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Buttery Spritz Cookies Recipe

Buttery Spritz Cookies Recipe

These tender little cookies are very eye-catching on my Christmas cookie tray. The dough is easy to work with, so it's fun to make these into a variety of festive shapes. —Beverly Launius, Sandwich, Illinois
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch + cooling YIELD:90 servings


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


  • 1. Preheat oven to 375°. In a large bowl, cream butter, confectioners' sugar and salt until light and fluffy. Beat in egg and extracts. Gradually beat flour into creamed mixture.
  • 2. Using a cookie press fitted with a disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake 6-8 minutes or until set (do not brown). Remove to wire racks to cool completely.
  • 3. In a small bowl, mix confectioners' sugar and enough water to reach desired consistency. Dip cookies in glaze; decorate as desired. Let stand until set. Yield: about 7-1/2 dozen.

Nutritional Facts

1 cookie: 43 calories, 2g fat (1g saturated fat), 7mg cholesterol, 30mg sodium, 6g carbohydrate (3g sugars, 0 fiber), 0 protein.

Reviews for Buttery Spritz Cookies

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AuntBran User ID: 8034011 238629
Reviewed Dec. 2, 2015

"Be sure and CHILL your cookie sheets -- it makes all the difference!"

Kodiac12345 User ID: 8566076 234370
Reviewed Oct. 11, 2015

"This recipe was not at ALL easy to work with! Granted it was easy to mix... But after the first three cookies came out of my spritz canister the rest I had to hand roll and hand press! The taste of the dough was not to bad... Will go back to my old recipe!"

Cgnelley User ID: 8166935 217245
Reviewed Jan. 8, 2015

"Perfect and delicious!"

Jansfv User ID: 1124443 216728
Reviewed Jan. 2, 2015

"My family loved the choc on them & they went 1st. I have a sour cream & also orange spritz recipes & will use the choc dipped sides as that will make them even tastier."

RitaNial User ID: 8155415 216086
Reviewed Dec. 27, 2014

"I love, love, love, this recipe! I used dark chocolate chips to melt and dip them in and it was delicious!"

judeeb User ID: 7274823 215615
Reviewed Dec. 22, 2014

"Totally disappointing flavor. Back to my old recipe. They were easy to press out but boring."

CherokeeNative User ID: 1223862 215547
Reviewed Dec. 21, 2014

"Tried these today. I've never made spritz cookies before and followed directions exactly. These turned out wonderful and went through the spritzer perfectly. For.Those who are complaining about the dough being too dry to go through the spritzer, I will bet you are using a liquid measuring cup to measure your flour. That does make a difference. Try using the correct measuring utensils and I believe you will find out that this is an excellent recipe. Thanks for this recipe !!"

tbizz625 User ID: 4163188 215483
Reviewed Dec. 21, 2014

"easy to make but the dough also broke my manual cookie press. Cookies are absolutely delicious & melt in your mouth!"

Macchilly35 User ID: 8168125 215244
Reviewed Dec. 18, 2014

"I put the dough in a cookie press and broke it trying to get the dough to press through."

karjon User ID: 8156875 214821
Reviewed Dec. 13, 2014

"I made these today.. followed the recipe exactly turned out great.. dough was very easy to work with.. didnt freeze cookie sheets or press..."

helmsbusla User ID: 6077770 213858
Reviewed Dec. 3, 2014

"I remember making them every Christmas with my mom, she always had the cookie sheets waiting in the freezer, and would actually put the press in the fridge in between batches so it stay cold."

BrendGail User ID: 5835380 213855
Reviewed Dec. 2, 2014

"Havent made these yet, but I found out a while ago is to weigh the flour.. 1 cup All Purpose Flour weighs 5 oz ... I do this because everyones cup measurement is different... Will put the website below...."

FlGrdma User ID: 7776926 213843
Reviewed Dec. 2, 2014

"It's critical that the cookie sheets are chilled or the pressed dough won't release. I chill between every batch."

Azquilter92 User ID: 8106361 204606
Reviewed Nov. 17, 2014

"Horrible- dough mix very dry- cookie press wouldn't work, other recipes I have used didn't include powdered sugar- followed the recipe exactly just awful"

cathybuxy User ID: 449274 33246
Reviewed Nov. 14, 2014

"I tried using parchment paper as suggested, but the cookie didn't stick to it and would not release from the cookie press. The dough was too stiff for my cookie press."

Donut Queen User ID: 6883809 115506
Reviewed Sep. 17, 2014 Edited Nov. 30, 2014

"I have made these cookies a few times and just love them! The only change I make is to switch the measurements for the extracts, since I really like almond flavoring for these cookies.

EDIT: Having just made 3 batches of these for the holidays, I remembered another change I always make: After everything is mixed, I add a small amount of milk to get the right consistency for pressing. Without this addition, the dough is indeed too dry and crumbly for the cookie press. And be sure not to line or grease your baking sheets, or the dough will not adhere to the pan when pressing. Hope this helps!"

BitsyBet User ID: 5720753 40250
Reviewed Dec. 25, 2013

"My daughter and I made these last night. They turned out great. I omitted the vanilla and only used the almond extract. I always use parchment paper on my cookie sheets when making pressed cookies. The cookie dough sticks to the parchment paper making it easy to release the cookie from the cookie press. We made green trees with multi-colored sugar sprinkles. Will use this recipe again next year."

Feisty1 User ID: 2703821 94180
Reviewed Dec. 22, 2013

"AWFUL!!! Would never ever make again! Not what I expected out of a spritz cookie recipe. I followed the recipe exactly and when the cookies baked they oozed out into shapes that you couldn't even tell what they were. AWFUL!!"

