If you’ve been hunting for that perfect buttery, melt-in-your-mouth cookie, then you’re in for a treat with this Buttery Spritz Cookies Recipe. I absolutely love how these cookies come out — crisp edges with tender centers, boasting that rich butter flavor that just makes you smile with every bite. Whether it’s for the holidays, a casual tea time, or just because, these spritz cookies always steal the show. Stick with me and I’ll walk you through everything you need to know to nail them perfectly at home.
Why You’ll Love This Recipe
- Classic buttery flavor: This recipe uses real butter, giving the cookies a rich taste that’s irresistible.
- Simple ingredients you likely have on hand: No complicated or obscure ingredients here, just kitchen staples.
- Perfectly shaped every time: With a cookie press, you get those delicate, festive designs effortlessly.
- Great for decorating and gifting: These cookies look as delightful as they taste, ideal for sharing with friends and family.
Ingredients You’ll Need
These ingredients come together beautifully to create that signature spritz cookie texture—slightly crisp, buttery, and melt-in-your-mouth. I’ll share some shopping tips along the way to make sure you pick the best versions for your batch.
- All-purpose flour: Make sure it’s fresh and sifted well to keep the dough light and delicate.
- Baking powder: Just a dash to give a little lift without overpowering the texture.
- Salt: Enhances the buttery flavor and balances the sweetness.
- Butter: Use quality unsalted butter, and I recommend letting it soften at room temperature for easy mixing.
- Granulated sugar: Provides sweetness and helps with the crisp edges you love.
- Egg: This adds structure and richness so the cookies hold their shape.
- Almond extract (or vanilla extract): Almond adds a classic touch that’s perfect here, but vanilla works beautifully if you prefer.
- Colored sugar or candies: For that festive, fun decorating finish—get creative here!
Variations
I love how flexible this Buttery Spritz Cookies Recipe is. I’ve played around with a few tweaks over the years that brought extra personality to the cookies. Feel free to personalize it to fit your own taste or dietary needs—you’ll have a blast experimenting!
- Flavor swaps: Switch almond extract for vanilla or even lemon extract to make it your own—I’ve found almond is classic, but vanilla creates a more mellow, comforting cookie.
- Decorating fun: Colored sugars, edible glitter, or mini chocolate chips add a festive look; I once made rainbow spritz for a kid’s party and they disappeared fast!
- Gluten-free option: Use a gluten-free all-purpose flour blend but be careful not to overmix, as gluten-free dough can get crumbly.
- Chocolate twist: Add a tablespoon of cocoa powder for chocolate spritz cookies—my family goes crazy for this version.
How to Make Buttery Spritz Cookies Recipe
Step 1: Prep your dough just right
First things first—preheat your oven to 375°F. While it’s warming up, sift together the dry ingredients: flour, baking powder, and salt. Whisking them well helps avoid any lumps and ensures your dough’s texture is nice and even. Then, in your mixer, cream the softened butter and sugar until light and fluffy—that’s key for tender cookies. Add in the egg and your choice of almond or vanilla extract, mixing until smooth. Finally, lower the speed and gradually add the flour mixture, just until everything is combined. Be careful not to overmix here; the dough should be soft but not sticky.
Step 2: Shape with a cookie press
Now for the fun part! Fill your cookie press with the dough according to your press’s instructions. I love this tool because it effortlessly creates those pretty shapes that scream spritz cookies. Press directly onto your ungreased baking sheet. If the shapes don’t look perfect, no worries—you can scrape off and re-pipe them. A little tip I discovered: If the dough feels too soft or sticky, pop it in the fridge for about 10 minutes to firm up before piping again. This really saves you from a messy dough struggle.
Step 3: Add the sparkle and bake
Sprinkle your cookies with colored sugar or press small candies right into the dough for that extra festive touch. Bake them for about 10 to 12 minutes until the edges are lightly golden and just set. It’s so important not to overbake—these cookies should stay tender and buttery. After baking, let them cool on the baking sheet for 2 minutes before transferring to wire racks. This helps them finish setting without cracking.
Pro Tips for Making Buttery Spritz Cookies Recipe
- Use room temperature butter: I used to rush this step and noticed the dough got too dense—soft butter makes creaming easier and yields fluffier cookies.
- Don’t overfill your cookie press: Filling it just right prevents mess and helps you create neat, even cookies every batch.
- Refrigerate sticky dough: If your dough starts to stick while piping, a quick chill for 10 minutes saved my sanity more than once.
- Watch your bake time closely: These cookies brown quickly, so keep an eye during the last few minutes to prevent overbaking and drying out.
How to Serve Buttery Spritz Cookies Recipe
Garnishes
I love to sprinkle these cookies with brightly colored sanding sugar or nonpareils; it adds a cheerful pop that makes each one feel special. Sometimes I gently press small festive candies into the dough before baking—mini M&Ms or silver dragees work like a charm and add just the right amount of crunch.
Side Dishes
Pair these buttery spritz cookies alongside a warm cup of tea, coffee, or even hot cocoa for a cozy treat. I sometimes set them out with a platter of fresh fruit or a cheese board during holiday gatherings—it’s surprising how well the flavors complement each other!
