Lemon Spritz Cookies

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  • Level: Easy
  • Total: 1 hr
  • Active: 30 min
  • Yield: about 84
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2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature

1 cup granulated sugar

1 tablespoon packed finely grated lemon zest (from 2 lemons)

1 large egg

1 teaspoon pure lemon extract

1/2 teaspoon pure vanilla extract

Yellow sanding sugar and/or nonpareils, for decorating


  1. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Whisk the flour, baking powder and salt in a medium bowl.
  2. Beat the butter, granulated sugar and lemon zest in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg and both extracts. Reduce the mixer speed to low and beat in the flour mixture until just combined.
  3. Fill a cookie press with the dough according to the manufacturer?s directions; press the dough 1 1/2 inches apart onto unlined baking sheets. Decorate with sanding sugar and/or nonpareils.
  4. Bake, switching the pans halfway through, until the cookies are golden around the edges, 14 to 17 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.