Show Subscription Form

Buttery Spritz Cookies Recipe
Buttery Spritz Cookies Recipe photo by Taste of Home

Buttery Spritz Cookies Recipe

Read Reviews (27)
4.44 27
Publisher Photo
These tender little cookies are very eye-catching on my Christmas cookie tray. The dough is easy to work with, so it's fun to make these into a variety of festive shapes. —Beverly Launius, Sandwich, Illinois
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch
MAKES:45 servings
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch
MAKES: 45 servings


  • 1 cup butter, softened
  • 1-1/4 cups confectioners' sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • Colored sugar and sprinkles, optional
  • Melted chocolate candy coating, optional

Nutritional Facts

1 serving (2 each) equals 76 calories, 4 g fat (3 g saturated fat), 16 mg cholesterol, 69 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein.


  1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extracts. Combine flour and salt. Gradually add to creamed mixture; mix well.
  2. Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. If desired, decorate with colored sugar and sprinkles.
  3. Bake at 375° for 6-8 minutes or until set (do not brown). Remove to wire racks to cool completely. If desired, dip baked cookies in melted candy coating and decorate with sprinkles. Let stand until set. Yield: 7-1/2 dozen.
Originally published as Buttery Spritz Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p107

Nutritional Facts

1 serving (2 each) equals 76 calories, 4 g fat (3 g saturated fat), 16 mg cholesterol, 69 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein.

Reviews for Buttery Spritz Cookies(27)

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Dec. 25, 2013

My daughter and I made these last night. They turned out great. I omitted the vanilla and only used the almond extract. I always use parchment paper on my cookie sheets when making pressed cookies. The cookie dough sticks to the parchment paper making it easy to release the cookie from the cookie press. We made green trees with multi-colored sugar sprinkles. Will use this recipe again next year.

Reviewed Dec. 22, 2013

AWFUL!!! Would never ever make again! Not what I expected out of a spritz cookie recipe. I followed the recipe exactly and when the cookies baked they oozed out into shapes that you couldn't even tell what they were. AWFUL!!

Reviewed Dec. 21, 2013

Today was my first time making spritz cookies and I love this recipe. Tastes just like the cookies my grandma used to make. I followed the recipe exactly and had no issues, although I should point out that I chilled the dough in between batches, partially because it's still 80 degrees here in Miami.

Reviewed Dec. 18, 2013

Made these today and they were wonderful! They were very tasty and the dough was the perfect consistency for my cookie press.

Reviewed Dec. 16, 2013

I tried these and they were soft melted I rate these 1 star

Loading Image
Advertise with us

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT