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Tender, buttery Spritz Cookies are so fun to make and come in the prettiest shapes! Dip them in glaze or sprinkle them before baking for a festive, easy cookie!

If you love these easy spritz cookies and think they are the best thing ever, be sure to check out my Christmas Pinwheel Cookies and Easy Jam Thumbprint Cookies as well! And don’t miss any of my best Christmas cookies recipes!

An image of classic Spritz cookies piled on a plate together.

So spritz cookies aren’t my favorite cookie of all time, but they really are a fun addition to a holiday cookie plate because of their unique shapes and wonderful texture and flavor.

Plus, using a spritz cookie press (affiliate link) is like playing with play-doh for grownups. It’s so much fun!

An image of a large plate filled with different designs of spritz cookies in green and white.

What is a spritz cookie?

The name of these cookies comes from the German word “spritzen” which means “to squirt”. The soft dough is pressed, or squirted, through decorative plates using a cookie press to create all sorts of delightful shapes and designs!

Classic shapes include wreaths, snowflakes, trees, flowers, and rosettes.

How to Make Spritz Cookies

Making spritz cookie dough is incredibly easy. It’s just a matter of creaming butter and sugar, then adding eggs, vanilla, salt, and flour. 

Don’t chill the dough, because you actually want it to be very soft so it’s easy to press.

A collage of images showing the steps for how to make spritz cookies.

If you want to color some of the dough, I recommend using gel food coloring (affiliate link) because it only takes a drop or two to get really vibrant colors in this cookie dough. 

Fill the barrel of your cookie press with some of the spritz cookie dough, the press individual cookies onto a baking sheet. I took these pictures using parchment paper, but ended up finding out that it worked better to press the cookies onto a silpat mat, which was heavier and gave the cookies something to stick to. 

An image of a spritz cookie press on a baking sheet. An image of Swedish butter cookies on a baking sheet.  

The most common problem when making spritz cookies is when the pressed cookie dough doesn’t release from the plate after it has been pressed. But I found that after peeling off one of two cookies, I didn’t have any further problems with my cookies sticking. 

And if some of your dough DOES get stuck, you can just add it back into the barrel and press it again. 

An image of a plate of Christmas cookies with a glass of milk.

How to Decorate Spritz Cookies

It’s so fun to change the shape of the die cut on the bottom of the press to make different designs. I sprinkled some of them with sparkling sugar and others with sprinkles before baking. You can use all sorts of fun colored sugars to change these up.

An image of green Christmas tree shaped spritz cookies.

But another fun choice is to dip the cookies in a simple glaze after they bake and sprinkle them then. It adds an extra layer of sweetness for anyone who thinks spritz cookies are boring tasting. Another option would be to dip or drizzle them in melted chocolate.

An image of green and white spritz cookies in different shapes on a plate.

Storing and Freezing Instructions

I don’t recommend freezing the spritz cookies if they have been glazed because the glaze can get sticky, but otherwise the unglazed cookies freeze beautifully.

The cookies will keep well for up to 5 days in an airtight container on the counter before they start tasting stale. But they can be frozen for up to 3 months in a freezer-safe ziploc bag.

An image of spritz cookies on a plate.

More Cookie Recipes

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An image of classic Spritz cookies piled on a plate together.
Yield: 72-84 Cookies

Spritz Cookies

Tender, buttery Spritz Cookies are so fun to make and come in the prettiest shapes! Dip them in glaze or sprinkle them before baking for a festive, easy cookie!

Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes

Ingredients

Dough

  • 1 cup salted butter, softened
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla or almond extract
  • 1/2 teaspoon salt
  • 2 1/4 cups all-purpose flour
  • Sprinkles, for decorating

Optional Glaze

  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1/4 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silpat baking mat.
  2. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar until light, about 2-3 minutes.
  3. Add the egg, vanilla extract, and salt and beat again, scraping the sides and bottom of the bowl as needed.
  4. Add the flour and mix again on low speed just until combined. Divide the dough and color part of it with a few drops of gel food coloring, if desired.
  5. Filled the cookie press with dough. Press the cookies onto the baking sheet about 1 inch apart, then sprinkle with coarse sanding sugar or sprinkles, if desired.
  6. Bake for 6-8 minutes, just until lightly golden around the edges. Transfer the cookies to a wire rack to cool.
  7. If using the glaze, combine the ingredients in a bowl and whisk until smooth. Dip cooled cookies, then sprinkle with sprinkles, if desired and let them sit on a wire rack until the glaze has set.

Notes

  • Spritz cookies can be stored for up to 5 days in an airtight container at room temperature.
  • You can freeze these cookies in a freezer-safe ziplock bag for up to 3 months.
  • If you need to make the dough in advance, it will keep in the fridge for 4 days, or you could freeze the dough for up to 3 months and just thaw well before using.

Recipe adapted from Pillsbury.