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I updated this classic Spritz Cookie Recipe to use butter instead of shortening, and now it’s better than ever. These bite-sized cookies are crunchy, sweet, and so festive thanks to color sugar, sprinkles, and small candy.
Meggan’s 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 “just because,” but ingredients change over time, and what worked in the past isn’t 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 you’d get from old-fashioned shortening but laced with a delicious buttery taste.
You’ll 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.
- Add egg and almond extract and beat well. Reduce speed to low and gradually add flour mixture until just combined.
- Fill the cookie press with dough according to the manufacturer’s 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 doesn’t look neat can be scraped off again and re-piped. If the dough becomes too sticky, refrigerate for 10 minutes. 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 don’t 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 “Mirro Cooky and Pastry” brochure that came with my mom’s 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 my how-to on freezing cookie dough 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 you’re 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, here’s 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 “click.” 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 you’re prepping for a holiday Cookie Exchange or hosting your own Baking Day, we’ve 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 Millionaire’s 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)
Ingredients
- 2 ¼ 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)
Instructions
- 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.
- Add egg and almond extract and beat well. Reduce speed to low and gradually add flour mixture until just combined.
- Fill cookie press with dough according to the manufacturer’s instructions. Press cookies out direct on to ungreased baking sheets. Piped dough that doesn’t look neat can be scraped off again and re-piped. If the dough becomes too sticky, refrigerate for 10 minutes.
- 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 don’t 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.
I’m not exaggerating when I say I have been looking for over 20 years for this recipe! I lost mine. Tried lots of others, but this is it!
I used European Butter and everyone said they taste like they come from a Bakery!
Thank you so much.
You’re so welcome, Phyllis! Thank you so much for trying them! I’m so glad you love them! – Meggan