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Swedish Spritz Cookies Recipe

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 YIELD: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


  • 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.

Nutritional Facts

2 cookies equals 108 calories, 6 g fat (4 g saturated fat), 23 mg cholesterol, 77 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein.

Reviews for Swedish Spritz Cookies

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Reviewed Dec. 7, 2013


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."

Reviewed Dec. 20, 2011

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

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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