Classic Spritz Cookies
Prep Time: 15-20 min
Total Time: 30 min
Serves: lots to share with family and friends
These delicate, buttery cookies are light, crisp, and just sweet enough—perfect for holidays, gatherings, or a quiet afternoon of baking joy. Their simple dough presses into beautiful shapes and welcomes festive decorations with ease.
Ingredients:
1 cup (16 Tbsp / 226 g) unsalted butter, softened to room temperature
¾ cup (150 g) granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon almond extract
2⅓ cups (291 g) all-purpose flour, spooned and leveled (can be replaced with gluten free flour)
½ teaspoon salt
Topping Ideas:
Sprinkles
Mini chocolate chips
Melted chocolate to drizzle
Instructions:
Prepare the oven and pans
Preheat the oven to 350°F (177°C). Line 2–3 baking sheets with silicone baking mats or use unlined nonstick baking sheets. Avoid parchment paper, as spritz dough needs to grip the pan to hold its shape.
Tip: Chill the baking sheets while the oven preheats—cold pans help the dough adhere beautifully.Cream the butter and sugar
In a large bowl, beat the softened butter and sugar together on medium-high speed until smooth and fluffy, about 3 minutes.Add the wet ingredients
Beat in the egg, vanilla extract, and almond extract until fully combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.Mix in the dry ingredients
On low speed, add the flour and salt. Increase to high speed and beat until the dough is smooth and cohesive.Press the cookies
Fit your cookie press with your desired decorative plate and fill it with dough. Hold the press perpendicular to the cold baking sheet and press cookies about 2 inches apart.
If decorating, add sprinkles or gently press a chocolate chip into the center. Lightly brushing the dough with water before adding sprinkles helps them stick.Chill if needed
If the dough becomes too soft, place the shaped cookies in the refrigerator for about 10 minutes before baking.Bake
Bake for 7–9 minutes, just until the edges are barely golden.Cool and finish
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Drizzle with melted chocolate if desired.Store
Store cookies in an airtight container at room temperature for up to one week or put them in the freezer to enjoy all season long.
