Spritz Cookie Recipe: Classic Buttery Christmas Cookies!

Did you know that spritz cookies have been a Christmas tradition for over 400 years, originating in 16th-century Germany? These delicate, buttery cookies get their name from the German word “spritzen,” meaning “to squirt,” referring to the process of pressing the dough through a cookie press.

Whether you’re a seasoned baker or trying spritz cookies for the first time, this spritz cookie recipe will help you create picture-perfect cookies that will become your family’s new holiday favorite!

Essential Ingredients for the Perfect Spritz Cookie Recipe

Here’s my journey with spritz cookies: a holiday tradition that took me years to truly master. Trust me, I’ve had my fair share of mishaps before figuring out exactly what makes these delicate butter cookies work!

European-style butter vs regular butter for best results

The butter choice absolutely makes or breaks your spritz cookies.

European-style butter (like Plugrá or Kerrygold) has a higher butterfat content (typically 82-86% compared to regular butter’s 80%). That extra fat creates that melt-in-your-mouth texture that makes spritz cookies so irresistible.

Plus, it helps the dough hold those crisp, intricate patterns we all love!

But can you use regular butter? Sure, and I did for years. But once I switched to European style, my cookies went from “pretty good” to “everybody asks for the recipe” status.

Whatever butter you choose, please don’t even think about using margarine! I tried that disaster exactly once in my early baking days.

room temperature Butter & Eggs for proper dough consistency

Here’s something that took me way too long to learn: room temperature really means room temperature.

I used to think letting butter sit out for 30 minutes was enough. Nope!

For the perfect spritz dough consistency, you need all your ingredients at true room temperature. That’s about 68-70°F (20-21°C).

The butter should be soft enough that your finger leaves a slight indent, but not so soft that it’s starting to melt. Your eggs should be out of the fridge for at least an hour.

the right flour type & measuring technique

Let’s talk flour, because this tripped me up for ages!

I’ve found that bleached all-purpose flour gives the most consistent results. It creates that tender, delicate crumb that’s characteristic of great spritz cookies. That’s because the bleaching process alters the protein structure, making it more suitable for creating light and airy baked goods.

Here’s my non-negotiable tip: ditch the measuring cups and use a kitchen scale. One cup of flour can vary by up to 30% depending on how you scoop it! I measure out exactly 280 grams for my basic recipe!

If you don’t have a kitchen scale, use the “spoon and level” method: spooning the flour into the measuring cup and leveling it off with a straight edge.

Optional flavor variations (almond extract, vanilla, & citrus zest)

Now for the fun part: flavoring!

While vanilla extract is classic (and I always include it), almond extract is what gives traditional spritz cookies that distinctive flavor. Start with ¼ teaspoon (it’s potent stuff!)

During citrus season, I love adding fresh orange or lemon zest to the dough.

Pro tip: rub the zest into your sugar before creaming it with the butter. This releases the citrus oils and distributes the flavor more evenly through the dough!

One thing that makes me crazy is seeing recipes that don’t specify extract types. Pure vanilla extract versus imitation makes a huge difference, especially in a simple cookie like this where every ingredient shines through. The same goes for almond extract. Artificial can leave a bitter aftertaste that ruins the whole batch!

I keep coming back to these specific ingredients because they’re truly the foundation of perfect spritz cookies. You can have the best technique in the world, but if your ingredients aren’t right, those cookies just won’t have that melt-in-your-mouth magic that makes everyone reach for seconds!

Choosing & Using Your Cookie Press

Here’s my experience with cookie presses including all the fumbles and triumphs that led me to finally mastering these tricky but wonderful tools!

My Top-rated cookie press recommendations (for different budgets)

Here are the best cookie presses I’d recommend for making spritz cookies.

OXO Cookie Press

For those just starting out, I’ve found the OXO Cookie Press hits the sweet spot between quality and price (around $30). It’s got a comfortable grip, a clear cylinder so you can see how much dough is left, and comes with 12 classic disks.

Trust me, being able to see your dough level saves you from that awkward moment when you’re pressing and nothing comes out but air!

Marcato Atlas Cookie Press

If you’re really serious about your spritz cookies, the Marcato Atlas Cookie Press is worth every penny of its higher price tag (about $75). The all-metal construction feels like it’ll last forever, and the precision of the press mechanism is amazing.

Plus, those Italian-made disks create the most beautifully detailed patterns I’ve ever seen!

How to properly load & handle a cookie press

Let’s talk about loading these things properly because I messed this up for years!

