spritz cookies

How to make beautiful Spritz Cookies from scratch! Don&#039;t forget to check out my step by step photos and tips above.

Spritz Cookies

unsalted butter, room temperature ((226 grams))

sugar ((150 grams))

tsp salt

tsp vanilla extract

almond extract

all purpose flour ((293 grams))

Spritz cookies

Preheat oven to 350F.

Cream butter, salt, and sugar together in a stand mixer or with an electric whisk. Add the egg, almond extract, and vanilla until combined then scrape down the bowl.

If tinting the dough you should mix the food coloring in now then add the flour and mix until combined.

Fill your cookie press and choose a pattern then press cookies onto an unlined and ungreased baking sheet.

You can decorate with sprinkles before or after baking see notes. Bake at 350F for about 8 minutes or until the bottoms are JUST starting to turn golden.

These Spritz Cookies are buttery, tender and such festive Christmas cookies! The cookie dough is super easy to put together and there's so many ways to decorate them. A great make-ahead cookie!

Buttery Classic Spritz Cookies

(224 grams) unsalted butter, room temperature

(155) granulated sugar

(293 grams) all purpose flour

Red gel icing color, optional

Green gel icing color, optional

Sprinkles

Preheat oven to 350°F (180°C). Line baking sheets with silicone baking mats. I don&#8217;t recommend parchment paper with these cookies. You want the cookie dough to stick to the surface you press them onto and parchment paper is non-stick. Set cookie sheets aside.
2

. Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy, about 3-4 minutes. You should be able to see the mixture lighten in color and get a creamy texture and know it’s ready.
3.

Add the egg and mix until well combined.
4.

Add the vanilla extract and almond extract and mix until well combined.
5.

Add the flour and salt and mix until the dough is combined, then remove the bowl from the mixer and finish combining with a rubber spatula, if needed. Do not over mix.
6.

If coloring some of the cookie dough, divide it into parts. I used white, red and green, so I divided it evenly into three parts.
7.

Use the gel icing color to color the dough. Add small amounts to begin with, then add more as needed. You can always add additional color, but can&#8217;t remove it if you add too much. Adding too much liquid will thin out your cookie dough a bit.
8.

Add one of the colors of cookie dough to your cookie press (I use this one) and follow the directions for your press to set it up. Hold the cookie press perpendicular to your cookie sheet and press out the cookies. They can be fairly close together, since they don&#8217;t really spread.
9.

Decorate the cookies with sprinkles, if desired.
10

Bake cookies for 5-8 minutes. I prefer them nice and soft, so I went with 5 minutes, but feel free to increase that time and adjust based on your oven.
11

Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.
12

Store cookies in an air tight container for up to about 1 week.

I’ve made many different butter spritz cookie recipes over the years, and these have got to be my favorite! The powdered sugar makes such a difference in the texture and the flavor is perfect! The dough came together easily and worked fabulously in my cookie press. 
Thanks for sharing Lindsay!
~Lexi

Thank you for the great recipe!! I’ve made spritz cookies before and thought they were kind of boring, but these ones were so literally so addicting. Really good flavour and just melted in my mouth 😍 (I also half dipped mine in chocolate for a lil extra somethin- but they’re also delicious on their own) 

Made these today and I'm thrilled with the results. The dough came together so easily and I had no problems using it in my press. I baked for 5 minutes and they were perfect!! The only change I did make was, I used citrus extract instead of the vanilla and almond. I wanted a brighter flavor as I already have sugar cookies and thumbprints. LOVE this recipe and it will be a go to for me.

Festive, fun, delicious! This was my first shot at a cookie press, and after the learning curve, it was a blast!

Thank you!

I just tried this recipe, it's my first time making spritz, and they came out perfect! The dough was so easy to work with and they came out so buttery soft and delicate. Thank you for sharing!

