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Classic Spritz Cookies Recipe (Easy & Delicious)

Classic Spritz Cookies Recipe

Tender, buttery spritz cookies made with a cookie press and baked until set with barely golden edges. This easy traditional recipe yields approximately 4–6 dozen cookies, depending on the press disk and cookie size.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup (226 g) Unsalted butter, softened
  • 2/3 cup (133 g) Granulated sugar
  • 1 large Large egg, preferably at room temperature
  • 1 teaspoon Pure vanilla extract
  • 1/2 teaspoon Almond extract, optional but traditional
  • 2 1/4 cups (270 g) All-purpose flour
  • 1/2 teaspoon Table salt
Decorations
  • As needed Colored sugar, sprinkles, or candied cherries

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C). Set out cool, ungreased aluminum baking sheets, and do not line them with parchment unless your cookie press instructions specifically allow it.
  2. Beat the softened butter and granulated sugar for 2–3 minutes, until the mixture is light and creamy.
  3. Beat in the egg, vanilla extract, and almond extract, if using, until well combined.
  4. Add the flour and salt gradually, mixing only until a soft dough forms. Do not overmix.
  5. Fill a cookie press with the dough. Press the cookies directly onto the baking sheets, leaving about 1 inch between each shape.
  6. Decorate with colored sugar, sprinkles, or small pieces of candied cherry before baking, if desired.
  7. Bake for 8–10 minutes per batch, rotating the pan if needed, until the cookies look set and the edges are just barely golden. Keep them relatively pale.
  8. Cool the cookies on the baking sheet for 2–3 minutes, then transfer them to a wire rack to cool completely.

Notes

Use soft, not melted, butter and a cool, ungreased metal baking sheet. The dough is normally pressed immediately because chilling can make it too firm. If it is too stiff, let it stand briefly at room temperature; if it is too soft, mix in flour 1 tablespoon at a time. Store completely cooled cookies in an airtight container at room temperature for about 1 week, or freeze baked cookies for approximately 2–3 months.