The biggest mistake I made was overfilling the press. These days, I fill it about ¾ full. This gives the dough room to compress without creating air pockets!

And here’s something I wish someone had told me earlier: if your dough isn’t sticking to the cookie sheet, try using an ungreased, unlined, COLD cookie sheet. I literally keep my cookie sheets in the freezer between batches now!

Common cookie press troubleshooting tips

Speaking of troubleshooting (and boy, have I needed it), here are some common issues I’ve encountered:

The Dough Is Too Soft/Stiff

The dough comes out too soft and spreads? That usually means your butter was too warm or you used too little flour.

Pop the filled press in the fridge for 15 minutes. It works wonders!

Dough too stiff? Let it warm up a bit, and maybe add a teaspoon of cream or milk next time.

Best disk patterns for traditional & modern designs

Now for the fun part: choosing patterns!

Wreath, Snowflake, & Flower

The classic wreath disk is my go-to for Christmas, but I’ve discovered the snowflake pattern actually holds its shape better during baking.

For year-round spritz, the simple flower disk is incredibly versatile.

Pro tip: the simpler patterns generally work better than the super intricate ones, especially when you’re learning!

Even if your first few cookies look wonky (and they probably will), just scoop them back into the dough bowl and try again. There’s definitely a learning curve with these gadgets, but once you get the hang of it, you’ll be pressing out perfect cookies like a pro!

Classic Buttery Spritz Cookie Recipe

Here’s a straightforward recipe for making classic spritz cookies, a delightful treat perfect for any occasion!

Ingredients

Yield: 60-72 cookies (depending on the size)

• 1 cup (226 g) unsalted butter, softened to room temperature
• ¾ cup (150 g) granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional)
• ½ teaspoon salt
• 2 ¼ cups (295 g) all-purpose flour

Optional Glaze

• 1 cup (125 g) powdered sugar
• 3-4 tablespoons milk (whole or any preferred type)
• ¼ teaspoon vanilla extract
• Sprinkles for decorating

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Cream the Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat them together for a full 5-7 minutes at medium speed for a tender crumb! The mixture should turn almost white and look really fluffy.
3. Add Egg and Extracts: Mix in the egg yolk (beat for about 30 seconds), vanilla extract, almond extract (if using), and salt until well combined.
4. Incorporate the Flour: Gradually add the all-purpose flour to the mixture, mixing until just combined. The dough will be stiff (look for a Play-Doh texture for the perfect consistency!)
5. Prepare the Cookie Press: Form about ½ cup of dough into a log and place it into your cookie press.
6. Press Cookies onto Baking Sheet: Press the cookies onto an ungreased baking sheet. Avoid using parchment paper or silicone mats as the dough needs to adhere to the sheet to maintain shape.
7. Bake: Bake in the preheated oven for 10-11 minutes or until the edges are lightly golden.
8. Cool: Allow cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack.
9. Glaze (Optional): If desired, mix powdered sugar, milk, and vanilla extract to create a glaze. Drizzle over cooled cookies and add sprinkles for decoration!

Tips

• Ensure your butter is at room temperature for easy creaming.
• If you want colored cookies, you can add gel food coloring during the mixing of wet ingredients.
• These cookies can be stored in an airtight container for up to a week or frozen for longer storage.

Enjoy your homemade spritz cookies! They’re not only delicious but also fun to make and decorate.

Spritz Cookie Method

I’ve been making spritz cookies for what feels like forever, and getting the method just right took plenty of trial and error. Here’s exactly how to make these cookies turn out perfectly every single time!

Proper creaming technique for butter & sugar

The magic starts with creaming your butter and sugar, and this is where I used to go wrong.

Here’s the thing: you really need to beat them together for a full 5-7 minutes at medium speed. I know it sounds like forever (I used to get impatient and stop at 2 minutes), but this step creates the tiny air pockets that give spritz cookies their characteristic tender crumb.

The mixture should turn almost white and look really fluffy, almost like whipped cream. If your butter’s too cold, though, you’ll just wear out your mixer without getting that perfect texture.

Adding Eggs

When it comes to mixing the dough, I’ve learned that adding your eggs one at a time makes a huge difference. Each egg needs about 30 seconds of beating to fully incorporate.

If you dump them all in at once, the mixture can curdle and your cookies won’t have that melt-in-your-mouth texture we’re after!

How to achieve the perfect dough consistency

Now, let’s talk about the trickiest part: getting that dough consistency just right. Your final dough should be firm enough to hold its shape but soft enough to press through your cookie press without making your hands hurt.

