Classic Butter Spritz Cookies
These tender, buttery spritz cookies hold their shape beautifully and practically melt in your mouth.
A cookie press creates the signature festive designs, making dozens of uniform cookies in a fraction of the time it takes to roll and cut dough.
Why You’ll Love It
- Makes 5-6 dozen cookies from one batch
- No chilling required
- Holds intricate shapes perfectly
- Rich, buttery flavor
- Classic holiday tradition
- Versatile for decorating
Ingredients
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
Optional Decorations:
- Colored sanding sugar or sprinkles
- Maraschino cherry halves
- Melted chocolate for dipping
- Royal icing for decorating
Steps
- Preheat your oven to 375°F (190°C).
- Line baking sheets with parchment paper — do not grease, as greased pans cause cookies to spread.
- In a large bowl or stand mixer, beat the softened butter and sugar together on medium speed until light and fluffy, about 3 minutes.
- Scrape down the sides of the bowl with a spatula.
- Add the egg, vanilla extract, and almond extract.
- Beat until well combined, about 1 minute.
- In a separate bowl, whisk together the flour and salt.
- Add the flour mixture to the butter mixture in two additions, mixing on low speed until just combined.
- Do not overmix — stop as soon as no flour streaks remain.
- The dough should be soft and pliable but not sticky.
- If the dough is too stiff, it will not press through the cookie press properly.
- Load the dough into a cookie press fitted with your desired disk shape.
- Hold the press vertically against the baking sheet and press to release each cookie.
- Space cookies about 1 inch apart — they do not spread much.
- If adding sprinkles or sanding sugar, press gently onto the cookies before baking.
- For cherry-topped wreaths, place a cherry half in the center before baking.
- Bake for 8-10 minutes until the edges are barely golden — the centers should still look pale.
- Do not overbake or the cookies will become dry.
- Let cookies cool on the baking sheet for 2 minutes before transferring to a wire cooling rack.
Helpful Tips and Substitutions
Butter temperature is critical — too cold and the dough will not press, too warm and cookies will not hold their shape.
Properly softened butter should hold an indent when pressed but not be greasy or melty.
If dough is too soft, refrigerate for 10-15 minutes before using the press.
If dough is too stiff, let it warm slightly or add 1 teaspoon of milk.
Skip the almond extract if you prefer — increase vanilla to 1 1/2 teaspoons instead.
Unbleached flour works but may produce slightly denser cookies.
For colored dough, add gel food coloring when mixing the butter and sugar.
Serving Ideas
Dip cooled cookies halfway in melted chocolate and let set on parchment paper.
Sandwich two cookies together with jam or chocolate ganache.
Arrange on a tiered serving tray for holiday parties.
Package in decorative tins for gift-giving.
Include on a Christmas cookie platter with other holiday favorites.
Make-Ahead and Storage
Store baked cookies in an airtight container at room temperature for up to 2 weeks.
Layer between sheets of wax paper to prevent sticking.
The dough can be made ahead and refrigerated for up to 3 days — bring to room temperature before pressing.
Freeze baked cookies for up to 3 months in a freezer-safe container.
Thaw at room temperature for 15 minutes before serving.
Do not freeze dough in the cookie press — it will be too hard to extrude when thawed.
A Holiday Essential
Spritz cookies have been a holiday staple for generations, and this recipe delivers the tender, buttery results that make them so beloved.
Once you master the technique, you will make these every year.
