Classic Butter Spritz Cookies Recipe (No-Fail Tips)
Is there any sound more synonymous with holiday baking than the rhythmic click-clack of a cookie press?
For me, that sound unlocks a flood of memories. I can still see my mom standing at the kitchen counter, the flour dusting her apron, wrestling just a little bit with that old aluminum cookie gun. It was always a bit of a production, wasn’t it? But then, tray after tray of perfect little buttery flowers, trees, and wreaths would emerge from the oven, and the whole house would smell like sweet vanilla and toasted butter.
If you grew up in the 60s, 70s, or 80s, Classic Butter Spritz Cookies were likely a staple on your holiday dessert table. They are the quintessential “quantity” cookie—you can churn out dozens in an hour, making them perfect for church exchanges, neighbor gifts, and filling up those vintage tin canisters.
But let’s be honest: spritz cookies can be a little finicky. We’ve all had that moment where the dough refuses to stick to the pan, or the shapes spread into unidentifiable blobs.
Today, I’m sharing not just the recipe, but the technique to getting these right. This Classic Butter Spritz Cookies Recipe is melt-in-your-mouth tender, perfectly sweet, and includes all the troubleshooting tips you need to conquer the cookie press once and for all.
Why You’ll Love This Recipe
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Incredible Texture: These aren’t hard, crunchy cookies. They are delicate, shortbread-like bites that literally melt on your tongue thanks to the high butter content.
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High Yield: One batch makes about 6 to 7 dozen small cookies. If you have a big family or a long Christmas card list, this is your savior.
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Nostalgic Fun: There is something so satisfying about pressing out those shapes. It’s a wonderful tradition to start with grandkids who love watching the dough “magically” appear.
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No Chilling Required: Unlike cut-out sugar cookies that need to rest in the fridge, this dough is actually better when used immediately.
Ingredients for Old-Fashioned Spritz
The beauty of a classic spritz lies in its simplicity. You don’t need fancy ingredients, just good-quality basics. However, the temperature of these ingredients matters immensely for the texture.
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Butter: You’ll need 1½ cups (3 sticks). It must be softened, but not melted. If it’s too melty, the cookies will spread; if it’s too cold, it won’t press through the disk. I prefer using unsalted butter so I can control the sodium, but if you only have salted, just omit any extra pinch of salt.
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Sugar: Good old white granulated sugar gives these cookies their crisp edge and tender center.
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Egg: Acts as the binder. Make sure your egg is at room temperature so it incorporates smoothly into the creamed butter.
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Vanilla Extract: This is the primary flavor profile, so use a high-quality pure vanilla extract if you can.
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All-Purpose Flour: The structure of the cookie. It is crucial to measure this correctly (more on that in the tips section!).
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Optional: Colored sugars, sprinkles, or nonpareils for decorating before baking.
Can I Add Different Flavors?
Absolutely! While vanilla is the traditional standard, you can easily swap it out.
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Almond: Add 1 teaspoon of almond extract for that classic “bakery” wedding cookie scent.
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Lemon or Orange: A teaspoon of citrus extract or some fresh zest adds a lovely brightness that cuts through the rich butter.
Step-by-Step Instructions
Step 1: Cream the Butter and Sugar
Preheat your oven to 375°F (190°C). In a large mixing bowl—or the bowl of your stand mixer—beat the softened butter and sugar on medium speed. You want to beat this for about 3 minutes. The goal is to get it creamy and pale yellow. Scrape down the sides of the bowl halfway through to ensure everything is incorporated.
Step 2: Add Wet Ingredients
Add the egg and the vanilla extract to the butter mixture. Beat this well until the egg is fully fully blended. It should look smooth and velvety.
Step 3: Mix in the Flour
Turn your mixer down to low speed. Gradually add the all-purpose flour. Mix just until blended. As soon as the white streaks of flour disappear, stop mixing. Over-mixing the flour develops gluten, which makes spritz cookies tough instead of tender. The dough will be soft and pliable.
Important Note: Do not refrigerate the dough. Cold dough is the enemy of a cookie press! It needs to be soft to push through the intricate design disks.
Step 4: Load the Cookie Press
Fit your cookie press with your desired pattern disk (trees, flowers, and wreaths are favorites!). Fill the barrel with dough.
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Tip: Twist the handle or press the lever until you see the dough just starting to peek out of the disk. This removes air pockets.
Step 5: Press the Cookies
Here is the most critical step: Press the dough onto an ungreased, unlined cookie sheet. Do not use parchment paper or silicone mats. The dough needs to “grip” the metal of the pan to pull away from the press. If you use parchment, the dough will likely stick to the press instead of the sheet, and you’ll be frustrated in seconds.
Hold the press upright, flat against the pan. Click the lever (or twist, depending on your model) until you feel resistance, then lift straight up. Place cookies about 1 inch apart—they don’t spread much.
If you are using colored sugars or sprinkles, add them now before baking so they set right into the cookie.
Bake for 10 to 12 minutes. You are looking for the cookies to be set, with the edges just turning a light golden brown. Do not let them get dark brown.
