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Recipe courtesy of Food Network Kitchen

Butter Spritz Cookies

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One of the most iconic of holiday sweets, spritz are bite-size buttery cookies with vanilla and almond. These classic cookies are made with a cookie press and the dough holds its shape beautifully when baked and will be the perfect addition to your cookie swap.
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  • Level: Easy
  • Total: 23 min
  • Active: 15 min
  • Yield: 5 dozen cookies
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Special equipment:
a cookie press (a.k.a. spritz gun)
  1. 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.
  2. 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.

Cook’s Note

Cook's Note: When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

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