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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. My vintage inspiration to make these sugar cookies is from my Betty Crocker’s Cooky Book (1963). This recipe for spritz cookies is such a classic, my guess is that both my mom and Nan used this recipe too!
If you’re lucky enough to own a vintage cookie press, you’ll usually find a few Spritz recipes included. Many standard recipes use 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 and used my great-grandmothers cookie press which worked remarkably well. In fact, it worked better than a brand new one.
Betty Crocker’s Cooky Book (1963) is your ultimate guide to easy-to-follow, nostalgic cookie recipes that never go out of style. This is an original copy my grandmother passed down to me. With over 150 cookie recipes, this vintage cookbook has a cookie for every occasion like classic drop cookies, to festive holiday ones for Valentine’s Day, Easter, Halloween, and Christmas, and treasured Heritage Cookies. In addition, the “Best Cookies” section will walk you through beloved flavors of mid-century America.
What sets this cookbook apart are the charming, whimsical illustrations, and practical baking tips that made it a staple in kitchens across the country. In fact it was actually just re-published this year in 2025 with the original retro look and feel.
Ingredients to make Classic Spritz Cookies
Dry Ingredients
- All-purpose unbleached flour is made from ground wheat kernels with the bran and germ removed. It has a moderate protein content of 10-12%, making it a versatile option for most baked goods.
- Cornstarch is made from the starchy center of dried corn kernels and often used as a thickener in pie fillings and lightens the texture of baked goods.
Wet Ingredients
- Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
- Sugar is a made by processing the juice of the sugarcane plant. Cane sugar is a natural option that is less processed with a slightly courser texture.
- Confectioners’ sugar, also known as powdered sugar, is made from finely ground granulated sugar mixed with a small amount of cornstarch to prevent clumping. Its fine texture, makes it perfect for smooth frostings and glazes on baked goods.
- Eggs are produced by chickens and provide structure and stability in baking, while their proteins trap air, creating natural leavening.
- Sour cream is cream that has been cultured, giving it a tangy flavor and thick texture. For the best quality, select an all-natural brand labeled “cultured cream”. Avoid “light” varieties, as they contain additives or diluted with milk.
- Vanilla provides warm notes of caramel and spice, enhancing the depth of flavor in baked goods. Choose a pure, all-natural extract made from real vanilla beans with at least 35% alcohol.
- Almond extract is made from bitter almonds or stone fruit pits (like apricots) soaked in alcohol. Choose pure almond extract over artificial versions, which can taste harsh or overly bitter.
Make your own ingredients
Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5 – 7 vanilla beans down the middle and add to bottle. Store in a cool, dark place for 3 – 6 months before using. It will keep for many years, so as you use it, just top off with more bourbon and more beans.
Dietary Substitutions
For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.
Here are a few basic tips when converting conventional recipes into specialty baked goods.
- Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
- Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
- Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.
Gluten-Free (no gluten)
- Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
- Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
- Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.
Vegan/Dairy Free (no animal products)
- Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
- Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
- Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
- Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
Keto (low carb, high fat)
- Flour: Swap the white flour for almond flour or coconut flour.
- Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
- Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
- Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
- Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.
Wholesome (minimally processed)
- Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
- Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
- Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
- Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.
Allergen Free (none of the 9 allergens)
- Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
- Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
- Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
- Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
- Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.
FAQ’s
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.
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.
Yes, 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.
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.
I prefer to only use natural food gels to color cookie dough or frosting. Use a good quality gel food coloring like Chefmaster naturals. They stay true to color and remain bright once mixed.
Spritz cookies typically have vanilla and almond flavoring. Be sure to use good quality all-natural, pure vanilla extract and an all-natural pure almond extract. You could also swap the almond extract for lemon or orange extract and also add 1-2 teaspoons of lemon or orange zest to enhance the flavor.
Spritz Cookies
Equipment
- baking pan
- cookie press
Ingredients
DRY INGREDIENTS
- 2 ¼ c. unbleached flour
- 2 T. cornstarch
- ⅔ c. sugar
- ⅓ c. confectioner sugar
WET INGREDIENTS
- 1 c. salted butter room temp
- 2 egg yolks
- 2 tsp. vanilla
- ½ tsp. pure almond extract
Instructions
PREP
- 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.
Related Recipes
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