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Butter Spritz Cookies Recipe

Butter Spritz Cookies

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (54)

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Average Rating:

Total Reviews: 54

Showing 1-10 of 54

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  • on December 23, 2012

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    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.

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  • on December 08, 2012

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    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.

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  • on December 05, 2012

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    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.

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  • on December 20, 2011

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    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.

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  • on December 18, 2011

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    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!

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  • on December 11, 2011

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    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.

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  • on November 13, 2011

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    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.

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  • on December 20, 2010

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    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.

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  • on December 17, 2010

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    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

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  • on December 29, 2009

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    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.

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