If you’re on the hunt for a classic cookie that’s buttery, tender, and totally addictive, you’ve just stumbled on the perfect recipe. This Buttery Spritz Cookies Recipe is one I absolutely love because it’s quick to whip up, endlessly customizable, and turns out beautifully every single time. Whether it’s the holidays, a casual afternoon treat, or a last-minute bake for guests, these cookies hit that comforting spot like nothing else.
Why You’ll Love This Recipe
- Buttery and Tender: The switch to real butter gives these cookies a rich flavor and melt-in-your-mouth texture that’s hard to beat.
- Quick and Easy: You’ll be amazed how fast these come together, perfect for last-minute baking emergencies.
- Fun to Customize: Sprinkles, colored sugars, or little candies can easily dress these up and make them your own.
- Reliable Results: Once you get the hang of the dough consistency and cookie press, they come out picture-perfect every time.
Ingredients You’ll Need
The magic here is in keeping it simple but quality-driven. Each ingredient plays an important role in building the classic spritz cookie flavor and texture you know and love. When I shop for these, I always pick fresh butter and real almond extract – little details that make a big difference!
- All-purpose flour: The backbone of your cookies for that perfect structure and chewiness.
- Baking powder: Just a touch to help them puff up slightly without losing crispness.
- Salt: Balances out the sweetness and enhances the buttery flavor.
- Butter: Definitely use real butter, cold but slightly softened, for the best taste and dough consistency.
- Granulated sugar: Adds sweetness with a slight crunch when baked.
- Egg: Binds everything together and helps with the tender crumb.
- Almond extract (or vanilla): I love almond for that classic nutty note, but vanilla works great if that’s your preference.
- Colored sugar or candies: For sprucing up the cookies and making them festive or personal.
Variations
One of the things I adore about this Buttery Spritz Cookies Recipe is how easy it is to tweak. I often switch up the extract or try different decorations depending on the occasion — it keeps this classic fresh and fun!
- Extract swap: I’ve substituted almond extract with vanilla or even lemon extract, which gives a delightful twist when you want a change.
- Gluten-free: You can use a GF flour blend instead of all-purpose for a celiac-friendly version — just be sure it’s a blend meant for baking to maintain texture.
- Decorating touch: My family goes crazy for crushed peppermint or mini chocolate chips instead of colored sugar for the holidays.
- Chocolate dough: Add a couple tablespoons of cocoa powder to the dry ingredients for a subtle chocolatey version your kids will adore.
How to Make Buttery Spritz Cookies Recipe
Step 1: Prep Your Dry Ingredients Like a Pro
Start by preheating your oven to 375°F, and if you want cleanup to be a breeze, line your baking sheets with parchment paper. In a large bowl, sift or whisk together the flour, baking powder, and salt. This step might seem small, but it makes sure your cookies bake evenly and have a consistent texture — I always take this moment seriously.
Step 2: Cream Butter and Sugar Until Fluffy
Using a stand mixer with the paddle attachment (or a handheld mixer), beat your softened butter and granulated sugar on medium speed. Keep going until it’s light and fluffy; this takes about 3-5 minutes. When I first tried this recipe, I realized this step really impacts how delicate and tender the cookies turn out.
Step 3: Add Egg and Extract for Flavor
Once your butter-sugar mix is perfect, add in the egg and your choice of almond or vanilla extract. Beat everything well until combined. This brings moisture and a beautiful aroma that fills your kitchen — the best part of baking!
Step 4: Gently Incorporate the Flour Mixture
Lower your mixer speed and slowly add the flour mixture. The key here is to mix just until everything is combined — don’t overwork the dough or your cookies might turn out tough. If the dough feels too sticky to pipe, pop it in the fridge for 10 minutes; I discovered this trick after a few sticky sessions and it’s a game-changer.
Step 5: Press and Decorate Your Cookies
Fill your cookie press according to its instructions, then pipe the dough directly onto your ungreased baking sheets. Don’t worry if your first tries aren’t perfect shapes — you can scrape off and re-pipe easily. Sprinkle with colored sugar or add candies for a pop of color and extra fun. This is where you can really make these cookies your own!
Step 6: Bake Until Just Golden
Bake your cookies for about 10 to 12 minutes, until the edges are lightly golden and the cookies feel set. Don’t overbake, or they’ll lose their signature tender texture. After baking, let them cool on the baking sheet for 2 minutes before moving to a wire rack to cool completely — this helps them firm up without drying out.
Pro Tips for Making Buttery Spritz Cookies Recipe
- Butter Temperature Matters: Use butter that’s softened to room temp but still cool, which gives your dough a smooth consistency easy to press.
- Avoid Overmixing Flour: Mix just until combined to keep cookies tender, not dense or tough.
- Refrigerate Sticky Dough: If your dough gets too soft to pipe nicely, chilling it for 10 minutes fixes the issue quickly.
- Keep an Eye on Bake Time: Pull cookies out as soon as edges are golden to preserve that perfect delicate crumb.
