This Spritz Cookies recipe explains how to use a cookie press to make classic buttery shortbread cookies for Christmas. They're tasty, and SO pretty!
With this easy spritz cookie recipe, you'll get delicious, light cookies every time.
This is my Gram's spritz recipe, and it's seriously the best! Made with simple ingredients, they're perfectly crisp and sweet - you'll love them!
Why You'll Love This Recipe
- Delicious: Even though these cookies are simple, they're perfectly sweet
- Cheap: Pantry staples make this cookie a budget-friendly recipe to put together.
- Fun to make: Using a cookie press is different from regular drop cookies which makes them so fun to make!
In need of some delicious cookie recipes for your next party? Try my recipes for Cranberry White Chocolate Cookies, Andes Mint Chocolate Cookies or Reese's Peanut Butter Cup Cookies.
What is a Spritz Cookie?
Spritz cookies are typically a butter or shortening-based cookie that are made by using a cookie press. The dough is inserted into a compartment inside of the press. A metal or plastic cutting plate is attached, then the dough is squeezed through the plate to create the desired spritz shape.
Although they are most popular as Christmas cookies, the cutter shapes are generic enough that you can make these any time of the year!
Most people use vanilla flavored cookie dough, but chocolate spritz cookies are just as delicious.
What is the difference between a spritz cookie and a shortbread cookie? Spritz cookies and shortbread cookies have very similar ingredients, however, spritz cookies contain an egg. The egg helps them maintain their shape and not become crumbly, as shortbread cookies often are.
Ingredients
See ingredient substitutions in the next section. ⬇️
To make this easy cookie recipe, you'll need:
- shortening: Because shortening has less water than butter, cookies made with shortening tend to be softer and more tender.
- white granulated sugar
- large egg
- vanilla extract
- all-purpose flour
- leavener: You'll need baking powder for this recipe. If you haven't used it in a while, it's best to test it for freshness. If your leavener is too old, the cookies won't be tender, and are unlikely to rise in the oven.
You will also need an electric mixer, cookie press, and nonstick baking sheet.
Substitutions and Recipe Variations
- shortening: Butter or butter-flavored shortening can be used as a substitute.
- white granulated sugar: To cut down on the calories of your Christmas cookies, feel free to use any cup-for-cup granulated sugar substitute. Monkfruit sugar is a good option.
- egg: The egg yolk is important for creating tender cookies, so I haven't tested any egg substitutes with this recipe. If you want to do some testing on your own, feel free! For tips and suggestions, read my article, Egg Substitutions for Baking.
- vanilla extract: If you need another option, almond extract, lemon extract, and vanilla essence are good substitutes for vanilla extract.
- baking powder: There is a distinct difference between baking soda and baking powder. Do not substitute one for the other.
- all-purpose flour: If you'd like to make the gingerbread cake recipe gluten-free, substitute with a cup-for-cup brand of gluten-free all-purpose flour. Two popular brands are Bob's Red Mill and King Arthur Flour.
How to Make Spritz Cookies with a Cookie Press
Summary only. The complete recipe instructions are in the card at the bottom of this post ⬇️
- Make the cookie dough. This dough comes together just like most other cookie recipes. You'll cream the shortening and sugar together first, then incorporate the egg, vanilla, and dry ingredients.
- Transfer the dough to the cookie press. Attach the cutting plate and press the spritz cookies onto an ungreased baking sheet. To decorate the tops of the cookies with sprinkles or colored sugar, add them after pressing, and before baking.
- Bake in preheated 350°F. oven for 7-9 minutes. Allow them to cool on the pan for a couple of minutes. If they're too warm, they tend to fall apart.
- Cool completely before storing in an airtight container.
Liz's Tips for Using a Cookie Press
- When using a cookie press, it's important that the recipe is specifically a spritz cookie recipe. Otherwise, you will likely have a hard time pressing the dough through the cutting plate.
- Use an ungreased, unlined baking sheet. Otherwise, the dough tends to slide around on the baking sheet and refuse to stick.
- If you want different shapes, you can swap out the disks without having to remove the cookie dough from the press.
