Love spritz cookies but don't know if you should rely on Grandma's vintage cookie press or a new one? We tried both spritz makers out to find out which you should use at home.
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When it comes to Christmas treats, spritz cookies are a family favorite. My family is especially partial to this almond spritz recipe, but we’ve definitely dabbled with a few fun variations like red velvet and orange, too. Find them all here. As delicious as these cookies are, they definitely take a bit of finesse to perfect. Now, I’m not talking about making the dough—that’s the easy part! I’m talking about pressing out those perfect shapes with a spritz maker.
Getting the hang of a cookie press can be tricky, especially when there are a few options to choose from. Is the old-fashioned one like grandma has the best option or is it better to opt for a new model? As a spritz aficionado, I had to find out.
In the world of spritz cookies, there are two main cookie presses. First, there’s the one like my mom uses every holiday season. It’s an aluminum tube with an assortment of cookie discs that make all those pretty shapes. This cookie press is fairly simple mechanically speaking: just twist the handle on top, and the plunger pushes out the dough.
The other kind of spritz maker is what you’ll find at most kitchen stores today. It’s mostly made of plastic, though the metal cookie discs are similar to the old-fashioned version. (Try this set of 6 from OXO.) To assemble this one, you’ve got to press a few buttons and make sure the ratcheting mechanism that pushes out the dough is aligned. To make the cookies, you pull a trigger and the dough comes out equally portioned every time.
To test these, I whipped up a batch of buttery spritz. Then I loaded some dough into a vintage cookie press and the rest of the dough into a new spritz maker—I’ve got this $30 model from OXO Good Grips. To get a good read on how these would perform side by side, I selected similar cookie discs: a flower and a clover.
To start this experiment, I decided to go with the press I was most familiar with—the vintage one from the 1960s. I’ve seen my mom make countless cookies using this spritz maker, so I figured it would be a breeze.
I popped in my first disc (a basic flower), filled the canister with plenty of spritz dough and screwed on the top—assembly was super easy. I attempted to do what my mom had always done: give the press a little crank and then watch a perfectly formed cookie pop out the bottom. I did that—well, I thought I did that. It turns out that making a spritz with one of these older presses is not so easy. I kept getting smashed looking cookies if I could get the dough to release from the press at all.
To get the hang of it, I had to call up my mom—cookie master (really, she has so many good tips like this one on keeping cookies fresh)—to get some insider tips. She said to get the cookie to release from the press, give the crank on top a turn but then turn it in reverse just a hair while lifting it up from the cookie sheet.
Like always, Mom definitely knew best. After a half-dozen not-so-pretty cookies, I got the feel for using this old-fashioned press. This cookie press definitely requires a bit of baker’s intuition, but it still made nice cookies with a bit of imperfect, homemade flair.
I’ll admit, after struggling a bit with the vintage cookie press, I wasn’t too excited about the new version. The new spritz maker had a few more moving parts than the classic version. I had to consult the directions a few times to get it assembled and loaded correctly.
But once I got the new press loaded, it was smooth sailing. The trigger on this machine made for perfect cookies every single time. Just squeeze the trigger, lift up and reveal a picture-perfect spritz. I got through a whole pan in half the time it took me to use the older version.
Let me say this: If you have an old-fashioned spritz maker and you like it, good! Stick with what works for you. After all, some vintage kitchen gadgets are worth keeping around.
However, if you’re in the market for a new cookie press and you’re debating whether to buy new or snag a vintage one off eBay, debate no more—just buy yourself a new press right now. While it took a few minutes to learn how to assemble, the new cookie press delivers terrific looking spritz cookies every time. Honestly, using the new press was so simple, it made me wonder why I haven’t been making spritz cookies all year long!
 Love everything old-fashioned? Try these cookies!
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Lemon Curd CookiesI've made these cookies for years. I like to give them out to family and friends. —Carole Vogel, Allison Park, Pennsylvania
Old-Fashioned GingersnapsI discovered this recipe many years ago, and it's been a favorite among our family and friends ever since. Gingersnaps are timeless—a classic holiday cookie that's welcome year-round. —Francis Stoops, Stoneboro, Pennsylvania
Oat-Rageous Chocolate Chip CookiesMy aunt gave me this recipe, and my family thinks these cookies are delicious. We enjoy all kinds of cookies and with this recipe, we can combine three of our favorites—oatmeal, peanut butter and chocolate chip—in one! —Jaymie Noble, Kalamazoo, Michigan 
Peanut Butter Kiss CookiesEveryone who tries these beloved gems is amazed that they use only five ingredients. Baking cookies doesn't get much easier than this. —Dee Davis, Sun City, Arizona
Cream WafersWafers with cream are the perfect snack-sized dessert!
Cranberry Orange Shortbread CookiesImagine a homemade cookie with two distinctly different flavors in different parts of the dough. Our cranberry orange shortbread cookies are just that, with bands of cranberry and nuts in one portion, orange in the other. They're also an attention grabber with their "how can this be homemade?" look.
