Butter Spritz Cookies

One of the most iconic of holiday sweets, spritz are bite-size buttery cookies with vanilla and almond.

Total Time:
23 min
15 min
8 min

approximately 5 dozen


Special Equipment: cookie press (a.k.a spritz gun)

Preheat the oven to 350 degrees F. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy, about 5 minutes. Add the vanilla and almond extracts and the egg and mix to incorporate; don't worry if the mixture seems to separate.

Sift together the flour and baking powder and add to the creamed butter. Mix until combined. Using a cookie press, press the cookies onto ungreased baking sheets. Top with sprinkles of your choice. Bake until firm but not yet browning, 6 to 8 minutes. After a few minutes, move cookies to a rack and cool.

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    I ignored the negative reviews and tried it anyway. Well, I was concerned when the dough was much stickier than other spritz I have made before. But it pressed out fine, didn't spread while baking and did not crumble when removed from the cookie sheet. Then, I tasted one, yuck! Only gave one star because it wasn't an option to give this recipe no stars.
    Best Spritz I have ever made. I omitted the Almond & increase the Vanilla. The mixture was very easy to work with,
    I just made spritz cookies and my recipe is similar to the one above, except 1 1/4 cups of powdered sugar and NO baking soda. The cookies are not suppose to rise or expand, just puff a bit. 
    Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/butter-spritz-cookies-recipe/reviews/index.html?oc=linkback
    Leave out the baking powder all together!! The cookies taste just like Mom used to make them. Buttery deliciousness.
    I have to disagree with the recent reviews. I am on my 3rd batch of these cookies and they are absolutely amazing! My cookies did not crumble, nor flatten. Not even flaky! I followed the recipe exactly as written. I used a cookie press and all cookies came out to the shape desired. I would not change a single part of this recipe. I was able to taste all ingredients in perfect harmony.
    Wish I had read reviews first, especially the ones saying they are terrible. Put lovely shaped cookies into the oven. Took out flat circles that crumble badly. Waste of time and ingredients. Everything went in the trash.
    I wish I had read the reviews...these are terrible! Spritz cookies are supposed to hold their shape completely and these are flat as pancakes. They also crumble as soon as you touch them. Will never make these again.
    Wish I would have read the reviews first. Like many others, I cannot find my spritz recipe so decided to check Food Network. Big mistake on this one. These are rather bland and very flaky. The cookies falls apart so I would not be able to give to friends or family. I followed the recipe exactly too.
    I could not find my spritz recipe so I tried this one and loved it. I followed the recipe just as is, the only change I made was that I substituted the almond extract by adding the same amount of vanilla extract they were fantastic... I will definatley be making them again!
    I could not find my spritz recipe and was very disappointed I did not check the reviews prior to using this one. Do NOT use 2 teaspoons of baking powder. 1/2 tsp. will do; I thought it sounded like too much, but I was making 3 other cookie doughs at the same time and didn't pay enough attention to the red flag I should have noticed. Baking powder...too much and your cookies lose all shape and are flat as a pancake. These cookies should hold their shape.  
    The recipe gets a thumbs down for not giving correct information.
    The recipe only says 1tsp?
    An earlier version (2010) of the recipe said "2 tsp baking powder". I'm going to try it with 1/2 tsp.
    After reading the reviews, I cut out some of the baking powder - only used 1 teaspoon and that worked fine. The texture was good for me. I baked for 8 minutes and I probably could have left them in a little longer even. It tasted a little too floury for my liking, even though hubby didn't mind. Next time I'll take out some flour.
    I couldn't find my spritz recipe so I used this one with terrible results. The cookies didn't retain their shape and were very crumbly. Later I found the recipe that I've used for years and discovered that I should have used 1/2 teas. baking powder not 2 teas. as this recipe calls for. I'm a very experienced baker and not used to failures.
    This was great as is..., but you have to understand this a receipt is just a guideline and as a baker you have to know your taste. The Cookie melted in your month.... It also went in my cookie press a lot better than the receipt that came in the box. So for me I made some changes to make it to my taste. the second time I did it I increase the sugar 1/2 cup and put 1 tsp of almond extract... instead of only a 1/2 and added one more cup of flour. And then it was how I remembered it. You don't want to increase the baking time it will burn the cookie. (ALSO: Don't use imitation extract that is where the bitter after taste comes from)
    This is the lightest and most buttery recipe I have come across. Wonderful texture in the mouth. I substituted the almond flavoring for more vanilla.
    I had a recipe for chocolate spritz cookies but wanted to make some vanilla ones as well for a cookie tray. I followed the directions exactly as the instructions said, they were easy to do and bake. They came out really cute, but I'm so glad that I tasted them before putting them on the tray I was taking to a party, as they tasted TERRIBLE! They were really soft, almost too soft as if you handled them a little too hard, they would break and had a bad aftertaste. I was very disspointed as I didn't have time to bake more, so I ended up taking just chocolate ones. Very unusual for food network recipes, as everything I made before was great!
    I followed the recipe exactly. The suggested cooking time of 5-8 minutes is not long enough. They needed at least 10-12 minutes. Regardless of how long they were cooked, they crumbled almost immediately. Some of the cookies turned out OK, but they are a bit dry and very delicate. I won't make these again.
    followed the advice to chill the pans, worked much better. Would still like a recipe that keeps the shape better. Cookies are light, tastes great.
    I loved how light the cookies were....not heavy like my mother's recipe of yore. I made 3 batches; one all vanilla, one all almond with a few drops of red food coloring to make them pink (like Italian bakery cookies), and a batch of chocolate with glace cherry centers. Everyone loves them.
    I love making spritz cookies, especially at Christmas. I was looking for a recipe that didn't call for only egg yolks so I tried this one. They turned out dry and tasting only of baking powder. I will not use this recipe again. There are much better options.
    In order to keep your cookies from sticking to the press you need to do two things (in my opinion). First make sure that your cookie press is good quality. It doesnt have to be automatic/electric though. I prefer the "manual" ones.

