Spritz Butter Cookies Recipe: Easy Melt-in-Your-Mouth Holiday Treats

Name: Spritz Butter Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup (227g) unsalted butter, softened; 3/4 cup (150g) granulated sugar; 1 large egg, room temperature; 2 1/4 cups (270g) all-purpose flour; 1/2 teaspoon fine sea salt; 1 1/2 teaspoons pure vanilla extract; 1/2 teaspoon almond extract (optional); Colored sanding sugar or sprinkles, for decorating; Chocolate drizzle (optional, melted dark or milk chocolate); Crushed nuts (pistachios or pecans, optional)

Posted on December 5, 2025

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Let me tell you, the scent of pure butter and vanilla wafting through my kitchen when these spritz butter cookies are baking is nothing short of magical. It’s the kind of aroma that stops you in your tracks, makes you close your eyes, and just breathe it in—warm, sweet, and nostalgic. The first time I pressed these delicate cookies onto a baking sheet, it was during a snowy December afternoon (I was knee-high to a grasshopper and perched on a stool next to my grandma). She handed me the old cookie press, and I was instantly hooked. There was something so satisfying about seeing those pretty little shapes form, then watching them puff up ever so slightly in the oven.

Honestly, these butter-rich spritz cookies have become my go-to for family gatherings and holiday gifting. My kids can’t stop sneaking them off the cooling rack (and, let’s face it, neither can I). They’re dangerously easy, but the payoff is pure, nostalgic comfort—like a warm hug you can eat. There’s just something special about a treat that’s both simple and elegant, perfect for potlucks, sweet treats for your kids, or to brighten up your Pinterest cookie board.

You know what’s funny? I spent years fussing over complicated cookie recipes before stumbling upon this one at a church bake sale. I wish I’d discovered it ages ago. Since then, it’s become a staple for every festive occasion and, “in the name of research, of course,” I’ve tested every possible variation. Those moments when friends bite into a cookie and their eyes light up? That’s the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. If you’re looking for a recipe that feels like a celebration, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

After years spent tinkering, taste-testing, and baking up a storm, I can say with confidence—these spritz butter cookies are the real deal. They’ve been chef-tested, kid-approved, and have even survived the scrutiny of my most particular relatives. Here’s why you’ll love making (and eating) them:

Quick & Easy: Comes together in under 30 minutes—no chill time, no fuss. Perfect for busy weeknights or impromptu cookie cravings.
Simple Ingredients: You won’t need anything fancy—just classic pantry staples that always deliver big flavor.
Perfect for Holiday Gatherings: These cookies look beautiful on any cookie tray and are ideal for holiday mornings, brunches, or gifting.
Crowd-Pleaser: Kids and adults alike rave about their melt-in-your-mouth texture and buttery taste. Honestly, they rarely last long.
Unbelievably Delicious: The delicate crumb and subtle vanilla flavor make these spritz cookies irresistible.

What sets this spritz butter cookies recipe apart? It’s all in the technique—creaming the butter just right, pressing the dough with the classic cookie press, and baking at a lower temperature for that perfect, tender finish. My grandma’s secret was to use European-style butter for richer flavor, and I’ve stuck to that ever since. There’s no need for shortcuts; you get the real, authentic texture every time.

Truly, these aren’t just any butter cookies. They’re the kind you savor slowly, with a cup of tea or coffee, closing your eyes after the first bite. Comfort food, but lighter, faster, and with all the soulful satisfaction you crave. Whether you’re impressing guests or turning a simple afternoon into something memorable, these spritz butter cookies deliver every time.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a delicate, melt-in-your-mouth texture—without any fuss. Most are pantry staples, and you can swap a few things if needed for dietary preferences or seasonality.

For the Cookie Dough:
- 1 cup (227g) unsalted butter, softened (I love Kerrygold for its richness)
- 3/4 cup (150g) granulated sugar
- 1 large egg, room temperature
- 2 1/4 cups (270g) all-purpose flour (I’ve tried King Arthur and Bob’s Red Mill—both work great!)
- 1/2 tsp fine sea salt
- 1 1/2 tsp pure vanilla extract (use a good quality one for best flavor)
- 1/2 tsp almond extract (optional but adds a lovely, subtle note)
For Decorating:
- Colored sanding sugar or sprinkles (especially festive for holidays!)
- Chocolate drizzle (optional, melted dark or milk chocolate)
- Crushed nuts (pistachios or pecans work well)

Ingredient Selection Tips: Choose unsalted butter so you have control over the saltiness. If you’re gluten-free, swap the flour for a 1:1 gluten-free baking blend (like Cup4Cup). For dairy-free, use a plant-based butter substitute—Earth Balance is my go-to. Almond extract is optional, but it’s my secret for that little extra something. If you prefer a citrus note, try a touch of lemon zest instead.

