There’s something about the delicate, buttery charm of spritz cookies that makes them impossible to resist. This Spritz Cookies Recipe blends classic flavors with a tender, melt-in-your-mouth texture that feels like a warm hug on a plate. It’s truly one of those recipes you’ll want to make over and over — trust me, baking these feels as good as eating them!

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 still remember the first time I made these spritz cookies and how quickly my family devoured them. What makes this version stand out is how perfectly crisp edges meet tender centers, combined with that subtle almond and vanilla kick that feels just right every time.

Classic Yet Customizable: This recipe is straightforward but still flexible enough to add your personal touch with flavors or colors.
Perfect Texture: The dough presses out smoothly and bakes with just the right balance of crisp and soft.
Great for Holiday Fun: Shaping these with a cookie press feels festive and nostalgic, perfect for family baking sessions.
Stores Well: These cookies stay fresh up to a week and freeze beautifully if you want to prep ahead.

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

Each ingredient plays a special role in making these spritz cookies so delightful. I always recommend using high-quality butter and fresh extracts since they really shine in such a simple 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: Using unsalted butter lets you control the salt level and ensures a clean, creamy flavor essential to tender texture.
Granulated Sugar: Just the right amount to add sweetness and help with that crisp edge once baked.
Large Egg: Adds structure and moisture, helping the dough hold its shape in the press without being too dry.
Pure Vanilla Extract: Gives warmth and depth; always opt for pure extract for that authentic, rich taste.
Almond Extract: This is the secret star flavor—just a teaspoon brings a lovely nutty aroma that pairs beautifully with vanilla.
All-Purpose Flour: Provides the right amount of gluten for the dough to keep its shape but stay tender.
Salt: Enhances all the flavors and balances sweetness.
Optional Decorations: Gel food coloring, sprinkles, chocolate chips, or a drizzle of melted chocolate add personality and fun, especially for holidays.

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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

One thing I really enjoy about this Spritz Cookies Recipe is how easy it is to switch up the flavors or add festive colors. Sometimes I tint a portion of the dough green or red for the holidays, or swap almond extract for peppermint, which gives a fresh twist that friends always ask about.

Flavor Variations: Try substituting the almond extract with lemon or peppermint extract for a new profile — peppermint adds a nice seasonal zing that’s perfect for Christmas.
Color It Up: Using gel food coloring lets you create vibrant hues without affecting dough consistency. Just a drop or two goes a long way.
Decorate Freely: Adding sprinkles or pressing a chocolate chip into each cookie before baking is a fun way to get creative, especially if you’re baking with kids.
Without a Cookie Press: If you don’t have one, no worries! A pastry bag with a star tip works beautifully to pipe the dough into festive shapes.

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

Step 1: Creaming the Butter and Sugar

Start by beating softened butter with granulated sugar on medium-high speed until it’s light and fluffy—this usually takes about 3 minutes. It’s a joy to watch the texture change, and don’t rush it! Well-creamed butter helps your cookies get that tender yet crisp bite everyone loves.

Step 2: Mixing in the Flavors and Egg

Next, add your egg, vanilla, and almond extracts, then beat on high until everything is combined and smooth. Remember to scrape the bowl edges and bottom to make sure no pockets of flour or butter are hiding.

Step 3: Incorporating the Flour and Salt

Lower the mixer speed and gradually add in the flour and salt. Once mixed on low, turn up the speed briefly to fully incorporate the ingredients and ensure a soft, workable dough that holds its shape well in the press.

Step 4: Preparing Your Baking Sheets

Line your baking sheets with silicone mats or use nonstick sheets—avoid parchment because the cookie presses won’t stick as well, causing misshapen cookies. A neat trick I learned is chilling these lined baking sheets in the fridge while the oven preheats; dough adheres better to cold surfaces, so your cookies keep crisp edges and lovely shape.

Step 5: Pressing and Decorating the Cookies

Fit your cookie press with a decorative disc, then fill it with dough. Press the cookies out onto your cold sheet with about 2 inches spacing. If you want sprinkles, lightly brush the dough surface with water first—this really helps them stay put. If the dough feels too soft as you work, pop the sheet in the fridge for 10 minutes before baking.

