There’s something magical about Spritz cookies that instantly transports me back to my grandmother’s cozy kitchen. Every December, we’d pull out her old cookie press, dust off the festive shapes, and spend hours pressing out buttery little masterpieces. The scent of vanilla and warm butter would fill the house, mingling with the crisp winter air sneaking through the kitchen window. I’ve been perfecting this recipe for over a decade now, tweaking it here and there, but always keeping true to what makes Spritz cookies so special – that melt-in-your-mouth texture and endless possibilities for holiday creativity.
Why You’ll Love These Spritz Cookies
Oh, where do I even start? These Spritz cookies are my absolute go-to for so many reasons:
- Buttery bliss: That first bite? Pure heaven. The rich, melt-in-your-mouth texture comes from real butter – no shortcuts here.
- Festive fun: With a simple cookie press, you can create snowflakes, trees, or hearts in seconds. It’s like edible holiday magic!
- Easy peasy: The dough comes together in minutes – no rolling pin or cookie cutters needed. Perfect for when you’re short on time but want something special.
- Endless creativity: Add food coloring, dip in chocolate, or sprinkle with colored sugar. Every batch can be different!
- Gift-worthy: Stack them in pretty tins or cellophane bags – they stay fresh for days and always impress.
Trust me, once you try these, they’ll become your holiday tradition too!
Ingredients for Spritz Cookies
Alright, let’s talk ingredients – and I promise, nothing too crazy here! You’ll need:
- 1 cup unsalted butter, softened (but not melty – we’ll get to that!)
- 2/3 cup granulated sugar (trust me, this is the perfect sweetness)
- 1 egg yolk (save the white for another recipe!)
- 1 teaspoon vanilla extract (the good stuff makes all the difference)
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt (balances all that sweetness perfectly)
And if you’re feeling festive (which you absolutely should be!), grab some food coloring or sprinkles. I always keep a rainbow of colors on hand during the holidays – the more colorful, the better!
Equipment You’ll Need
Let’s keep it simple – here’s what you’ll need to make these Spritz cookies shine:
- A trusty cookie press (this is your MVP for those perfect shapes!)
- Solid baking sheets (ungreased is the way to go)
- A couple of mixing bowls (one for wet, one for dry ingredients)
- An electric mixer (or some serious arm strength!)
- A wire rack for cooling (patience is key here!)
That’s it! No fancy gadgets required – just these basics and you’re all set.
How to Make Spritz Cookies
Okay, let’s dive into the fun part – making these buttery little gems! Don’t worry if you’re new to Spritz cookies – I’ve got all the tips to make this foolproof. The key is taking it step by step and not rushing the process. Ready? Let’s go!
Preparing the Dough
First things first – preheat that oven to 375°F (190°C). Now for the dough! In your mixing bowl, beat the softened butter and sugar together until they’re light and fluffy. I’m talking seriously pale and creamy – this should take about 2-3 minutes with an electric mixer. This step is crucial for that perfect melt-in-your-mouth texture!
Next, beat in the egg yolk and vanilla until everything is beautifully combined. Now here comes the flour – add it gradually, mixing just until the dough comes together. Overmixing is the enemy here! You’ll know it’s ready when it forms a soft, pliable dough that holds its shape when pressed.
Shaping and Baking Spritz Cookies
Time for the magic! Load your cookie press with dough (about a handful at a time works best) and press directly onto ungreased baking sheets. Want sprinkles? Now’s the time to add them – gently press them in right after shaping while the dough is still soft.
Bake for 8-10 minutes – watch closely! You want just the barest hint of golden around the edges. They’ll firm up as they cool, so don’t overbake. Let them rest on the sheet for 2 minutes before transferring to a wire rack. That first bite of a still-warm Spritz cookie? Absolute holiday bliss!
Tips for Perfect Spritz Cookies
After years of making Spritz cookies (and yes, plenty of kitchen experiments gone wrong!), I’ve learned all the tricks for perfect batches every time. First – that butter needs to be just right: softened enough to indent with your finger, but still cool to the touch. Too soft? Your cookies will spread. Too cold? The press will fight you.
Dough consistency is everything – it should hold together when squeezed but not be sticky. If it’s crumbly, add a teaspoon of cold water. Pressing technique matters too: hold the press straight down, then lift straight up for clean shapes. And here’s my secret – chilling the filled press for 5 minutes helps stubborn dough release perfectly.
