Add to Pinterest There's something almost meditative about the squeeze of a cookie press, watching dough transform into perfect little shapes. I discovered spritz cookies years ago when my neighbor casually mentioned she made them every December, and I thought she was describing some complicated French technique. Turns out, they're gloriously simple—just butter, sugar, an egg, and the magic happens when that soft dough meets the press. Now they're my go-to whenever I need cookies that look impressive but require almost no fuss.
My first batch came out wrong because I'd chilled the dough, thinking cooler would mean better cookies. Instead, the dough was too stiff to press, and I was standing there frustrated, squeezing like my life depended on it. That's when I learned the counterintuitive rule: softer dough is your friend here. The cookies baked perfectly once I warmed everything back up, and I realized this recipe rewards you for being lazy about the chill step.
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Ingredients
- Unsalted butter, softened (1 cup): This is your foundation—room temperature butter creams into clouds of fluffiness that give these cookies their signature delicate texture.
- Granulated sugar (3/4 cup): Sweetness without molasses means the butter flavor stays front and center, which is exactly what you want.
- Egg (1 large, room temperature): The binder that brings everything together—skip the cold egg or you'll fight with your mixing bowl.
- Pure vanilla extract (2 teaspoons): Don't use imitation; it's the only seasoning these cookies really have besides butter and sugar.
- Almond extract (1/2 teaspoon, optional): A whisper of almond elevates these from standard to special, but vanilla alone is perfect too.
- All-purpose flour (2 1/4 cups): Measured correctly (spoon and level, never scoop) keeps the dough soft and pressable.
- Fine salt (1/2 teaspoon): Just enough to make the butter and sugar sing without tasting salty.
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Instructions
- Heat your oven and prep your stage:
- Get the oven to 350°F and line your baking sheets with parchment paper or leave them bare if they're nonstick—either way, your cookies will slide off easily once cooled.
- Cream butter and sugar into clouds:
- Beat them together for 2-3 minutes until the mixture looks pale and fluffy, like someone whisked air into cake batter. This is where the texture magic starts.
- Add egg and extracts:
- Pour these in and beat until everything is smooth and combined, about a minute. The mixture should look creamy and unified, not separated.
- Fold in flour and salt gently:
- Mix on low speed, scraping down the bowl, until a soft dough forms that looks slightly tacky but holds together. Don't overmix or the cookies toughen up.
- Load the cookie press:
- Follow your press's instructions (they vary), usually filling the chamber with dough and screwing on the plunger. The dough should press out smoothly without cracking or sticking.
- Press and space:
- Squeeze cookies directly onto prepared sheets about 1 inch apart, which gives them just enough room to bake without touching.
- Decorate if you like:
- Sprinkle colored sugar or toss on some sprinkles right after pressing, while the dough is still sticky and they'll adhere beautifully.
- Bake until just golden:
- Watch for 7-9 minutes—they should be pale with golden edges, not brown. They'll crisp up as they cool, and overbaking makes them hard.
- Cool with patience:
- Leave them on the sheet for 2 minutes (they firm up slightly) then transfer to a wire rack. Once completely cool, drizzle with chocolate if you want to look fancy.
Add to Pinterest I've served these at countless holiday parties, and there's a peculiar joy in watching people pick them up expecting frosting or complexity, only to find they're just perfect, pure butter cookies. Someone once told me they tasted like what Christmas smells like, and I've been thinking about that ever since.
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Flavor Swaps That Work
The beauty of spritz cookies is their neutrality—it's a blank canvas for whatever you're craving. Swap the almond extract for lemon or orange zest if citrus calls to you, or try a tiny pinch of cardamom for something warm and unexpected. I once added ground ginger and pressed them with a star-shaped disk, and they disappeared within an hour of being set out.
Decoration Ideas
Colored sanding sugar pressed onto the dough right after pressing is the easiest upgrade, catching light like edible glitter. Chocolate drizzle transforms them instantly from simple to sophisticated—I usually melt a little dark chocolate and trail it across the cooled cookies with a fork. Sprinkles work too if you're going for pure playfulness, or leave them plain and let the butter flavor be the star.
Storing and Keeping
These cookies stay fresh and crispy in an airtight container at room temperature for a full week, which makes them perfect for baking ahead. I learned the hard way that plastic containers work better than bags—the cookies keep their crunch when protected from air exposure. If you're stacking them, put parchment between layers so they don't stick.
- A tight seal is everything; stale cookies happen when moisture creeps in.
- These freeze beautifully—bake them, cool them completely, then freeze in a sealed container for up to three months.
- Thaw at room temperature and no one will ever know they weren't freshly made.
Add to Pinterest Spritz cookies are the recipe I return to when I want to feel like I'm in control in the kitchen. They're forgiving, fast, and they always deliver something beautiful.
Recipe Questions & Answers
- → What type of butter is best for this dough?
Use unsalted butter softened to room temperature for the creamiest dough texture and the most balanced flavor.
- → Can almond extract be substituted?
Yes, lemon or orange zest can replace almond extract for a fresh, citrusy twist.
- → Is chilling the dough necessary before pressing?
No chilling is needed; the dough should be soft enough to press directly from the bowl for easy shaping.
- → How can I decorate these delicate shapes?
Spritz can be adorned with colored sanding sugar, sprinkles, or drizzled melted chocolate after baking.
- → What is the ideal baking temperature and time?
Bake at 350°F (175°C) for 7-9 minutes until edges are just turning golden for a perfect tender texture.
