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.
The Two Main Types of Cookie Presses
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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.
Testing Them Out
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.
Using the Vintage Cookie Press
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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.
Using the New Cookie Press
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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.
The Bottom Line
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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!
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 WafersMy sons used to help me make these cookies, and now my oldest granddaughter helps. When the smaller grandchildren are home, they help, too. The cute little sandwich cookies are tender, buttery and melt-in-your-mouth good! —Linda Clinkenbeard, Vincennes, Indiana
Cran-Orange Icebox CookiesThese are among my family's favorite cookies around Christmas. The cran-orange flavor makes them special. —Nancy Rollag, Kewaskum, Wisconsin
Lavender CookiesI am a wedding and event planner and one of my brides served these unusual cookies at her reception, so I had to have this lavender butter cookies recipe. You can guess what her wedding color was! —Glenna Tooman, Boise, Idaho
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 Swirl CookiesMy granddaughter nicknamed my mother Cookie Grandma because she made wonderful cookie—including these crisp and chewy treats. —Donna Grace, Clancy, Montana
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 Sprinkle CookiesOf all the Italian cookie recipes I make, this is my favorite. These sprinkle cookies take some time, but, believe me, they are well worth it! My husband and I used to operate an Italian American restaurant, and this recipe goes back generations. —Gloria Cracchiolo, Newburgh, New York
Coconut WashboardsThis simple yet satisfying coconut cookie recipe has been around for generations. Pressing a fork into the top gives the look of an old-fashioned washboard. —Tommie Sue Shaw, McAlester, Oklahoma
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
Pumpkin Whoopie PiesMy kids start begging me for these cakelike sandwich cookies as soon as autumn arrives. I haven't met a person yet who doesn't like these fun treats. —Deb Stuber, Carlisle, Pennsylvania
Banana Chocolate Chip CookiesThese soft banana cookies have a cakelike texture and lots of flavor that everyone seem to love. It's one of the best banana cookie recipes I've found. —Vicki Raatz, Waterloo, Wisconsin
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
Pecan MeltawaysThis sweet, nutty pecan meltaways recipe is a tradition in our house at Christmastime, but the treats are delightful any time of the year. —Alberta McKay, Bartlesville, Oklahoma
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
Old-Fashioned Peanut Butter CookiesMy mother insisted that my grandmother write down one recipe for her when Mom got married in 1942: the how to make peanut butter cookies from scratch recipe. That was a real effort because Grandma was a traditional pioneer-type cook who used a little of this or that until it felt right. This treasured recipe is the only one she ever wrote down! —Janet Hall, Clinton, Wisconsin
Homemade Chocolate ShortbreadThis recipe has been in my files for a long time...probably from when I first learned to bake. Any chocolate lover will like these melt-in-your-mouth cookies. I make them year-round with variations. They're even richer with a thin coat of icing or as a sandwich cookie with frosting in the middle. —Sarah Bueckert, Austin, Manitoba
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 CookiesI treasure my mother’s recipe for these comforting cookie pillows. The tender treats are topped with thick frosting and a sprinkling of chopped walnuts. —Jane Darling, Simi Valley, California
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 HaystacksMy grandmother used to make this haystacks recipe to give to my cousin Vonnie and me when our parents didn't want us to have any more sweets. —Christine Schwester, Divide, Colorado
Italian Lemon CookiesChristmas wouldn't be the same without my grandmother's cookies. A plate full of these light and zesty cookies is divine! —Elisabeth Miller, Broadview Heights, Ohio
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 CookiesHawaiian nuts and melty morsels make a fantastic combination in these buttery white chocolate macadamia nut cookies. —Cathy Lennon, Newport, Tennessee
Linzer Heart CookiesThis specialty cookie takes a little extra effort, but the delectable results are well-worth it. I bake the tender jam-filled hearts when I need something fancy to serve for Valentine's Day or other special occasions. —Jane Pearcy, Verona, Wisconsin
Jeweled Coconut DropsRed raspberry preserves add a festive flair to these tender coconut drops. Perfect for potlucks and cookie exchanges, the shaped cookies never last long when I make them for my husband and two sons. —Ellen Marie Byler, Munfordville, Kentucky
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 CookiesWith its big butterscotch and chocolate flavor, my cookie stands out. I like to enjoy it with a glass of milk or a cup of coffee. It’s my fallback recipe when I’m short on time and need something delicious fast. —Allie Blinder, Norcross, Georgia
Mexican Crinkle CookiesWhen it’s baking time, my family lobbies for these Mexican crinkle cookies. You can replace 1 oz. unsweetened chocolate with 3 Tbsp. cocoa powder plus 1 Tbsp. shortening, butter or oil.—Kim Kenyon, Greenwood, Missouri
Glazed Strawberry CookiesI learned to bake with my grandmother and mother. I knew I was giving them a sweet new family tradition when I shared this recipe with them. —Andrea Zulauf, Livonia, New York
Earl Grey Tea CookiesBiscuit-like Earl Grey cookies are a wonderful addition to holiday cookie swaps because they are truly unique. —Veronica Callaghan, Glastonbury, Connecticut
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
Kourabiedes (Greek Butter Cookies)I had to bake something from my heritage for school. So, I made this heavenly kourabiedes recipe. —Rebecca Sprague, St. Louis, Missouri
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
Cranberry Oatmeal CookiesDotted with cranberries, orange zest and vanilla chips, these cookies are so colorful and fun to eat. They look lovely on a dessert tray and would be a great addition to your Christmas cookie lineup.
—Pat Habiger, Spearville, Kansas
Chocolate Cutout CookiesI love gingerbread cookies, but my grandchildren don't like the ginger flavor. Now I use chocolate and watch them smile as they take that first bite of these chocolate cutout cookies. —Nancy Murphy, Mount Dora, Florida
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