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Overhead view of Christmas spritz cookies on a white plate.
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Spritz Cookies

These homemade Spritz Cookies are buttery, crisp, and full of flavor. They're easy to make with pantry staples and topped with a sweet glaze!
Prep Time30 minutes
Cook Time8 minutes
Chill Time30 minutes
Total Time1 hour 8 minutes
Course: Dessert
Cuisine: German, Swedish
Keyword: spritz cookies
Servings: 84 cookies

Equipment

Ingredients

For the Cookies

  • 1 cup unsalted butter , room temperature
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 & 1/4 cups all-purpose flour , spooned and leveled
  • red and green food coloring gel , optional
  • sprinkles , optional

For the Glaze

  • 1 cup powdered sugar
  • 2 tablespoons lukewarm water
  • 1/4 teaspoon vanilla extract
  • 1 teaspoon lemon juice

Instructions

  • Preheat oven to 400F. Cream together 1 cup room temperature unsalted butter and 1 cup granulated sugar on medium speed with a hand mixer.
    Granulated sugar and two sticks of butter in a glass mixing bowl.
  • Add 1/2 teaspoon salt, 1 large egg, 1 teaspoon vanilla extract, and 1 teaspoon almond extract to the creamed sugar butter mixture. Blend on medium speed until just incorporated.
    Vanilla extract and eggs added to creamed butter and sugar mixture in a glass mixing bowl.
  • Mix in 2 & 1/4 cups all-purpose flour (a 1/4 cup at a time), until you've used it all.
    Flour added to the wet ingredients for spritz cookies in a glass mixing bowl.
  • If desired, divide the dough into three separate bowls. Add a few drops of red food coloring in the first bowl, and in the second bowl, add green food coloring. Mix each bowl thoroughly, adding more food coloring as needed to achieve your desired shades. Leave the third portion of dough plain, without any added coloring.
    Spritz cookie dough in two bowls, one colored with red food coloring and the other colored with green food coloring.
  • Roll 1/4 cup of dough into a ball and push it into your cookie press to load. Press the dough down evenly into the cylinder to avoid air pockets.
  • Next, choose the design plate you wish to use. Using your cookie press, press out as many variations of shapes as you like onto an ungreased parchment-lined baking sheet (see note below.) Reload with another 1/4 cup of dough as needed. Please refer to the instructions that came with your cookie press on how to use it, as different presses may vary.
    A spritz cookie press pressing out red flower shaped cooking on a parchment lined baking sheet.
  • If using, top the unbaked cookies with sprinkles.
    Pressed spritz cookie dough on a parchment lined baking sheet with sprinkles added.
  • Place the pressed cookies into the refrigerator for 30 minutes before baking.
  • Bake at 400F for 8 minutes, just until the edges are faintly golden. Make sure your cookie sheet is in the middle of the oven to avoid burning on the bottom.
    Freshly baked spritz cookies on a parchment lined baking sheet.
  • Let the cookies cool for 10 minutes before handling.
  • To make the glaze, combine 1 cup powdered sugar, 2 tablespoons lukewarm water, 1/4 teaspoon vanilla extract, and 1 teaspoon lemon juice in a small bowl and whisk until very smooth.
  • When the cookies have completely cooled, using a basting brush, brush a thin layer of glaze over each cookie.

Notes

*A lot of Spritz cookies recipes say to use an unlined, ungreased baking sheet. I didn’t have any trouble using a parchment-lined baking sheet with this recipe, but you can go either way. The cookie press takes a few tries to get the hang of, but it’s a fun little tool to have in your baking kit!

Nutrition

Serving: 1cookie | Calories: 47kcal | Carbohydrates: 6g | Protein: 0.4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 32mg | Potassium: 5mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 71IU | Vitamin C: 0.02mg | Calcium: 2mg | Iron: 0.2mg