Classic Buttery Spritz Cookies

Save this recipe on:

I’ve always had a soft spot for holiday baking, and Classic Buttery Spritz Cookies are right at the heart of that tradition. These delicate, melt-in-your-mouth cookies are made with simple pantry staples and decorated in the most festive way imaginable. I grew up making these with my grandmother, passing around the cookie press like it was a baton in a sugary relay. The smell of vanilla and butter warming in the oven instantly fills the house with that nostalgic, cozy holiday spirit.

But don’t be fooled—these cookies are more than just a holiday treat. With their soft, tender crumb and rich buttery flavor, they’re perfect year-round for baby showers, tea parties, or just a sweet snack with your afternoon coffee. They look incredibly intricate, but they’re surprisingly easy to make, especially once you get the hang of using the cookie press. Let me show you why these cookies are worth adding to your baking tradition.

---

Why You’ll Love These Classic Buttery Spritz Cookies

• Festive and Fun – With their snowflake shapes and colorful icing, these cookies are as fun to look at as they are to eat.
• Simple Ingredients – No fancy flours or hard-to-find extracts here—just basic staples like butter, sugar, and vanilla.
• Perfect Texture – Light, crisp, and buttery without being dry. They practically melt in your mouth.
• Customizable – You can change the shapes, colors, and even flavors for different occasions.
• Make-Ahead Friendly – They store beautifully and can even be frozen if you want to get ahead on holiday baking.

---

What Kind of Cookie Press Works Best for Classic Buttery Spritz Cookies?

When it comes to making spritz cookies, the cookie press is your best friend—but not all presses are created equal. I’ve used both manual and electric versions over the years, and I’ve found that a manual cookie press with a sturdy metal barrel gives the best control and cleanest shapes. Look for one with a comfortable grip and a good variety of disc patterns (snowflakes, trees, hearts—you name it). If you’re a beginner, avoid the plastic ones; they often break or don’t have enough pressure for precise shapes.

If you don’t have a cookie press, you can still make these cookies! Roll the dough into small balls and flatten gently with the bottom of a glass or use a piping bag with a star tip. The result won’t be exactly the same, but you’ll still get those buttery, crisp edges that make these cookies so addictive.

---

Options for Substitutions

While this recipe is built on classic simplicity, there are some easy swaps if you need to accommodate preferences or pantry limitations:

• Butter Substitute: If you’re dairy-free, high-quality vegan butter sticks (not spreads) can work well. Just expect a slightly different texture.
• Flavors: Try almond extract instead of vanilla for a more traditional European-style spritz cookie, or go bold with lemon or peppermint extracts.
• Flour Options: All-purpose flour works best, but you can substitute gluten-free 1:1 baking flour if needed. The texture will be a little more tender, but still delicious.
• Food Coloring: Gel food coloring gives the best vibrancy without thinning your icing. Natural color powders can be used too for a dye-free version.
• Decorations: Sprinkles, sanding sugar, or crushed peppermint can all add that festive flair. Skip royal icing if you’re short on time and opt for a quick dip in melted chocolate.

---

Ingredients for Classic Buttery Spritz Cookies

Each ingredient in this recipe plays a key role in achieving the perfect texture and flavor. Here’s what you’ll need and why it matters:

• Unsalted Butter – The heart of this cookie. It gives that rich, melt-in-your-mouth texture and classic buttery flavor. Make sure it’s softened, not melted.
• Granulated Sugar – Sweetens the dough and helps create that lightly crisp bite.
• Egg – Adds structure and binds everything together while keeping the dough soft and pliable.
• Vanilla Extract – Adds warmth and depth of flavor. You can switch it out or mix it with almond extract for variation.
• All-Purpose Flour – Forms the bulk of the dough and gives the cookies their sturdy shape. Be sure to measure it properly to avoid dry cookies.
• Salt – Just a pinch balances the sweetness and enhances the buttery taste.
• Food Coloring (optional) – Adds festive cheer, especially if you want to tint the dough or the icing.
• Decorations (sprinkles, icing, sanding sugar) – These bring the holiday magic. Use them to personalize your cookies and make them sparkle on the cookie tray.