Step 6: Baking to Perfection

Bake at 350°F (177°C) for 7 to 9 minutes, watching carefully. You want just a hint of golden edges, not too browned, so the cookies stay tender and delicate. Let them cool on the baking sheet for a few minutes before transferring to a wire rack—this resting helps them firm up gently.

Top Tip

Since making this Spritz Cookies Recipe so many times, I’ve learned a few handy tricks to nail that perfect cookie every time. These tips save stress and lift your baking game:

Chill Baking Sheets: It sounds unusual, but cooling your lined cookie sheets before pressing the dough helps the cookies set sharply and not spread out.
Don’t Skip the Almond Extract: It’s easy to underestimate, but that tiny bit of almond flavor makes these cookies truly special and irresistible.
Use Gel Food Coloring: Liquid color can mess with dough consistency. Gel works great and you just need a drop for vibrant hues.
Cookie Press Care: When the dough gets too soft, don’t push it — chill the shaped dough briefly or clean the press discs and start fresh for cleaner shapes.

How to Serve Spritz Cookies Recipe

Garnishes

I love to keep it classic with a sprinkling of red and green sanding sugar around the holidays. Sometimes I press a single chocolate chip right in the center for a little surprise. When feeling fancy, a simple drizzle of melted dark chocolate adds a decadent touch without overwhelming the delicate cookie.

Side Dishes

These cookies pair beautifully with a warm cup of tea or coffee—my favorite way to wind down in the afternoon. For a party, they also go great alongside a cheese platter or a glass of chilled sparkling wine for a festive touch.

Creative Ways to Present

One holiday season, I layered different colored spritz cookies in a clear mason jar, wrapped with a simple ribbon—it made such a charming homemade gift! You can also arrange various shapes on decorative trays for a striking cookie platter that’s as pretty as it is tasty.

Make Ahead and Storage

Storing Leftovers

I store leftover spritz cookies in an airtight container at room temperature to keep them crisp. They generally stay fresh for up to a week, but I must confess—they rarely last that long in my house!

Freezing

Freezing is a lifesaver here. I like to freeze both raw dough and baked cookies. Dough freezes up to 3 months — I thaw it overnight in the fridge, then bring to room temp before pressing. Baked cookies freeze well, too; just thaw at room temperature before serving and they taste freshly made.

Reheating

If you want to freshen up stored cookies, pop them in a 300°F oven for about 5 minutes. This revives crisp edges beautifully without drying them out. Just keep an eye so they don’t brown too much!

Frequently Asked Questions:

Can I make spritz cookies without a cookie press?

Absolutely! If you don’t have a cookie press, use a pastry bag fitted with a star tip to pipe the dough into pretty shapes. Slightly thinning the dough with a splash of milk helps it pipe more easily.

Why does the recipe use almond extract along with vanilla?

The almond extract adds a subtle nutty aroma that complements the vanilla beautifully — it’s what gives the cookies their signature ‘spritz’ flavor. If you prefer, you can omit it or swap it for other extracts like peppermint or lemon for variation.

Can I prepare the dough ahead of time?

Yes! You can chill the dough in the refrigerator for up to 4 days before pressing, or freeze it for up to 3 months. Just thaw overnight in the fridge and bring to room temperature before pressing with the cookie press.

How do I prevent the cookies from spreading too much?

Chilling your lined baking sheets before pressing makes a big difference. Also, avoid working the dough too long in a warm kitchen—if the dough softens too much, chilling it briefly before baking helps prevent spreading. Baking at the correct temperature and not overbaking also maintains their shape.

Final Thoughts

Baking this Spritz Cookies Recipe always feels like inviting a bit of joy and tradition into my kitchen. There’s nothing quite like the scent of butter and almond filling the air and those perfectly shaped cookies popping out of the press. I hope you’ll enjoy making and sharing these as much as I do—it’s one of those recipes that always brings smiles around the table.