How to Serve Buttery Spritz Cookies Recipe
Garnishes
I love topping these cookies with classic colored sugar for a festive vibe, especially around holidays. Sometimes I sprinkle crushed peppermint or finely chopped nuts for a grown-up twist. Tiny edible pearls or nonpareils add a charming, vintage feel that’s hard to resist.
Side Dishes
These cookies pair beautifully with a warm cup of tea or fresh-brewed coffee. I also enjoy them alongside a simple glass of cold milk – it’s a nostalgic combo that never fails. For holiday gatherings, a batch alongside fruit preserves or soft cheeses makes a delightful snack platter.
Creative Ways to Present
For special occasions, I like arranging these cookies on a tiered stand with alternating colored sugars for visual appeal. Wrapping small stacks in festive cellophane tied with ribbon makes adorable homemade gifts. You can also pipe messages or shapes with colored icing for birthdays or anniversaries to personalize them further.
Make Ahead and Storage
Storing Leftovers
I keep my buttery spritz cookies in an airtight container at room temperature for up to a week, and they stay fresh and crisp. Layer them between parchment paper to avoid sticking, especially if decorated with sugar or candies.
Freezing
One of my favorite tricks is freezing the dough itself in the cookie press shapes on baking sheets, then transferring them to zip-top bags once firm. When I’m ready to bake, I pop them straight in the oven—just add a minute or two to the bake time. This makes holiday prep stress-free!
Reheating
If you want your stored cookies warm and slightly soft, I gently reheat them in a 300°F oven for 5 minutes. This revives their buttery aroma and texture without drying them out, which my family always appreciates.
FAQs
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Can I use a cookie press for this Buttery Spritz Cookies Recipe?
Absolutely! The dough is designed specifically for use with a cookie press, which helps you create those classic spritz shapes. Just make sure the dough isn’t too warm to keep the designs neat; refrigerating it slightly if it gets sticky works wonders.
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What’s the difference between spritz cookies made with butter versus shortening?
Butter adds a richer flavor and more tender crumb compared to shortening, which tends to produce a slightly more stable but less flavorful cookie. I updated this recipe to butter and honestly can’t go back — it’s a game-changer.
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Can I make these cookies ahead of time?
Yes! The dough freezes beautifully, and you can also bake these cookies a few days ahead. Just store them in an airtight container, and they’ll stay fresh and delicious.
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Do I have to use almond extract?
Not at all! Almond extract is traditional and gives a lovely nutty note, but vanilla extract or even lemon extract makes a lovely alternative depending on your preference.
Final Thoughts
This Buttery Spritz Cookies Recipe holds a special place in my heart because it perfectly bridges nostalgic comfort and simple homemade goodness. I love sharing these with my family, and every time I bake them, I’m reminded how little tweaks — like the butter upgrade and chilling the dough — make all the difference. Give this recipe a try, and I promise you’ll be reaching for your cookie press again and again. Happy baking, friend!
Print
Buttery Spritz Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 60 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A classic Spritz Cookies recipe featuring a buttery, tender dough pressed into festive shapes and baked to golden perfection. This version uses real butter for a rich flavor and is perfect for holiday decorating with colored sugar or candies.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
Wet Ingredients
- 1 cup butter (2 sticks, softened)
- 3/4 cup granulated sugar
- 1 egg
- 1 teaspoon almond extract (or vanilla extract)
Decorations
- Colored sugar or candies, for decorating
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Optionally, line baking sheets with parchment paper to prevent sticking and ease cleanup.
- Mix Dry Ingredients: In a large bowl, sift or whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment or using an electric mixer, beat the softened butter and granulated sugar together at medium speed until creamy and light.
- Add Egg and Extract: Beat in the egg and almond (or vanilla) extract until well combined.
- Combine with Dry Ingredients: Reduce the mixer speed to low and gradually add the dry flour mixture into the wet ingredients just until the dough comes together. Avoid overmixing.
- Prepare Cookie Press: Fill your cookie press with the dough according to the manufacturer’s instructions. If the dough becomes too sticky, refrigerate it for 10 minutes to firm up.
- Shape Cookies: Press the dough directly onto ungreased baking sheets in desired shapes. If the piped dough looks uneven or messy, scrape it off and re-pipe.
- Decorate: Sprinkle the cookies with colored sugar or decorate with candies as you wish to add a festive touch.
- Bake: Bake cookies in the preheated oven until the edges are lightly golden and set, about 10 to 12 minutes.
- Cool: Let the cookies cool on the baking sheet for 2 minutes before transferring them to wire racks to cool completely.
Notes
- This recipe uses butter instead of shortening for a richer flavor and better texture.
- If dough is too soft to pipe cleanly, chilling it in the refrigerator for about 10 minutes helps.
- Almond extract can be substituted with vanilla extract if preferred.
- For a festive look, decorate with colored sugars or small candies before baking.
- Use parchment paper or non-stick baking sheets for easier cookie removal.
Nutrition
- Serving Size: 1 cookie
- Calories: 58 kcal
- Sugar: 3 g
- Sodium: 10 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 1 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 3 mg
