1️⃣ Can I make spritz cookies without a cookie press?

Yes! While a cookie press creates traditional shapes, you can use a piping bag with a large star tip and slightly thinner dough. You can also shape small balls and press them down gently with a fork for a rustic version.

2️⃣ Why won’t my spritz cookie dough stick to the baking sheet?

This usually happens if you're using parchment paper or your sheets are too warm. Dough sticks better to bare or silicone-lined chilled sheets .

3️⃣ Can I double this recipe?

Absolutely. This dough scales well. Just make sure your mixer can handle the increased volume, or mix in two batches for best texture.

4️⃣ Is almond extract required?

It’s traditional and gives that iconic spritz flavor, but you can sub with vanilla, lemon, peppermint, or other extracts to match your theme.

5️⃣ Can I color the dough without ruining the texture?

Yes! Use gel food coloring —a little goes a long way and won’t water down your dough.

6️⃣ What if the dough is too stiff or crumbly?

Your butter may have been too cold, or you may have over-measured the flour. Try warming the dough slightly or kneading it gently before loading your press.

7️⃣ Can I make spritz cookies ahead for Christmas?

Definitely. These cookies freeze beautifully—either as dough or fully baked—and still taste amazing weeks later. Just follow the storage tips above.

8️⃣ Why are my cookies losing their shape while baking?

This is often due to over-softened dough or a warm baking sheet . Chill your dough and trays if needed, and avoid greased or parchment-lined pans.

9️⃣ Can I add chocolate chips or nuts to the dough?

Not inside the dough—it will clog the press. Instead, press toppings into the cookies after shaping , or drizzle with chocolate once cooled.

🔟 Are spritz cookies good for shipping?

Yes! Their firm texture and flat shape make them ideal for shipping. Pack in snug layers with parchment to prevent breakage.

Classic Spritz Cookies Recipe: 7 Secrets to Buttery Holiday Perfection

Description

These classic spritz cookies are buttery, festive, and impossibly easy to make with a cookie press—no chilling required! Learn the secrets to perfect texture, creative decorating, and make-ahead success in this holiday baking favorite.

Ingredients

Scale

1 cup (226g) unsalted butter, softened
3/4 cup (150g) granulated sugar
1 large egg, at room temperature
1 tsp pure vanilla extract
1 tsp almond extract
2 1/3 cups (291g) all-purpose flour (spooned & leveled)
1/2 tsp salt
Optional: gel food coloring, sprinkles, mini chocolate chips, melted chocolate for decorating

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Instructions

Preheat oven to 350°F (177°C). Line baking sheets with silicone mats or use unlined nonstick sheets. Chill sheets if possible.
Cream butter and sugar on medium-high speed for 3 minutes until smooth.
Add egg, vanilla, and almond extract; beat until combined.
On low speed, gradually add flour and salt. Mix until a soft dough forms.
Fill cookie press with dough and press onto cold baking sheets. Decorate if desired.
Bake for 7–9 minutes or until edges are lightly golden.
Cool 5 minutes on the baking sheet, then transfer to a wire rack. Drizzle with chocolate if desired.

Notes

Use gel food coloring sparingly for vibrant dough.
If the dough softens, chill for 10–15 minutes before pressing.
Store at room temperature up to 7 days or freeze for up to 3 months.
Almond extract is traditional but can be substituted with lemon, peppermint, or more vanilla.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Cookies
Method: Baked
Cuisine: German-American

Nutrition

Serving Size: 1 cookie
Calories: 52
Sugar: 2g
Sodium: 17mg
Fat: 3.1g
Saturated Fat: 2g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 5.3g
Fiber: 0.1g
Protein: 0.5g
Cholesterol: 9mg