This was super easy! Years ago I tried spritz cookies with my kids got frustrated and tossed my cookie press. I got the Oxo this year. I let my butter sit at room temp until soft. I used salted butter and omitted the salt. I used 3/4 teaspoon almond extract since I have a picky kiddo. They were SO EASY and delish! Now if you could tell me how to stop eating them! 

https://www.youtube.com/watch?v=98DK-4PAzkQ

These Spritz Cookies are buttery, tender and so festive! The cookie dough is super easy to put together, there’s so many ways to decorate them and they are a great make-ahead cookie!

Recipe: https://www.lifeloveandsugar.com/

Classic Spritz Cookies

These German German Marzipan cookies are quick and easy to make. The dough is so soft, that you can just pipe them with a piping bag.

Easy Marzipan Cookies

200 g marzipan (7 oz)

butter

g caster sugar

tsp almond extract (if available bitter almond)

vanilla sugar (2 packs or 4 tsp)

eggs

tsp baking powder

plain flour

tsp icing sugar (optional)

dark chocolate glaze (optional)

Preheat your oven to around 180°C or 356°F. Prepare two baking trays with baking parchment. You might want to warm the marzipan for 30 seconds in the microwave to make it smoother to work it. This avoids lumps in the dough.

Using a hand or stand mixer, combine the butter and marzipan to a smooth mass.

One by one add in the sugar, vanilla sugar and almond essence. Mix until everything is combined.

Now add the eggs one by one into the mass. The mixer should be on its highest setting for 30 seconds while you add them.

Combine the flour and baking powder. Sieve the flour mixture. Add the dry ingredients to the dough in two separate portions. Mix after adding each portion. The mixer should be set at medium speed.

Now add the dough in little amounts to the piping bag or cookie press (whichever you are using)

Pipe the cookies in circles onto the prepared baking tray. They should be around 4 cm in diameter. Bake for around 15-20 minutes until the cookies are firm.

Pull them (with the baking parchment) off the hot tray.

Once the cookies cooled down you can dust them with icing sugar. Another alternative is to dip them into some melted dark chocolate.

Spritz Cookies are buttery and sweet pressed cookies. They are festive and so fun to make, with all kinds of shapes!

Spritz Cookie Recipe

butter (softened)

sugar

vanilla extract

all-purpose flour

salt

gel food coloring

colorful sprinkles

Preheat the oven to 400°F.

Beat the butter and sugar together until light and fluffy. Add the egg, almond extract, and vanilla extract, and beat until smooth.

Add the flour and salt to the bowl and mix until combined. Add gel food coloring to the dough if desired.

Add the dough to a cookie press with the desired shape plate attached. Press the cookies onto an ungreased cookie sheet. Decorate with sprinkles, if desired.

Bake 6-8 minutes, until cooked through but not browned. Let cool before serving.

https://content.jwplatform.com/videos/XtP9EOza.mp4

Spritz Cookies Are Buttery And Sweet Pressed Cookies. They Are Festive And So Fun To Make, With All Kinds Of Shapes!

These are my favorite spritz cookies! Using a cookie press, shape this easy cookie dough into intricate shapes and have fun decorating with sprinkles, chocolate, and chocolate chips. No cookie dough chilling required and they freeze and ship wonderfully.

My Favorite Spritz Cookies

(16 Tbsp; 226 grams) unsalted butter, softened to room temperature

(150 grams) granulated sugar

egg,

optional: gel food coloring, sprinkles, chocolate chocolate

Line 2 or 3 large baking sheets with silicone baking mats, or use nonstick baking sheets with no liner. (Do not use parchment paper because the cookie dough, when pressed out of the cookie press, will not adhere to it.) While the oven is preheating, and if your refrigerator or freezer has room, it&#8217;s helpful to chill your lined baking sheets. It sounds odd, but dough coming out of the cookie press adheres much better to a cold surface. 

Make the dough

In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until smooth, about 2 minutes. Add the egg, vanilla extract, and almond extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

On low speed, beat in the flour and salt. Turn up to high speed and beat until completely combined.

