Bright, buttery, and endlessly customizable, spritz cookies are a holiday staple that also shine year-round.
They come together fast and look like you spent hours on them.
If you love a tender, melt-in-your-mouth cookie that doubles as a festive decoration, this is your recipe.
These cookies are also a great gateway to playing with colors, textures, and finishes.
Try piping hearts for Valentine’s Day or trees for a holiday cookie tray.
If you like experimenting with cookie textures, my take on spritz is a perfect base—see how it compares to other cookie-focused recipes like this Biscoff cookie butter cheesecake cookie for inspiration.
Why You’ll Love This Classic Spritz Cookies
- Quick to make with minimal chilling time.
- Buttery, tender crumb that melts on the tongue.
- Perfect for cookie presses and piping shapes.
- Holds its shape—great for detailed designs.
- Easy to color and decorate for any occasion.
- Simple pantry ingredients with flexible flavor options.
These Classic Spritz Cookies taste rich but not greasy, with a fine, almost shortbread-like crumb that keeps a slight snap at the edges. The vanilla and almond extracts give a classic, nostalgic aroma while the pressed shapes offer a delicate, uniform bite. They feel both homemade and elegant on the cookie plate.
“These spritz cookies are always the first to disappear at our holiday party — buttery, perfectly shaped, and so easy to decorate!” — 5-star reader review
Key Ingredients for Classic Spritz Cookies
Unsalted butter (1½ cups), softened.
Butter is the backbone of spritz cookies; go for high-quality, European-style butter if you want a richer flavor and silkier mouthfeel. Using unsalted butter lets you control salt precisely—too much will flatten the flavor, and low-fat spreads will ruin the tender crumb. If you must substitute, use a stick-style, full-fat butter rather than margarine for structure and taste.
All-purpose flour (3½ cups).
AP flour provides the right balance of protein to create a delicate crumb while still holding shape when piped. If you swap to cake flour, the cookies may spread less but become too fragile; bread flour will make them tougher. For a slight lift and lighter bite, make sure to measure flour correctly—fluff, spoon, then level.
Granulated sugar (1 cup).
Sugar not only sweetens but aerates the butter during creaming, creating that light, fluffy base texture. Using superfine sugar can speed dissolving and lighten texture; brown sugar will add moisture and chew, which changes the classic spritz profile. Reducing sugar too far will make the cookies dry and short.
Egg (1).
The egg binds the dough and adds moisture and a touch of lift, which helps the cookies keep detail when pressed. Using only yolks yields a richer, denser cookie; using an extra egg white risks losing delicate shape. For a dairy-free swap, an egg replacer can work but expect a different mouthfeel and more fragile edges.
Full Ingredient List for Classic Spritz Cookies
- 1½ cups unsalted butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 3½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- Assorted sprinkles
- Gel food coloring
- Melted white chocolate (for decorating)
Step-by-Step Instructions for Classic Spritz Cookies
Step 1: Preheat the oven
Preheat your oven to 400°F so it reaches temperature while you prepare the dough. A hot oven is essential because the cookies bake quickly and need that immediate heat to set edges without overbrowning.
Pro Tip: Look for the oven to hold a steady 400°F on the dial and a faint warm smell when you open it.
Step 2: Cream butter and sugar
Place the softened butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for about 2 minutes, or until the mixture is noticeably light and fluffy.
Pro Tip: The mixture should turn a paler color and lift slightly when you stop the mixer; it will feel airy to the touch.
Step 3: Add egg and extracts
Beat in the egg, vanilla extract, and almond extract until incorporated, scraping down the sides of the bowl to ensure even mixing. These liquids help emulsify the fat and sugar for a consistent batter.
Pro Tip: The batter will smell fragrant and look silky—no visible streaks of egg should remain.
Step 4: Combine dry ingredients
Whisk together the flour, baking powder, and salt in a separate bowl. Add the dry mix to the butter mixture and beat just until combined—do not overmix. If you want colored cookies, fold in gel food coloring at this point until evenly distributed.
Pro Tip: The dough should look cohesive and slightly dense, holding shape when scooped; it should not be sticky or wet.
Step 5: Fill your cookie press and pipe
Transfer the dough into your cookie press and choose your disc for the desired shape. Pipe the cookies directly onto an UNGREASED baking sheet—there’s no need to space them far apart because they won’t spread significantly during baking.
Pro Tip: You’ll see crisp, defined edges and smooth tops on the piped shapes; if edges look ragged, the dough may be too soft.
Step 6: Add sprinkles before baking
Top each piped cookie with assorted sprinkles right away if desired. The sprinkles adhere best before baking and retain their color and shape under quick heat.
Pro Tip: Sprinkles should sit flush against the dough surface, not sink in; they’ll lightly stick after a minute in the oven.
Step 7: Bake and cool
Bake for 7–9 minutes or until the very outer edges turn a light golden brown. Remove from the oven and let cool completely on the baking sheet before decorating with melted white chocolate or additional sprinkles.
Pro Tip: Cookies will feel firm along the edges but slightly soft in the center; they firm up as they cool.
Expert Tips for Classic Spritz Cookies
- Temperature tips: Keep butter softened but not greasy. If it looks oily, chill the bowl 10 minutes and re-whip.
- Oven accuracy: Use an oven thermometer to confirm 400°F; many ovens run hot or cold.
- Texture troubleshooting: If cookies are dry, you likely over-measured flour or overbaked; reduce bake time by a minute and check flour scooping.
