Sweet, crisp, buttery Spritz Cookies! Only 6 ingredients required (plus sprinkles!), this recipe yields perfect cookies every time! The best part is that there is no chilling required!
These holiday favorites deserve a place on your cookie tray besides other classics like Sugar Cookies, Gingerbread Cookies, and Snickerdoodles. I’ve also included a step-by-step Spritz Cookie recipe video at the bottom of the post!
First I’d like to thank everyone for sticking with me through Wednesday’s WORST Chocolate Chip Cookie Recipe. 😉 Today I have a slightly more benign cookie recipe to share: Spritz Cookies!
Did you grow up making Spritz cookies? In my house, if I wanted to make them I had to use an old (old!) metal cookie press. The kind where you had to press down really, really hard to try and squeeze cookies onto your cookie sheet. It was never easy and I remember my hands always hurting when I was done.
Last year for Christmas my mom bought me a fancy new cookie press (affiliate) and it has made making Spritz Cookies an absolute breeze. However, if you don’t have this particular one, I’m sure just about any cookie press that’s not considered an antique like my old one will work just fine.
Why Are they Called Spritz Cookies
The word “spritz” comes from the German word “spritzen”, which means to squirt. Makes sense when you think about the fact that you’re “squirting” your cookie dough through a press to form your shapes!
How to Store Spritz Cookies
To store Spritz Cookies, place them in an airtight container. They will keep for several days.
Can You Freeze Spritz Cookies?
Yes! Spritz cookies freeze very well. To freeze, allow the cookies to cool completely before placing them in an airtight container (or an airtight freezer Ziploc bag). Store in the freezer for up to one month.
Can I Make Spritz Cookies Without a Cookie Press?
Actually, yes, you can make these cookies without a cookie press. While I recommend using one because it makes the process easier, Spritz cookies can instead be made by piping the batter.
Simply place your dough into a pastry bag that’s been fitted with a large icing tip (like a big open-star Ateco or Wilton tip) and pipe onto your cookie sheet.
What’s your favorite Spritz Cookie shape?
Buttery Spritz Cookies
- 1 cup unsalted butter softened to room temperature (226g)
- ¾ cup sugar 150g
- 1 ½ teaspoons vanilla extract
- 1 large egg yolk
- 1/2 teaspoon salt
- 2 1/4 cups all-purpose plain flour (295)
- You will need a cookie press for this recipe!
- Preheat oven to 350°F (175°C).
- Combine butter and sugar in a large bowl and use an electric mixer to beat until creamed.
- Add vanilla extract and salt and stir until well-combined. Be sure to scrape down the sides of the bowl using a spatula to ensure ingredients are well-incorporated.
- Add egg yolk and beat until combined
- With mixer on medium-low speed, gradually add flour until completely combined (you will most likely need to scrape down the sides and the bottom of the bowl several times for this, as the mixture is fairly dry and crumbs tend to settle at the bottom of the bowl).
- Break off about 1/2 cup of dough and use your hands to form it into a log.
- Insert cookie dough log into the tube of your cookie press and fit with your preferred tip. Place cookie press directly on an ungreased cookie sheet and use press to squeeze out one cookie. Squeeze out cookies in rows, spacing at least 1" apart.
- Decorate with sprinkles, if desired, and transfer to 350°F (175°C) oven. Bake for 10-11 minutes or until edges are just beginning to turn a light golden brown.
- Allow to cool for at least 5-10 minutes on baking sheet before using a spatula to gently scrape them off the cookie sheet and transfer to a wire cooling rack to cool completely.
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