Press the dough

Follow cookie press manufacturer’s directions to fit your cookie press with a decorative plate. Scrape some of the dough into your cookie press. Hold the cookie press perpendicular to the cold lined baking sheet and press out the cookies 2 inches (5 cm) apart. If desired, decorate the shaped cookie dough with sprinkles or press a chocolate chip into the center. Note: It&#8217;s helpful to lightly brush the shaped cookie dough with water before adding sprinkles—this helps them stick.

If the cookie dough becomes too soft as you work, chill the shaped cookie dough in the refrigerator for 10 minutes before baking.

Bake until very lightly browned on the edges, 7–9 minutes.

Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. If desired, drizzle with melted chocolate.

Cookies stay fresh in an airtight container at room temperature for up to 1 week.

Cookie tastes good, but burns on the bottom super easily. Used standard cookies sheets with parchment and followed the recipe exactly. Baked for exactly 10 minutes and every cookie is black on the bottom. And they were just in the middle of my oven.

Didn’t love this recipe -I’ve tried others that were better.Also the only way you’re getting 84 bite size cookies is in your dreams. Using a standard cookie press this barely made 4 dozen.

This Spritz Cookie was terrible.  I am going to use one I found that contained Baking Powder.  I chilled these and they still came out flat.  I am an experienced baker, so I questioned this recipe from the get go.  I should have followed and added BP.

Perfect recipe!! 

I weigh all my ingredients and followed the recipe to a T. I did not use a silicone mat or parchment paper. The cookies went directly onto the metal cookie sheet. I do recommend to follow Sally's tip "after you get your cookies into the sheet, place them in the fridge for 10 min before baking"

For spritz cookies your butter really needs to be room temperature. Like, super soft butter left out on your counter all day room temperature. 

I use a vintage cookie press, which sometimes is finicky with recipes but not with this one. I also had no issues with burning. My oven runs a little cold so I baked closer to 10 minutes.

This recipe worked really well for me! I have never made spritz cookies before, so I was a little nervous about making them, but they were perfect! I think I added too much flour, so the cookies didn't stick to the pan. I added some water to the dough and tried again, and they stuck! 
If you are having trouble with the release, I would say keep the press on the pan for a couple of seconds after to click the cookie out and then lift it straight up. You would think that you should lift up at you press down, but it really only works if you click it, wait, and then lift up the press.

These were so say and delicious!  I had put off using my new cookie press because of horror stories. Tried this recipe and it was a breeze!  Great directions. These have been added to the “must haves” at Christmas.

I made these today and they were delicious! I love the way you decorated them. Just wondering if I put a chocolate chip in the center of the flower before baking as you did—will the chocolaté keep its shape? I’m afraid it will melt.

I made these last night and they are so good. We can't stop eating them. I baked them on baking mats, for 10 minuted, they barely browned. I put mini chocolate chips on some of them and sprinkles on the others. Delicious!

I have just used this for my first ever attempt at a cookie press and I'm very happy with the result! I followed the recipe exactly for my first time but looking forward to experimenting with other flavours etc in future. Thank you for a great recipe! One happy Aussie mum (and family) here.

I've made these twice now and love them so much, they look so beautiful and are almost effortless to make. I wanted to ask you advice on decorating with melted chocolate like the example you showed with the chocolate chip and chocolate drizzle. Do you add anything to the melted chocolate to help it harden? When I tried melting chocolate to decorate my cookies with, I noticed it didn't firm up until I put it in the fridge! Any tips would be great!

Made these for the first time. What a great and easy recipe. It is a keeper forever. Thank you so much

Spritz cookies have been a holiday tradition in my family for 50+ years. Your recipe is perfect. Thank you!

This recipe did not work with my Nordic Ware cookie press. I’ve used it several times before with no issue. I think the dough was too thick. Also, the flavor ended up being pretty bland. I think I’ll stick with the recipe in the Berry Crocker book.

https://www.youtube.com/watch?v=qsmamJmrM2g

These are my favorite spritz cookies! Using a cookie press, shape this easy cookie dough into intricate shapes and have fun decorating with sprinkles, chocolate, and chocolate chips. No cookie dough chilling required and the cookies freeze and ship wonderfully.