Lavender CookiesLavender cookies are buttery and sophisticated, the ideal intersection of flowers and dessert set out on your table.
Brown Sugar Cutout CookiesOur neighbor made these for me when I was little, and now I make them for my kids, my grandkids and the children at school. Serve them with milk for the kids and tea for the grown-ups. —Nancy Lynch, Somerset, Pennsylvania 
Pistachio Cream Cheese CookiesMy son-in-law is a big fan of pistachios. He looks forward to these buttery cookies at holiday time, but I make them for him more than just once a year. —Lily Julow, Lawrenceville, Georgia
Date Pinwheel CookiesA delightful nut-and-date filling swirls through these sweet, buttery date pinwheel cookies. Enjoy them during the holidays or as an everyday treat with coffee.
Almond Raspberry StarsThe first Christmas that I baked these, I ended up quickly making a second batch! The whole family enjoyed them. —Darlene Weaver, Lebanon, Pennsylvania
Italian Wedding CookiesYou don't need a party to enjoy these Italian wedding cookies. The soft, lemon-scented, cakelike cookies with a sweet glaze and pretty sprinkles make any day brighter.
Coconut CookiesThis coconut cookie recipe delivers a mellow, lightly sweet-tasting cookie that's the perfect complement to a bowl of ice cream. And while we doubt you'll have any left over, they freeze well, meaning you'll always have a sweet treat on hand when the craving strikes.
Holiday SpritzI tried substituting rum extract for vanilla in a classic Christmas recipe, and the end result was a cookie that tasted a lot like eggnog! —Lisa Varner, El Paso, Texas
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Banana Chocolate Chip CookiesThese warm, gooey, indulgent banana chocolate chip cookies can be made in just 35 minutes. Bake a batch of three dozen to nosh on all week long.
Dipped Peanut Butter Sandwich CookiesYou’ll love to give tins of these chocolate-coated cookies to your lucky friends. The shortcut holiday recipe is almost too simple to believe! Here's how to make peanut butter cookies without eggs. —Jackie Howell, Gordo, Alabama
Snowball CookiesI love making these buttery, nutty cookies during the holidays. This snowball cookies recipe (also called pecan meltaways) is simple enough to make ahead and freeze, too! 
Soft Zucchini Spice CookiesThese cookies are fantastic. They don't last very long at my house. Why don't you see how long they will last at yours? —Mili Seemar, Chatham, New Jersey
Christmas CutoutsMaking and decorating these tender sugar cookies left a lasting impression on our four children. Adults now, they've all asked for my Christmas cutouts recipe so they can bake them with their own children. —Shirley Kidd, New London, Minnesota
Peanut Butter CookiesWe cream shortening instead of butter for this dough, resulting in an ultra-rich-tasting version of traditional peanut butter cookies. Also nice? They take less than 30 minutes to prepare.Â
Chocolate Shortbread CookiesThese chocolate shortbread cookies offer a rich, buttery texture with a hint of cocoa. Easy to make, with simple pantry ingredients, these cookies are ideal for any occasion and pair wonderfully with tea, coffee, even ice cream.
Cherry Chocolate Nut CookiesEach Christmas, I make about 600 cookies to share with family and friends. The holidays wouldn't be the same without several batches of these colorful goodies. —Sybil Brown, Highland, California
Mom's Buttermilk CookiesThese soft, tangy buttermilk cookies are topped with creamy frosting are easy to make and perfect for any occasion.
Raspberry RibbonsI make these attractive, buttery cookies to serve at our remote guest lodge, and all the cooks in the kitchen are addicted to them! —Patsy Wolfenden, Golden, British Columbia
Coconut Chocolate SlicesThese crispy cookies with a chewy coconut center travel really well. When my son was in the Army, I often sent boxes to him, and he told me they always arrived in perfect condition. —Cheri Booth, Gering, Nebraska
Cherry Cheese WindmillsThese pretty cookies look fancy, but they are really not much work. They're perfect for any occasion. —Helen McGibbon, Downers Grove, Illinois
Ginger Creme Sandwich CookiesWith a lemony filling, these spiced cookies go over big because they have old-fashioned, comfort-food appeal. Your party guests will snatch them up! - Carol Walston, Granbury, Texas 
Chocolate Butterscotch HaystacksThese chocolate haystack cookies are classic and couldn't be simpler to make. They're delightfully crunchy and made with just three ingredients.
Italian Lemon CookiesBright, light and full of citrusy flavor, these zesty Italian lemon cookies are a real treat. Top them with the simple colored sugar called for in this recipe, or switch it up with a glaze or frosting for a richer cookie.
