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I updated this classic Spritz Cookie Recipe to use butter instead of shortening, and now itโs better than ever. These bite-sized cookies are crunchy, sweet, and so festive thanks to color sugar, sprinkles, and small candy.
Megganโs notes
As a classically-trained chef with extensive cookie-making under my belt, I love to update classic recipes to reflect modern cooking. I never make changes โjust because,โ but ingredients change over time, and what worked in the past isnโt always the best option for today.
The shortening that our grandmothers used was full of hydrogenated vegetable oil, often cottonseed oil. Modern shortening has been reformulated to remove those pesky trans fats, and with them, some of that old-fashioned, hard-to-beat taste.
These days, butter is the best option in Spritz cookies and many other baked goods. They have the same chewy-soft texture that youโd get from old-fashioned shortening but laced with a delicious buttery taste.
Youโll need a cookie press to make these cookies, too. I use the OXO cookie press, but if you can borrow an old aluminum one from your grandma or mom, that works too! Use colored sugar, candies, and sprinkles to decorate these cookies as you see fit, then bake and enjoy warm from the oven.
Table of Contents
Spritz Cookie Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Flour
- Baking powder
- Salt
- Butter: The original recipe called for shortening, but I think these cookies taste even better with butter.
- Sugar
- Egg
- Almond or vanilla extract: Or any extract you desire, such as orange, lemon, rum, peppermint, or coconut.
- Colored sugar: Just mix a few drops of food coloring into granulated sugar to make all your favorite colors. Hard candies, especially crunchy Red Hots, work really well too.
How to make Spritz Cookies
- Preheat oven to 375 degrees. (Optionally, prepare a baking sheet with parchment paper.) In a large bowl, sift or vigorously whisk together flour, baking powder, and salt. Set aside. In a stand mixer with the paddle attachment at medium speed, or with an electric mixer, beat butter and sugar.ย ย
- Add egg and almond extract and beat well. Reduce speed to low and gradually add flour mixture until just combined.ย
- Fill the cookie press with dough according to the manufacturerโs instructions and fit with the disk for the shape you want (snowflakes, Christmas trees, wreaths, etc.). Press cookies out directly onto baking sheets. Piped dough that doesnโt look neat can be scraped off again and re-piped. If the dough becomes too sticky, refrigerate for 10 minutes.ย Sprinkle with colored sugar or decorate with candies as desired.
- Bake until the edges are lightly golden and set, about 10 to 12 minutes. Cool 2 minutes on baking sheet.
- Transfer to a wire rack to cool completely.
Recipe tips and variations
- Yield: This Spritz Cookie recipe makes about 60 one- or two-bite spritz cookies, depending on the size of your cookie press.
- Cookie press: If you donโt own one yet, I highly recommend this OXO model, which comes with 12 different cookie press shapes.
- Customize your cookies: Colored sugar, small candy pieces, sprinkles, melted chocolate, and nonpareils are all fun ways to decorate Spritz cookies. You can also add drops of food color directly into the cookie dough for different colors of cookies. Some bakers like to brush the tops of their cookies with light corn syrup to help decorations adhere better.
- Spice Spritz: Add warming spices like cinnamon, nutmeg, and cloves to your Spritz Cookies.
- Source: This recipe is adapted from the โMirro Cooky and Pastryโ brochure that came with my momโs cookie press. I tested this recipe on ungreased baking sheets as directed in the brochure and lined with parchment paper. Both work well!
How to Store Spritz Cookies
Store extra Spritz cookies in an airtight container at room temperature for up to 5 days. Or, if you live in a cold climate, store them indefinitely in your chilly garage or patio.
Can you freeze spritz cookies?
Spritz cookie dough freezes perfectly. Form into a disk, wrap well, label, date, and freeze for up to 3 months. Thaw overnight or at room temperature, then press and bake the cookies as directed. Check out myย how-to on freezing cookie doughย for more information.
Make ahead: Spritz cookie dough can be made up to 2 days in advance. Wrap in parchment or waxed paper, place in an airtight container, and store in the refrigerator until youโre ready to press and bake.
Frequently Asked Questions
Absolutely. Add 1 or 2 drops of your desired food coloring after adding the extract and before the flour to tint the cookie dough.
Each model is slightly different, but in general, hereโs how it works: Select a cookie press plate and place it in the press. Transfer your cookie dough into the cookie press tube, then pop on the top. Position the cookie press with the plate-side down, and press the bottom on top of your prepared baking sheet until you hear a โclick.โ Lift up the press and repeat until you press out as much of the dough as you can, using multiple baking sheets if necessary.
More like this Spritz Cookie Recipe
- More rainbow cookies: If you love colorful treats, try Confetti Cookies (made with a cake mix!), M&M Cookies, or Sugar Cookie Cheesecake Bars.
- Fill your Christmas cookie plate: Whether youโre prepping for a holiday Cookie Exchange or hosting your own Baking Day, weโve got plenty of classic Christmas cookies on Culinary Hill like Christmas Sugar Cookies, Molasses Cookies, Thumbprint Cookies, Linzer Cookies, Pizzelle, Gingerbread Cookies, White Chocolate Cranberry Cookies, Fruitcake Cookies, Peanut Butter Blossoms, and Snickerdoodles.
- Christmas candy: If you love making homemade candy, try Christmas Crack, No-Bake Peanut Butter Balls, Microwave Peanut Brittle, and Millionaireโs Shortbread (shortbread cookies with caramel and chocolate on top).
