Discover the joy of baking effortless Spritz Cookies. These buttery, tender treats come in charming, festive shapes perfect for any occasion. Our recipe requires no dough chilling, making it a quick and easy option for busy bakers. Get ready to create beautiful, delicious cookies that will delight everyone.
Spritz cookies, originating from Germany and Scandinavian countries, get their name from the German word “spritzen,” meaning “to squirt,” referring to the method of pressing the dough.
Table of Contents
Why You’ll Love This Spritz Cookies Recipe
You’ll adore this Spritz Cookies recipe for many fantastic reasons!
- It uses a simple, one-bowl dough, making cleanup a breeze.
- No frustrating dough chilling means you get to bake faster.
- The dough holds intricate shapes beautifully, creating stunning cookies.
- They are incredibly fun to decorate with kids, making it a delightful family activity.
- These cookies freeze exceptionally well, so you can bake ahead.
- They’re perfect for gifting and shipping, arriving intact and delicious.
- You’ll find these classic pressed cookies are a true crowd-pleaser.
Ingredients
Gather these simple ingredients to create your perfect Spritz Cookies:
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 2 and 1/3 cups (291g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon salt
- Optional: gel food coloring, sprinkles, chocolate chips, and melted chocolate for decorating
Notes on Ingredients & Substitutions
- Butter: Always use a quality, full-fat unsalted butter. It forms the base of these tender Spritz Cookies.
- Flour: Measure your flour precisely. Spooning it into the measuring cup and leveling it off prevents adding too much, which can make cookies dry. Weighing with a scale is even better.
- Almond Extract: This extract gives classic Spritz Cookies their signature flavor. You can substitute it with an additional teaspoon of vanilla extract or omit it entirely if you prefer.
- Coloring: For vibrant, festive colors, use gel food coloring. Add it sparingly, a drop at a time, until you achieve your desired hue.
- Salt: If you use salted butter, reduce the added salt to 1/4 teaspoon.
Essential Equipment
Having the right tools makes baking Spritz Cookies simple and fun.
- Electric mixer (stand or handheld) for creamy dough.
- Large mixing bowl to combine your ingredients easily.
- Rubber spatula for scraping down the bowl.
- Cookie press with various decorative discs for beautiful shapes.
- Silicone baking mats or nonstick sheets for easy release.
- Wire cooling rack to cool your delicate cookies completely.
Step-by-Step Instructions
Here’s how to create your beautiful Spritz Cookies with ease:
- Preheat oven and prep sheets: Preheat your oven to 350°F (177°C). Line 2 or 3 large baking sheets with silicone baking mats or use nonstick baking sheets with no liner. Do not use parchment paper; the cookie dough will not adhere properly to it.
- Chill empty baking sheets: While the oven preheats, chill your lined baking sheets briefly in the refrigerator or freezer. Cold surfaces help the pressed dough stick better.
- Cream butter and sugar: In a large bowl, use a handheld mixer or stand mixer with a paddle attachment. Beat the softened butter and granulated sugar together on medium-high speed until the mixture is smooth and creamy, about 3 minutes.
- Add wet ingredients: Incorporate the egg, vanilla extract, and almond extract. Beat on high speed for about 1 minute until they are well combined. Scrape down the sides and bottom of the bowl as needed to ensure everything mixes evenly.
- Mix in dry ingredients: On low speed, gradually beat in the all-purpose flour and salt until just combined. Increase the speed to high and continue beating until the dough is completely uniform.
- Fill cookie press: Follow your cookie press manufacturer’s directions to fit it with your chosen decorative disc. Scrape some of the prepared Spritz Cookies dough into your cookie press.
- Press cookies: Hold the cookie press perpendicular to the cold, lined baking sheet. Press out the cookies, placing them about 2 inches (5 cm) apart.
- Decorate (optional): If desired, decorate the shaped Spritz Cookies dough with sprinkles or press a small chocolate chip into the center of each cookie. For better adhesion, lightly brush the shaped dough with water before adding sprinkles.
- Bake: If the cookie dough becomes too soft while you are working, chill the shaped cookie dough on the sheets in the refrigerator for 10 minutes before baking. Bake until the edges are very lightly browned, approximately 7–9 minutes.
- Cool: Remove the baked cookies from the oven. Let them cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
- Drizzle (optional): Once fully cooled, drizzle your beautiful Spritz Cookies with melted chocolate if desired.
Pro Tips for Perfect Spritz Cookies
- Cold Baking Sheets: This is crucial! Cold sheets help the Spritz Cookies dough release cleanly from the press and adhere well to the surface, maintaining its shape.
- No Parchment Paper: Avoid using parchment paper. The dough needs to stick directly to the ungreased metal or silicone surface for the cookie press to work correctly.
- Dough Consistency: Your spritz cookie dough must be soft enough to press easily but not overly sticky or greasy. If it’s too stiff, it won’t press; too soft, it will spread.
- Prevent Spreading: If your dough warms up and feels too soft while you are working, chill the pressed, unbaked cookies in the refrigerator for 10 minutes. This helps them hold their shape during baking.
- Decorating Tip: For sprinkles to stick well, lightly brush the pressed cookie dough with a tiny bit of water before applying them.
