Butter Spritz Cookies
Butter spritz cookies are perfect for any holiday, especially Christmas! These tree-shaped cookies are buttery, sweet and easy to make.
Butter spritz cookies have got to be one of my favorite cookies. My mom would make them all the time when I was growing up. It didn’t matter if it was Christmas, Valentine’s Day or just an ordinary Tuesday, butter spritz cookies are always a good idea.
This spritz cookie recipe has been passed down for a couple generations in my family. I’m pretty sure it originated from the first publication of Joy of Cooking (maybe). In light of Christmas, I made tree and wreath-shaped cookies with plenty of sprinkles!
What are spritz cookies? Spritz cookies are butter cookies that are made using a cookie press. They taste like sugar cookies, but more buttery. The work “spritz” originates from the German word “spritzen,” which means to squirt. The cookie dough squirts or spritz out of the cookie press and onto the baking sheet.
How to make spritz cookies
- Preheat oven to 350 F. Grease cookie sheets and set aside.
- Beat butter and sugar in the bowl of a stand mixer.
- Add the egg yolks and vanilla. Almond extract is optional, but recommended for flavor.
- Mix in flour and salt. Stir just until incorporated.
- Transfer the dough to your cookie press fit with desired disc. Press onto prepared cookie sheet.
- Bake for 10 minutes at 350 F.
Want to experiment with flavors? Add 3/4 teaspoon of a different extract, such as almond, peppermint or lemon.
Helpful recipe tips
The key to successful spritz cookies is the right dough consistency. You want the dough to be firm, but not dry and crumbly. If the dough is too soft then the cookies will not hold their shape. I suggest adding another tablespoon or two of flour if you are baking in a warm/humid climate. You can also put the cookie dough in the refrigerator to help it firm up a bit.
How to decorate spritz cookies
This is my favorite part! There are a few ways you can decorate these cookies. Obviously sprinkles are a nice touch and can be swapped out for the holidays. You can make heart-shaped cookies for Valentine’s Day and flower-shaped cookies for spring. Speaking from experience, I have found that sugar sprinkles stick to the cookies better than normal sprinkles.
Other decorating ideas include dipping the cookies in chocolate and sprinkling with chopped nuts such as almonds or hazelnuts. You can also dye the cookie dough festive colors before pressing it onto the cookie sheet or add cocoa to make chocolate spritz cookies. Create more festive shapes with additional discs provide for festive shapes!
Frequently Asked Questions
Yes, place dough on floured work surface and roll it out to 1/4-inch thick. Use cookie cutters or a knife to cut the dough into shapes and bake.
The OXO brand makes a good one (OXO cookie press is available on Amazon). My mom has an antique one that I personally love.
Yes, chill the dough in an airtight container for up to 3 days. Bring dough to room temperature before pressing dough onto the cookie sheet.
Yes, wrap the dough tightly in plastic wrap. Freeze for up to 3 months. Defrost in the refrigerator before bringing to room temperature and pressing dough onto cookie sheet.
Try greasing the tube with butter. If that doesn’t work, the dough consistency might be off. If it’s too dry, try adding a tablespoon of milk to the dough. If it’s too soft, try refrigerating the dough or adding another tablespoon of flour.
‘Tis the season for cookie recipes! Similar to spritz cookies are shortbread cookies and the recipe only requires 5 ingredients! If you like a bit of almond extract in your cookies, I suggest trying these Scandinavian almond bars or Linzer cookies. Then of course there is the Christmas classic—cut out sugar cookies—which you can decorate with sprinkles too!
What’s your favorite way to decorate these cookies? Show me by tagging @ifyougiveablondeakitchen on social media when you try the recipe!
Holiday Butter Spritz Cookies
- 1 cup (227 grams) unsalted butter, room temperature
- ½ cup (100 grams) granulated sugar
- 2 large egg yolks, room temperature
- 1 ½ teaspoons pure vanilla extract
- ¾ teaspoon almond extract, optional
- 2 cups (250 grams) all purpose flour, sifted
- ¼ teaspoon salt
- Holiday sprinkles
- Preheat your oven to 350° F. Grease two baking sheets and set aside.¹
- In the bowl of your electric mixer, or with a hand mixer and a large bowl, beat the butter and sugar until fluffy (2-3 minutes). Add the egg yolks and vanilla extract. Beat until incorporated. Scrape down the sides of the bowl as needed.
- With the mixer on low, slowly add the flour and salt. Beat until incorporated, about 1 minute.
- Scrape some of the dough into your cookie press that has been fitted with a decorative disc (follow manufacturer's instructions). Hold the cookie press perpendicular to your baking sheet, and press out the cookies.² Continue to press out the cookies, spacing about 2 inches apart. Decorate with desired sprinkles.
- Bake cookies for 10 to 12 minutes or just until the edges of the cookies are turning golden. Gently transfer the cookies to a wire rack to cool completely. Store cookies in a covered container for up to a week.³
- For this recipe I suggest greasing cookie sheets as opposed to lining them with parchment paper. When I used parchment paper, the pressed cookie dough wouldn’t release from the cookie press.
- If you find the dough is too soft, because the shape of the cookies is not clearly defined, then chill the dough.
- Dough can be refrigerated for up to three days or stored in the freezer for up to three months. Allow frozen dough to defrost in the refrigerator then bring it to room temperature.