Spritz Cookies

Spritz Cookies

I really shouldn’t make these. Oh, but I do… I made them yesterday and I will have to make them again because they are almost gone now. Ella just reported there are four left then said, “You didn’t hear it from me, but I saw Hailey sneak one earlier.” (Pretty rich coming from the girl who routinely sneaks chocolate then leaves the wrappers on her bedroom floor.)I did give a good portion of the cookies to one of my favorite friends for driving my children home from school in the snowstorm yesterday but, still. The thing is, they just go down so easy. Two bites are really all it takes and then you feel like, well, that was only two bites, I really should have another and you know where we end up. It’s all good though – ’tis the season for buttery, sweet goodness.

If you don’t have a cookie press, you can use a pastry bag fitted with a large star tip. It won’t be as easy to make cute little trees but you can make fun swirly patterns with festive sprinkles.


When you’re making a simple cookie like this it’s really important to use good quality butter. I’m always happy with Costco’s organic butter but you could also splurge on Kerrygold or Plugra.

Oh, and you may also want to double this recipe. I wish I would have.

Spritz Cookies

(makes about 4 dozen)

1 cup butter, softened to room temperature

2/3 cup sugar

1 egg

1 TB vanilla extract (the real stuff, please)

2 1/4 cup all-purpose flour

1/2 tsp salt

1/4 tsp cinnamon

sprinkles (optional)

large chocolate chips (optional)

powdered sugar (optional)

Preheat oven to 350 degrees F

Using a stand mixer or a handheld electric mixer, beat the butter and sugar together, scraping the sides of the bowl frequently until the mixture is light and fluffy.


Add egg and mix well, then add vanilla and mix well.


Measure out the flour making sure it’s not packed too densely, I usually fluff it up with a fork before I measure it out, that way I don’t have too much flour, then place it in a separate bowl. Stir in salt and cinnamon until well combined.


Add the flour mixture to the butter mixture and mix until well combined but don’t over-mix.


The dough should look like this and be ready to load in the cookie press but if it seems too soft, stick it in the fridge for an hour.


Load your cookie press or pastry bag.


Choose your design. If it’s your first time with a cookie press, be sure and read the instructions.


Press away on a bare, ungreased cookie sheet. I usually use parchment for cookies but these work best right on the pan.


Add sprinkles before baking. Bake in a preheated 350 degree F oven, on a center rack, for 7 -9 minutes. The edges should be just beginning to turn golden brown before you remove them from the oven.


Meanwhile, choose a different design (if you like) for the next pan.


I like to make these flower shapes with a big chocolate chip in the center (for Ella because it’s not a treat if it’s not chocolate).



Once baked, transfer the cookies to a rack or to a sheet of parchment on a cold countertop to cool.


If desired, dust them with powdered sugar or “snow” as my girls call it. I was inspired by the scene outside my window.



These buttery cookies keep really well so they make a great gift!


And powdered sugar… Kindness is like snow and powdered sugar.



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