Best Spritz Cookie Recipe

Introduction

Spritz cookies are a classic buttery treat known for their delicate texture and beautiful shapes. With a hint of almond and the option to add colorful glaze or sprinkles, these cookies are perfect for holidays or any special occasion.

Ingredients

• 1 cup butter (2 sticks, salted recommended)
• 1 cup granulated sugar
• 1/2 teaspoon kosher salt
• 1 large egg
• 1 teaspoon almond extract
• Gel food coloring (optional)
• 2 1/2 cups all-purpose flour (spooned and leveled)
• Colored sugar (optional)
• Sprinkles (optional)
• 1 cup powdered sugar (for glaze)
• 1 tablespoon corn syrup (optional, for glaze)
• 1/4 teaspoon almond extract (for glaze)
• 1–3 tablespoons milk (for glaze)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). If possible, place two light-colored baking sheets in the fridge or freezer to chill.
2. Step 2: In a large bowl or stand mixer, beat the butter until smooth with no lumps. For a stand mixer, use cold butter; for a hand mixer, allow butter to soften slightly. Scrape sides and bottom halfway through.
3. Step 3: Add sugar and kosher salt; beat for 1–2 minutes until light and fluffy. Scrape the bowl again.
4. Step 4: Mix in the egg and almond extract until fully incorporated.
5. Step 5: Add gel food coloring now if using, mixing well to achieve a color slightly deeper than desired, as it intensifies with time.
6. Step 6: Spoon and level the flour into the bowl. Beat just until combined, scraping the bowl as needed. Stop mixing as soon as flour streaks disappear to avoid tough cookies.
7. Step 7: Set up your cookie press with the desired shape. Roll dough into a cylinder and feed it into the press, filling it completely before screwing on the top.
8. Step 8: Press cookies onto the chilled baking sheets. Place each shape close to the last, with only the width of the press in between, as these cookies spread very little.
9. Step 9: Press out as little dough as possible per cookie for sharp, well-defined shapes. Avoid making the cookies too thick to prevent puffing that distorts their design.
10. Step 10: Optionally, sprinkle cookies with colored sanding sugar before baking for easier decorating.
11. Step 11: Bake for about 6 minutes. Smaller or delicate shapes may need only 5 minutes; larger cookies up to 7 minutes. Cookies are done when edges are set and no longer shiny but not browned.
12. Step 12: Let cookies set on the pan for 2–3 minutes, then transfer to a rack to cool completely.
13. Step 13: For glaze, whisk powdered sugar, corn syrup, almond extract, and 1 tablespoon milk. Add more milk to thin as needed.
14. Step 14: When cookies are cool, brush glaze lightly on each cookie. Optionally dust with sanding sugar or sprinkles and let the glaze set.

Tips & Variations

• Use chilled baking sheets to help keep cookie shapes crisp and cookies from spreading.
• Add gel food coloring gradually; it deepens over time, so start with less than you think you need.
• For a classic version, omit food coloring and glaze and enjoy plain buttery spritz cookies.
• Store cookies well-covered at room temperature to maintain softness and freshness.
• Freeze baked cookies in a sealed container; thaw at room temperature before serving.

Storage

Store spritz cookies in an airtight container at room temperature for 3–5 days. To keep them fresh longer, you can freeze baked cookies in a sealed container and thaw them at room temperature when ready. If glazed, handle carefully to avoid chipping the icing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted?

Yes, you can use unsalted butter but reduce the salt slightly or add a pinch to balance flavors.

Why did my spritz cookies turn out tough?

Overmixing the dough after adding flour can develop gluten, making cookies tough. Mix just until the flour disappears for a tender crumb.

