Name: Classic Spritz Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 60 cookies
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 3/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 2 1/4 cups all-purpose flour; 1/4 teaspoon salt; Optional: sprinkles, colored sugar, or melted chocolate for decorating

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There is something so magical about spritz cookies, is not there? These buttery, delicate little cookies have been a beloved part of holiday cookie platters for generations. Growing up, the best part of baking them was getting to use the cookie press, experimenting with different shapes, and sneaking bites of dough when no one was looking. Whether you are making them for a holiday gathering or just for the fun of it, these cookies are guaranteed to bring a little joy to your kitchen.

If you are craving a cookie that is equal parts beautiful and melt-in-your-mouth delicious, spritz cookies are the answer. The tender, buttery dough holds crisp, decorative shapes straight from the cookie press, and it takes color and sprinkles wonderfully, which makes these cookies endlessly customizable. They come together with simple pantry staples and bake in under ten minutes, so a single afternoon can fill your counter with dozens of festive little treats.

Why You’ll Love This Recipe

This recipe is made with simple pantry ingredients you probably already have on hand, which means you can whip up a batch on a whim without a special trip to the store. Butter, sugar, an egg, vanilla, flour, and salt are all it takes to create these classic cookies. That simplicity is part of their timeless charm.

The dough is a dream to work with and holds its shape beautifully after baking, which is exactly what you want from a pressed cookie. Every flower, wreath, and star comes out crisp and well-defined, giving your platter a polished, bakery-worthy look. Because the dough presses so cleanly, even beginners can turn out picture-perfect results.

They are perfect for seasonal celebrations, yet they are also a genuine joy to snack on any day of the year. Best of all, they are endlessly customizable with fun shapes, colors, and toppings to match any occasion, from red and green sprinkles at Christmas to pastel sugars in spring. One base recipe gives you countless festive possibilities.

Ingredients

The base of these cookies is 1 cup of unsalted butter, softened to room temperature. Using unsalted butter gives you full control over the saltiness, and making sure it is properly softened is essential for easy mixing and a smooth dough that presses well. You will cream it together with 3/4 cup of granulated sugar, which adds just the right amount of sweetness without overpowering that signature buttery flavor.

To bind the dough you will need 1 large egg, which gives the cookies a soft, cohesive structure, along with 1 teaspoon of vanilla extract for that classic spritz cookie flavor. If you would like to change things up, almond extract makes a lovely substitution here. The dry ingredients are simply 2 1/4 cups of all-purpose flour, measured carefully for the perfect dough consistency, and 1/4 teaspoon of salt to balance the sweetness and enhance the butter.

For decoration, the options are entirely up to you. Colored sugars, nonpareils, and other sprinkles can be added before baking, or you can drizzle the cooled cookies with melted chocolate for extra flair. These finishing touches are optional but they are half the fun, letting you tailor the cookies to any holiday or celebration.

Step-by-Step Instructions

Begin by preheating your oven to 375°F (190°C). For spritz cookies, line your baking sheets with parchment paper or leave them ungreased, since these cookies actually need a bit of grip on the pan to release cleanly from the press. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, which takes about two to three minutes with an electric mixer.

Once the butter mixture is pale and airy, mix in the egg and vanilla extract until everything is well combined and smooth. Gradually add the flour and salt, mixing just until a soft dough forms. Be careful not to overmix at this stage, since a light hand keeps the cookies tender and helps the dough press cleanly into crisp shapes.

Fill your cookie press with the dough and select your desired shape or disc. Press the cookies directly onto the prepared baking sheets, spacing them about an inch apart. If you are decorating with sprinkles or colored sugar, sprinkle them on now, before the cookies go into the oven, so they adhere as the cookies bake.

Bake the cookies for 8 to 10 minutes, or until the edges are just starting to turn golden. Keep a close eye on them, because they are small and bake quickly. Let the cookies cool on the baking sheet for a minute or two to set, then transfer them to wire racks to cool completely before serving or decorating further.

Tips for the Best Classic Spritz Cookies

Temperature is everything with spritz dough. If your dough is too soft and sticky, it will not hold a crisp shape, so pop it in the fridge for 15 to 20 minutes before using your cookie press. On the other hand, if the dough is too cold and firm it can crumble, so aim for a smooth, pliable consistency. Room-temperature butter that is soft but not melted sets you up for success.

One of the most common frustrations is dough that will not release from the press, and the fix is usually the baking sheet. Spritz cookies need an ungreased, room-temperature surface to grip, so press the dough against a cool, clean sheet and it should stick and release neatly. Baking one tray at a time on the center rack also promotes even baking and consistent color. For more festive pressed and shaped treats, try these classic sugar cookies with royal icing or these delicate Italian pizzelle cookies.

These cookies store well in an airtight container at room temperature for up to a week, and they freeze beautifully for longer storage. To freeze, place the baked and cooled cookies in a single layer in a freezer-safe container, using parchment paper between layers to prevent sticking and to protect their delicate shapes.

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Frequently Asked Questions

Can I make the dough ahead of time?
Yes. You can refrigerate the dough for up to 2 days. Let it sit at room temperature for 10 to 15 minutes before using it in a cookie press so it is soft enough to press cleanly.

My cookies are not sticking to the baking sheet. What do I do?
Make sure your baking sheet is clean, ungreased, and at room temperature. Spritz cookies need a bit of grip to release properly from the press, and a greased or warm pan prevents them from adhering.

How do I freeze these cookies?
Place the baked and cooled cookies in a single layer in a freezer-safe container, separating layers with parchment paper. They will keep well frozen and thaw quickly at room temperature.

Can I change the flavor?
Definitely. Swap the vanilla for almond, lemon zest, or a dash of peppermint extract for a fun twist. Each variation pairs beautifully with the buttery base without changing the texture.

How many cookies does this recipe make?
This recipe makes about 60 small cookies, though the exact number depends on the size and shape of your cookie press discs. Their small size makes them ideal for platters and gifting.

I cannot wait for you to try these spritz cookies, since they are such a treat to make and share, especially with friends and family gathered around. If you like to round out your holiday baking with a few lighter bites, you will find plenty of inspiration in these healthy eating ideas. When you make them, tag @thekitchensaid on Instagram so I can see your beautiful creations. Happy baking!

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