---

Step 1: Cream the Butter and Sugar

Start by beating the softened unsalted butter with the granulated sugar until the mixture is light and fluffy. This step is crucial—it incorporates air, which helps keep the cookies tender and not overly dense.

---

Step 2: Add the Egg and Vanilla

Crack in the egg and pour in the vanilla extract. Continue mixing until fully combined. The dough should look smooth and slightly glossy at this point.

---

Step 3: Mix in the Dry Ingredients

Gradually add the all-purpose flour and salt. Mix just until the flour disappears—don’t overwork the dough, or the cookies may come out tough. The dough should be soft but not sticky.

---

Step 4: Fill the Cookie Press

Scoop the dough into your cookie press, fitted with your favorite festive disc. Press the dough directly onto an ungreased, unlined baking sheet. The cookies need the bare surface to grip and release properly.

---

Step 5: Decorate Before Baking

If you’re using sprinkles, nonpareils, or colored sugars, now is the time to add them! They’ll stick beautifully before baking and won’t fall off afterward.

---

Step 6: Bake

Place the baking sheet in a preheated 350°F (175°C) oven and bake for 8–10 minutes. The edges should stay pale or just barely golden. Remove from the oven and let cool on the pan for a few minutes before transferring to a wire rack.

---

Step 7: Optional Icing or Additional Decorating

Once the cookies are completely cool, you can decorate with royal icing or a simple glaze. Use piping bags for detailed snowflake patterns or let kids join in for a fun decorating session.

---

How Long to Cook Classic Buttery Spritz Cookies

Spritz cookies bake quickly, which is part of their charm. In a preheated 350°F (175°C) oven, they take just 8 to 10 minutes. You’re not looking for golden brown edges like other cookies—the goal is a soft, barely golden bottom while the tops remain pale and delicate.

Depending on your oven, you might need to rotate the pan halfway through for even baking. Be careful not to overbake; these cookies can go from perfect to dry in a minute or two.

---

Tips for Perfect Classic Buttery Spritz Cookies

• Use Room Temperature Butter: Soft, not melted. It should give slightly when pressed but still hold its shape.
• Don’t Chill the Dough: Unlike many other cookies, this dough is meant to be used immediately so it stays soft enough to press through the cookie press.
• Press Onto Cool, Unlined Baking Sheets: Warm or greasy pans will prevent the dough from sticking properly. No parchment paper or silicone mats—just a clean, bare pan.
• Decorate Before Baking: Sprinkles and colored sugar should be added before the cookies go in the oven so they stick well.
• Practice with the Press: The first few cookies might not come out perfectly—don’t worry! You’ll quickly get the feel for how much pressure to apply.
• Cool Completely Before Icing: If you plan to add royal icing designs, make sure the cookies are fully cooled, or the icing will melt and spread.
• Store Correctly: Once cooled and decorated, keep the cookies in an airtight container to preserve that perfect texture.

---

Watch Out for These Mistakes While Cooking

Even simple cookies like spritz can go sideways if you’re not careful. Here are the most common mistakes—and how to avoid them:

• Using Cold or Melted Butter: Cold butter won’t cream properly, and melted butter will ruin the dough’s texture. Stick with softened, room-temp butter.
• Overmixing the Dough: Once you add the flour, mix just until combined. Overmixing leads to tough cookies.
• Greasing or Lining the Pan: The dough won’t stick when pressed if you grease the pan or use parchment. Always press onto a bare, cool baking sheet.
• Chilling the Dough: Spritz dough is meant to be soft and pliable. Chilling it makes it too stiff to go through the press.
• Not Cleaning the Cookie Press Between Batches: Dough can build up and clog the press. Wipe it down occasionally for consistent shapes.
• Overbaking: Spritz cookies should stay pale. If they brown too much, they’ll lose that tender, melt-in-your-mouth quality.

---

What to Serve With Classic Buttery Spritz Cookies?

These cookies pair beautifully with a variety of drinks and desserts—especially around the holidays. Here are a few tasty ideas:

Hot Chocolate

The buttery texture of the cookies melts perfectly alongside a warm, rich mug of cocoa.