Best Spritz Cookie Recipe

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4.9 from 147 reviews

Classic buttery spritz cookies with a delicate almond flavor and customizable colors, perfect for festive occasions and holiday baking. These crisp, pressed cookies are easy to make using a cookie press and can be decorated with colored sugar or sprinkles and an optional almond glaze for an elegant finish.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 6 minutes
• Total Time: 26 minutes
• Yield: Approximately 36 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup salted butter (2 sticks)
• 1 cup granulated sugar
• 1/2 teaspoon kosher salt
• 1 large egg
• 1 teaspoon almond extract
• Gel food coloring (optional)
• 2 1/2 cups all-purpose flour (spooned and leveled)
• Colored sugar (optional)
• Sprinkles (optional)

Glaze (Optional)

• 1 cup powdered sugar
• 1 tablespoon corn syrup (optional)
• 1/4 teaspoon almond extract
• 1–3 tablespoons milk

Instructions

1. Preheat Oven and Chill Pans: Preheat your oven to 375°F (190°C). Place two light-colored baking sheets in the fridge or freezer to chill if you have the space. This helps the cookies keep their shape when pressed and baked.
2. Make the Dough: In a large bowl or stand mixer, beat the cold salted butter until it’s completely smooth with no lumps. If using a hand mixer, let the butter soften for a few minutes before beating. Scrape down the sides and bottom of the bowl halfway through to ensure even mixing.
3. Add Sugar and Salt: Add the granulated sugar and kosher salt to the butter. Beat for 1-2 minutes until the mixture is light, fluffy, and well combined, scraping the bowl as needed.
4. Incorporate Egg and Almond Extract: Beat in the large egg and almond extract until fully incorporated, creating a smooth batter.
5. Add Gel Food Coloring: If using colors, add gel food coloring now and mix thoroughly. Remember the color will deepen as you add flour and over time, so make it slightly more intense than your desired final shade.
6. Add Flour: Spoon and level the all-purpose flour into the bowl. Beat the dough just until the flour disappears and the dough is combined, being careful not to overmix to avoid tough cookies.
7. Prepare the Cookie Press: Set up your cookie press according to its instructions with the desired metal disc shape. Shape a handful of room temperature dough into a cylinder and feed it into the press all the way. Screw on the top securely.
8. Press Cookies onto Chilled Sheets: Press the cookies onto the chilled baking sheets, placing each cookie close to the previous one. These cookies do not spread much, so spacing can be minimal.
9. Shape Control: Press out the smallest amount of dough possible for well-defined shapes. Thicker cookies will puff more in the oven, distorting their design.
10. Optional Decorating Before Baking: You may sprinkle colored sanding sugar on top of the cookies before baking if desired, though this can lead to pooled sugar on edges.
11. Bake: Bake the cookies at 375°F for about 6 minutes. Thinner or delicate shapes may need only 5 minutes while larger cookies can take up to 7 minutes. The cookies are done when edges are slightly firm and no longer shiny, but not browned. Remove immediately if any browning occurs.
12. Cool: Let the cookies set on the pan for 2-3 minutes, then transfer to a wire rack to cool completely.
13. Prepare Glaze: In a medium bowl, whisk together powdered sugar, corn syrup, almond extract, and 1 tablespoon milk. Add more milk to reach a thin glaze consistency.
14. Glaze and Decorate: Once cookies are cool, brush each lightly with glaze using a pastry brush. Alternative brushes include water or corn syrup. Sprinkle with sanding sugar or sprinkles and allow glaze to set on the rack.
15. Storage: Store spritz cookies in a well-covered container at room temperature for 3-5 days.
16. Freezing: These cookies freeze well. Store in a sealed container and thaw at room temperature before serving. They also pair delightfully with hot chocolate.

Notes

• Use cold butter for best results with a stand mixer; softened butter works with a hand mixer.
• Do not overmix after adding flour to keep cookies tender, not tough.
• Chilling baking sheets helps maintain cookie shape and prevents spreading.
• Adjust baking time based on cookie thickness and shape to avoid browning.
• Glaze is optional but adds a lovely almond flavor and decorative finish.
• Decorate with colored sugar or sprinkles either before or after baking depending on preference.
• Spritz cookies should not brown; remove from oven once edges set and shine disappears.
• Cookies keep well at room temperature and can be frozen for longer storage.

Keywords: spritz cookies, almond cookies, Christmas cookies, holiday cookies, cookie press recipes, butter cookies