How to Make Spritz Cookies for the Holidays (or Any Day)

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Spritz cookies are a holiday classic and a must for any cookie tray. Learn how to make these treats (they're really easy!) and enjoy them during the holidays (and all year 'round).

No doubt about it: Spritz cookies are a holiday cookie platter classic. Everyone enjoys these delicate little snacks—especially when covered in sprinkles or—better still—chocolate. These cookies are so well-loved because they’re delicious and so customizable. Armed with a cookie press, you can swap the shapes, add flavoring, food color, different decorations—the options are limitless.

And while they might seem tricky to make with the fancy cookie press, these cookies really are a breeze to put together. We’ll show you how!

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How to Make Spritz Cookies from Scratch

Taste of HomeThere are lots of variations on spritz cookies, but our Test Kitchen loves this buttery recipe from reader Beverly Launius of Illinois. It’s a great place to start if you’re new to spritz and so delicious you’ll make them year after year. To make them, round up these ingredients:

  • 1 cup butter, softened
  • 2-1/4 cups confectioners’ sugar, divided
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2-1/2 cups all-purpose flour
  • Colored sugar and sprinkles
  • Melted semisweet chocolate, optional

Go to Recipe

Tools for Making Spritz Cookies

  • Cookie press: This tool is a must to make any spritz. If you have a vintage model you love, time to find it. If you’re new to making spritz (or just want an upgrade), we recommend this cookie press from OXO Good Grips.
  • Vanilla and almond extract: This recipe calls for a double dose of extract—vanilla and almond. Be sure to buy the good stuff (our Test Kitchen likes. Nielsen-Massey extracts of all kinds) and rest assured that these will taste great.
  • Cookie sheets: This one’s a gimme! The bigger the sheet the better, though. That way you can bake more in a single batch.

Directions

Step 1: Cream ingredients

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Just like so many cookie recipes, you’ll start by creaming together the softened butter, sugar and salt until light and fluffy. Then add in the egg and extracts. Creaming gives your cookies the right texture and does take some time. Keep the mixer going for at least five minutes.

Editor’s tip: This recipe uses two extracts: almond and vanilla. This combination gives the cookie a bit more personality than using one or the other. Once you’ve mastered this recipe, you can switch up the extracts and try options like orange or lemon.

Step 2: Add the flour

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After the ingredients are creamed together, slowly add in the flour and mix until combined. Don’t let the mixer run too long—overworked cookie dough makes for tough cookies.

Step 3: Chill the dough

Not all recipes require this step, but we found the dough is often too soft to use right after mixing. A half-hour in the refrigerator, covered, helps firm it up a bit before you put it into the cookie press.

Step 4: Load the cookie press

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Pack the dough into your cookie press (fitted with the disc of your choice). Press out any air pockets in the dough as you go.

Editor’s note: Be sure to follow the directions included with your press. There are definitely some mechanical differences between models, particularly vintage cookie presses and new spritz makers.

Step 5: Make the cookies

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Next, press out the cookies with your spritz maker—either with the twist or trigger function (depending on the model). Be sure to press the cookies onto ungreased, unlined cookie sheets. These cookies won’t stick when baking, but the dough does require that ungreased metal to grip.

Editor’s tip: If you’re new to spritz, it might take a few tries to get the cookies just right. Don’t fret! If your shapes turn out a little sloppy, you can always roll it back up and put it into the press again.

Step 5: Decorate and bake

If you want to decorate your spritz with sugar or sprinkles, do it before baking.

Then pop the cookie sheet in a 375ºF oven for six to eight minutes. Once baked, let them cool completely on a wire rack.

Step 6: Dip in chocolate

Once the spritz are cooled, they are ready to add to your cookie tray—or you can take them one step further with chocolate!

Just melt the chocolate of your choice and dip the cookies. Add more sprinkles if desired and let dry. After that, enjoy! Spritz go great with coffee (or homemade eggnog). Any extras can be kept in an airtight container or even frozen. Here’s how to keep them fresh until the holidays.

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Now that you’re an expert spritz cookie-maker, check out the rest of our favorite holiday cookie recipes. These bites are perfect for holiday cookie trays or—let’s be honest—a pick-me-up that’s tasty any time of the year.

Try All Our Favorite Christmas Cookies
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Lisa Kaminski
Lisa is an editor at Taste of Home where she gets to embrace her passion for baking. She pours this love of all things sweet (and sometimes savory) into Bakeable, Taste of Home's baking club. At home, you'll find her working on embroidery and other crafts.
Lindsay D. Mattison
After years of working in professional kitchens, Lindsay traded her knives in for the pen. While she spends most of her time writing these days, she still exercises her culinary muscles on the regular, taking any opportunity to turn local, seasonal ingredients into beautiful meals for her family.