More Christmas treats
Christmas Recipes
Christmas Sugar Cookies Recipe
Candy Recipes
Christmas Crack
Cookie Recipes
Ritz Cracker Cookies
Candy Recipes
Rolo Pretzel Candies
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Spritz Cookies Recipe
Equipment
- Cookie press (This is my favorite, see note 1)
Ingredientsย
- 2 ยผ cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon Salt
- 1 cup butter (2 sticks, see note 2)
- 3/4 cup granulated sugar
- 1 egg
- 1 teaspoon almond extract or vanilla extract (see note 3)
- Colored sugar or candies, for decorating (see note 4)
Instructionsย
- Preheat oven to 375 degrees. (Optionally, line baking sheets with parchment paper). In a large bowl, sift or vigorously whisk together flour, baking powder, and salt. Set aside.
- In a stand mixer with the paddle attachment at medium speed, or with an electric mixer, beat butter and sugar.ย
- Add egg and almond extract and beat well. Reduce speed to low and gradually add flour mixture until just combined.ย
- Fill cookie press with dough according to the manufacturerโs instructions. Press cookies out direct on to ungreased baking sheets. Piped dough that doesnโt look neat can be scraped off again and re-piped. If the dough becomes too sticky, refrigerate for 10 minutes.ย
- Sprinkle with colored sugar or decorate with candies as desired. Bake until the edges are lightly golden and set, about 10 to 12 minutes. Cool 2 minutes on baking sheet before transferring to wire racks to cool completely.
Recipe Video
Notes
- Cookie press: If you donโt own one yet, I highly recommend this OXO model, which comes with 12 different cookie press shapes.
- Butter: The original recipe called for shortening, but I think these cookies taste even better with butter.
- Almond or vanilla extract: Or any extract you desire, such as orange, lemon, rum, peppermint, or coconut.
- Colored sugar: Just mix a few drops of food coloring into granulated sugar to make all your favorite colors. Hard candies, especially crunchy Red Hots, work really well too.
- Yield: This Spritz Cookie recipe makes about 60 one- or two-bite Spritz cookies, depending on the size of your cookie press.
- Storage: Store extra Spritz cookies in an airtight container at room temperature for up to 5 days. Or, if you live in a cold climate, store them indefinitely in your chilly garage or patio.
Perfect recipe!!
Thanks, Sandra! โ Meggan
Thank you for posting this recipe! My mom also used the Mirro recipe but I had lost it. Youโre a life saver!
Youโre so welcome, Lynette! Happy baking! โ Meggan
Iโm so confused. In one area it says adapted from mirro cook book with your moms press and another the Wisconsin Christmas cooks book. One part says on parchment and the other says on increased cookie sheet. Then one says 10-12 mins and the other says 20 mins. Are the two recipes (one with photos and the other the jump to recipe different)???
Hi J.J. M, thanks for writing and Iโm so sorry about the confusion! I mixed up my memories of momโs and grandmaโs recipes when I was updating this post. Iโve corrected it. I tested it both with and without parchment paper, so do as you prefer. So sorry about that again. โ Meggan
So glad I found this recipe! Iโve been making Spritz for 20+ years but lately havenโt been too impressed with my all butter, 1/2 cup sugar recipe. I made your recipe as is and one with 1/2 butter, 1/2 Crisco shortening. I loved the texture of the all shortening but preferred the taste with 1/2 butter so will probably stick with that. The texture with 1/2 butter was great for me too. Nice to have two good options!
Thank you for trying this recipe, Barb! Iโm glad it stood well against a 20+ year recipe, and is now another option for your. I appreciate you taking the time to write. I hope you have a great holiday! โ Meggan
Looks like my recipe but I have trouble with cookie guns/presses. What cookie gun/press do you use?
Hi Cynthia, I use a vintage Mirro cookie press I bought on Ebay. Take care! โ Meggan
Thanks for the recipe. I used 1/2 butter, 1/2 Crisco, which is what my mother would have used. So glad I found your site.
Youโre welcome, Cmn! Happy you found us, too! Take care! โ Meggan
What kind of shortening did your mom use and what type of shortening did you use to make the spritz cookie Mirro recipe
Were actually โbutteryโ without the butter! Pretty impressive. My secret pleasure is having these in the morning with a cup of coffee!
Spritz cookies are the annual Christmas cookies in our house. We have been baking them yearly for close to 20 years. The tree shape on the press with green coloring and red sugar sprinkles are in high demand here! The recipe is simple, easy to make, and tastes great.
Hi! Same here! Super simple and delicious! Merry Christmas! โ Meggan
This is your comment on your recipe: My momโs classic Spritz cookies recipe is the only one you need! These tiny cookies are crunchy, buttery, and perfect with a sprinkle of colored sugar.
Why do you say they are โbutteryโ if there is no butter in the recipe.? My recipe uses butter and they are delicious also.
Hey there, so โbutteryโ in this context refers to the flavor, not the ingredients, but you arenโt the first one to be concerned by my description. Shortening also produces a buttery flavor, at least in my opinion, especially in these cookies and in pie crust. However. I am going to change it so I donโt describe the cookies as buttery anymore. Iโm so sorry about that! Thanks for letting me know.
How are they buttery, without butter? Iโve never seen a spritz recipe with shortening in itโฆ.
I too purchased an old mirro press on eBay, it is the only one that really works well with spritz dough.
Hi Juli, they just are! Did you use the Spritz recipe that came with the Mirro press? Thatโs what this is. Itโs straight out of that battered 1950โs cookbook. Itโs the one my mom always made and itโs the bestโฆ at least in my opinion. No butter.