- Equipment tips: A quality cookie press makes a big difference—metal discs hold shape better than cheap plastic.
- Dough consistency: If dough is too stiff for your press, let it sit 5–10 minutes at room temp or briefly warm the press barrel with warm water.
- Decoration advice: Pipe chocolate in thin lines for a delicate finish, or dip half the cookie into melted white chocolate for a glossy contrast.
- Common mistakes: Don’t grease the baking sheet—spritz cookies need a little tooth to keep their base crisp.
- Color and flavor balance: Use gel food coloring to avoid adding liquid; for stronger flavor, add citrus zest or swap almond extract for more vanilla.
For comparison on how different fats and browning change cookies, consult a recipe that highlights brown butter techniques like this brown butter pecan toffee cookie for ideas on depth of flavor.
Storage & Freezing for Classic Spritz Cookies
Store cooled spritz cookies in an airtight container at room temperature for up to 5 days. Layer cookies between sheets of parchment to prevent sticking and preserve decoration. Use tins or rigid plastic containers to protect shapes from being crushed.
To freeze baked cookies, arrange them in a single layer on a baking sheet and flash-freeze for one hour. Transfer frozen cookies to a freezer-safe container or resealable bag, separating layers with parchment. Frozen baked cookies keep up to 3 months.
For dough freezing, pipe shapes onto a baking sheet, flash-freeze until solid, then transfer to a bag. Bake from frozen; add a minute or two to baking time and watch closely. Thaw baked cookies at room temperature for 30–60 minutes; reheat briefly in a 300°F oven for 4–6 minutes to refresh their snap.
Find more seasonal cookie ideas that pair well with spritz shapes, such as this Cadbury egg cookie recipe, which shows a different approach to themed treats.
Variations & Substitutions for Classic Spritz Cookies
Chocolate-dipped spritz: Add 2 tablespoons of cocoa powder to the dry ingredients for a chocolate base, or dip cooled cookies in melted white or dark chocolate. The result is a slightly denser, chocolatey bite that still holds shapes well.
Citrus spritz: Fold 1–2 teaspoons of fresh lemon or orange zest into the dough and swap half the vanilla for citrus extract. This yields a bright, zesty cookie that pairs beautifully with a glaze.
Spiced spritz: Add 1 teaspoon cinnamon and 1/4 teaspoon nutmeg to the dry mix for a warm, cozy spiced version. These spices add aroma and a deeper flavor profile without changing texture.
Gluten-light spritz: Replace up to 25% of the AP flour with superfine almond flour for a tender, slightly more crumbly cookie. Keep an eye on dough moisture—almond flour absorbs differently and may require a small adjustment in flour ratio.
For fun, try piping playful stuffed cookies inspired by creative seasonal treats like these Peep-stuffed Easter cookies to see how shapes and surprises can combine.
Frequently Asked Questions About Classic Spritz Cookies
Q: Can I make spritz cookies without a cookie press?
A: Yes. Use a piping bag fitted with a large star tip to mimic press shapes. The dough should be slightly softer for piping; if it’s too stiff, let it rest at room temperature 5–10 minutes or warm the piping bag with your hands. The final shape will be more hand-formed but still delicate.
Q: Why did my spritz cookies spread and lose their shape?
A: Common causes are softened butter that’s too warm, over-aggressive mixing, or too much liquid (including too-wet sprinkles). Chill the dough briefly, use cooler butter, and avoid over-creaming to preserve edges. Also verify oven temperature—too low a heat lets cookies relax before setting.
Q: How do I get the cookie press to work smoothly?
A: Fill the barrel without air pockets, and keep the dough consistently smooth. If the press stalls, the dough is often too stiff; warm the press barrel briefly or let dough sit. For plastic presses, slightly greasing the inside can help, but avoid greasing baking sheets.
Q: Can I color the dough without affecting texture?
A: Use concentrated gel food coloring to minimize added moisture. Add color during the final mixing stage and blend just until uniform. Liquid food color will thin dough and can make shapes slump.
Q: How long do decorated spritz cookies last, and how should I store them?
A: With decorations like sprinkles or chocolate, store in single layers separated by parchment in an airtight container at room temp for up to 5 days. For longer storage, freeze as described above for up to 3 months. If using soft glazes, refrigerate only if the glaze contains perishable ingredients.
Final Thoughts on Classic Spritz Cookies
These Classic Spritz Cookies are a simple, reliable canvas for flavor and decoration and are perfect for bakers who want elegant results with minimal fuss. Please leave a star rating in the recipe card below and pin this recipe to Pinterest to save it for the next cookie swap.
For additional recipe references and variations, see A Kitchen Addiction’s Classic Spritz Cookies, the buttery approach at Life Love and Sugar’s buttery spritz cookies, and a tested take from The Kitchn’s Classic Spritz Cookies Recipe.
Classic Spritz Cookies
Ingredients
Method
- Preheat your oven to 400°F.
- In a stand mixer, cream the softened butter and granulated sugar on medium speed for about 2 minutes until light and fluffy.
- Beat in the egg, vanilla, and almond extracts until fully incorporated.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually mix the dry ingredients into the butter mixture until just combined.
- If desired, fold in gel food coloring until evenly distributed.
- Fill your cookie press with dough and pipe onto an ungreased baking sheet.
- Top each piped cookie with assorted sprinkles.
- Bake cookies for 7-9 minutes or until the edges turn light golden brown.
- Let cookies cool completely on the baking sheet before decorating.