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Butter Spritz Cookies Recipe

Butter Spritz Cookies

Food Network Kitchens

From Food Network Kitchens

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (51)

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Average Rating:

Total Reviews: 51

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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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  • on December 23, 2009

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    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!

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  • on December 20, 2009

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    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.

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  • on December 13, 2009

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    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.

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