- Practice makes perfect! The trickiest part is getting spritz dough to stick to a baking sheet. As you release the trigger on the cookie press, be sure the tip is sitting against the baking sheet. Gently and slowly pull the press towards you, then upward to help the dough release.
Making this Spritz Cookie Recipe Without a Press
If you don't have a cookie press, you can make these buttery cookies. The technique is just a little more time consuming.
The best way to replicate a pressed cookie is to pipe the cookie dough out of a piping bag. Because cookie dough is firmer than frosting, using a canvas pastry bag is recommended for piping cookie dough.
Spritz Cookie Decorating Ideas
Here are a few ideas for how to decorate your spritz cookies:
- Make Sandwich Cookies - Fill with your favorite frosting or even a chocolate spread.
- Sprinkles or Edible Glitter - Before baking add some sprinkles or edible glitter to your cookies. If you plan to drizzle any icing on your cookies after you can wait to add the sprinkles or glitter until then.
- Chocolate - Dip, drizzle, or dunk your cookies into some white or milk chocolate.
- Food Coloring - Color your cookie dough with food coloring. Try multiple colors for a tie-dye effect.
Storing and Freezing
Baked spritz cookies will stay fresh for about 5 days in an airtight container at room temperature. For longer storage, cookies may be frozen in a freezer-safe container, separated with layers of parchment paper or wax paper, for up to 4 months.
Unbaked spritz cookie dough may be frozen for up to 4 months. Before inserting it into the cookie press, thaw the dough in the refrigerator, then allow it to come to room temperature.
Spritz Cookie Recipe FAQs
Not using enough flour in your cookie dough could result in it not coming out smooth or clean. You don't want our dough to come out of the press quickly, the cookie dough needs to be firm enough to hold its shape through the press.
Spritz cookie dough should be soft, yet still firm enough to hold its shape after being pressed out onto the baking sheet.
Yes, like most cookie doughs you can also make this spritz cookie dough ahead of time and store it in the refrigerator for up to 4 days.
Over mixing cookie dough almost always results in tough cookies. Another common problem is using too much flour. Be sure to measure carefully, using a spoon and level technique.
Other Classic Holiday Cookie Recipes
- Homemade Sugar Cookies
- Peanut Butter Blossom Cookies
- Raspberry Linzer Cookies
- Pecan Snowball Cookies
- Raspberry Thumbprint Cookies
- Best Snickerdoodle Cookies
- Gingersnap Cookies
Spritz Cookie Recipe for Cookie Press
Ingredients
- 1 cup shortening regular or butter-flavored
- ¾ cup granulated white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon baking powder
- ½ teaspoon sea salt or coarse kosher salt
- 2 ¼ all-purpose flour
Instructions
- Cream together the shortening and sugar on high speed in the bowl of a stand mixer fitted with the paddle attachment (or use a large mixing bowl and electric hand mixer).
- Add egg and vanilla extract; mix on medium speed to combine.
- Reduce mixer speed to low; gradually incorporate the baking powder, salt and flour. *Avoid over mixing, which can cause cookies to be dry and crumbly.
- Use your hands to remove the dough from the bowl. Gently press it into the dough compartment of a cookie press.
- Use the cookie press to form spritz cookies, arranging them about 2 inches apart on an ungreased baking sheet. *It's very difficult to get the dough to stick to parchment-lined or greased baking sheets.
- Bake in preheated 350℉ oven for 7-9 minutes, until the cookies are slightly golden brown on the edges.
Helpful Notes and Tips From Liz
- Practice makes perfect! The trickiest part is getting spritz dough to stick to a baking sheet. It's very slick, so it's best to use a non-greased cookie sheet. As you release the cookie press trigger, gently pull the cookie press towards you, then upward to help the dough release.
- Baked spritz cookies will stay fresh for about 5 days in an airtight container at room temperature. For longer storage, cookies may be frozen in a freezer-safe container for up to 4 months.
- Unbaked spritz cookie dough may be frozen for up to 4 months. Before inserting it into the cookie press, thaw dough in the refrigerator, then allow it to come to room temperature.
Cyrena
Easy to follow and tasted great! Saved this recipe for the future.