Best Spritz Cookie Recipe for Buttery Cookie Press Cookies

If you want a holiday cookie that looks pretty without rolling, cutting, or complicated decorating, this spritz cookie recipe is exactly what you need. These buttery pressed cookies are tender in the center, lightly crisp around the edges, and shaped with a cookie press into trees, stars, wreaths, flowers, and other festive designs.

This spritz cookie recipe is made for real home bakers. The dough is soft enough to press cleanly, but firm enough to hold its shape in the oven. That means no flat cookies, no messy blobs, and no dough stuck inside the cookie press. If you love buttery cookies, this recipe fits perfectly beside a classic butter cookie recipe, but it is easier to shape for Christmas trays.

The flavor is simple and classic: butter, vanilla, a little almond extract, and just enough sugar. This is the kind of spritz cookie recipe you can make for cookie boxes, holiday parties, school events, or a quiet weekend baking session.

Quick Recipe Overview

Why This Spritz Cookie Recipe Works

The best spritz cookie recipe depends on dough texture. If the dough is too soft, the cookies spread. If it is too stiff, it will not come out of the press. This version lands in the middle: smooth, soft, and easy to press.

• Butter gives rich flavor. Spritz cookies are simple, so real butter makes a big difference.
• No baking powder keeps the shape sharp. These cookies should not puff too much.
• Egg plus yolk gives structure. The dough stays tender but strong enough for pressed cookies.
• No long chilling is needed. This spritz cookie recipe can usually go straight into the cookie press.

Think of this dough as sugar cookies for a cookie press. It has the sweet buttery flavor people love, but the texture is better for shaping than regular cut-out dough. If you want a softer cookie without a press, these soft sugar cookies are a good option for another day.

Ingredients You Need

• 1 cup unsalted butter, softened but not melted
• 2/3 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon fine salt
• Gel food coloring, optional
• Sprinkles or sanding sugar, optional

Use softened butter, not melted butter. Melted butter can make this spritz cookie recipe spread. Also, measure the flour carefully. Too much flour makes the dough dry and hard to press, while too little flour makes the shapes lose detail.

How to Make Spritz Cookies

1. Prepare the baking sheets

Preheat the oven to 375°F (190°C). Use clean, cool, ungreased metal baking sheets. Do not use parchment paper when pressing the cookies because the dough needs to grip the pan.

2. Make the dough

Beat the butter and sugar for 1 to 2 minutes, just until creamy. Add the egg, egg yolk, vanilla extract, and almond extract. Mix until smooth. Add the flour and salt, then mix on low speed until a soft dough forms.

The dough for this spritz cookie recipe should feel like soft modeling clay. It should not be sticky, greasy, dry, or crumbly. If it feels sticky, add 1 tablespoon of flour. If it feels dry, knead it gently by hand for a few seconds.

3. Fill the cookie press

Pack the dough into your cookie press, removing air pockets as you fill it. Choose a disc, attach it tightly, and hold the press flat against the baking sheet. Press once, pause for a second, then lift straight up.

4. Decorate and bake

Add sprinkles or sanding sugar before baking if you like. Bake for 7 to 9 minutes, until the cookies are set and the edges are barely golden. Do not overbake this spritz cookie recipe; the cookies should stay pale and tender.

Cookie Press Tips

For clean shapes, the pan matters as much as the dough. Use an ungreased metal pan, not parchment paper or a silicone mat. Parchment is nonstick, so the dough may stay inside the press instead of sticking to the pan.

If the dough is too warm and soft, chill it for 5 to 10 minutes only. Do not chill it for too long or it may become too stiff to press. If the dough will not release, let it soften slightly and make sure the press is flat against the pan.

This is one reason this spritz cookie recipe works so well for beginners: most problems are easy to fix. Soft dough needs a short chill. Stiff dough needs a few minutes at room temperature. Hot pans need to cool before the next batch.

Christmas Spritz Cookies Variation

To make Christmas spritz cookies, divide the dough into three bowls. Leave one plain, color one red, and color one green using gel food coloring. Gel color is better than liquid color because it does not thin the dough.

Use tree, wreath, star, flower, or snowflake discs for a festive look. Add sanding sugar before baking, or dip the cooled cookies in melted chocolate. For a full holiday tray, serve this spritz cookie recipe with traditional springerle cookies and a spiced ginger snaps recipe.

Common Problems and Fixes

• Cookies will not stick to the pan: Use a cool, ungreased metal baking sheet.
• Dough is stuck in the press: The dough may be too stiff or too cold. Let it soften for a few minutes.
• Cookies spread: The butter may be too warm, or the pan may be hot. Chill the dough briefly and cool the pan.
• Shapes look blurry: Do not overmix the dough, and do not add baking powder.
• Cookies are dry: Measure flour carefully and bake only until the edges are barely golden.