Get the full recipe: https://sallysbakingaddiction.com/spritz-cookies/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #spritzcookies

• More of Sally's baking recipes: https://sallysbakingaddiction.com/

Spritz Cookies | Sally's Baking Recipes

Deliciously crunchy German-style Easy Vegan Spritz Cookies, coated in vegan chocolate and sprinkles - a Christmas cookie favorite!

Vegan Spritz Cookies

150 g icing sugar (confectioner's sugar)

g all-purpose flour

g cornflour

100 ml plant milk (e.g. soya)

tsbp apple cider vinegar

lemon juice

100 g vegan chocolate (melted)

vegan sprinkles

Preheating

Vegan Buttermilk

In a jug, combine the milk, vinegar, and lemon juice. Stir and then set aside for 10 minutes to curdle.

Dry Ingredients

Combine the flour, salt, and cornflour in a large mixing bowl.

Creaming butter

In a separate mixing bowl combine the vegan butter and the icing sugar with an electric hand mixer until creamy.

Mixing

Slowly add the milk mixture to the bowl and once combined, carefully add the flour mix. Blend until combined, then transfer the batter to a piping bag.

Piping

Spritz your batter onto a lined baking tray, keeping the shapes separate by 2-3 cm.

Baking

Bake your cookies in the oven at 170C until golden (11-13 minutes).

Decorating

Once baked, remove the cookies from the oven and allow for them to cool before decorating them with melted chocolate and vegan sprinkles.

Easter Spritz Cookies are a colorful pastel flower-shaped cookie that melts in your mouth. A cream cheese spritz cookie that is perfect for Easter, spring, or entertaining guests.

Easter Spritz Cookies

flour

salt (optional)

butter,

cream cheese,

vanilla

Easter M&Ms

Preheat oven to 350 degrees. Put two cookie...

Preheat oven to 350 degrees. Put two cookie sheets into the fridge to chill. In large mixing bowl, beat butter and cream cheese on medium speed until well combined.

Add sugar and beat 2 minutes until fluffy....

Add sugar and beat 2 minutes until fluffy. Add egg yolk, vanilla and almond extract and mix well. Add flour 1 cup at a time and keep mixing until it forms a dough.

Fill cookie press with dough and press onto...

Fill cookie press with dough and press onto an ungreased cookie sheet. Bake for 8-11 minutes or until just beginning to turn golden around the bottom outside edges.

Remove from oven and press an Easter M&M...

Remove from oven and press an Easter M&M into the center of each flower. It’s important to complete this last step quickly or the cookie will harden and will crack when the M&M is pressed down!

This Spritz Cookie Recipe combines simple ingredients to make lightly sweet butter cookies pressed into all kinds of fun little shapes!

Classic Buttery Spritz Cookies (Classic Christmas Recipe)

salted butter

eggs (room temperature)

In a large mixing bowl or stand mixer fitted with a paddle attachment, cream together the butter, sugar, and salt. Beat until light and fluffy.

Add the eggs one at a time, beating between each addition then add the vanilla.

Slowly add the flour with the mixer beating on low speed, beating until well incorporated.

Use a rubber spatula to transfer the dough to a spritz cookie press fitted with the desired disk. Press dough out onto an ungreased baking sheet. Add sprinkles before baking if desired.

Bake for 6 to 8 minutes or until the cookies are barely golden around the edges.

Cool completely before icing, if desired.

Wow! This recipe was amazing. I added a dash of almond extract for a little extra flavor, and they turned out perfect.

these cookies are absolutely delicious! i made them for a party and they were a hit. donna's recipes never disappoint!

These were so yummy. They are sweet with a great melt in your mouth texture.

The best recipe for spritz cookies! Mom&#39;s old-fashioned spritz butter cookies, garnished with sprinkles, chocolate and/or nuts.