Store cooled cookies in an airtight container with parchment between layers. They’ll stay fresh for a week (if they last that long!) and actually taste even better the next day as the flavors meld. Freeze extras for up to 3 months – just thaw at room temperature before serving.
Variations for Spritz Cookies
Oh, the fun you can have with these little cookies! My grandmother always said, “A plain Spritz is a sad Spritz,” and I couldn’t agree more. Try adding a teaspoon of fresh lemon or orange zest to the dough – that citrusy zing cuts through the butter beautifully. Almond extract (just 1/2 teaspoon) instead of vanilla makes them taste like Christmas morning to me.
For chocolate lovers, swap out 1/4 cup flour with cocoa powder – instant chocolate Spritz! My kids go wild when I make half vanilla, half chocolate dough and twist them together in the press. And if you’re feeling fancy, a pinch of cardamom or cinnamon adds wonderful warmth. Really, the possibilities are endless – that’s what makes this recipe so special!
Serving and Storing Spritz Cookies
These delicate little cookies deserve some TLC after all your hard work! Let them cool completely before stacking – warm Spritz cookies are fragile beauties. I always use an airtight container with parchment between layers to keep them pristine. They’ll stay fresh at room temperature for about a week (though in my house, they rarely last that long!). For longer storage, freeze them in a single layer first, then transfer to freezer bags. They thaw in minutes and taste just-baked – perfect for last-minute guests or those sudden cookie cravings!
Spritz Cookies Nutritional Information
Let’s be real – we don’t eat Spritz cookies for their nutritional value! But if you’re curious, here’s the scoop per cookie (based on my recipe): about 70 calories, 4g fat (2.5g saturated), and 8g carbs. Keep in mind these numbers can vary depending on your exact ingredients and how generous you are with sprinkles. I always say life’s too short to count calories when it comes to holiday cookies – just enjoy every buttery bite!
Spritz Cookies FAQs
Over the years, I’ve gotten so many questions about these cookies – and I’ve probably asked most of them myself at some point! Here are the answers to the ones that come up most often:
Can I freeze Spritz cookie dough?
Absolutely! Shape the dough into logs, wrap tightly in plastic, and freeze for up to 3 months. Thaw in the fridge overnight before using your cookie press. This trick saves me during busy holiday seasons!
Why are my cookies spreading too much?
Oh honey, I’ve been there! Usually it’s one of three things: butter too soft (should indent slightly when pressed), oven not hot enough (get an oven thermometer!), or overmixing the dough. Chill the dough for 15 minutes if it feels warm.
What can I substitute for the egg yolk?
In a pinch, 1 tablespoon of heavy cream works, though the texture changes slightly. For vegan options, try 1 tablespoon of aquafaba (chickpea liquid) – it sounds weird but works surprisingly well!
My dough won’t press through the cookie gun – help!
This happens to me when the dough’s too cold or dry. Let it sit at room temp for 5 minutes, or add a teaspoon of cold water and knead gently. Also check your press isn’t clogged with old dough – I clean mine with a toothpick between batches.
For more delicious recipes and inspiration, check out our recent posts!
Looking for more cookie inspiration? Try these butter cookies or these apple cinnamon oatmeal cookies.
If you’re interested in other holiday baking, you might like our spider web chocolate chip cookies or our donut spiders.
For more festive treats, visit our Pinterest page!
Print
Buttery Spritz Cookies Recipe: 7 Secrets for Perfect Holiday Bites
- Total Time: 25 minutes
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
Spritz cookies are a classic holiday treat, known for their buttery flavor and delicate texture. These cookies are typically pressed into festive shapes and are perfect for any celebration.
Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- Food coloring or sprinkles (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg yolk and vanilla extract until well combined.
- Gradually add the flour and salt, mixing until the dough comes together.
- If desired, divide the dough and add food coloring to each portion.
- Fill a cookie press with the dough and press onto ungreased baking sheets in desired shapes.
- Decorate with sprinkles if desired.
- Bake for 8-10 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Ensure the butter is softened but not melted for the best texture.
- Use a cookie press for consistent shapes and sizes.
- Store the cookies in an airtight container to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 cookie
- Calories: 70
- Sugar: 4g
- Sodium: 10mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