Creative Ways to Present
For Christmas, I like arranging these cookies on decorative platters in festive shapes, like wreaths or gifts, using different colored sugars for variety. They also look adorable stacked inside clear cellophane bags tied with ribbon—perfect for gifting neighbors or coworkers. If you want to get fancy, drizzle with melted white or dark chocolate after baking for an elegant touch.
Make Ahead and Storage
Storing Leftovers
These cookies keep really well in an airtight container at room temperature for up to a week. I usually stack them with sheets of parchment paper between layers to keep them crisp and prevent sticking. They stay flavorful and buttery without drying out for days.
Freezing
I’ve successfully frozen both dough and baked cookies. For the dough, shape the spritz shapes onto parchment-lined trays, freeze until firm, then transfer to freezer bags. When you’re ready, bake straight from frozen with a slight adjustment to time. Baked cookies freeze well too—just thaw at room temperature before serving.
Reheating
To refresh slightly soft or stale spritz cookies, I pop them in a 300°F oven for about 5 minutes. It crisps them back up without drying them out. Just make sure to watch carefully—they can go from perfect to overbaked quickly.
FAQs
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Can I make Buttery Spritz Cookies Recipe without a cookie press?
Absolutely! While the cookie press is great for classic spritz shapes, you can also roll the dough into logs, chill, slice into rounds, or simply shape small balls and flatten slightly for a buttery shortbread-like cookie experience. The texture will be the same delicious buttery goodness.
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Why do my spritz cookies sometimes spread too much?
Too much spreading usually happens if the butter is too soft or the dough is warm when baking. Make sure your dough is chilled if it feels too sticky and bake right after shaping. Also, don’t grease your baking sheet—spritz cookies need a bit of grip to hold their shape.
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Can I substitute almond extract with vanilla extract in this recipe?
Yes, you can. I use almond extract for that classic spritz flavor, but vanilla extract works beautifully if that’s what you have on hand or prefer. It yields a subtler, sweeter aroma that’s equally delightful.
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How should I store leftover spritz cookies to keep them fresh?
Store your spritz cookies in an airtight container at room temperature layered with parchment paper. Keep them away from moisture or heat sources. They’ll stay fresh and tender for up to a week!
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Can I freeze the dough of the Buttery Spritz Cookies Recipe?
Definitely! Freeze the shaped dough on a tray until firm, then move it to a freezer bag. When ready, bake directly from frozen, adding a minute or two to baking time. It’s a great way to prep ahead for holidays or special occasions.
Final Thoughts
When I first tried this Buttery Spritz Cookies Recipe after switching from shortening to real butter, I was hooked—the depth of flavor and tender crumb made all the difference. Now it’s my go-to when I want a cookie that feels both nostalgic and elevated. I hope you enjoy making these as much as I do, filling your kitchen with that comforting buttery aroma and sharing smiles with everyone lucky enough to taste them. Trust me, once you try this recipe, it quickly becomes a favorite you’ll return to again and again!
Print
Buttery Spritz Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 60 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Classic Spritz Cookies made with butter, sugar, and almond extract, these delightful buttery cookies are perfect for pressing into festive shapes and decorating with colored sugar or candies. They bake up crisp-edged and tender inside in about 10 minutes, making them a traditional favorite especially during holidays.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
Wet Ingredients
- 1 cup butter (2 sticks, softened)
- 3/4 cup granulated sugar
- 1 egg
- 1 teaspoon almond extract (or vanilla extract)
For Decoration
- Colored sugar or candies
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Optionally, line baking sheets with parchment paper to prevent sticking and for easier cleanup.
- Mix Dry Ingredients: In a large bowl, sift together or vigorously whisk the all-purpose flour, baking powder, and salt to evenly combine these dry ingredients. Set this mixture aside.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment or an electric mixer, beat the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy, incorporating air for tender cookies.
- Add Egg and Extract: Beat in the egg and almond extract thoroughly until fully combined and smooth.
- Combine Ingredients: Reduce the mixer speed to low and gradually add the flour mixture to the wet ingredients. Mix just until everything is combined to avoid overworking the dough.
- Fill Cookie Press: Fill a cookie press with the dough according to the manufacturer’s instructions. If the dough becomes too sticky and difficult to press, refrigerate it for about 10 minutes to firm up.
- Press Cookies onto Sheet: Press cookie dough directly onto ungreased baking sheets in your desired shapes. If the shapes aren’t neat, you can scrape the dough off and re-press.
- Decorate: Sprinkle the cookies with colored sugar or decorate with candies as preferred before baking.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and the cookies are set but not browned.
- Cool: Allow the cookies to cool on the baking sheet for 2 minutes, then transfer them to wire racks to cool completely to avoid sogginess.
Notes
- This recipe replaces traditional shortening with butter, producing richer and better flavor.
- If the dough becomes too sticky during pressing, chilling it helps achieve cleaner shapes.
- You can substitute vanilla extract for almond extract if preferred.
- Decorate with colored sugar or small candies to enhance festive appearance.
Nutrition
- Serving Size: 1 cookie
- Calories: 58 kcal
- Sugar: 3 g
- Sodium: 10 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 1 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 3 mg