    Second, make sure that the dough is fairly chilled but still workable- not as cold as if you were making a log and doing sliced cookies or else they wont go through the press nicely either. Make sure the dough is smooth enough that cookies form a good shape from the press- meaning it cant be as cold as sliced cookies. Hope this helps!
    My mother had a perfect sprintz recipe years ago that got lost. I have searched for one like it ever since and nothing has come close until now. I make spritz every Christmas to give away in with my other Christmas cookies. They are always a little tough no matter what recipe I have used. These were tender and melt in your mouth. I used 2 different cookie presses because I have plates that I like out of both...worked perfect. I wouldn't change anything about this recipe...the only tip I have is to leave the cookies on the cookie sheet until cooled enough to lift off with your fingers. My search has ended.
    I read many of the mixed reviews on this recipe and was hesitant to make them, but went ahead anyway. I am so glad I did! This is such an easy cookie and turns out excellent. I made them exactly as presented and them used a Pampered Chef cookie press to make trees and wreaths. One pump of the handle was perfect, two pumps distorted the figure. I cooked them on P.C. stoneware and not one didn't turn out. When they had cooled a bit, I attempted to use a spatula to lift them off and became disappointed at the crumbliness, which someone had mentioned being the case. Well, a couple more minutes of cooling cured that problem and they disappeared from the counter almost as quickly as I could take them from the pan! My family LOVED these, definitely a keeper!
    I made these today for my kids' school program. They came out of the press just fine on a cold pan BUT 5-8 minutes at 350 degrees left them underdone and every one broke when i treid to move them. I cooked the second batch at 360 degrees and for 12 minutes.... at least these came off the pan without breaking. Taste is fine and they are ez to make but they are very very crubly. I don't think i will make them again and so am still searching for the perfect spritz cookie!
    I needed a quick cookie to make and take to a gathering and this one was perfect. This recipe was simple and melt-in-your-mouth delicious. The combination of confectioners sugar together with flour was good. Other recipes either call for all confectioners or all flour. I made the dough as directed (usually I color half of my dough red/the other half green). But before baking, I put the baking sheets in the refrigerator before pressing. (I read this tip elsewhere for cookie press cookies) Using my grandmothers old press, I turned the press the same amount each time onto the cooled pans and they all came out the same. They stuck to the pan and not to the press. I made the Christmas trees and I then sprinkled them with colored sugar crystals. I never had them turn out so wonderfully as they did today. They came out perfect! Definitely try the pans cooled!
    I debated about making these cookies since the reviewers either loved or hated them. I made these this morning and will probably make them again. The only change I made was to decrease the vanilla extract and increase the almond extract. They are difficult to put through the cookie press and get a cookie that looks like it should (I was making trees). I found that if I barely pressed enough dough through to stick to the cookie sheet, the shape I was trying to achieve was still there, although pretty puffy. Cookies that I pressed too much dough through the press were "blobby" trees! Both my husband and I love the texture - melt in your mouth. They aren't really sweet, but that's okay since there are plenty of sweet cookies out there especially during the holidays.
    I just made these cookies tonight and my husband and I loved them! I added a little extra Almond Extract and an extra 1/4 cup confectioner's sugar because some of the comments posted the cookie was not sweet enough. I also sprinkled a bit of sugar on top of the cookies before putting them in the oven.

    I also noticed many comments stated the cookies spread out and were a mess. I found a solution for that. I recommend having TWO cookies sheets available and rotate them after each batch and let one cool off for the next batch. I found the hot baking sheet makes the dough a mess and hard to work with. Also, if you do not have a cookie press, I used a freezer zip lock bag, spooned all the dough in it, then pushed all the dough to the corner, twisted the top of the bag and cut the end of it. I was able to make a little S shapes with it. I also kept the dough in the fridge in between batches.

    What a wonderful, light and EASY cookie recipe to enjoy all year 'round!
    This recipe turned out pretty good but next time I will add more Almond Extract and less flour. This recipe didn't spread at all, didn't have enough almond taste, and was a little too cakey. Next time I will punch up the Almond to a full Tsp, and cut back the flour to 3/4 a cup, or 7/8. Also, I will punch up the sugar to 1 1/4 cups.
    I followed the directions and the cookies turned out perfectly. They did not spread out on the pan, they retained the shape of the cookie press design. They also tasted great.
    These spritz cookies were terrible despite following the recipe exactly. The dough was impossible to put through the cookie press; even chilling the dough did not help. I tried adding a bit more flour and sugar, but this made no difference. The cookies also flattened out while baking with no discernible shape from the press. The cookies also did not taste very good. I will not use this recipe again!!!
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