Spritz Cookie – You know that one recipe that just screams holidays? For me, it’s this Spritz Cookie Recipe. My mom used to bring out the cookie press every December like it was some kind of sacred ritual. She had this ancient press—metal, with slightly wobbly disks that made every cookie shape feel a little… off. But honestly, that was part of the charm.

I remember one year when she let me take over decorating. Big mistake. I went wild with red and green sugar, turning every cookie into something that looked like it belonged in a glitter factory explosion. My dad, bless him, called them “festive disasters” but still ate half the batch. Now, every time I make these cookies with my kids, I can’t help but laugh at those memories. Sure, our cookies might look a little more polished these days, but they’ll never beat the joy of those first, totally chaotic attempts.

Why You’ll Love This Spritz Cookie Recipe?

Here’s what makes this Spritz Cookie Recipe a winner:

Super nostalgic: These cookies feel like stepping into a time machine straight to childhood holiday chaos.
Perfect texture: They’re buttery and crisp, with just the right amount of melt-in-your-mouth magic.
Endlessly customizable: Food coloring, sprinkles, chocolate drizzles—you can make these your own in so many ways.
Quick and easy: From mixing to baking, you’re done in under 20 minutes. Because who has time for complicated recipes during the holidays?

Ingredient Notes:

Every ingredient plays its part—let’s break it down:

All-Purpose Flour: This gives the cookies their structure. Sifting it might seem unnecessary, but trust me, it makes a difference in the texture.
Salt: Just a pinch brings out all the flavors. It’s that tiny detail that takes a cookie from “meh” to “wow.”
Butter: Use real, unsalted butter. I know margarine is tempting, but don’t do it—this recipe deserves the good stuff.
Confectioners’ Sugar: Powdered sugar is what makes these cookies so light and delicate. Granulated sugar would make them too heavy.
Egg Yolks: They add richness and help bind the dough. Pro tip: Save the whites for meringues or, if you’re me, totally forget about them until they expire.
Almond Extract: This gives spritz cookies their signature flavor. Not an almond fan? Swap it for lemon or orange extract—it’s your kitchen, your call.
Vanilla Extract: Always go for the real deal when you can. It’s like the difference between a symphony and a kazoo.

How To Make Spritz Cookie?

Step 1. Gather Your Ingredients
First, make sure you’ve got everything ready to go. Preheat your oven to 400°F and sift the flour and salt together in a small bowl. I know, sifting sounds fussy, but it’ll save you from lumpy dough later.

Step 2. Cream Butter and Sugar
In a medium bowl, beat the softened butter and powdered sugar with an electric mixer. You want it to be light and fluffy—like a cloud you’d happily nap on.

Step 3. Add the Flavor Boosters
Mix in the egg yolks, almond extract, and vanilla extract. This is where the dough starts to smell absolutely amazing. Don’t blame me if you’re tempted to eat it raw (but, uh, don’t).

Step 4. Incorporate the Dry Ingredients
Gradually add the sifted flour and salt to the butter mixture. Go slow, and don’t overmix. The dough should be soft but not sticky—basically, the Goldilocks of cookie dough.

Step 5. Load the Cookie Press
Here’s the fun part! Fill your cookie press with dough and choose a shape. Trees? Stars? Blobs that are supposed to look like snowflakes? Whatever makes you happy. Press the cookies onto an ungreased baking sheet, spacing them about 1½ inches apart. This is also your chance to go wild with sprinkles or colored sugar.

Step 6. Bake and Cool
Bake the cookies for 6 to 8 minutes, just until the edges are barely golden. Let them cool on the baking sheet for a couple of minutes before transferring to a rack. Sneaking one while they’re warm is not only allowed—it’s encouraged.

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Storage Options:

These cookies are surprisingly low-maintenance. Once they’re completely cooled, store them in an airtight container at room temperature for up to a week. Layer them with parchment paper if you’ve gone heavy on the sprinkles (been there). If you want to make them last longer, toss them in the freezer—they’ll keep beautifully for up to 3 months. Just thaw at room temp, and they’re good as new!

Variations and Substitutions:

Let’s get creative! Here are some ways to make this recipe your own:

Food Coloring: Add a few drops to the dough for festive, colorful cookies.
Citrus Twist: Swap almond extract for lemon or orange extract for a bright, zesty flavor.
Chocolate Lovers: Drizzle melted chocolate over the baked cookies or dip them halfway for an elegant touch.
Nut-Free: Skip the almond extract and use all vanilla instead. It’s a subtle change, but still delicious.

What to Serve with Spritz Cookie?

These cookies are practically begging to be paired with something. Here are my go-to combos:

Hot Cocoa: Because what’s better than cookies and chocolatey goodness?
Coffee or Tea: Perfect for an afternoon treat or, let’s be honest, breakfast.
Ice Cream: Crumble a few over vanilla or chocolate ice cream for a crunchy topping.
Cheese Boards: Yes, really. Sweet cookies + creamy cheeses = a match made in snack heaven.

Frequently Asked Questions:

Do I really need a cookie press?

Not at all! You can roll the dough into small balls and flatten them with a fork or the bottom of a glass. They won’t have those classic shapes, but they’ll still taste amazing.

Can I make the dough ahead of time?

Absolutely. Wrap it tightly in plastic wrap and stash it in the fridge for up to 2 days. Just let it come to room temp before pressing and baking.

Can I freeze the cookies?

You bet. Once baked and cooled, store them in an airtight container or freezer bag. They’ll keep for up to 3 months.

Making these spritz cookies always feels like a little piece of holiday magic. Whether you’re decorating them with kids, sneaking one off the cooling rack, or pairing them with your morning coffee, they’re guaranteed to bring some joy. I’d love to hear how yours turned out—share your decorating disasters or triumphs with me!

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Planning to try this recipe soon? Pin it for a quick find later!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!