Traditional Spritz Cookies That Practically Bake Themselves
You know those cookies that look like they took a pastry degree to make—but actually took 20 minutes and a cookie press? That’s these.
Traditional Spritz Cookies are buttery, crisp, and dangerously easy to inhale by the dozen. They’re the cookie that turns a “quick batch” into a vanishing act.
Perfect for holidays, bake swaps, or when you want applause without effort. Ready to press, bake, and flex just a little?
What Makes This Recipe So Good
- Classic texture: Crisp edges, tender middle, and that buttery melt you remember from grandma’s cookie tin.
- Zero chill time: The dough presses best at room temp, so you’re not babysitting a fridge timer.
- Customizable: Add almond extract, citrus zest, sprinkles, or chocolate drizzle—no drama.
- High-volume friendly: One batch makes loads of bite-sized cookies, perfect for gifting.
- Consistent shape: The cookie press turns you into a sculpture artist, minus the clay and mess.
Traditional Spritz Cookies That Practically Bake Themselves
Course: Desserts60 small cookies
servings15
minutes8
minutes55
kcalIngredients
1 cup (226 g) unsalted butter, room temperature
3/4 cup (150 g) granulated sugar
1 large egg, room temperature
2 teaspoons vanilla extract (or 1 tsp vanilla + 1/2 tsp almond extract)
1/4 teaspoon fine salt
2 1/4 cups (270 g) all-purpose flour, spooned and leveled
Optional add-ins: 1–2 teaspoons lemon or orange zest; 1–2 tablespoons colored sanding sugar; sprinkles; melted chocolate for drizzling
Directions
- Heat the oven: Preheat to 375°F (190°C). Use ungreased, unlined, uninsulated baking sheets. Spritz dough needs a little grip—parchment is a no-go.
- Cream the butter and sugar: Beat butter and sugar on medium until pale and fluffy, 2–3 minutes. Don’t rush this step; it builds structure and lightness.
- Add egg and extracts: Beat in egg, vanilla, and any almond extract until smooth. Scrape the bowl—corners hide rebels.
- Mix in dry ingredients: Add flour and salt. Beat on low until just combined. The dough should be soft but not sticky. If it’s crumbly, add 1–2 teaspoons milk; if it’s too tacky, sprinkle in a tablespoon of flour.
- Load the press: Fit your cookie press with a disk (flowers, rosettes, trees—go wild). Fill the barrel with dough and pack it gently to eliminate air pockets.
- Press the cookies: Hold the press firmly against the baking sheet and click. Lift straight up. If the dough doesn’t release, your sheet might be too slick; wipe it clean and try again.
- Decorate: Add sanding sugar or sprinkles now so they stick. Keep it classy or go full confetti—your call.
- Bake: 6–8 minutes, until edges just start to turn golden. These brown fast, so keep an eye out. Underdone = bland; overdone = sad.
- Cool: Let cookies rest on the sheet 2 minutes, then transfer to a rack. They crisp as they cool. Try not to eat five. Try.
- Optional finish: Once cool, drizzle with melted dark or white chocolate. Let set before stacking.
Make-Ahead & Storage Guide
- Room temp: Store in an airtight tin up to 1 week. They actually taste better on day two—magic.
- Freezing baked cookies: Freeze in layers with parchment up to 2 months.
Thaw uncovered to keep crisp.
- Freezing dough: Not ideal for pressing later. If you must, freeze in logs and thaw to a soft, pressable consistency at room temp.
- Make-ahead strategy: Mix dough up to 2 days ahead, cover tightly, and refrigerate.
Bring fully to room temp before pressing; cold dough won’t release.
Healthy Highlights
- Smaller size, built-in portion control: Low-ish calories per cookie—satisfying without the sugar crash (assuming you stop at two… maybe three).
- Simple ingredient list: No artificial flavors needed when butter, vanilla, and almond do the heavy lifting.
- Easy tweaks: Reduce sugar by 1–2 tablespoons; use dark chocolate drizzle for a touch of antioxidants—tiny win, but still a win.
Nutrition Stats
Per cookie (estimate, out of ~60): Calories: 55; Fat: 3.5 g; Saturated Fat: 2.2 g; Carbs: 5.6 g; Sugar: 2.6 g; Protein: 0.6 g; Sodium: 15 mg. FYI, add-ins like chocolate or heavy sprinkles will bump the numbers.
What Can Go Wrong
- Cookies won’t stick to the sheet: Pan is too slippery.
Skip parchment and silicone. Wash and dry the pan; a touch of grease-free friction is key.
- Cookie shapes look blobby: Dough too soft.
Beat in 1–2 tablespoons flour and chill the loaded press for 5 minutes (not longer) to firm slightly.
- Crumbly dough won’t press: It’s too dry. Mix in 1–2 teaspoons milk until it presses smoothly.
- Greasy or flat cookies: Butter too warm or over-measured.
Use room-temp butter that holds its shape, and level the flour properly.
- Uneven browning: Hot spots happen. Rotate the tray halfway, and use light-colored aluminum sheets.
Different Takes
- Almond Party: Swap half the vanilla for almond extract, top with sliced almonds, and bake as usual.
- Citrus Spark: Add 2 teaspoons orange zest and finish with a dark chocolate drizzle.
Chef’s kiss.
- Spiced Holiday: Add 1/2 teaspoon cinnamon and a pinch of nutmeg. Dust with cinnamon sugar before baking.
- Chocolate Stripe: Dip half in melted chocolate and sprinkle crushed pistachios or coconut.
- Marble Spritz: Mix in 1 tablespoon unsweetened cocoa to half the dough.
Load both into the press for swirled cookies—fancy without effort.
FAQ
Do I need a cookie press?
Technically no, but it’s the secret to those iconic shapes. If you don’t have one, pipe soft dough through a large star tip for a similar look.
The press is faster and more consistent, though—IMO worth it.
Why won’t the dough stick to the tray?
Spritz cookies need direct contact with a clean metal pan. Parchment and silicone mats are too slick.
If your first few don’t stick, wipe the tray, press again, and you’re golden.
Can I color the dough?
Yes. Use gel food coloring so you don’t water it down.
Divide the dough into bowls, tint, and load in batches for festive colors without wrecking texture.
Can I make them gluten-free?
Use a 1:1 gluten-free all-purpose blend with xanthan gum. You may need 1–2 teaspoons milk to reach a smooth, pressable dough.
Shapes hold a touch softer but still pretty.
How do I keep them crisp?
Bake until edges just kiss golden, cool fully, and store in an airtight tin. If they soften, rebake on a sheet for 2–3 minutes at 300°F to refresh.
Recipe Reflections
Traditional Spritz Cookies are the definition of low-lift, high-reward.
The dough is forgiving, the shapes are charming, and the batch count looks like you ran a bakery overnight. They’re also a blank canvas: a tweak of extract, a streak of chocolate, a pinch of zest—suddenly “classic” feels brand new.
What I love most?
The ritual. Click, lift, repeat.
A tray of flowers in minutes. A pile of bite-sized bragging rights on the counter.
These cookies don’t just taste nostalgic; they make the kitchen feel like the holidays, even in July. And yes, they disappear fast—you’ve been warned.
