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Spritz Cookie

#Classic Butter Spritz Cookie Recipe

Tender, buttery, and delicate spritz cookies specifically designed for use with a cookie press. This classic recipe yields cookies perfect for holiday decorating or everyday enjoyment.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 36 cookies
Course: Cookie, Dessert
Cuisine: American, Scandinavian
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough Ingredients
  • 1 cup Unsalted Butter, softened Must be truly soft, but not melted (2 sticks).
  • 2/3 cup Granulated Sugar White, standard sugar.
  • 1 Large Egg Room temperature is ideal.
  • 1 teaspoon Vanilla Extract Or use almond extract for a classic twist.
  • 1/4 teaspoon Salt Balances the sweetness.
  • 2 1/4 cups All-Purpose Flour Use the spoon-and-level method for accuracy.

Equipment

  • Stand Mixer (or Handheld Mixer)
  • Cookie Press
  • Ungreased Baking Sheets
  • Wire Cooling Rack

Method
 

Step 1: Preparation
  1. Preheat the oven to 375°F (190°C). Adjust your oven rack to the middle position.
  2. Crucially, prepare baking sheets by ensuring they are clean and completely ungreased. DO NOT use parchment paper or silicone mats, as the dough requires a plain metal surface to properly adhere when pressed.
Step 2: Mixing the Dough
  1. Cream the Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium speed for 2 to 3 minutes, until the mixture is light in color and fluffy. Scrape down the bowl sides frequently.
  2. Incorporate Wet Ingredients: Stop the mixer and add the room temperature egg and the vanilla extract. Mix again on medium speed until fully incorporated (about 1 minute).
  3. Add Dry Ingredients: In a separate bowl, whisk together the measured all-purpose flour and the salt. Reduce the mixer speed to low and gradually add the flour mixture.
  4. Mix only until the flour is just combined and no streaks of dry flour remain. Be careful not to overmix, which leads to tough cookies. The dough should be soft and hold its shape.
Step 3: Pressing and Baking
  1. Load the Cookie Press: Select your desired cookie disc shape. If the dough is too warm, chill it briefly (10-15 minutes). Fill the cookie press barrel tightly with dough, removing air pockets.
  2. Press the Cookies: Place the base of the cookie press firmly against the ungreased baking sheet. Press the lever or crank to release the dough. Lift the press straight up. If the cookie does not stick, wipe the sheet clean and try again. Space cookies 1 to 2 inches apart. Decorate immediately with sprinkles, if desired.
  3. Bake and Cool: Bake for 8 to 12 minutes, depending on the thickness of the shape. The cookies are finished when the edges are lightly set and the bottom rims just begin to turn a faint golden brown. They should remain pale overall.
  4. Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 2 to 3 minutes before transferring them to a wire rack to cool completely.

Notes

Ensure your butter is truly softened, but not melted; this is critical for the dough’s structure. If the dough refuses to stick to the baking sheet, the sheet may be too warm, or the dough is too soft—try chilling the dough for 10 minutes or using a new, cool baking sheet.