Step 7: Cool
Let the cookies sit on the hot cookie sheet for about 2 minutes to firm up. Then, carefully transfer them to a wire cooling rack to cool completely.
The Secret to “No-Fail” Spritz Cookies
If you’ve ever struggled with a cookie press, you know it can be temperamental. But after decades of baking these, I’ve learned that success usually comes down to three things: temperature, flour, and the pan.
If you love mastering classic holiday bakes, you should definitely try my peanut butter blossom cookies next—they have that same old-fashioned charm that everyone loves.
1. Weigh Your Flour
If you scoop your flour directly from the bag with a measuring cup, you might be packing in too much flour. Too much flour makes the dough crumbly, and it won’t stick to the pan.
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The Fix: Use a kitchen scale. You need about 15 oz (425 g) of flour. If you don’t have a scale, fluff the flour with a spoon, sprinkle it into the measuring cup, and level it off with a knife.
2. The “Cold Pan” Trick
This is a game-changer. If your dough isn’t sticking to the cookie sheet, chill the pan, not the dough. Place your clean cookie sheet in the fridge for 5–10 minutes before pressing. The cold metal grabs the warm buttery dough instantly, helping it release from the press perfectly.
3. Dough Consistency
The dough should be soft. If you had to pause baking and the dough stiffened up, or if your kitchen is very cold, you might need to let the dough sit at room temperature or work it slightly with your hands to soften it back up.
Variations to Try
Chocolate Spritz Cookies
Want a chocolate version? It’s easy!
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Increase the sugar to 1¼ cups.
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Decrease the flour to 3 cups.
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Add ⅓ cup of unsweetened cocoa powder when you add the flour.
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Blend well and bake as directed. These look beautiful alternated with the vanilla ones in a tin!
Glazed Spritz
Instead of sprinkles, you can bake the cookies plain and dip half of them in melted chocolate or a simple powdered sugar glaze after they cool. This is a bit fancier and looks lovely for gifts. If you enjoy buttery, nutty cookies, my classic pecan sandies recipe is another must-bake for your list.
Frequently Asked Questions
Why won’t the dough come out of the press? Usually, this means the dough is too cold or the butter wasn’t softened enough initially. If the dough is too stiff, try mixing in a teaspoon of milk to loosen it up. Also, make sure you aren’t using a disk with very tiny openings (like the macaroni disk) which aren’t meant for cookies.
Why are my cookies spreading and losing their shape? This usually happens if the butter was melted rather than softened, or if the cookie sheet was hot from a previous batch. Always make sure your cookie sheet is completely cool before pressing a new round of dough onto it.
Can I freeze Spritz cookies? Yes! These freeze beautifully. Place the baked, cooled cookies in an airtight container with wax paper between the layers. They will stay fresh in the freezer for up to 3 months. I don’t recommend freezing the raw dough in the press, as it needs to be soft to work.
What is the best cookie press to use? Vintage metal presses (like Mirro or Kuhn Rikon) are often considered the best by serious bakers because the ratcheting mechanisms are sturdy. However, modern plastic presses like the OXO Good Grips press are very user-friendly and great for beginners.
Do I really need a cookie press? To get the specific shapes, yes. However, if you don’t have one, you can roll this dough into small balls and flatten them with a fork (like a peanut butter cookie) or pipe it with a pastry bag and a large star tip, though your hand muscles might get a workout!
Storage and Make-Ahead Tips
Storage: These cookies have a high butter content, which helps them stay fresh. Store them in an airtight tin at room temperature for up to 1 week. They actually taste better on day two!
Make-Ahead: I recommend making the dough right when you plan to bake. If you absolutely must make the dough ahead, wrap it tightly and fridge it. But—and this is big—you must bring it completely back to room temperature before trying to put it in the press.
If you are putting together a holiday platter, these spritz cookies pair wonderfully with Russian tea cakes. The contrast between the crisp spritz and the powdery, nutty snowballs is perfection on a plate.
Final Thoughts
There is a reason this recipe has survived generations. It’s reliable, delicious, and undeniably festive. Whether you are pressing out trees, camels, or snowflakes, the result is always a buttery bite of Christmas cheer.
Did your grandma have a favorite spritz shape? Mine was always the camel—don’t ask me why that was a ChristmasSet featured image shape, but we loved it! Let me know in the comments below what your favorite memory is.
Classic Butter Spritz Cookies
Ingredients
- 1½ cups 375 mL butter (3 sticks), softened
- 1 cup 250 mL sugar
- 1 egg
- 1 tsp 5 mL vanilla extract
- 3½ cups 875 mL all-purpose flour
- Colored sugar or sprinkles optional
Instructions
- Preheat oven to 375°F (190°C).
- Beat softened butter and sugar on medium speed for 3 minutes until creamy.
- Add egg and vanilla; beat well.
- Add flour; mix on low speed just until blended. Do not overmix. Do not refrigerate.
- Fill cookie press with dough.
- Press dough onto ungreased cookie sheet (do not use parchment).
- Decorate with sprinkles if desired.
- Bake 10-12 minutes until edges are light golden.
- Cool on pan for 2 minutes, then transfer to wire rack.
