Nothing beats the buttery, melt-in-your-mouth delight of a classic Spritz Cookie, especially fresh from the oven. This Spritz Cookies Recipe strikes the perfect balance of crisp edges and tender centers, baked into charming shapes that make snacking feel festive any time of year.

The image shows many small shaped cookies placed closely together on a white marbled surface. There are four types of cookies: light beige flower-shaped cookies with blue sugar crystals on top; light beige flower-shaped cookies with red, green, and white round sprinkles; round green wreath-shaped cookies with red, green, and white sprinkles; and beige flower-shaped cookies with dark chocolate stripes and a small chocolate ball in the center. The cookies have a slightly rough but soft texture, and the colors are soft pastels with bright sprinkles adding contrast. The scene is bright and clear, showing the details well. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spritz Cookies Recipe
Top Tip
How to Serve Spritz Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spritz Cookies Recipe

Why You'll Love This Recipe

I’ve made a lot of cookie recipes over the years, but this Spritz Cookies Recipe always brings me back. It’s reliable, and it feels a little fancy — those pretty shapes and buttery flavors just light up any gathering. Plus, it’s surprisingly easy once you get the hang of the cookie press.

Classic Flavor: The combo of vanilla and almond extracts makes these cookies taste nostalgic and special all at once.
Fun Shapes: Using a cookie press lets you create beautiful designs without fancy piping skills.
Perfect Texture: Crisp on the edges, tender inside — just how spritz cookies should be.
Customizable: Easy to tint dough or add sprinkles for a seasonal or personal touch.

A white round plate filled with four types of small cookies arranged in rows by type, placed on a white marbled surface. The first type of cookie is pale golden beige, shaped like a Christmas tree and decorated with red and green sprinkles on top, with some placed outside the plate. The second type is light green flower-shaped cookies with red round sprinkles. The third type is beige flower-shaped cookies with blue sugar crystals at the center. The fourth type is beige flower-shaped cookies with a drizzle of dark chocolate and a small chocolate chip in the center. Two small white bowls with colorful round sprinkles, one with red, green, and white sprinkles and the other with blue sugar crystals, sit near the plate. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe keeps it simple but precise — every ingredient plays a key role in creating its classic texture and flavor. Choosing quality stuff here makes a notable difference in the final cookie.

Flat lay of a small square of unsalted butter, a small white ceramic bowl filled with granulated sugar, one large brown egg with a clean shell, a small white ceramic bowl of clear vanilla extract, a small white ceramic bowl containing almond extract, a simple mound of all-purpose flour, and a pinch of salt arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Softened to room temp, this gives rich flavor and helps achieve the perfect buttery tenderness.
Granulated Sugar: Creams with butter to give structure and a lightly sweet crunch.
Egg: Binds ingredients and adds moisture — room temperature helps mix things smoothly.
Pure Vanilla Extract: The foundation of warm cookie flavor, don’t skimp on quality here.
Almond Extract: A secret star ingredient! It adds a lovely, nutty note you'll want to make standard.
All-Purpose Flour: The backbone of the dough, measured spooned and leveled to keep cookies tender and sturdy.
Salt: Balances sweetness and enhances all the flavors.
Optional Decorations (gel food coloring, sprinkles, chocolate): Make your cookies festive and fun – just a little goes a long way, especially with gel colors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to mix things up according to the season or my mood — this Spritz Cookies Recipe is perfect for personalization. Whether it’s adding a splash of peppermint extract for winter holidays or bright lemon for spring, you can really make this your own.

Variation: One year, I swapped out almond extract for ¾ teaspoon peppermint extract – it brought a fresh, festive twist that my family adored.
Food Coloring: I usually tint a portion of the dough with gel food coloring to create pretty, multi-colored cookies without any runny mess.
Decorations: Sprinkles add that extra sparkle, but a quick drizzle of melted chocolate takes these from simple to stunning.
No Cookie Press Option: Don’t own a cookie press? No worries! I sometimes pipe the dough using a pastry bag with a star tip, which still gives those classic ridged edges.

Step-by-Step: How I Make Spritz Cookies Recipe

Step 1: Prep your space and baking sheets

Before you dive in, preheat your oven to 350°F (177°C). I line my baking sheets with silicone mats instead of parchment—this little trick helps the dough stick just right when pressing, preventing any slipping. Pro tip: if your refrigerator has space, pop the lined sheets in to chill while you mix. I’ve noticed the cookies keep their shape better when pressed onto cold surfaces — it’s a subtle detail that truly helps.

Step 2: Cream butter and sugar until fluffy

Using a handheld or stand mixer with a paddle attachment, beat the softened butter and sugar on medium-high speed for about 3 minutes. You want it smooth and fluffy. This step is key – it builds air into the dough, helping the cookies stay light and tender. If you’re new to creaming, scraping down the bowl is crucial to get everything even.