Seasonal Adaptations: In spring or summer, swap colored sprinkles for dried edible flowers. At Christmas, red and green sanding sugar makes these cookies pop. You can even add a hint of cinnamon or nutmeg for cozy autumn vibes.

Most of these are easy to find, and you likely already have everything you need. If you’re out of vanilla, try a combo of vanilla and almond for a twist. And if you want to experiment, add 2 tablespoons cocoa powder for a chocolate version—just reduce the flour by the same amount.

Equipment Needed

Cookie press (classic or electric; I use my grandma’s old metal one—it’s still going strong!)
Baking sheets (light-colored aluminum for even browning)
Silicone baking mat or parchment paper (for easy release)
Mixing bowls (one large, one medium)
Electric mixer (stand or hand-held)
Rubber spatula (for scraping every bit of buttery dough)
Wire cooling rack
Measuring cups and spoons

If you don’t have a cookie press, you can use a piping bag with a star tip, but the shapes won’t be quite as crisp. For mixing, a stand mixer saves time, but a hand mixer works just as well (I’ve made these countless times with a $15 hand mixer). For budget-friendly options, check thrift stores for old-school cookie presses—they’re sturdy and often better than some modern plastic ones.

Maintenance tip: If your cookie press is metal, wash by hand and dry thoroughly to prevent rust. Silicone mats are great for nonstick results and easy cleanup. Honestly, you don’t need fancy gadgets—just reliable basics and a little patience.

Preparation Method

Prep the Oven and Pans
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats—this keeps cookies from sticking and helps them bake evenly.
Cream Butter and Sugar
In a large mixing bowl, beat 1 cup (227g) unsalted butter with 3/4 cup (150g) granulated sugar until pale and fluffy—about 3 minutes on medium speed. The mixture should look light and creamy (not greasy). If the butter is too cold, let it sit for 10 minutes. Don’t rush this step; it’s key for that melt-in-your-mouth texture.
Add Egg and Extracts
Crack in 1 large egg, then add 1 1/2 tsp vanilla extract and 1/2 tsp almond extract (if using). Beat until everything’s combined and smooth, scraping down the sides with a rubber spatula. The mixture should smell sweet and fragrant.
Mix Dry Ingredients
In a medium bowl, whisk together 2 1/4 cups (270g) all-purpose flour and 1/2 tsp fine sea salt. Gradually add the flour mixture to the butter mixture. Beat on low speed until just combined—don’t overmix. The dough will be soft but not sticky. If it seems dry, add 1 tsp milk; if it’s too sticky, add a tablespoon of flour.
Fill Cookie Press
Scoop dough into your cookie press, packing it in gently. Select your favorite disk shape (I love the classic flower or star). If using a piping bag, fill with dough and fit with a large star tip.
Press and Decorate
Hold the press perpendicular to the baking sheet, press out cookies about 1 inch apart. If the dough doesn’t release, try chilling it for 5 minutes. Sprinkle with colored sugar, nuts, or leave plain for later decorating. If pressing cookies is tricky, wipe the pan with a barely-damp paper towel for just a touch of grip.
Bake
Bake at 350°F (175°C) for 8-10 minutes, or until edges are just golden. (Don’t overbake—these cookies should be pale and tender.) Rotate pans halfway through for even coloring. The aroma at this stage is heavenly—promise!
Cool and Finish
Let cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack. If desired, drizzle with melted chocolate or add extra sprinkles once cool. They’ll firm up as they cool, so don’t worry if they seem soft right out of the oven.

Troubleshooting Tips: If cookies spread too much, chill the dough for 15 minutes before pressing. If they stick to the press, clean the disk and try again. Uneven shapes? Press down firmly and evenly each time. For efficiency, fill the press and line up pans ahead of time—kids love helping with the decorating!

Cooking Tips & Techniques

Let’s talk shop—the little things that make spritz butter cookies truly outstanding. After more batches than I can count, here are my golden rules:

Room Temperature Butter: Soft but not melty butter whips up best. Too cold? Microwave for 10 seconds. Too warm? Pop in the fridge for a couple minutes.
Consistent Dough Texture: If you notice the dough isn’t pressing smoothly, it’s usually a temperature issue. Chilling the dough for 5-10 minutes can work wonders.
Cookie Press Mastery: The first few cookies might be wonky—don’t sweat it. Wipe the pan with a barely-damp cloth for grip. Clean the disk between batches if dough clogs up.
Baking Time: Watch closely! Overbaked spritz cookies lose their delicate, buttery magic. Pull them out when edges are just turning golden, even if centers look pale.
Decorating: Sprinkles stick best before baking. For chocolate drizzle, wait until cookies are cool. My kids love adding edible glitter right after baking (it’s messy, but fun!).
Common Mistakes: Overworking the dough—makes cookies tough. Skipping the parchment—leads to sticking. Not rotating pans—results in uneven browning. (Been there, fixed that!)

