Spritz cookies are the perfect blend of buttery richness and delicate crispness, making them an irresistible treat for any occasion. With just 15 minutes of prep and 10 minutes of baking, these cookies come together effortlessly, leaving your kitchen filled with a warm, inviting aroma. Each bite offers a melt-in-your-mouth texture, complemented by a subtle sweetness that’s neither overwhelming nor cloying.
These charming cookies are as versatile as they are delicious, easily shaped into festive designs or simple swirls for everyday enjoyment. The golden edges and tender centers create a delightful contrast, while the buttery flavor lingers on your palate. Whether you’re baking for a crowd or savoring a few with tea, Spritz cookies are a timeless classic that never fails to delight.
Spritz Cookie Ingredients
- 1 cup (226 g) unsalted butter, softened to room temperature
- ¾ cup (150 g) sugar
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract (optional, for added flavor)
- 1 large egg yolk
- ½ teaspoon salt
- 2 ¼ cups (295 g) all-purpose flour
- Glaze (optional):
- 1 cup (125 g) powdered sugar
- 3-4 Tablespoons milk (whole milk preferred, but any milk works)
- ¼ teaspoon vanilla extract
- Sprinkles for decorating (optional)
How to Make Spritz Cookies
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together butter and sugar using an electric mixer until light and fluffy.
- Add vanilla extract, almond extract (if using), and salt. Mix until well combined, scraping down the sides of the bowl with a spatula to ensure even mixing.
- Beat in the egg yolk until fully incorporated.
- Gradually add the flour on medium-low speed, mixing until the dough comes together. Scrape the bowl as needed to ensure no dry spots remain.
- Take about ½ cup of dough and shape it into a log. Insert the log into a cookie press fitted with your desired tip.
- Press cookies directly onto an ungreased cookie sheet, spacing them at least 1 inch apart. Decorate with sprinkles if desired.
- Bake for 9-10 minutes, or until the edges are lightly golden.
- Let cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
- For the glaze (optional): Whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust consistency by adding more milk (for thinner glaze) or powdered sugar (for thicker glaze). Drizzle or dip cookies in glaze and add sprinkles if desired. Let glaze set before serving.
Creative Variations for Spritz Cookies
Switch up the flavor by replacing almond extract with lemon or orange zest for a citrusy twist. For a chocolatey version, add 2 tablespoons of cocoa powder to the dough. You can also roll the cookies in crushed nuts or colored sugar before baking for extra texture and sparkle.
Perfect Pairings: Serving Suggestions
Serve these delicate cookies with a cup of hot tea, coffee, or a glass of cold milk for a classic treat. They also pair beautifully with a scoop of vanilla ice cream or a drizzle of melted chocolate for a more indulgent dessert.
Storage Tips to Keep Cookies Fresh
Store cooled cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze unglazed cookies in a single layer, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature before glazing or serving.
Time-Saving Tips for Busy Bakers
Prepare the dough ahead of time and refrigerate it for up to 2 days. When ready to bake, let it soften slightly for easier pressing. Use multiple cookie sheets to bake batches simultaneously, and enlist a helper to decorate while you press out the next batch.
Essential Equipment for Perfect Spritz Cookies
A sturdy cookie press is key for shaping these cookies. If you don’t have one, you can use a piping bag with a star tip, though the texture may vary slightly. A silicone baking mat or parchment paper can also help prevent sticking and ensure even baking.
Spritz Cookies
Equipment
- cookie press
Ingredients
- 1 cup unsalted butter softened to room temperature
- 3/4 cup sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract optional
- 1 large egg yolk
- 1/2 teaspoon salt
- 2 1/4 cups all-purpose flour
Glaze (optional)
- 1 cup powdered sugar
- 3-4 Tablespoons milk I use whole milk, but any milk will work
- 1/4 teaspoon vanilla extract
- Sprinkles for decorating, optional
Instructions
- Preheat oven to 350°F (175°C).
- Combine butter and sugar in a large bowl and use an electric mixer to beat until creamed.
- Add vanilla extract, almond extract (if using) and salt and stir until well-combined. Be sure to scrape down the sides of the bowl using a spatula to ensure ingredients are well-incorporated.
- Add egg yolk and beat until combined
- With mixer on medium-low speed, gradually add flour until completely combined (you will most likely need to scrape down the sides and the bottom of the bowl several times for this, as the mixture is fairly dry and crumbs tend to settle at the bottom of the bowl).
- Break off about ½ cup of dough and use your hands to form it into a log.
- Insert cookie dough log into the tube of your cookie press and fit with your preferred tip. Place cookie press directly on an ungreased cookie sheet and use press to squeeze out one cookie. Squeeze out cookies in rows, spacing at least 1″ apart.
- Decorate with sprinkles, if desired, and transfer to 350°F (175°C) oven. Bake for 9-10 minutes.
- Allow to cool for at least 5-10 minutes on baking sheet before using a spatula to gently remove from the cookie sheet and transfer to a wire cooling rack to cool completely.
- Vanilla Glaze (optional) Add (3 Tablespoons of) milk and vanilla extract to powdered sugar and whisk until combined. If mixture is too thick, add additional milk, about a teaspoon at a time, until you have a smooth glaze that ribbons off your whisk and holds its shape for several seconds before dissolving back into the bowl. (Note: if glaze is too thin, add additional powdered sugar until you have the proper thickness).
- Drizzle or dip cookies in glaze. Top with colorful sprinkles, if desired.
- Allow glaze to set before enjoying.