Buttery Spritz Cookies made with flour, butter, sugar, and almond extract. Classic holiday cookies that are as fun to decorate as they are to eat.
Remember it later!
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!
Every family has that one holiday recipe, right? The one that makes the whole house smell like Christmas the second it hits the oven. For me, it’s Spritz Cookies. My mom used to haul out this creaky old cookie press—seriously, it sounded like it was one crank away from breaking—but somehow it managed to press out dozens of little trees, stars, and wreaths every year.
I remember sitting at the kitchen table with my siblings, fighting over who got to shake the sprinkles. Half the time, the “decorating” turned into dumping half a jar of colored sugar in one spot, but Mom never complained. She said that’s what made them ours. Looking back, maybe the cookies weren’t picture-perfect every time, but that’s kind of the charm, isn’t it? Imperfect but full of love.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Spritz Cookies Recipe?
I’ll be honest, there are about a million cookie recipes floating around during the holidays, so why these? Well, for starters, they’re light, buttery, and crisp without being heavy. You can eat two… or five… and somehow not feel overstuffed (although, let’s be real, you’ll probably go back for “just one more”). The almond extract is the magic here—it gives that unmistakable Spritz flavor that no sugar cookie can copy. And then there’s the fun factor. Shooting dough through a press into little shapes? Decorating them in bright holiday colors? That’s not just baking, that’s memory-making.
Ingredient Notes:
Here’s the thing about Spritz Cookies: they’re simple, which means every ingredient really counts.
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Flour – Just plain all-purpose flour, sifted with salt. Nothing fancy, but don’t skip the sift—it keeps things light.
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Butter – Room-temperature, and yes, real butter. This is not the place for margarine (trust me, I’ve tried).
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Powdered sugar – It blends into the dough so the cookies practically melt in your mouth.
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Egg yolks – They make the dough richer and help it hold together.
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Almond extract – The star of the show. If you leave it out, you’ll end up with “just cookies.”
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Vanilla extract – Balances the almond flavor so it’s cozy and not overpowering.
How To Make Spritz Cookies?
When I say these cookies are easier than they look, I mean it. Let’s walk through it.
Step 1 – Prep your oven
Get it preheated to 400°F. That way you’re not waiting around once the dough’s ready. Sift together the flour and salt—your future self will thank you.
Step 2 – Cream it up
Beat the butter and powdered sugar until it’s light and fluffy. This step feels like magic—the dough goes from heavy to airy, and suddenly it smells like Christmas already.
Step 3 – Add flavor
Mix in the egg yolks, almond extract, and vanilla. This is when the dough really comes alive.
Step 4 – Build the dough
Slowly fold in the flour mixture. The dough should be soft but not sticky. If it’s too firm, don’t panic—you can warm it in your hands a bit to help it through the press.
Step 5 – The fun part
Load up your cookie press and start pressing little shapes onto an ungreased baking sheet. If you’ve got kids around, this is where things get chaotic (in the best way). Add sprinkles now if you like, because they’ll stick better before baking.
Step 6 – Bake & cool
Pop them in for 6–8 minutes. You’ll know they’re ready when the edges just start to turn golden. Let them cool a minute before moving them, unless you enjoy warm cookies crumbling in your hands (been there, no regrets).
Want To Save This Recipe?
Storage Options:
One of the best things about Spritz Cookies is that they keep really well. Store them in an airtight container at room temp, and they’ll last about a week. You can also freeze them, which is great if you want to get a head start before the holidays. Just layer them with parchment so they don’t fuse into one giant cookie blob.
Variations and Substitutions:
Here’s where you can get creative.
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Coloring – Green trees, red wreaths, yellow stars. Go full-on holiday mode.
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Decorations – Sprinkles, colored sugar, or even nonpareils. The more whimsical, the better.
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Flavor twists – Swap almond extract for peppermint or orange if you want to mix things up.
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Chocolate drizzle – A little drizzle over cooled cookies makes them extra fancy (and who says no to more chocolate?).
What to Serve with Spritz Cookies?
These cookies aren’t just for snacking (though they’re great for that).
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With coffee or tea – Perfect little bite to go with your mug.
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On a holiday platter – They add a pop of color and shape among the brownies and fudge.
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Gift tins – They travel well, so they’re perfect for mailing to friends or neighbors.
Frequently Asked Questions:
Why are they called Spritz Cookies?
The name comes from the German word “spritzen,” which means “to squirt.” The dough gets squirted (or pressed) through the cookie press.
Why did mine spread too much?
Chances are the butter was too soft or the dough too warm. Stick the dough in the fridge for a few minutes and try again.
Do I really need a cookie press?
Honestly, yes. You can pipe them, but the press is what makes those distinct shapes. Plus, it’s half the fun.
So, there it is—my family’s Spritz Cookies recipe, equal parts butter, almond, and nostalgia. They’re not just cookies, they’re tradition.
Do you have a holiday recipe that’s non-negotiable in your family? I’d love to hear about it.
Remember it later!
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!
Keep the Flavor Coming – Try These:
Spritz Cookies
Ingredients
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 ¼ cups confectioners’ sugar
- 2 large egg yolks
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
Instructions
Prepare the dry ingredients.
- Preheat the oven to 400°F (200°C). Sift the flour and salt together in a bowl, ensuring even distribution. Set aside.
Cream butter and sugar.
- In a medium-sized mixing bowl, beat the softened butter and confectioners’ sugar with an electric mixer until the mixture is light and fluffy. This step incorporates air into the dough, giving the cookies their delicate texture.
Incorporate wet ingredients.
- Stir in the egg yolks, almond extract, and vanilla extract until fully combined.
Form the dough.
- Gradually add the sifted flour mixture, blending until a smooth dough forms. The dough should be soft but firm enough to hold its shape in the cookie press.
Shape the cookies.
- Fill a cookie press with the prepared dough and press cookies directly onto an ungreased baking sheet, spacing them approximately 1 ½ inches apart. If desired, sprinkle colored sugar or decorative sprinkles on the cookies before baking.
Bake.
- Place the baking sheet in the preheated oven and bake for 6–8 minutes, or until the edges are just beginning to turn golden.
Cool.
- Allow cookies to rest briefly on the baking sheet before transferring to a wire rack to cool completely. Serve and enjoy.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