Mom's Old-Fashioned Spritz Butter Cookies (video)

unsalted butter (softened)

white granulated sugar

mayonnaise

chocolate

pistachios (or other nuts)

sprinkles

Preheat your oven to 325F/163C and line two large baking sheets with parchment paper or silicon mats. Prepare your cookie press, or pastry bags; whichever one you prefer.

In a large mixing bowl, beat together the softened butter and sugar for a few minutes, until the butter is extra light and fluffy.

Next, add in the vanilla extract, egg, and mayonnaise. Beat again for a minute, until the egg is well beaten.

Stir the baking powder into the flour, then add the flour to the batter. Mix until a smooth cookie batter forms.

If you want to make colorful green or red cookies, add concentrated gel food coloring into the cookie batter and mix well.

Making the Cookie Batter:

For Cookie Press: chose your cookie design, insert the cookie disc into the press, then add your batter. Press the cookies onto the prepared baking sheet, spacing them about 1-inch apart. If you want to make different designs, don’t add all the batter into the press at once. Add a little at time, then switch out the discs as needed.

For Pastry Bags: if you don’t have a cookie press, a pastry bag tipped with a star tip will work great, too! I used two different tips – French star tip #4 and Ateco tip #847. Divide the cookie batter between your pastry bags, then pipe various designs and shapes on the baking sheet.

If desired, sprinkle some decorative sprinkles or diced nuts over the cookies before baking.

Pressing the Cookies:

Bake the spritz butter cookies at 325F/163C, just until they’re slightly golden around the edges; 14 minutes for smaller cookies, up to 18 minutes for larger cookies.

Allow the cookies to cool on the baking sheet for a few minutes, then gently transfer them onto a cooling rack to cool completely.

Baking Instructions:

Once the cookies are cooled, you can garnish them with chocolate, if desired. Melt the chocolate wafers in the microwave until smooth, then dip in the cookies and tap off any excess. If desired, sprinkle some diced nuts over the chocolate before it sets.

Store the spritz cookies at room temperature in an air-tight container for up to 1 week. These are best enjoyed fresh, but you can freeze them for later, too.

Garnishing &amp; Storing:

Thank you for sharing your recipe and detailed information! I am always worried about how brown the backs of my cookies look. Could you please offer photos of the back of your cookies so I know what to aim for with your next recipe? Thank you in advance!

Nice tasting cookies and easy to put together. I used the 1  3/4 C of flour but unfortunately the cookies spread.

https://www.youtube.com/watch?v=7mvrAuVZvbU

CLICK BELOW FOR RECIPE! 🡇🡇🡇 https://tatyanaseverydayfood.com/spritz-butter-cookies/

One of my favorite cookie recipes! These are my mom’s old-fashioned spritz butter cookies – a recipe that has been in our family for over 30 years! They’re made with a special ingredient – mayonnaise. It’s a unique ingredient but it works so well. These cookies are extra rich, buttery, and melt in your mouth. Perfect with a cup of coffee or tea! You can enjoy them plain or garnish them with sprinkles, chocolate, and/or nuts.

Get the full recipe here: https://tatyanaseverydayfood.com/spritz-butter-cookies/

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Contents of this video:
00:00 Introduction
01:05 Making the cookie dough
02:51 Pressing the Cookies
05:15 Baking Instructions
05:35 Garnishing the Cookies
06:28 Taste Test

#cookies #baking #easyrecipe #christmascookies #tatyanaseverydayfood

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Top 10 spritz cookies recipes from across the web

The most viewed spritz cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spritz Cookies

Buttery Classic Spritz Cookies

Easy Marzipan Cookies

Spritz Cookie Recipe

My Favorite Spritz Cookies

Buttery Classic Spritz Cookies

Vegan Spritz Cookies

Easter Spritz Cookies

Classic Buttery Spritz Cookies (Cla...

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The most viewed spritz cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine