Last updated on December 18th, 2024
Classic Spritz Cookies are a small butter cookie with crispy edges and tender, melt-in-your-mouth center and are formed from a cookie press. This cookie makes a perfect addition to your Christmas cookie tray or gift box. If you’re lucky enough to own a vintage cookie press, you’ll usually find a few Spritz recipes included. Many of these standard recipes incorporate cream cheese, but I prefer my mom’s variation based on a classic butter cookie recipe.
I collect cookie presses from vintage styles to modern ones. I used my great-grandmothers cookie press which worked remarkably well. In fact, it worked better than a brand new one.
How to make Classic Spritz Cookies
INGREDIENTS
butter:
Use a good quality real butter since it is the main ingredient. My favorite brands are Challenge or Land O’ Lakes. Since this is a butter cookie, be sure to cream together the butter and sugar for a good five minutes to produce a tender crumb.
flavor:
Spritz cookies typically have vanilla and almond flavoring. Be sure to use good quality all-natural, pure vanilla extract and all-natural, pure almond extract. I use Frontier Organic Almond Extract. You could also take out the almond extract and use lemon or orange extract instead along with a 1-2 teaspoons of lemon or orange zest to enhance the flavor.
coloring dough:
When coloring cookie dough or frosting, use a good quality gel food coloring. My favorite brand is Americolor. They are true to color and remain bright once mixed.
BAKER’S TIPS
chill the dough:
Chill the dough for about 10 minutes before you fill the cookie press. When making spritz cookies a simple trick is to squeeze the dough on to a cold, ungreased baking sheet without a silpat non-stick baking mat or parchment paper. This ensures the dough will stick to the cold tray. It’s best to chill the pressed cookies for an additional 5-10 minutes before placing in the oven. This will help them retail their shape.
baking sheets:
Always use light-colored, aluminum cookie sheet. I use Nordic Ware aluminum 18×13 half-sheet pans. Aluminum is best for distributing and reflecting even heat during the baking process.
decoration:
Before you add decorations such as jimmies, nonpareils, or course sanding sugar, it is best to brush the cookie with a light egg wash so they stick. To make the egg wash, mix together 1 egg white and 1 T. of water. Use a pastry brush to apply to the cookie.
EQUIPMENT
Classic Spritz Cookies
Ingredients
DRY INGREDIENTS
- 2 ⅓ c. unbleached flour
- ¾ c. sugar
- ¼ c. confectioner sugar
- ½ tsp. salt
WET INGREDIENTS
- 1 c. unsalted butter room temp
- 1 c. sour cream
- 1 egg + 1 egg yolk
- 1 ½ tsp. vanilla
- ½ tsp. pure almond extract
Instructions
PREP
- Gather equipment. You will need a cookie press.
- Place baking sheets in the fridge to chill.
- Whisk together dry ingredients.
MAKE BATTER
- Mix together butter, sugar, and confectioner sugar until light and fluffy.
- Add egg and yolk, vanilla, and almond and mix.
- Add in dry ingredients and mix well.
- Divide dough into 2 sections. Take one section out of the mixer and set aside. Use gel food coloring to tint the portion of dough still in the mixer, mix and take out of mixer and set aside. Rinse out mixer bowl and now take the other portion of dough and put back in mixer. Use gel food coloring to tint the second portion of dough.
- Chill the dough for 10-15 minutes.
- Place dough in cookie press and press shapes onto cold, ungreased/no parchment baking sheets. Lightly paint on the egg white on top of cookie and immediately sprinkle on sanding sugar or decorations.
- Chill cookies in the fridge for 5-10 minutes.
BAKE
- Bake cookies at 375° for 7-8 minutes.
- Let cookies cool and store in a container.
