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Spritz Cookies

Spritz Cookies - BEST, buttery, melt-in-your-mouth crumbliest Christmas Spritz cookies ever! Super easy recipe that anyone can bake this holiday season |


Spritz Cookies Recipe

10 oz (280g) unsalted butter, room temperature
1 egg yolk
3 oz powdered sugar + 1 heaping tablespoon sugar (100g)
1/4 teaspoon salt
11 oz (310g) all-purpose flour
4 oz (110g) cornstarch
3 tablespoons milk powder, optional
2 tablespoons full cream milk/whole milk
1/2 teaspoon vanilla extract
Holiday-themed sprinkles


Cream the butter with sugar, egg yolk, salt and vanilla extract until fluffy. Add in the milk powder, full milk, and mix well.

Fold in the all-purpose flour and corn starch. Mix until the dough becomes soft and not stick to hands.

Preheat the oven to 350 degree Fahrenheit. Line two baking sheets with parchment paper or silplat.  Transfer the cookie dough into the cookie press with your desired pattern. Ratchet the dough out onto the baking sheets. Make sure to leave some space in between the cookies. Top the cookies with some sprinkles and place the baking sheets in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked.

Bake for about 13-14 minutes, or until cookies are completely cooked through inside or turn slightly brown. Cool on rack.

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61 COMMENTS... read them below or add one

  1. Thanks for sharing the recipe.

    I’ll definitely have to try them, especially since they have a buttery flavor. It sounds like an excellent recipe for the Christmas holidays. I know my daughter would love to help me decorate them.

    Speaking of buttery things…
    I haven’t made butter cookies since I was a child. I was about nine years old. I discovered a Butter Cookie recipe in a book dated from the late 1800’s. The book was from my father’s book collection. Those cookies, turned out delicious and over the years I made them a lot. My father loved them.

  2. Dorothea

    You mentioned that you used a cookie press when you made the cookies, but the instructions are for rolling out the cookie dough…do you need to make any changes in the recipe in order to use a cookie press?

  3. sharon mathewson

    Hi Bee,
    cou;d you please post the cup measurement for the flour and cornstarch-i guess all the dry ingredients please- I don’t have a weigh scale thanks

  4. Amrita

    Issit possible to substitute the milk powder w more actual milk coz it’s quite dear just to buy a packet of milk powder just to use 3 tablespoon?! I don’t like to waste ingredients :( I live by you’d cookbook btw it’s given me so much confidence in asian cooking!!

  5. Lydia

    Oh darn! I don’t have a scale :( I seriously need a bigger kitchen. If anyone have tried making these using cup measurements, please let me know how it turns out. Thanks!

  6. in

    Just 2 quick questions. Can I use normal salted butter and omit the salt? Is corn starch the same as corn flour (butterfly brand)?

  7. I have been making spritz cookies since I was a young girl. This recipe is somewhat unique for a spritz. I can’t wait to give it a try. The shape of your cookies are so uniform. Could you please share the brand cookie press you use.

  8. lijokmai

    I need help.. how to convert oz or gram into cup. for example
    11 oz (310g)of flour– so many cups would be. Thanks

  9. Sp

    What should I do if I don’t have a cookie press? I really want to try this recipe but I don’t bake often so I don’t want to invest in a press now. Can I just roll the dough? Also will adding chocolate chips make it too sweet?

  10. Vanessa

    I made these today and found them to be bland. As a former pastry chef, I found the dough and crumb to be quite nice, but lacked any flavor. I will try again subbing almond extract for the vanilla.

  11. Leslie

    I made the cookies tonight and I am sorry but they were not good at all way to dry, 4oz of corn starch equals 8 tablespoons, and I wasted 2 and half sticks of butter, I will not make these again, sorry but it they taste like noting but eating raw flour and corn starch

    • Hi Leslie, I used 4 oz of cornstarch not sure how many tablespoons. This recipe is super buttery and amazing in taste, it’s not cornstarch and flour taste. I think somewhere in your measurement you did it wrong. You have to use a scale.

      • Leslie

        I did use a scale and it comes out to 8 Tablespoons, I am just sorry to say, but my mother and father, 14 yr old daughter, husband all thought the same thing.

  12. Leena

    Please tell me what i can use instead of egg as I am allergic to eggs. Thanx! Waiting for your reply as I want to make them soon as I can, can’t wait!

  13. Hello i made these and the dough was sticky and wouldn’t come off the cookie press so I used a parchment bag and piped them on the parchment paper but they seem very bland and they didn’t rise at all please let e know what i can do to make them better
    Thanks Amanda

    • If the dough is sticky it means they are not mixed well. They shouldn’t be sticking to your hand when the dough is done and ready to be shaped. It sounds as thought the dough wasn’t ready.

    • Angelique

      You call them bland – I call them delicately flavored. They won’t rise though – that is how they retain the shapes made by the cookie press.

  14. Susan P

    As several others have asked, approximately how many cookies does this recipe make? I did not see the answer anywhere. Thanks.

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