Step 3: Add eggs and extracts

Beat in the room temperature egg, vanilla, and almond extracts at high speed until fully combined – about a minute. These extracts are what turn simple butter and sugar into the signature Spritz Cookie flavor you’ll love.

Step 4: Incorporate the flour and salt

Switch your mixer to low and gradually add the flour and salt, then crank up to high speed until all combined. The dough should be smooth and hold together well without being dry. This is where measuring the flour carefully really matters — too much flour can make dry cookies, too little and the shapes might spread in the oven.

Step 5: Press and decorate the cookies

Fit your cookie press with a decorative plate and load it with dough. Hold it upright against the chilled baking sheet and press out cookies about 2 inches apart. If you’re adding sprinkles, lightly brush cookies with water first to help them stick. If the dough starts softening too much, chill the pressed sheet for 10 minutes before baking.

Step 6: Bake and cool

Bake for 7 to 9 minutes, just until the edges are very lightly browned — don’t overbake! Let them cool on the sheets for 5 minutes; this helps them set beautifully and prevents breakage when moving to wire racks. A drizzle of melted chocolate here is optional but oh-so-worth-it.

Top Tip

Over the years, I've learned a few tricks to get the best results from this Spritz Cookies Recipe — even if you’re new to using a cookie press, these tips will save you frustration and elevate your cookies.

Cold Baking Sheets: Always chill your lined baking sheets before pressing. It helps the dough hold its detailed shape and prevents spreading.
Dough Temperature: If the dough feels too soft to press nicely, give it a quick chill in the fridge. It firms up and presses much cleaner.
Consistent Pressure: When using the cookie press, press the dough out firmly and steadily, straight down perpendicular to your sheet for the best shaped cookies.
Don’t Overbake: Pull cookies out as soon as the edges turn just golden; they’ll crisp as they cool but stay tender inside.

How to Serve Spritz Cookies Recipe

Garnishes

I usually keep it simple with classic colored sanding sugar or festive sprinkles—sprinkled right after pressing the dough. For holidays, I sometimes drizzle melted dark or white chocolate, which adds both flavor and a nice visual contrast. It’s fun to experiment with edible glitter or finely chopped nuts for a special touch too.

Side Dishes

These cookies shine on their own but pair beautifully with a hot cup of tea or coffee. For holiday parties, I like to set them alongside a bowl of fresh fruit or a creamy hot chocolate station to round out the spread.

Creative Ways to Present

For special occasions, I’ve arranged these cookies in colorful patterns on pretty platters, alternating colors and shapes. Tying a simple ribbon around a stack makes a charming gift, and placing them in clear jars filled with festive ribbons always draws compliments!

Make Ahead and Storage

Storing Leftovers

Leftover Spritz Cookies store wonderfully in an airtight container at room temperature. I usually pop mine in a tin, layering with parchment paper to keep cookies from sticking, and they stay fresh for up to a week without losing that perfect snap.

Freezing

I like to freeze both the dough and the baked cookies. For dough, I portion it and freeze for up to three months, thawing overnight in the fridge before use. Baked cookies freeze well too; just thaw at room temp before serving to enjoy that fresh-baked texture.

Reheating

For a just-baked vibe, warm the cookies in a 300°F oven for 5 minutes. It revives their crisp edges and makes the interior soft and tender again—perfect if you’ve stored leftovers for a few days.

Frequently Asked Questions:

Can I skip the almond extract in this Spritz Cookies Recipe?

You can, but I highly recommend keeping it — the almond extract adds a unique depth that elevates the cookie’s flavor beyond plain vanilla. If you decide to skip it, consider adding an extra ½ teaspoon of vanilla or try other extracts like peppermint or lemon to keep things interesting.

Why shouldn't I use parchment paper with this cookie dough?

The dough doesn’t adhere well to parchment paper when pressed and can slide around or lose shape. Using silicone mats or nonstick baking sheets without liners provides the right grip for the cookie press shapes to hold their detail and bake evenly.

My spritz cookies spread too much in the oven. What did I do wrong?

Spreading usually happens when the dough is too warm or if the flour wasn’t measured carefully. Chilling the shaped dough before baking can help, as well as making sure you spoon and level the flour instead of scooping directly from the bag. Also, don’t press the cookies too close together on the baking sheet.

Can I make this Spritz Cookies Recipe without a cookie press?

Absolutely! I often use a pastry bag fitted with a ½-inch open star tip to pipe the dough into shapes. If you don’t have a cookie press, this method still yields classic edges and works well with the same dough. Adding a splash of milk makes the dough easier to pipe if needed.

Final Thoughts

I truly adore this Spritz Cookies Recipe because it feels like a warm hug in cookie form — familiar, comforting, and a little fancy too. Whether you’re making a batch for a holiday, a special gift, or just to enjoy with your afternoon coffee, I promise you’ll find joy in every buttery, crisp bite. Give it a try and soon enough, you’ll have your own happy tradition with these lovely cookies!