.Â
- All-purpose flour: It’s important to properly measure the flour. Either weigh the flour (click “metric” for the weights), or you can sift the flour, lightly spoon into the measuring cup, and level.Â
- The yield will vary depending on the size and shape of the cookies.Â
- Nutrition values are estimates.Â
Nutrition
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Comments & Reviews
Laura says
Can these be made at 8300 elevation. I have a really hard time finding directions for High Altitude spritz cookies.
Kate says
Hi! I haven’t tested the recipe at that elevation to say for certain.
Shelly says
Made these yesterday and they were just like my mom used to make. Brought back a lot of great memories. Thanks!
Kate says
Thank you! I love that food can bring back memories!
juju says
I make these every Christmas, but I substitute Splenda for the sugar and don’t use a cookie press. When they come out of the oven, I dust them with Splenda, wait for them to cool and shake off the excess Splenda. I make these especially for my diabetic friends!
Kate says
That’s a great tip! Thank you for sharing it!
Jeanine says
I have an old cookie press that I haven’t used for a while. I will have to give these a try! Thanks!Je
Kate says
Great! Hope you enjoy the cookies!
Elena says
This was my first time making spritz cookies. The cookie turned out great. The tips and photos helped.
Kate says
Thanks! I’m glad they helped!