Spritz cookies are buttery, tender little cookies made with a cookie press and baked into beautiful shapes. With their melt-in-your-mouth texture and delicate crumb, they’re a holiday favorite that looks impressive but comes together with just a handful of simple ingredients.
What I love most about this spritz cookies recipe is how reliable it is. The dough presses easily, holds its shape beautifully, and bakes into crisp, buttery cookies that are perfect for decorating with colored sugar, sprinkles, or a drizzle of chocolate. Whether you’re filling Christmas cookie trays, packaging homemade gifts, or simply baking for fun, these classic spritz cookies never disappoint.
If you love classic holiday cookies, be sure to try my Italian Wedding Cookies, Chocolate Crinkle Cookies, Peanut Butter Blossoms, and Christmas Sugar Cookies next.
Before You Begin
Use softened, not melted butter. The dough should be soft enough to press through a cookie press but firm enough to hold detailed shapes.
Don’t chill the dough. Cold dough is difficult to press and can cause the cookies to break apart.
Press directly onto an ungreased baking sheet. The dough needs a little grip to release cleanly from the cookie press.
Decorate before baking. Add sprinkles or colored sugar before the cookies go into the oven so they adhere properly.
Ingredient Notes + Key Notes
Butter: The star of the show. Use room-temperature butter that’s soft enough to cream easily but not warm or greasy. Properly softened butter helps the cookies hold their shape during baking.
Sugar: Adds sweetness while helping create the delicate, crisp texture that makes spritz cookies so irresistible.
Egg: Binds the dough together and helps create a tender crumb.
Vanilla Extract: Adds classic bakery-style flavor. Almond extract can be substituted for part of the vanilla if you enjoy a more traditional almond-flavored spritz cookie.
All-Purpose Flour: Provides structure while still allowing the cookies to stay light and tender.
Decorations (Optional): Colored sugar, sprinkles, jimmies, and holiday decorations add festive flair without affecting the texture of the cookies.
💡 Recipe Variations
💡 Almond Spritz Cookies: Replace ½ teaspoon of the vanilla extract with almond extract for a classic bakery-style flavor.
💡 Chocolate-Dipped Spritz Cookies: Once cooled, dip half of each cookie in melted semi-sweet chocolate and allow it to set before serving.
💡 Citrus Spritz Cookies: Add 1 teaspoon of finely grated orange or lemon zest to the dough for a bright citrus twist.
💡 Sandwich Spritz Cookies: Spread raspberry jam, apricot preserves, or chocolate ganache between two cooled cookies for a special holiday treat.
Storing, Freezing, and Make-Ahead
Storing: Store spritz cookies in an airtight container at room temperature for up to 1 week. Place layers of cookies between sheets of parchment paper to help protect delicate decorations.
Freezing: Once completely cooled, freeze the cookies in a freezer-safe container for up to 3 months. For best results, separate layers with parchment paper to prevent sticking and breakage.
Freezing Dough: Spritz cookie dough can be wrapped tightly and frozen for up to 2 months. Thaw overnight in the refrigerator, then allow the dough to come to room temperature before using a cookie press.
Make Ahead: The dough can be prepared up to 2 days in advance and stored tightly covered in the refrigerator. Let it sit at room temperature until soft enough to press easily before baking.
⭐ Pro Tips for Perfect Spritz Cookies
⭐ Use a cool baking sheet. A warm baking sheet can soften the dough and affect how cleanly the cookies release from the press.
⭐ Refill the cookie press before it’s completely empty. This helps maintain even pressure and more consistent shapes.
⭐ Decorate before baking. Sprinkles and colored sugar adhere best when added before the cookies go into the oven.
⭐ Watch for lightly golden edges. Spritz cookies can go from perfectly tender to overbaked quickly.
Frequently Asked Questions
♦ Why won’t my spritz cookies stick to the baking sheet?
Spritz cookie dough needs something to grip as it releases from the cookie press. For best results, press the dough onto an ungreased, unlined baking sheet. Greased pans, parchment paper, and silicone baking mats can prevent the cookies from releasing properly from the press.
♦ Why are my spritz cookies spreading?
This usually happens when the butter is too warm or the dough has become overly soft. If your cookie shapes aren’t holding their definition, place the baking sheet in the refrigerator for 10-15 minutes before baking.
♦ Do I need a cookie press to make spritz cookies?
A cookie press is the traditional tool used to create the decorative shapes that spritz cookies are known for. However, you can still make this dough without one by rolling it out and using small cookie cutters.
♦ Can I make spritz cookies without a cookie press?
Yes! While a cookie press creates the classic look, the dough can also be rolled and cut with cookie cutters. If you don’t have cutters, simply roll the dough into small balls and gently flatten them before baking.
♦ Do I need to chill spritz cookie dough?
No. Unlike many cut-out cookie recipes, spritz cookie dough generally presses best at room temperature. Chilling the dough can make it difficult to push through the cookie press.
♦ How do I know when spritz cookies are done baking?
Spritz cookies are done when the centers are set and the edges are just beginning to turn lightly golden. Avoid overbaking, as these delicate butter cookies can become dry if left in the oven too long.
♦ Can I freeze spritz cookies?
Absolutely. Once completely cooled, store the cookies in an airtight freezer-safe container for up to 3 months. Thaw at room temperature before serving.
Still have questions? Drop them in the comments — I love helping you cook with confidence! 💗
More Classic Christmas Cookie Recipes
Looking for more holiday baking favorites? These festive cookies are perfect for cookie exchanges, Christmas dessert trays, and homemade gifts.
Italian Christmas Cookies — Soft, tender cookies topped with sweet glaze and festive sprinkles. A holiday classic that’s perfect for gifting and cookie exchanges.
Cream Cheese Spritz Cookies — A rich, tangy twist on traditional spritz cookies with an extra tender texture and buttery flavor.
Candy Cane Cookies — Festive red-and-white swirled cookies with a hint of peppermint that always stand out on a Christmas cookie tray.
Soft Gingerbread Cookies — Perfectly spiced, soft gingerbread cookies that stay tender for days and are ideal for decorating.
Molasses Cookies — Soft and chewy with warm spices and rich molasses flavor, these old-fashioned cookies are a holiday favorite.
Chocolate Christmas Cookies — Rich chocolate cookies decorated with festive holiday colors and sprinkles. Perfect for adding a little chocolate variety to your Christmas cookie trays.
Tried This Recipe?
I’d love to hear how your spritz cookies turned out! Please leave a comment and star rating below to let me know how they went.
If you snapped a photo, share it on Instagram and tag @gonna_want_seconds so I can see your beautiful cookies!
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Thanks for stopping by my kitchen today — happy baking, friends! ❤️ Kathleen
Spritz Cookies
Ingredients
- 1 1/2 cups butter softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
Toppings
- colored sugar, sprinkles, red hots, jimmies optional
Instructions
- Preheat the oven to 375 degrees.
- In a large mixing bowl, using a handheld electric mixer on medium speed, cream together the butter and sugar until light and fluffy, about 2-3 minutes. Beat in the eggs and vanilla and combine well. Turn the mixer on low and mix in the flour, just until incorporated. (Dough will be soft but do not refrigerate).
- Spoon the dough into a cookie press fitted with the disk of your choice. Press the dough onto ungreased cookie sheets, 2 inches apart. Decorate with colored sugar, sprinkles, red hots, jimmies, as desired.
- Bake in the preheated oven, until set, about 6-8 minutes. Cool on cookie sheet for 2 minutes then remove to wire racks and cool completely. Repeat with remaining dough.
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