Think of Play-Doh consistency. That’s what you’re aiming for!

If your dough feels too soft, pop it in the fridge for 15 minutes. Too firm? Let it warm up for 5-10 minutes at room temperature.

Decorating & Storage Tips

Here’s what I’ve learned about decorating and storing spritz cookies.

Traditional & modern spritz cookie decoration ideas

When it comes to decorating spritz cookies, sometimes less is definitely more.

I like to keep it simple: a light dusting of sanding sugar before baking or a small drizzle of chocolate after.

The key is to let the beautiful pressed patterns shine through. They’re gorgeous on their own!

3 Additional Decoration Ideas

While simplicity is key, there are other methods to add flair without complicating the process:

1. Colored Dough: You can incorporate food coloring into the dough itself, creating vibrant cookies that still maintain their elegant pressed designs.
2. Sprinkles or Nonpareils: Adding sprinkles before baking can provide a pop of color. However, it’s best to use jimmies or nonpareils as they hold up well during baking.
3. Chocolate Dipping: For a more indulgent option, dipping half of the cooled cookie in chocolate and then sprinkling it with toppings can create a delightful treat.

If you’re adding sprinkles or sugar, do it right after pressing each cookie while the dough is still tacky. I used to press all my cookies first and then try to decorate them, but nothing would stick!

For chocolate drizzles, though, you absolutely must wait until the cookies are completely cool. The last thing you want is the chocolate sliding right off warm cookies and making a spectacular mess of your counter!

The best types of sprinkles & sugar for decorating

Not all decorating sugars are created equal:

• Regular granulated sugar tends to disappear during baking.
• Swedish pearl sugar is amazing because it keeps its bright white color and adds this lovely crunch.
• For sparkle, I swear by CK Products sanding sugar. It doesn’t bleed colors like some cheaper brands I’ve tried, and it actually stays put on the cookies.

Proper cooling & storage methods

Let’s talk storage because proper cooling is crucial for maintaining that perfect texture. I used to stack my cookies too soon (impatience is real, folks!) and ended up with a bunch of soft, stuck-together cookies!

Now I let them cool completely on wire racks. We’re talking at least an hour. It seems like forever when you’re eager to pack them up, but it makes all the difference!

For storage, I’ve found that tin containers work way better than plastic. They help maintain that crisp texture we worked so hard to achieve!

If you need to layer the cookies, place a piece of parchment paper between layers. But don’t use wax paper. I made that mistake once, and the cookies ended up tasting like… well, wax.

How to freeze spritz cookie dough & baked cookies

Freezing these cookies has been a game-changer for my holiday baking schedule.

Freezing Baked Cookies

The baked cookies freeze beautifully for up to 3 months if you pack them correctly.

Layer them with parchment in an airtight container, and let them thaw completely in the sealed container. Opening the container while the cookies are still cold can lead to condensation, which makes them soggy!

Freezing Cookie Dough

When it comes to freezing the dough, yes, you absolutely can! But there’s a trick to it.

Here’s how I freeze spritz cookie dough:

1. Divide the dough into portions that fit my cookie press
2. Wrap each portion in plastic wrap
3. Place them in a freezer bag

The dough keeps for about 2 months. When you’re ready to use it, thaw it overnight in the refrigerator.

These cookies are delicate little things. Handle them gently when packing, and maybe hide a few in a secret spot if you want any left for yourself. Spritz cookies have a mysterious way of disappearing when family members know where they’re stored!

5 Creative Variations & Flavor Combinations

Here’s my flavor journey with spritz cookies, from classic recipes to some surprisingly delicious experiments I stumbled upon!

1. Classic almond & vanilla variations

There’s something magical about the traditional almond-vanilla combo, but getting the ratio just right took some serious testing.

I’ve found that ½ teaspoon almond extract paired with 1 teaspoon pure vanilla extract hits that perfect nostalgic note without overwhelming your taste buds. Less really is more with this potent flavoring.

2. Chocolate & cocoa powder additions

Chocolate spritz cookies were a game-changer for me! Here’s how to make them:

Replace 1/3 cup of the flour with high-quality Dutch-process cocoa powder. I made the mistake of using regular cocoa powder initially, and the cookies turned out kind of bland. Dutch-process gives them this gorgeous dark color and rich chocolate flavor.

Pro tip: add ¼ teaspoon of espresso powder to really make that chocolate flavor pop. This trick changed my chocolate spritz game completely!

