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Buttery Spritz Cookies

This tender spritz cookie recipe is very eye-catching on my Christmas cookie tray. The dough is easy to work with, so it's fun to make these spritz cookies into a variety of festive shapes. This is hands down the best spritz cookie recipe ever. —Beverly Launius, Sandwich, Illinois
  • Total Time
    Prep: 20 min. Bake: 10 min./batch + cooling
  • Makes
    about 7-1/2 dozen


  • 1 cup butter, softened
  • 2-1/4 cups confectioners' sugar, divided
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2-1/2 cups all-purpose flour
  • Melted semisweet chocolate, optional
  • 2 to 3 tablespoons water
  • Colored sugar and sprinkles


  • Preheat oven to 375°. In a large bowl, cream butter, 1-1/4 cups confectioners' sugar and salt until light and fluffy. Beat in egg and extracts. Gradually beat flour into creamed mixture.
  • Using a cookie press fitted with a disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake until set, 6-8 minutes (do not brown). Remove to wire racks to cool completely.
  • If desired, dip in melted chocolate and let stand until set or, in a small bowl, mix remaining 1 cup confectioners' sugar and enough water to reach desired consistency. Dip cookies in glaze; decorate as desired. Let stand until set.

Test Kitchen Tips
  • Melted chocolate candy coating may be used in place of confectioners' sugar glaze; dip and decorate as directed.
  • If the dough is sticky, chill it in the freezer for 10-15 minutes before loading it into the press.
  • Find all of our favorite spritz cookie recipes here.
  • Nutrition Facts
    1 cookie: 43 calories, 2g fat (1g saturated fat), 7mg cholesterol, 30mg sodium, 6g carbohydrate (3g sugars, 0 fiber), 0 protein.
    Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.


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    Average Rating:
    • Rachel
      Dec 22, 2019

      No comment left

    • Cheryl
      Dec 18, 2019

      I'm sure the recipe is fine, but I couldn't get the dough to release from the cookie press. Suggestions??

    • suefalk
      Dec 18, 2019

      Delicate and delicious cookie! I would recoommend chilling the dough as the recipe states. Don't skip this step. It will make prep much easier. I also roll a 'log' of dough in powdered sugar before dropping into press.

    • WisconsinG
      Dec 8, 2019

      I followed this recipe as written and didn't have any problems with the dough coming out of my 60 year old cookie press. The cookies are light and have just the right flavor, especially when glazed with the powdered sugar glaze!

    • Linda
      Oct 25, 2019

      No comment left

    • Holly
      Sep 30, 2019

      Spritz have always been one of my favorite cookies! Light, buttery, and not too sweet. But a fun note for you to try - in the cookie dough, try substituting Kool-aid, or other flavored drink mixes for the sugar. My mother discovered this trick when I was a kid, and it not only add flavor and color but is amazing. Our favorite turned out to be Country Time Lemonade, or Pink Lemonade - tangy, and the most beautiful colors.

    • rainbowdar
      Dec 16, 2018

      Not very flavorful. Should have used more almond ext. Dough hard to get out of the cookie press.

    • Kelly
      Dec 16, 2018

      Can I use peppermint extract instead of almond?

    • Gr8Ci3
      Nov 27, 2018

      Family, friend

    • Tammy
      Nov 25, 2018

      This dough is not easy to work with at all and stuck to everything including the cookie press. I followed the recipe exactly (using the proper measuring utensils). A very disappointing waste of time and ingredients.