Toffee Almond SandiesThese crispy classics are loaded with crunchy chopped toffee and almonds, so there's no doubt as to why they're my husband's favorite cookie. I used to bake them in large batches when our four sons still lived at home. Now I whip them up for the grandchildren! —Alice Kahnk, Kennard, Nebraska 
Grandma's Raspberry RugelachI remember sitting on my great-grandmother's couch with a pad and pen in hand as she told me each ingredient and measurement for her special rugelach. Her recipe stands apart because it's a fun twist from typical versions. —Dalya Rubin, Boca Raton, Florida
Salted Caramel Cookie CupsWhen I brought these salty sweet cookies to a potluck, I overheard people talking about how wonderful they were. I'm not sure if it was the cookie, the caramel or the chocolate that they loved best.—Priscilla Yee, Concord, California
KipplensMy Great-Aunt Hilda makes this recipe every Christmas, and everybody loves them! Kipplens taste a lot like Mexican wedding cakes, but I like my aunt's version better. —Susan Bohannon, Kokomo, Indiana 
White Chocolate Macadamia Nut CookiesWhite chocolate macadamia nut cookies are the king of macadamia nut cookies. These rich, buttery cookies bake up soft with just the right amount of crispness.
Heart-Shaped CookiesThe delicate texture and rich flavor of these heart-shaped cookies make them extra special. As with any cutout cookie, baking them takes a few extra steps, but they're worth it.
Coconut DropsCoconut drops are chewy cookies with a sweet thumbprint of raspberry preserves in the center. Our contest-winning recipe looks gorgeous on the plate, and tastes great too.
Chocolate Mint CreamsThis recipe came from an old family friend and is always high on everyone's cookie request list. I make at least six batches for Noel nibbling and give some away as gifts. —Beverly Fehner, Gladstone, Missouri
Double DelightsYou get the best of both worlds with these chocolate and vanilla cookies. They're an appealing addition to any cookie tray. I usually serve them at the holidays, when they're often the first cookies to disappear, but you can have them any time of year. —Ruth Ann Stelfox, Raymond, Alberta 
Swedish Gingerbread CookiesMaking Swedish pepparkakor—or gingerbread cookies—is a holiday tradition in our family. I entered these at the Iowa State Fair and took home a blue ribbon.—Kathleen Olesen, Des Moines, IA
Butterscotch Toffee CookiesDecadent and so easy to make, these five-ingredient toffee chip cookies are your next go-to sweet treat.
Mexican Hot Chocolate CookiesA little bit sweet and a little bit spicy, this Mexican hot chocolate cookie recipe is every bit as cozy as a cup of cocoa. Here's how to make these chewy, chocolaty cookies.
Strawberry CookiesThese Strawberry Cookies use flavored gelatin powder and jelly to create intensely flavored, chewy cookies with a sweet drizzle of icing. They look and taste terrific and you can make the dough ahead of time for easy preparation.
Earl Grey CookiesDelight your taste buds with these Earl Grey cookies. Combining the subtle floral and citrus notes of Earl Grey tea with the warm spice of cinnamon and cardamom, they're ideal for an afternoon snack or elegant dessert.
Apricot-Filled Sandwich CookiesI bake these delightful cookies every year for Christmas and when I share a tray of my homemade treats with the faculty at school, these are always the first to disappear! I've even had requests to make them for wedding receptions.—Deb Lyon, Bangor, Pennsylvania
Almond Ginger CookiesThink outside the box this season and enjoy these traditional Chinese cookies, each one topped with an almond slice. —Shirley Warren, Thiensville, Wisconsin
Walnut Sugar CookiesWhen we were growing up, my mother made sugar cookies dotted with ground walnuts as a special treat to welcome us home from school. —Debbie Miller, La Verne, California 
Italian Cornmeal Spritz CookiesA chef at a local culinary school gave me this recipe, and I've been using it for years. Italian cornmeal cookies are from the Piedmont region of northern Italy. They're not too sweet, and the glazed cherries add just the right touch. — Kristine Chayes, Smithtown, New York
Lemon & Rosemary Butter CookiesCooling lemon and aromatic rosemary make these butter cookies stand out at the holidays. I use them to punch up the cookie trays for potlucks or as gifts.—Elizabeth Hokanson, Arborg, Manitoba
KourabiedesWhen a cookie recipe calls for a pound of butter and confectioners’ sugar, you know it’s going to be a good one. Our kourabiedes are living proof. 
Snickerdoodle CrispsThis classic cookie from New England can be made two ways: soft or crunchy. My happy version with cinnamon, ginger and nutmeg is crispy to perfection. —Jenni Sharp, Milwaukee, Wisconsin
Chocolate-Covered Cherry ThumbprintsWhen I dig out my best cookie recipes, I'm reminded of baking with my children when they were little. These thumbprints with cherries elicit such sweet memories. –Deborah Puette, Lilburn, Georgia 
Honey-Lime Almond CookiesDecades ago my grandmother passed this buttery lime cookie recipe to me. Through years of baking, our cookie memories keep the family connected, although we’re miles apart. —Paula Marchesi, Lenhartsville, Pennsylvania
Oatmeal Cranberry CookiesChewy and sweet, oatmeal cranberry cookies balance tart cranberries and zesty orange with indulgent white chocolate for an anytime treat.
Chocolate Sugar CookiesMake these chocolate sugar cookies when you want something different from the regular vanilla sugar cookies that people often make. These cookies are great substitutes for gingersnaps, and you can decorate them with royal icing.
