Spritz Cookies

5 from 3 votes

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 Time10

Cook Time6

Total Time16

Course: Cookies

Cuisine: American

Servings: -84 Cookies

Calories: 53kcal

Author: Amy Nash

Ingredients

Dough

1 cup salted butter softened
¾ cup granulated sugar
1 egg
1 teaspoon vanilla or almond extract
½ teaspoon salt
2 ¼ cups all-purpose flour
Sprinkles for decorating

Optional Glaze

1 cup powdered sugar
1 Tablespoon milk
¼ teaspoon vanilla extract

Instructions

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silpat baking mat.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar until light, about 2-3 minutes.
Add the egg, vanilla extract, and salt and beat again, scraping the sides and bottom of the bowl as needed.
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.
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.
Bake for 6-8 minutes, just until lightly golden around the edges. Transfer the cookies to a wire rack to cool.
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.

Nutrition