KarisAnn User ID: 6548036 33245
Reviewed Dec. 21, 2013

"Today was my first time making spritz cookies and I love this recipe. Tastes just like the cookies my grandma used to make. I followed the recipe exactly and had no issues, although I should point out that I chilled the dough in between batches, partially because it's still 80 degrees here in Miami."

danadeal User ID: 1863199 39412
Reviewed Dec. 18, 2013

"Made these today and they were wonderful! They were very tasty and the dough was the perfect consistency for my cookie press."

piney1 User ID: 7542498 81811
Reviewed Dec. 16, 2013

"I tried these and they were soft melted I rate these 1 star"

cabincat User ID: 759911 82517
Reviewed Dec. 16, 2013

"Spritz, so tender and buttery. Just the right size bite of goodness ;)

For those who have trouble with a cookie press. One of the most important things is to make sure your baking sheets are cold. The buttery dough will adhere.
If the sheets are too warm, the dough softens and releases from the pan when you lift the press. Chill your sheet and try again."

heychas User ID: 7540913 33716
Reviewed Dec. 15, 2013

"This is a great and practical recipe. I used to help my mother make these growing up, but this was the first time I made them on my own. I made one batch regular (1/3 white, 1/3 green, 1/3 red) and a second batch (1/2 cinnamon, 1/2 chocolate) for about 140 cookies total. A few lessons I learned: a) the cinnamon seemed to cook faster so I would only do those about 5 mins, b) the food coloring is wet which made the dough more sticky - put the dough in the refrigerator 5-10 minutes before adding food color... it helped a lot. I know it psychological but our family always believes the colored ones taste better :-) c) the cinnamon and chocolate ones still can be christmassey if you decorate them."

SchoolBSue User ID: 6019084 39959
Reviewed Dec. 15, 2013

"I make this in the old fashioned hand operated press. I had a battery operated one years ago and it was disastrous. This is a MUST bake cookie every Christmas."

GabriellaP User ID: 7055166 204605
Reviewed Dec. 24, 2012

"This recipe was absolutely delicious and one of the best I've made. I used a cookie press, which I always have difficulty with. These came out just absolutely perfect. And did I mention delicious?!"

yogi2755 User ID: 6963180 33241
Reviewed Dec. 20, 2012

"For 5 years, I've looked for a recipe for my cookie press. It never worked out. This year, I used this recipe and it is PERFECT!!! I will use it forevermore :-)"

nicoleciv User ID: 7037922 57555
Reviewed Dec. 15, 2012

"Abbygal. I had the same problem at first when making spritz cookies. You must hold the cookie press down flat against the cookie sheet then press the cookies. Key make sure the press is flat up against the cookie sheet. The cookie dough should stick to the cookie sheet as you lift up the cookie press. It took me a few tries then they worked and it was quite fun to make!"

abbygal User ID: 5186360 51818
Reviewed Dec. 22, 2011

"So disappointing. First time using my cookie press (battery-operated) and the dough wouldn't break off and stay on the cookie sheet. Possible I am doing something wrong? Used the dough and made balls that I pressed down with one of the cookie press discs so it wasn't a complete waste and they did taste nice and shortbready"

cookingkid User ID: 3418185 39957
Reviewed Dec. 19, 2011

"easy and the best spritz cookie recipe I have come to find"

rach45 User ID: 1981609 90166
Reviewed Dec. 19, 2011

"I just made these and they are very tasty. I did increase the vanilla and reduce the almond since some of my family members don't care for almond. My only qualm with the recipe is that it made less than half of what it said (at least it did for me). Oh well, they taste good."

marrisa_s User ID: 6152461 81810
Reviewed Dec. 12, 2011

"Love the hint of almond, excellent!!"

bartrita User ID: 1243974 94116
Reviewed Nov. 29, 2011

"Great spritz cookie recipe! Using cake flour instead of all-purpose does make for a pliable dough, but it's best to refrigerate this dough briefly before shaping."

MaggieMayfly User ID: 5716166 100637
Reviewed Dec. 21, 2010

"Fabulous and easy! My kids and I made these for Christmas. The cookies are tender and flavorful!"

morrigan389 User ID: 2934860 34036
Reviewed Dec. 10, 2010

"love the recipe but i find that if you use cake flour instead of all purpose it will make for a more tender spritz(or any other kind of cookie in fact)and the dough will be more pileable and easier to pipe"

iowamom&teacher User ID: 5643402 115501
Reviewed Dec. 5, 2010

"It didn't have enough flour in it. I had to add another 1/2-3/4 cup to get it to work. There wasn't a lot of flavor, either."

lareeone User ID: 2203881 33545
Reviewed Nov. 11, 2010

"So easy to make and the dough works great in my cookie press. Good tasting cookie."

jmberry2 User ID: 4647600 204604
Reviewed Dec. 22, 2009

"I have tried a number of spritz recipes throughout the years - this is the best! Can't make enough of these!"

frommhere2there User ID: 3503337 100636
Reviewed Dec. 11, 2009

"I was having trouble getting my brand new motorized cookie press to work...until I tried this recipe! Wonderful! Thank you for this recipe."

ctmom05 User ID: 981118 33541
Reviewed Dec. 6, 2009

"I am looking forward to trying this recipe; hopefully this recipe makes an easy to handle dough - that seems to be the key when using a spritz cookie maker."

christinagriffith User ID: 4512691 51817
Reviewed Dec. 3, 2009

"very tasty and easy to make. I didn't get as many cookies as states on the recipe so I had to make 2 batches. It may depend on the shape you use."

Aprilmb75 User ID: 427048 51777
Reviewed Dec. 14, 2007

"Another great recipe. Looking forward to making these this weekend. Thank you.


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