3. Orange & Dark Chocolate

Orange and dark chocolate is another winning combo. I add the zest of one orange to the dough, then after baking and cooling, I dip just the tips in melted dark chocolate. They look fancy but aren’t actually that fussy to make.

Just make sure your chocolate is properly tempered, or it’ll get that weird white bloom after a few days.

The best variations maintain that classic spritz texture while adding just enough flavor to make them special. Don’t go overboard trying to reinvent the wheel. Sometimes simple tweaks create the most memorable cookies!

4. Seasonal flavor combinations

Seasonal variations are where things get really fun.

Fall

During fall, I love adding warming spices. ½ teaspoon of cardamom with a touch of cinnamon creates these amazingly aromatic cookies that smell like a fancy bakery!

Winter

For winter holidays, I discovered that adding crushed candy canes to the dough (about ¼ cup very finely crushed) creates a subtle minty crunch that’s absolutely addictive!

Spring

Here’s a surprising combination I discovered by accident: lemon zest and lavender. I had some culinary lavender left from another recipe and thought, “Why not?”

Just 1 teaspoon of finely ground lavender buds and the zest of one lemon create these delicately flavored cookies that are perfect for spring. The key is grinding the lavender super fine. Nobody wants to bite into what feels like potpourri!

Summer

For summer parties, I started making what I call “sundae spritz”: vanilla-based cookies with very finely crushed freeze-dried strawberries mixed into the dough! They turn slightly pink naturally and taste amazing.

The freeze-dried fruit is key though. Fresh or frozen berries add too much moisture and mess up the texture completely!

5. Color tinting techniques for festive displays

Color tinting used to frustrate me so much. My cookies would either look barely tinted or end up screamingly bright!

The secret? Gel food coloring is your best friend.

I learned to start with just a tiny drop. Seriously, dip a toothpick in the gel and use what sticks to it. You can always add more, but fixing over-tinted dough is practically impossible.

Time to Make This Classic Spritz Cookie Recipe

Creating perfect spritz cookies is a delightful holiday tradition that’s easier than you might think! With this detailed guide and troubleshooting tips, you’ll be crafting these buttery delicacies like a pro.

Keep your ingredients at room temperature and don’t be afraid to experiment with different flavors and designs. Happy baking!

Try more of my holiday cookie recipes:

• Best Peanut Butter Blossoms Recipe: Easy Christmas Cookies
• Best Christmas Cookies Recipe: Easy & Festive Holiday Treats
• Classic Gingerbread Recipe: Perfectly Spiced & Soft! (2024)
• Christmas Crack Recipe: Easy 15-Min Saltine Toffee Bark!
• Easy Homemade Peppermint Bark Recipe (Just 4 Ingredients!)

Frequently Asked Questions

What is the trick to making spritz cookies?

The trick to making spritz cookies lies in properly creaming the butter and sugar, which incorporates air into the dough, resulting in a light and airy texture. It’s essential to use cold, ungreased baking sheets to prevent spreading, ensuring that the cookies maintain their shape while baking.

What’s the difference between a spritz cookie and a butter cookie?

Spritz cookies and butter cookies differ primarily in their ingredients and texture. Spritz cookies include egg, which makes the dough more pliable for pressing and helps maintain its shape during baking. Meanwhile, butter cookies are typically made without eggs, resulting in a denser, crisper texture due to a higher ratio of butter to flour and sugar.

What is the secret to using a cookie press?

The secret to using a cookie press effectively lies in ensuring that the dough is at room temperature and well-mixed to avoid clogging the disks, which allows for smooth pressing. It’s essential to press the cookies directly onto an ungreased baking sheet, as this helps the cookies adhere properly during baking and release easily afterward.

Why is it called a spritz cookie?

The term “spritz cookie” derives from the German word “spritzen,” which means “to squirt” or “to spray.” This name reflects the method of making these cookies, where the dough is extruded through a cookie press, forming various shapes as it is squeezed out.

What is the secret to making spritz cookies?

The secret to making spritz cookies lies in properly creaming the butter and sugar for a full seven minutes to achieve a light, airy texture, followed by hand-mixing the flour to avoid overdeveloping gluten, which can lead to dense cookies. Using cold baking sheets ensures that the cookies maintain their shape during baking, preventing them from spreading too much.

Why won’t my spritz cookies come out of the press?

If your spritz cookies won’t come out of the press, it may be due to the dough being too cold or too stiff, making it difficult for the cookie press to push out the mixture. Make sure you’re using a well-greased baking sheet, as this helps the cookies release more easily after pressing.