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Spritz Cookies– the BEST, buttery, melt-in-your-mouth and crumbliest Christmas Spritz cookies ever! Super easy recipe that anyone can bake this holiday season.
Spritz Cookies Recipe
What are Spritz cookies? They are traditional Christmas cookies originated from Europe. The word “spritz” came from the German word “spritzen,”, which means “to squirt.”
In short, Spritz cookies are butter cookies made with a cookie press or cookie maker. You can use different kinds of cookie press disks for festive designs.
This recipe is the best Spritz cookies recipe ever! The cookies turn out beautiful and taste sweet, buttery, crumbly and practically melt in your mouth.
How To Make Spritz Cookies
It’s very easy to make these cookies at home. All you need is a good quality cookie press and a few basic ingredients below:
- Unsalted butter.
- All-purpose flour.
- Powdered sugar.
- Egg yolk.
- Milk.
See the recipe card for full information on ingredients.
You can use a stand mixer or hand mixer to make the dough. Once you have a soft dough, chill in the refrigerator for 30 minutes before making the spritz cookies using a cookie press.
The cookies bake fast in the oven and takes only 15 minutes in the oven.
Baking Tips
- To make sure that the cookies don’t spread while baking, chill the cookie dough in the refrigerator before baking. You can also chill the raw spritz cookies before baking, to retain the shape.
- Use a good cookie press. I recommend OXO Good Grips Cookie Pres.
- If your dough jams in the cookie press or has become too soft to form the shape, chill the cookie dough for 10 minutes.
Frequently Asked Questions
You sure can. You can use a pastry bag to pipe and shape dough if you don’t have a spritz cookie maker.
You can use all kinds of sprinkles to decorate the cookies. My personal favorites are Betty Crocker Rainbow Sprinkles and Betty Crocker Decorating Decors Nonpareil.
This recipe yields 100 cookies. Each Spritz cookie is 40 calories.
What To Serve With This Recipe
For a festive cookie spread, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
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Spritz Cookies
Ingredients
- 10 oz (350g) unsalted butter, room temperature
- 3 oz (90g) powdered sugar, + 1 heaping Tablespoon
- 1 egg yolk
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 tablespoons whole milk, full cream milk
- 3 tablespoons baking milk powder, optional
- 11 oz (320g) all-purpose flour
- 4 oz (125g) cornstarch, 110 g or 1/2 cup + 1/3 cup
- holiday-themed sprinkles
Instructions
- In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, cream the butter with the sugar, egg yolk, salt, and vanilla extract until fluffy. Add the milk and baking powder (if using), and mix well.
- Slowly add in the all-purpose flour and cornstarch, beating until the dough becomes soft and no longer sticks to your hands.
- Preheat the oven to 350°F (176°C). Line two baking sheets with parchment paper or a silicone baking mat. Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes.
- Transfer the cookie dough to a cookie press, following the manufacturer's instructions. Choose a festive disk, such as a Christmas tree. Press out the cookies onto the prepared baking sheet, spacing them about 1 inch apart. Sprinkle the tops of the cookies with festive sprinkles.
- Place the cookies on the prepared baking sheets and bake for 15 minutes, or until they turn very light brown and the insides are cooked through. Allow the cookies to cool on a rack. Store them in an airtight container.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love all your recipes! I’m on a hunt for a good butter cookies! How come your BUTTER COOKIES recipe looks the same as thus spritz cookies? Is it a mistake or are they supposed to be the same just using different method of shaping?
It’s the same just different shapes.
THANK YOU for including the mass in grams!! It’s so much easier to weigh flour and sugar to make sure you get the correct amount. These cookies came out great. I also added 1/2 tsp almond extract and my cookies only needed 10 1/2 min to bake. I love the crumbly texture, it’s so satisfying! I felt like I had bought them from a bakery. Thank you so much!!
Awesome thanks!
Best recipe I have found for spritz cookies. I prefer the weight measurements for baking so appreciate them being listed. You’ll get consistently good results by weighing versus trying to full dry cups using the same method the recipe author did, because everyone does it differently.
Hi Vicki, thanks so much for your raving review. I agree with you that this is the best spritz cookies recipe and yes please use the metric measurement.
i want to order Christmas cookies for my staff. Can suggest where can I get?
I just made these for a lady who said she loves butter cookies for a birthday surprise. I followed the directions to a T. I also have a food scale so the oz and g didn’t bother me. Walmart has them for $10 a good investment. Next time I will however add 2 heaping TBS of sugar instead of 1. I did add a full tsp of vanilla and 1/2 tsp of almond extract like my childhood butter cookies had. I enjoyed the cookies my toddler however didn’t. But it’s because these aren’t very sweet.
Hi Shelby thanks for trying my spritz cookies recipe. They are very yummy!
Thank you Bee, easy to follow recipe, and taste beautiful.
Awesome!
the recipe calls for 3 oz powdered sugar + 1 heaping tablespoon sugar. Is the heaping tablespoon sugar also powdered sugar or is it regular granulated sugar?
This was the worst measuring nightmare!! Needs to be converted to be easier to follow. What a waste of butter.
Grace – this recipe is converted from a metric measurement hence it’s odd. However I can assure you that the cookies taste very good.
Wow my mouth dripped. Rasa is my fav Cook. U have mentioned 2 typed sugar is that all to be mixed into the flour mixture?? Thanx nd hugs