Storage and Make-Ahead Tips

Store baked spritz cookies in an airtight container at room temperature for up to 1 week. If the cookies are decorated with chocolate or icing, place wax paper between layers.

You can also freeze baked cookies for up to 3 months. Let them cool completely, layer them carefully in a freezer-safe container, and thaw at room temperature before serving.

The dough can be made 1 day ahead, but let it soften before pressing. Cold dough is usually too hard for a cookie press. If you are building a cookie box, this spritz cookie recipe pairs nicely with gluten free shortbread cookies and other cookie recipes from Total Tastes.

Printable Recipe Card

Best Spritz Cookie Recipe

This spritz cookie recipe makes buttery pressed cookies that hold their shape and bake quickly. It is perfect for Christmas spritz cookies, cookie trays, and holiday gifting.

Ingredients: 1 cup softened unsalted butter, 2/3 cup granulated sugar, 1 large egg, 1 large egg yolk, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract, 2 1/4 cups all-purpose flour, 1/4 teaspoon salt, gel food coloring and sprinkles if desired.

Instructions: Preheat oven to 375°F. Beat butter and sugar until creamy. Mix in egg, yolk, vanilla, and almond extract. Add flour and salt, then mix until a soft dough forms. Fill a cookie press and press dough onto cool ungreased baking sheets. Decorate if desired. Bake 7 to 9 minutes, until set and barely golden at the edges. Cool for 2 minutes on the pan, then transfer to a wire rack.

FAQ

Is this the best spritz cookie recipe for beginners?

Yes. This spritz cookie recipe uses a simple dough and clear cookie press tips, so it is beginner-friendly.

Can I use parchment paper?

No, not for pressing. Use a cool ungreased metal pan so the dough can stick and release from the press.

Can I make this without almond extract?

Yes. Use extra vanilla extract, or try lemon, orange, or peppermint extract for a different flavor.

Can I freeze spritz cookies?

Yes. Freeze baked cookies in an airtight container for up to 3 months and thaw at room temperature.

Final Tip

The secret to this spritz cookie recipe is simple: soft dough, cool ungreased pans, and a cookie press held flat against the baking sheet. Get those three things right, and your pressed cookies will come out buttery, pretty, and ready for any holiday tray.

Best Spritz Cookie Recipe

This spritz cookie recipe makes buttery pressed cookies that hold their shape, bake quickly, and look beautiful on Christmas cookie trays. Perfect for cookie press baking, holiday gifting, and make-ahead dessert boxes.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 8 minutes mins

Total Time 28 minutes mins

Servings: 60 cookies

Course: Dessert

Cuisine: American

Calories: 55

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup unsalted butter softened but not melted
• 2/3 cup granulated sugar
• 1 large egg room temperature
• 1 large egg yolk room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 1/4 cups all-purpose flour spooned and leveled
• 1/4 teaspoon fine salt
• Gel food coloring optional
• Sprinkles or sanding sugar optional

Equipment

• 1 Cookie press Use any sturdy cookie press with decorative discs
• 1 Large mixing bowl For mixing the dough
• 1 Hand mixer or stand mixer For creaming butter and sugar
• 1 Measuring cups and spoons Or use a kitchen scale for better accuracy
• 2 Ungreased metal baking sheets Keep pans cool; do not use parchment paper
• 1 Wire cooling rack For cooling cookies completely

Method

 

1. Preheat oven to 375°F (190°C). Use clean, cool, ungreased metal baking sheets. Do not use parchment paper when pressing the cookies.
2. Beat the softened butter and granulated sugar in a large bowl for 1 to 2 minutes, just until smooth and creamy.
3. Add the egg, egg yolk, vanilla extract, and almond extract. Beat until combined.
4. Add the flour and salt. Mix on low speed until a soft dough forms. The dough should feel smooth and soft, not sticky or crumbly.
5. If using food coloring, divide the dough into portions and mix in gel food coloring.
6. Pack the dough into a cookie press fitted with your chosen disc.
7. Hold the cookie press flat against the ungreased baking sheet. Press once, pause for one second, then lift straight up.
8. Add sprinkles or sanding sugar if desired.
9. Bake for 7 to 9 minutes, until the cookies are set and the edges are barely golden.
10. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Notes

Use clean, cool, ungreased metal baking sheets. Do not use parchment paper or silicone mats when pressing the cookies because the dough needs to grip the pan.

If the dough feels sticky, add 1 tablespoon of flour. If it feels too stiff, let it rest at room temperature for a few minutes.

If the cookies spread, chill the dough for 5 to 10 minutes and make sure the baking sheet is cool before pressing the next batch.

Store baked spritz cookies in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.