Honestly, my first few tries were a disaster—cookies either stuck or fell apart. The trick is patience and a light hand. If multitasking, prep all ingredients and tools before you start. That way, you’re not scrambling mid-bake. For perfect results every time, use a timer and check the oven a minute early. Consistency is key, and practice makes it even easier!

Variations & Adaptations

Spritz butter cookies are a blank canvas for creativity. Here are my favorite ways to mix it up:

Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free baking blend. Add 1/2 tsp xanthan gum if the mix doesn’t include it—it helps with structure.
Flavor Twists: Mix in 2 tbsp cocoa powder for chocolate spritz (reduce flour by same amount), or add 1 tbsp lemon or orange zest for citrusy cookies. Try peppermint extract for a wintery spin.
Seasonal Decor: Use pastel sprinkles for spring, edible flowers for summer, or cinnamon-sugar dust for autumn. At Christmas, red and green sugar or crushed candy canes are festive.
Dairy-Free: Use a vegan butter substitute and dairy-free chocolate for drizzling. Earth Balance works well—I’ve used it with great results.
Nutty: Stir in finely chopped toasted nuts (like pecans or hazelnuts) for extra crunch. Pistachios add a pop of color and flavor.

Personally, my favorite tweak is a touch of orange zest and a dark chocolate drizzle—like a grown-up treat for holiday nights. You can also pipe the dough for “spritz sticks” or sandwich two cookies with jam. For different ovens or climates, watch your bake time; humidity can affect texture. Whatever your taste or dietary needs, these cookies adapt beautifully!

Serving & Storage Suggestions

For the prettiest presentation, serve spritz butter cookies at room temperature on a festive platter. They look lovely with a dusting of powdered sugar or a drizzle of chocolate. Pair them with a mug of hot cocoa, spiced tea, or even a glass of milk—kids and grown-ups agree it’s a classic combo.

To store, let cookies cool completely, then layer between sheets of parchment in an airtight container. They’ll stay fresh for up to 1 week at room temp. For longer storage, freeze in a zip-top bag for up to 2 months—no need to thaw, just enjoy straight from the freezer.

To reheat, pop a few cookies in a 300°F (150°C) oven for 2-3 minutes, just enough to warm without drying. Honestly, flavors deepen after a day or two, making them even more irresistible. If gifting, use pretty tins or cellophane bags—these cookies hold up beautifully and travel well.

Nutritional Information & Benefits

Each spritz butter cookie contains about 70 calories, 1g protein, 8g carbohydrates, and 4g fat (estimates for a standard 1-inch cookie). They’re naturally nut-free unless you add nuts, and can be made gluten-free or dairy-free with simple swaps.

Butter is the star here—rich in vitamin A and healthy fats (in moderation). Almond extract adds a hint of antioxidant vitamin E. If you use whole grain flour, you’ll sneak in a bit more fiber (though the classic version is all about tenderness).

Allergen notes: Contains egg, wheat, and dairy (unless adapted). For low-carb, swap half the flour for almond flour; for vegan, use plant-based butter and egg replacer. From a wellness perspective, these cookies are a treat—best enjoyed mindfully, as part of a festive celebration. For me, they offer pure comfort and a little bit of joy in every bite.

Conclusion

If you’re looking for a cookie recipe that’s simple, stunning, and delivers that melt-in-your-mouth magic every time, these spritz butter cookies are the answer. They’re perfect for holiday gatherings, family traditions, or just brightening up a Wednesday afternoon. Customize them with your favorite flavors, colors, and shapes—they’re endlessly adaptable.

Honestly, I love these cookies because they bring people together. Whether you’re baking with kids, gifting a tin to a neighbor, or sneaking a treat after dinner, they’re always a hit. Give this spritz butter cookies recipe a try, and let me know how you make it your own! Leave a comment below, share your favorite variation, or tag me on Pinterest with your best cookie creations.

Wishing you happy baking and lots of sweet moments—these cookies truly feel like a little bit of holiday magic in every bite.

FAQs

Can I make spritz butter cookies without a cookie press?

Yes! You can use a piping bag fitted with a large star tip to pipe the dough. The shapes won’t be as crisp, but they’re still delicious and pretty.

Why did my spritz cookies spread too much?

This usually happens if the dough is too warm or the butter is overly soft. Chill the dough for 10-15 minutes, and make sure your oven isn’t too hot.

How do I get the cookies to release cleanly from the press?

Make sure the baking sheet is cool and dry. If the dough sticks, wipe the sheet with a barely damp cloth or chill the dough briefly. Cleaning the disk between batches helps, too.

Can I freeze spritz butter cookies?

Absolutely! Freeze baked cookies in a single layer, then store in a zip-top bag for up to 2 months. Thaw at room temp or enjoy straight from the freezer.

What’s the best butter to use for spritz cookies?

Unsalted, high-quality European-style butter (like Kerrygold) gives the richest flavor and tender texture. Regular unsalted butter works well, too.