There’s something so effortlessly joyful about spritz cookies. Maybe it’s the way they press out into tiny little shapes, like you’re crafting edible ornaments right at your kitchen counter. Or maybe it’s the buttery smell that fills the whole house before you’ve even washed the mixing bowl. Either way, these cookies feel like December afternoons, warm sweaters, and twinkling lights even if you’re making them in July.
They’re quick, they’re nostalgic, and they bring out everyone’s inner child. A batch of spritz cookies cooling on the counter has a way of making the whole day feel softer and sweeter. Let’s get baking.
Ingredients You’ll Need
The Cookie Base
- 1 cup (224g) unsalted butter, room temperature
- 3/4 cup (155g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 1/4 cups (293g) all-purpose flour
- 1/2 tsp salt
For Festive Colors
- Red gel icing color, optional
- Green gel icing color, optional
For Decorating
- Sprinkles (any shape or sparkle your heart desires)
How to Make It
Preheat + Prep the Sheets
Warm your oven to 350°F (180°C). Line your baking sheets with silicone baking mats these cookies need a little grip to cling to, so skip the parchment this time. Set aside while your kitchen starts to smell beautifully buttery.
Cream the Butter & Sugar
In a large mixer bowl, beat the butter and sugar on medium until the mixture turns pale and fluffy, about 3–4 minutes. It should look soft, whipped, and almost cloud-like.
Add the Egg
Crack in the egg and mix again until everything blends together into a silky mixture.
Add the Extracts
Pour in both the vanilla and almond extracts. As they mix in, you’ll catch that sweet bakery-style aroma that makes spritz cookies so classic.
Bring in the Dry Ingredients
Add the flour and salt, mixing just until the dough comes together. If a few streaks remain, switch to a rubber spatula and fold gently. You want the dough tender not overworked.
Divide + Color (Optional but Fun!)
If you’re adding color, divide the dough into equal portions. Start with small drops of gel color, blending gently. Deepen the shade slowly once it’s too bright, there’s no going back.
Press the Cookies
Fill your cookie press with one color of dough. Hold the press straight over the baking sheet and click out each little shape. These cookies won’t spread much, so feel free to place them close together.
Add Sprinkles
Give each cookie a tiny shower of sprinkles while the dough is still soft.
Bake
Bake for 5–8 minutes. For cookies that stay tender and soft (my favorite), pull them at 5 minutes. Edges should remain pale.
Cool
Let them rest on the baking sheet for 4–5 minutes before transferring to a wire rack. They’re delicate when warm, but they firm up beautifully as they cool.
Store
Keep your spritz cookies in an airtight container for up to 1 week… if they last that long.
Spritz Cookies
Equipment
- Cookie press For pressing the dough into decorative shapes.
- Baking sheets Use flat baking sheets for even baking.
- Silicone baking mats Help the dough grip the surface while pressing.
- electric mixer A stand or hand mixer for creaming the butter and sugar.
- mixing bowls For preparing and coloring the dough.
Ingredients
- 1 cup (224g) unsalted butter, room temperature
- 3/4 cup (155g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 1/4 cups (293g) all purpose flour
- 1/2 tsp salt
- Red gel icing color (optional)
- Green gel icing color (optional)
- Sprinkles, for decorating
Instructions
- Preheat the oven to 350°F (180°C). Line baking sheets with silicone baking mats so the dough will grip the surface. Set the prepared pans aside.
- In a large mixer bowl, cream the room temperature unsalted butter and granulated sugar on medium speed for 3–4 minutes, until the mixture is light in color and fluffy.
- Add the egg to the creamed mixture and mix until fully combined, scraping down the sides of the bowl as needed.
- Mix in the vanilla extract and almond extract until evenly incorporated and fragrant.
- Add the all purpose flour and salt to the bowl and mix on low speed just until the dough is combined. If needed, finish folding with a rubber spatula to avoid overmixing.
- If you plan to color the dough, divide it evenly into portions (such as white, red, and green). Add small amounts of gel icing color to each portion, mixing until the desired shade is reached. Avoid adding too much color at once.
- Load one color of dough into your cookie press according to the manufacturer’s directions. Hold the cookie press perpendicular to the silicone-lined baking sheet and press out cookies, spacing them close together since they do not spread much.
- Decorate the pressed cookies with sprinkles while the dough is still soft so they adhere well.
- Bake the cookies for 5–8 minutes, or until set but still pale. For very soft cookies, start checking at 5 minutes and adjust based on your oven.
- Remove the cookies from the oven and let them cool on the baking sheets for 4–5 minutes. Transfer to a wire rack to cool completely, then store in an airtight container for up to 1 week.
Notes
Nutrition
Cozy Tips & Serving Ideas
- Add a little citrus zest to the dough for a whisper of brightness.
- Create marbled cookies by twisting two colored doughs together before pressing.
- Press small snowflakes or wreath shapes and gift them in tins lined with parchment.
- Dip half the cookie in melted chocolate and sprinkle crushed peppermint on top.
- Serve with hot cocoa or coffee for the sweetest afternoon break.
A Cozy Final Note
There’s something magical about simple recipes that bring people together. A tray of spritz cookies soft, buttery, colorful feels like a warm hug from the oven. Save this recipe for the days when you want something easy, nostalgic, and irresistibly sweet.