Spritz Cookies Recipe

I updated this classic Spritz Cookie Recipe to use butter instead of shortening, and now it's better than ever.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings cookies

Calories 58kcal

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.

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.