Coffee or Espresso

A classic afternoon combo. The mild sweetness of the cookies balances a bold cup of coffee or a creamy latte.

Eggnog

For a festive pairing, serve these cookies with a chilled or spiked glass of eggnog.

Mulled Wine or Cider

The warm spices in cider or mulled wine complement the vanilla and buttery flavors beautifully.

Ice Cream Sundae Topping

Crumble spritz cookies over vanilla or peppermint ice cream for a simple but elegant dessert.

Holiday Cookie Platter

Pair with other holiday favorites like gingerbread, thumbprints, and chocolate crinkles for a show-stopping tray.

Cheese Board Accent

Yes, seriously. The mild sweetness pairs surprisingly well with aged cheeses like gouda or sharp cheddar.

A Glass of Milk

Sometimes, you can’t beat the classics. Cold milk and spritz cookies? Instant comfort.

---

Storage Instructions

Classic Buttery Spritz Cookies store beautifully, making them ideal for holiday prep or gifting. Once the cookies are completely cool and any icing has set:

• Room Temperature: Store in an airtight container for up to 7–10 days. Layer them between sheets of parchment paper to protect delicate decorations.
• Refrigerator: Not necessary unless your decorations require it, but they can last a bit longer—up to 2 weeks—if chilled.
• Freezer: These cookies freeze exceptionally well. Place in a freezer-safe container, again layering with parchment, and freeze for up to 3 months. Thaw at room temperature before serving.

To freeze the dough: Prepare it as usual, then roll into a log, wrap tightly in plastic wrap and foil, and freeze. Let it thaw just until soft enough to press through the cookie press before baking.

---

Estimated Nutrition

This will vary slightly depending on decorations, icing, and size, but here’s a general estimate per cookie (assuming 36 cookies per batch):

• Calories: ~90
• Total Fat: 5g
• Saturated Fat: 3g
• Cholesterol: 15mg
• Sodium: 30mg
• Carbohydrates: 10g
• Sugar: 4g
• Protein: 1g
• Fiber: 0g

These cookies are on the indulgent side—rich, buttery, and sweet—but thanks to their small size, they’re perfectly portioned for a treat.

---

Frequently Asked Questions

Can I make spritz cookies without a cookie press?

Yes! While a press gives the classic shapes, you can use a piping bag fitted with a large open star tip or even shape the dough into small balls and flatten with a fork. The texture will still be delicious.

Why won’t my dough stick to the baking sheet?

This usually happens if you’re using parchment paper or a greased sheet. Spritz dough needs a bare, unlined, ungreased cookie sheet to grip and release properly from the press.

Can I make the dough ahead of time?

Yes, you can prepare the dough a day in advance and store it wrapped in the fridge. Just let it soften at room temperature before using, as cold dough won’t go through the press easily.

Do spritz cookies spread while baking?

Not much. These cookies are meant to hold their shape, which is why there’s no baking powder or soda in the dough. If they’re spreading, your butter might be too soft or the dough too warm.

How do I get vibrant colors in the dough?

Use gel food coloring instead of liquid to get bright, bold colors without affecting the dough’s consistency. Just a small amount goes a long way.

What type of icing works best for decorating?

Royal icing is a favorite for detail work—it dries hard and shiny. For a quick alternative, use a simple powdered sugar glaze or melted white chocolate.

Can I add flavor extracts other than vanilla?

Absolutely! Almond extract is a popular choice and gives a nostalgic, bakery-style flavor. Lemon, peppermint, or orange extracts also work well for seasonal twists.

Why are my cookies dry or crumbly?

Most likely, too much flour was added. Always measure flour by spooning it into the cup and leveling it off—don’t scoop directly from the bag. Overbaking can also dry them out.

---

Conclusion

Classic Buttery Spritz Cookies are a timeless treat that bring beauty and joy to any cookie platter. Whether you’re baking them for the holidays, a family gathering, or just because, these cookies are sure to win hearts with their buttery richness and delicate designs. They’re easy to customize, store well, and taste like pure nostalgia in every bite. Once you start making them, you might just find yourself reaching for that cookie press more often than you expected.

Get your sprinkles ready—this is a recipe you’ll return to again and again.

---

Print

Save this recipe on: