Spritz cookies are beautifully tasty melt-in-your-mouth little butter cookies that typically come in pretty shapes. They originated in Germany where they’re typically used as Christmas cookies and families pass down their secret recipes from generation to generation.
Making delicious little cookies is just part of the fall season for many of us and I get so excited about this spritz cookies recipe! The word ‘spritz’ means ‘to squirt’ which is appropriate because you literally ‘squirt’ the dough through a cookie press to make fun little shapes. They are beautiful, tasty and fun to make.
C’mon and see for yourself!
I love that these little gems aren’t too big or too little. They’re the perfect size with a melt-in-your-mouth butter crumble consistency. That’s my favorite part. I also love using the cookie press to make the cutest little happy cookies shapes.
Here are even more great reasons to love this spritz cookies recipe.
- Ready in under 30 minutes
- Not too sweet
- Buttery crumbly melt-in-your-mouth consistency
- Addictingly delicious flavor
- Makes great gifts
This spritz cookies recipe makes the most beautiful yummy little cookies and I don’t want you to be intimidated by the cookie press. A few tricks of the trade can make things super simple and I’m gonna’ walk you through it!
Temperature matters a LOT in this spritz cookies recipe. If your spritz cookies dough is too cold it will be hard to get out of the cookie press. Plus, your little beauties will break and crumble. Dough that is too warm won’t hold its shape when it comes out of the cookie press, so in the words of precious Goldilocks – you want it just right.
Here’s what you need to know!
Do not use a nonstick or greased cookie sheet or cookies will not stick to sheet. You want these little gems to stick to the cookie sheet and stay where you put them. You’ll also want to space them about 2 inches apart. Overcrowding prevents air from circulating properly and can cause your cookies to burn.
If dough does not extrude from press, spray dough lightly with nonstick cookie spray. It may be just what you need to move things along!
Pro Tip: The first few cookies out of the press probably won’t look like you want them to. Don’t panic, just keep going. They will get better as the dough reaches the right temperature and you’ll start to see beautiful little shaped cookies pop out of the press!
Also, when they come out of the oven, remove cookies from the cookie sheet after 2 minutes or cookies will continue to cook and not remove easily. Your cookies could end up burnt on the bottom or eternally stuck to the cookie sheet. Eeek!!
This spritz cookies recipe uses just a few simple ingredients that you probably already have in your kitchen! The key really lies in knowing what temperature your ingredients should be and how to combine them in the right proportions.
Start with room temperature butter. It should be somewhere between 65- and 70-degrees Fahrenheit. For this spritz cookies recipe you want your butter cool enough to hold its shape, but it should spread really easily. Just don’t let it get warm enough to separate because it will change the texture of your cookies in the end (besides, your dough will be too soft).
You’ll also need an egg. I use a large egg for this spritz cookies recipe and all-purpose flour works just fine. Nothing fancy. These delightful little cookies are made using just a few rudimentary ingredients.
I like to decorate mine with colored sugar, sprinkles and sometimes even red hots. Just keep it simple.
This spritz cookies recipe makes the same pretty little butter cookies you buy in a tin around the holidays – only yours are better because they’re homemade!
Sprits cookies absorb moisture from the air around them, so you’ll want to ensure the container you put them in is airtight. I don’t recommend storing them in a bag.
Can You Freeze This?
You sure can and it’s a great way to keep your spritz cookies recipe fresh, tasty and on-hand! Just ensure they have completely cooled before preparing them for the freezer. I find it best to use a food grade container for freezer storage so may cookies don’t come out of the freezer broken and crumbled.
Also, if they seem a little too soft coming out of the freezer you can crisp them up by putting them in a 275-degree oven for about 3 minutes. Just be sure not to overcook them.
Make Ahead Tips
If you don’t have a cookie press, it’s okay. You can still make spritz cookies without press and they will be just as fantastic. Using a cookie press is the traditional method but it’s not the only method.
You can roll your cookie dough and use any little cookie cutters you have on hand. No cookie cutters? Use a small glass and just make round cookies with this spritz cookies recipe. It comes together really easily.
How Long Can You Keep This?
With this spritz cookies recipe, your tasty little confections will stay fresh for about a week on the counter if you keep them in an airtight container. You can also store your homemade cookies in the fridge or freezer to extend their life span but once the family finds them – it’s all over!
This spritz cookies recipe uses really simple ingredients to make little cookies that taste Ah-ma-zing and come together so quickly. They’re ready in under half an hour. The best part is that you can make some subtle flavor adjustments to make this recipe your own, they just need to be small adjustments.
Here are a few suggestions.
- Decorate with your favorite little candies
- Fill the middle with jam
- Replace vanilla extract with lemon juice
- Dredge warm cookies in powdered sugar
- Sprinkle with cinnamon sugar
The list goes on and on. Use your imagination to create some wonderful new flavors. Just e careful not to change the recipe.
Can I Add Almonds?
Adding almonds to this spritz cookies recipe will give you almond spritz cookies and they are beyond delicious! If you have leftover almonds you can also make almond shortbread cookies or almond crescent cookies. These sweet little cookie concoctions will satisfy that nut craving. I’ve also used pecans too.
Can I Add Chocolate To This Recipe?
I just love making chocolate spritz cookies, but I’ve got to tell you this spritz cookies recipe is delicious just like it is. You may want to try it before you go the chocolate route.
If you’re just a chocolate fanatic, I get it – me too! Try making double chocolate snowballs or just go with chocolate Christmas cookies.
Can I Make This Recipe More Italian?
Viva Italia! This spritz cookies recipe is very similar to traditional Italian butter cookies. If you have extra ingredients you can make Italian Christmas cookies because who doesn’t love those? Italian fig cookies are another popular favorite any time of the year!
Can I Turn These Into German Christmas Cookies?
Oh yeah! They say this spritz cookies recipe actually originated in Germany and is often used for German Christmas Cookies. If you’re already on a roll making cookies with embossed designs, you can try making springerle cookies. Got your nuts out? Make lebkuchen instead!
What Other Butter Cookies Can I Bake?
I just love making this spritz cookies recipe when the fall weather rolls around and there are so many different things you can do with it! You can make cream cheese spritz cookies, Christmas butter cookies or even crunchy little butter pecan cookies. The only limits are your creative mind and the stuff in your pantry!
- 1 1/2 cups butter softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- colored sugar, sprinkles, red hots, jimmies optional
- 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.
Making Christmas treats is like a right of passage in my house. The sweet smell of crunchy little Christmas bliss fills my kitchen and permeates every nook and cranny in my house. Those lucky enough to behold the wonder of Christmas cookies at my house taste a myriad of textures and flavors on any given day.
Can you tell how much I absolutely looove to craft Christmas cookies? If you feel the same way, then here are some more Christmas cookies recipes for you to try.
- Bear Cookies – Sweet crave-worthy decadence that comes together quickly.
- Chocolate Chip Shortbread Cookies – Its hard to improve on perfection but I think we’ve done it!
- Christmas Crack – Quite possibly the best little throw together treat in modern history!
- Crockpot Candy – Addictingly delicious chocolate bliss!
- Gingerbread Man – The quintessential family holiday baking treat.
I know I keep saying how much I love this spritz cookies recipe and its not just because I’m posting it. They’re actually really that good! They come together easily and they’re ready in under 30 minutes.
You can serve them straight out of the oven or decorate them with a little extra love. You’ll definitely want to keep this versatile spritz cookies recipe in your Rolodex to help usher in the holiday season and welcome friends and family!