Baking/ Cookies/ Desserts

Classic Buttery Spritz Cookies

Soft, buttery, and delicious spritz cookies with a crunchy outside are a must for your Christmas cookie platter. This is a quick and simple cookie made of butter, sugar, flour, and eggs and fun to make with the help of a cookie press.

Lots of decorated spritz cookies
Decorate your spritz cookies with different sprinkles or use a basic butter frosting.

One of my favorite cookies to make growing up was the spritz cookie. I loved to use the spritz “gun,” and see the little shapes pop out. Even at a young age, I couldn’t mess up the shapes.

Spritz cookies, also known as Spritzgebåck cookies, originated in Germany, and are a popular cookie made at Christmas. These delicious cookies take after the German word Spritzen which means to push or squirt, referring to the way the dough is pushed through a cookie press onto the baking sheet. The metal disk that the dough passes through can have many designs, thus changing the look of the cookies drastically.

The three circle disc I used for this post is undisputable plan, but was special to my Nana and me. When we made this shape it symbolized our 3 generations, grandmother, mother and daughter in our family. It’s only fitting with this being the first Christmas season with my blog, that I pay homage to these great woman who were so dear to me.

As I investigated new disks, I fell in love with the disc options from a company called “Impress.” I found it on Amazon and ordered it but not it in time for this post. Watch for future posts with these incredible shapes! This is an unsponsored link for the Impress cookie press and their disks, I’m that impressed!

Ingredients for Spritz Cookies

  • Butter: Salted or unsalted is fine.
  • Sugar: This recipe calls for both granulated sugar and powdered sugar.
  • Almond extract: This ingredient is optional but I recommend using it. The taste will set these cookies apart.
  • Salt: Salt helps the other flavors come out.
  • Vanilla extract: Like salt, vanilla helps other flavors come out and adds depth to your cookie.
  • Egg: Helps bind your ingredients together.
  • All-purpose flour: Be sure to scoop your flour into your measuring cup as well as run a straight edge over the top to level. If you scoop your measuring cup into the flour container, you will end up with several tablespoons more of flour which will make your cookies hard.

Icing

  • Powdered sugar
  • Vanilla
  • Water

How to Make Buttery Spritz Cookies

  1. Cream butter, powdered sugar, and granulated sugar until light and fluffy.
  2. Beat in almond extract, salt, vanilla, and half an egg.
  3. Gradually beat in flour on low until combined.
  4. Set your disc and fill chamber of spritz machine.
  5. Dispense cookie dough through spritz machine onto baking sheet.
  6. Bake but do not let get brown.
  7. Cool slightly before removing from baking sheet.
  8. Mix icing and dip cookies, then dip in sprinkles.
  9. Set for 20 minutes before stacking.

Questions and Tips for the Best Spritz Cookies

Should I chill my cookie dough before making? No, don’t chill, the dough needs to be soft to be pushed through the cookie press.

Can I using frosting on these cookies instead of sprinkles? Yes, you can use frosting, you may have to place a layer of wax paper or parchment paper between each layer depending on how soft the frosting is.

How long do spritz cookies stay fresh? Spritz cookies will stay fresh for up to a week or 2 weeks in the refrigerator.

How do I store spritz cookies? Store in an air tight container. You won’t need to place a layer of parchment paper between them if you use sprinkles.

Classic Buttery Spritz Cookies

Soft, buttery, and delicious spritz cookies with a crunchy outside are a must for your Christmas cookie platter. This is a quick and simple cookie made of butter, sugar, flour, and eggs and fun to make with the help of a cookie press.
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Course: Dessert
Cuisine: American
Keyword: buttery, spritz cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 15 cookies depending on size
Calories: 106kcal
Author: Sharon Knott

Ingredients

  • ½ cup butter (1-stick)
  • ½ cup powdered sugar
  • cup granulated sugar
  • ½ teaspoon almond extract
  • ¼ teaspoon salt
  • ¼ teaspoon vanilla extract
  • ½ large egg
  • cup all-purpose flour

Icing

  • ¾ cup powdered sugar
  • 1 teaspoon vanilla
  • 2-4 tablespoons water

Instructions

  • Preheat oven to 375°F. For this recipe it's best to drop your cookies on to an unlined and ungreased baking sheet so your dough is able to adhere and separate from the spritz machine cleanly.
  • In a medium bowl, cream butter, powdered sugar, and granulated sugar on high until light and fluffy, approximately 3 minutes.
  • Beat in almond extract, salt, vanilla, and half an egg. TIP: Beat a room temperature egg and divide in half with a large spoon or use a measuring beaker to take out 1 1/2 tablespoons.
  • Gradually beat in flour on low until combined, approximately 30-40 seconds, wiping down the sides of the bowl with a spatula often.
  • Set your disc and fill chamber of spritz machine. Squeeze until you feel something come out. Make sure your dough has complete contact with baking sheet before lifting. It should give some resistance when you try to pull the machine away.
  • Bake for 10-12 minutes depending on size. You should be able to make a slight indent with your finger to know when they are done. Do not over bake these cookies. They should not brown or they will have a hard consistency. Let cool slightly before removing from sheet.
  • Mix icing in a shallow bowl. Spread icing onto completely cooled cookie or dip cookie upside down for complete coverage. Dip cookie upside down into sprinkles, pressing down gently, and let set at least 20 minutes before stacking or storing.

Nutrition

Calories: 106kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 68mg | Potassium: 12mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 149IU | Calcium: 3mg | Iron: 0.4mg

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