- Butter Quality: The quality of your butter significantly impacts the texture and spread of your Spritz Cookies. Use a good brand for best results.
Serving, Storing, & Variations
Serving Suggestions
- Enjoy these buttery Spritz Cookies plain with a warm cup of coffee or tea.
- Serve them as festive holiday treats on your dessert table.
- They are a perfect addition to any cookie platter, offering delicate shapes and delicious flavor.
Storage & Freezing
- Room Temperature: Store your baked Spritz Cookies in an airtight container at room temperature for up to one week.
- Freezing Baked: You can freeze fully baked and cooled cookies in an airtight container for up to 3 months. Thaw at room temperature before serving.
- Freezing Dough: Unpressed dough can be chilled for up to 4 days or frozen for up to 3 months. Thaw frozen dough in the refrigerator before pressing.
Flavor Variations
- Chocolate Spritz: For a rich chocolate flavor, you can modify the dough with cocoa powder. (Refer to a dedicated chocolate spritz recipe for specific measurements).
- Citrus Zest: Add a teaspoon of finely grated lemon or orange zest to the dough for a bright, refreshing flavor.
- Spiced: Incorporate a pinch of ground cinnamon, nutmeg, or cardamom for a warm, spiced twist on these pressed cookies.
- Tinted Dough: Use gel food coloring to tint separate portions of the dough. Create festive hues for Christmas, Easter, or any celebration.
Spritz Cookies Nutrition Information
Here’s an estimated nutritional breakdown for one serving of Spritz Cookies (approx. 2 cookies), calculated without optional decorations. This provides a general idea for these delightful treats.
| Nutrient | Amount |
|---|---|
| Calories | 120 |
| Total Fat | 9g |
| Saturated Fat | 5g |
| Cholesterol | 25mg |
| Sodium | 45mg |
| Total Carbohydrates | 16g |
| Dietary Fiber | 0g |
| Total Sugars | 8g |
| Protein | 2g |
Please note this is an estimate and may vary based on ingredients and exact serving size.
Frequently Asked Questions (FAQ)
- What is a cookie press? A cookie press is a kitchen tool that extrudes soft dough through decorative discs, creating uniform, shaped cookies. It makes traditional pressed cookies like spritz effortless.
- Can I make these without a cookie press? While designed for a press, you could try using a piping bag with a large star tip for some basic shapes. However, a press provides the intricate designs characteristic of Spritz Cookies.
- Why did my spritz cookies spread/melt? This often happens if the dough is too warm, has too much butter, or if your baking sheets were not cold. Ensure your butter is softened, not melted, and always use chilled sheets.
- Can I roll and cut this dough? This dough is too soft for rolling and cutting. For roll-and-cut cookies, you should use a sugar cookie dough, which has a firmer consistency.
Conclusion
Embrace the delightful joy of baking homemade Spritz Cookies. This simple, no-chill recipe provides impressive, beautiful results every time. Enjoy the buttery, tender texture and intricate shapes that make these classic cookies so beloved. They are a delicious and easy way to start a cherished holiday tradition in your home.
Perfect Spritz Cookies: Easy, No Chill & Festive!
These perfect spritz cookies are easy to make with no chilling required for the dough, making them a festive and quick treat. Follow simple steps to create beautifully pressed cookies, perfect for any holiday or celebration.
Equipment
- Oven
- Baking sheets
- Silicone baking mats or nonstick baking sheets
- Handheld mixer or stand mixer with paddle attachment
- Large bowl
- Cookie press
- wire rack
Ingredients
Cookie Dough
- 1 cup unsalted butter softened to room temperature
- 3/4 cup granulated sugar
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 2 1/3 cups all-purpose flour spooned & leveled
- 1/2 teaspoon salt
Optional Decorations
- gel food coloring
- sprinkles
- chocolate chips
- melted chocolate for decorating
Instructions
Preparation
- Preheat your oven to 350°F (177°C) and line 2 or 3 large baking sheets with silicone baking mats or use nonstick sheets; chilling the lined sheets is recommended for better dough adhesion.
- In a large bowl, use a mixer to beat the softened butter and granulated sugar on medium-high speed until smooth, about 3 minutes.
- Add the egg, vanilla extract, and almond extract, then beat on high speed for about 1 minute until combined, scraping down the bowl as needed.
- On low speed, beat in the flour and salt, then increase to high speed and beat until the ingredients are completely combined.
Baking
- Load your cookie press with dough, fit it with a decorative plate, and press out cookies 2 inches apart onto the cold lined baking sheets; optionally decorate with sprinkles or chocolate chips, brushing with water for better adhesion.
- If the dough becomes too soft, chill the shaped cookie dough in the refrigerator for 10 minutes before baking.
- Bake the cookies for 7–9 minutes until their edges are very lightly browned.
- Remove from the oven and cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, drizzling with melted chocolate if desired.
Storage
- Store the cooled cookies in an airtight container at room temperature for up to 1 week.
Notes
Avoid using parchment paper as the dough will not adhere to it when pressed. Chilling your lined baking sheets can help the dough adhere better. Lightly brush the shaped cookie dough with water before adding sprinkles to help them stick. If the dough becomes too soft, chill the shaped cookies in the refrigerator for 10 minutes before baking. Cookies stay fresh in an airtight container at room temperature for up to 1 week.
