Cookies recipe

Best Spritz Cookies Recipe – How To Make Spritz Cookies

Photographer: Erik Bernstein, Food Stylist: Barrett Washburne

These buttery cookies are named after the German word “spritzen,” which means “squirt,” due to the cookie press used to form their signature shapes. From snowflakes to Christmas trees, spritz cookies can take on many festive shapes. We use food coloring to add another level of holiday cheer, but you can also decorate them with colored sugar and sprinkles if you like.

This dough comes together very quickly and can be stored in the freezer for up to 1 month before baking (just make sure the dough comes to room temperature before loading it into the cookie press). Finished cookies will keep in an airtight container at room temperature for 2 weeks.

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Yields:

3


dozen

Preparation time:

0

hours

45

minutes

Total time:

1

hour

0

minutes

2 1/4 tsp.

(270 g.) all-purpose flour

1 ea.

(2 sticks) unsalted butter, softened

3/4 tsp.

(150 g.) granulated sugar

1/2 tsp.

almond extract or pure vanilla extract

10 to 15 drops liquid food coloring of your choice

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  1. Arrange racks in upper and lower thirds of oven; preheat to 350°. In a medium bowl, whisk together flour and salt.
  2. In the large bowl of a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium-high speed until smooth, fluffy and slightly paler, about 4 minutes. Add egg and almond extract and continue beating until well blended, about 2 minutes longer.
  3. Gradually add the dry ingredients to the butter mixture and beat until just combined. Divide two-thirds of the batter between 2 medium bowls, keeping the remaining third in the bowl of the stand mixer. In 2 bowls, add food coloring in shades of your choice, then stir until evenly distributed and vibrant. Leave the remaining third plain.
  4. Working in batches, load the dough into a spritz cookie press according to the manufacturer’s instructions. Press dough onto 2 ungreased baking sheets, spacing them 1 inch apart.
  5. Bake cookies, rotating pans halfway through baking, until firm to the touch and lightly browned around edges, 13 to 15 minutes. Transfer cookies to wire racks and let cool completely. Repeat with the remaining dough.
  6. Get ahead: Cookies can be made 2 weeks in advance. Store in an airtight container at room temperature.

Get ahead: Cookies can be made up to 2 weeks in advance. Store in an airtight container at room temperature.

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