Swedish Spritz Cookies Recipe

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Every Christmas, my daughter and I have a 1-day cookie-making spree. We roll out more than 60 dozen cookies, including these mouthwatering morsels.—Susan Bittner, Alberta, British Columbia
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch + cooling
MAKES:30 servings
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch + cooling
MAKES: 30 servings


  • 1 cup butter, softened
  • 2/3 cup sugar
  • 1 egg
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • Frosting

Nutritional Facts

2 each: 108 calories, 6g fat (4g saturated fat), 23mg cholesterol, 77mg sodium, 12g carbohydrate (4g sugars, 0 fiber), 1g protein.


  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine the flour and baking powder; gradually add to the creamed mixture.
  2. Using a cookie press fitted with disk of your choice, press dough into desired shapes 1 in. apart onto ungreased baking sheets. Bake at 375° for 10-11 minutes or until edges are firm and lightly browned. Remove to wire racks to cool. Frost as desired. Yield: 5 dozen.
Originally published as Swedish Spritz Cookies in Country Woman November/December 1999, p14

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Pegandadam User ID: 6701874 75347
Reviewed Dec. 7, 2013


cherylrein User ID: 2921847 73340
Reviewed Dec. 3, 2013

"This is the same recipe I got from someone back in 1968! Except it calls for 1 cup shortening instead of butter. Makes a great spritz dough. Very easy to work with in the cookie press."

nicholauswills User ID: 6408838 74415
Reviewed Dec. 20, 2011

"Very easy. Delicious cookie. easy to make."

wingnutz1978 User ID: 3338812 51023
Reviewed Dec. 3, 2010

"depending on humidity... might want to lessen the flour or add more! Very tasty and held together well out of my antique cookie press.... very happy with this recipe!"

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