Classic Spritz Cookies
These Classic Spritz Cookies are buttery, delicate Scandinavian treats that come together in minutes thanks to a cookie press. With a subtle almond flavor and endless decorating possibilities, they look bakery-quality but are surprisingly easy to make—perfect for holiday cookie exchanges, gift-giving, or any festive occasion.
Equipment
- Cookie press with various disk shapes
- Baking sheets
- Electric mixer stand or hand
- Large mixing bowl
- Measuring cups and spoons
- Wire cooling rack
Ingredients
- 2½ cups all-purpose flour 315g
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter 227g, softened to room temperature but not melted
- ⅔ cup granulated sugar 133g
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- food coloring optional
- sprinkles or colored sugar for decorating
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats and ensure butter is softened to room temperature.
- Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
- Beat softened butter on medium speed for 2 minutes. Gradually add sugar and continue beating until light and fluffy, about 3-4 minutes, scraping down the bowl as needed.
- Beat in the egg until fully incorporated. Add vanilla and almond extracts and mix until combined. Add food coloring now if using.
- Add the flour mixture to the butter mixture in three additions, mixing on low speed after each just until the flour disappears. Do not overmix.
- Insert desired disk shape into the cookie press. Fill the barrel about three-quarters full with dough, pressing firmly to eliminate air pockets.
- Hold the cookie press perpendicular to the baking sheet. Press down firmly, hold for a second, then lift straight up without twisting. Leave 1 inch between cookies.
- Immediately after pressing, add sprinkles, colored sugar, or other decorations, pressing them gently into the dough.
- Bake for 10-12 minutes, or until edges are just set but cookies remain pale. Rotate the baking sheet halfway through if needed.
- Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.
Notes
- Use room temperature butter that's soft enough to cream but not melted or greasy.
- Don't overmix the dough once you add the flour, as this develops gluten and creates tough cookies.
- Chill the dough for 15 minutes if it's too soft to hold its shape, especially in warm kitchens.
- Press onto ungreased, cool baking sheets for the best adhesion—warm pans cause the dough to slide.
- Keep the cookie press clean between refills by wiping out any excess dough.
- Test the first batch and adjust baking time if needed based on your oven.
- Avoid dark baking sheets which can cause the bottoms to brown too quickly.
- Store in an airtight container at room temperature for up to 2 weeks.
- Freeze baked cookies layered between parchment paper for up to 3 months, or freeze dough wrapped tightly for up to 2 months.
- Add a piece of bread to the storage container to absorb excess moisture and prevent sogginess.
Nutrition
Serving: 1CookieCalories: 65kcalCarbohydrates: 7gProtein: 1gFat: 4gSaturated Fat: 2.5gCholesterol: 15mgSodium: 25mgSugar: 3g
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