4.2 from 66 votes
Spritz Cookies
These Spritz Cookies are buttery and delicate, made by creaming butter and sugar before adding egg and vanilla extracts. The dough is shaped using a cookie press to create decorative patterns and optionally finished with sprinkles. The texture is tender and crisp, making them ideal for festive occasions or gifting. Dough can be colored or prepared in multiple batches if desired.
Prep Time
40 mins
Cook Time
5 mins
Total Time
43 mins
Servings:
70
cookies
Calories:
45 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
- 1 cup unsalted butter at room temperature
- 3/4 cup granulated sugar
- 1 egg at room temperature, large
- 1 teaspoon vanilla extract pure
- 1/2 teaspoon almond extract optional
- 2 /4 all-purpose flour
- 1/2 teaspoon salt
- Sprinkles for decorating, optional
Instructions
- Preheat oven to 350 degrees F.
- In the bowl of a stand mixer (or using a hand mixer), cream the butter and sugar together until creamy and smooth, scraping down the sided of the bowl with a spatula, if necessary.
- Add the egg, vanilla, and almond extract. Mix until well combined.
- Add the flour and salt and mix until just combined. Don’t over mix. If you want to add a few drops of gel coloring to color the cookie dough, you can. Or divide the dough and make a few different colors.
- Make sure you read the cookie press manufacturer’s instructions before getting started. Choose your desired pattern and fit your press with the desired plate. Add some of the dough to the cookie press.
- Press cookies onto an unlined and ungreased baking sheet, about 2 inches apart. You don’t want to use parchment paper or a Silpat baking mat, press the cookies directly onto the baking sheet. Make sure your baking sheet is not warm. Decorate with sprinkles, if desired. If the dough gets too warm, you can always chill the cookies for 15 minutes before baking. If the dough is too warm, they will spread.
- Bake for 5 to 9 minutes or until cookies are just starting to brown around the edges and bottom. Check early so you don't over bake the cookies.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
Cup of Yum
Notes
- You can prepare the spritz cookie dough several days ahead; wrap tightly and refrigerate up to 4 days, or freeze for up to 3 months. Allow dough to reach room temperature before pressing.
- Store baked cookies in an airtight container on the counter for up to one week to maintain freshness.
- Freeze baked cookies in a sealed container or bag for up to 3 months, thaw at room temperature before serving.
Nutrition Information
Calories
45kcal
(2%)
Carbohydrates
4g
(1%)
Protein
0.5g
(1%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.1g
(1%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.1g
(5%)
Cholesterol
9mg
(3%)
Sodium
18mg
(1%)
Potassium
2mg
(0%)
Fiber
0.001g
(0%)
Sugar
2g
(4%)
Vitamin A
84IU
(2%)
Calcium
1mg
(0%)
Iron
0.01mg
(0%)
Nutrition Facts
Serving: 70 cookies
Amount Per Serving
Calories 45
% Daily Value*
| Calories | 45kcal | 2% |
| Carbohydrates | 4g | 1% |
| Protein | 0.5g | 1% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 9mg | 3% |
| Sodium | 18mg | 1% |
| Potassium | 2mg | 0% |
| Fiber | 0.001g | 0% |
| Sugar | 2g | 4% |
| Vitamin A | 84IU | 2% |
| Calcium | 1mg | 0% |
| Iron | 0.01mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.