Best Spritz Cookie Recipe

Spritzgeback Cookies – Swedish Butter Cookies – Pressed Butter Cookies

Spritz Cookies are crisp, fragile, and buttery tasting.  What Christmas holiday cookie plate would be complete without these classic Spritz Cookies?  My mother made these every Christmas season since I was little, and I make them now.  Spritz cookies are a Christmas tradition in my family.

Spritz Cook,ies


Spritz cookies are traditional Christmas cookies in Scandinavian countries.  They are simple butter cookies, shaped by putting the dough through a cookie press.  The name comes from the German word spritzen, meaning “to squirt” because the soft dough is squirted or pushed through a cookie press to make fancy designs.  A Norwegian tradition is to make them in shapes of S’s and O’s.  Children love to help make and decorate these cookies.

More favorite Cookie Recipes and Secrets To Making Perfect Cookies.  Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.


Best Spritz Cookie Recipe:
Prep Time
20 mins
Cook Time
10 mins
Total Time
32 mins
Course: Dessert
Cuisine: American
Keyword: Best Spritz Cookie Recipe
Servings: 3 dozen
Calories: 45 kcal
Spritz Cookies:
  • 1 cup butter, room temperature*
  • 2/3 cup granulated sugar
  • 3 egg yolks, well beaten
  • 1 teaspoon pure vanilla extract or almond extract**
  • 2 1/2 cups all-purpose flour, sifted
  • Assorted food colorings, candies, and/or sprinkles (optional)***
Spritz Cookie Instructions:
  1. Preheat oven to 400 degrees F.

  2. Refrigerate UNGREASED cookie sheets until ready to use. NOTE: Pressing the dough out onto cool, ungreased baking sheets makes it possible for each application to stick on contact. You will need to clean off the cookie sheets between batches.

  3. In a large bowl, mix butter, sugar, egg yolks and flavoring with your electric mixer or mix by hand. 

  4. Gradually add flour to mixture, mixing well after each addition.

  5. The secret lies in the dough, which should be neither too soft nor too firm.  It it is too soft, the cookies will have no definition, and if the dough is to firm, the cookies will bake too dry.  To test the dough's consistency before baking a batch, press a small amount of dough through the cookie press cylinder.

  6. If the dough is too soft so that it doesn't go through cleanly, chill the dough for about 15 minutes.

  7. If the cookie dough is dry, your spritz will fail.  To avoid dry cookie dough, be sure to measure your butter exactly and blend your ingredients together by hand rather than in a mixer.  Dry cookie dough won’t flow through the cookie press and if you do happen to get some shapes onto the cookie sheet, dry cookie dough bakes into dry and crumbly cookies.  Remember, don’t over-mix, over-handle, or over-bake.  If the dough is too dry, use 1 or 2 teaspo ons of whole milk and mix it into the dough with your hands.

  8. If dough becomes too soft during use, refrigerate dough about 5 minutes or until firm enough to hold its shape (the dough will crumble if it is too cold, and it won't stick to the cookie sheet).


  10. How to Use an Old Fashioned Cookie Press – These cookie press tips will help you make beautiful spritz cookies.

  11. Pack the dough into a Cookie Press fitted with desired template/disks of your choice (disks can include wreath shapes, stars, crescents, etc).

  12. Begin cranking and twisting (if you use an automatic cookie press follow manufacturer’s instructions) the cookie dough through cookie press, forming desired shapes, onto chilled ungreased cookie sheets about 1-inch apart.  If you press your spritz cookies the old fashioned way with a crank or twist press, the secret is all in the wrist.  Turn the crank or the twist with the right hand, and then just before you are done, counter twist with the left hand and press gently down, then pull up and off the dough.

  13. Hold the press upright in relation to the cookie sheet with the “legs” resting flat, and force out the dough until it appears at the edge of the mold, then lift the press away.  Keep your cookies about 1-inch apart on the cookie sheet.

    Spritz Cookie Press
  14. Sprinkle with colored sugar or add a maraschino cherry half before baking, if desired.

  15. NOTE: I never get a perfect cookie the first, second or the 5th time out of the press.  It takes patience and practice, and then the dough reaches the right temperature and the perfect spritz cookie eases out onto the sheet.

  16. Don’t Have A Cookie Press: If you’re not using a cookie press, simply drop the dough by the teaspoonful onto the ungreased baking sheets.  Top with coarse sparkling sugar or colored sugar, if desired.

    Spritz cookie presses
  17. Photos of different types of cookie presses  Cookie disk’s choices  Pressing the dough through the cookie press

  18. Baking Spritz Cookies:

  19. Remember – use cold and ungreased cookie sheets when baking Spritz cookies.  The second batch of cookies on a cookie sheet may have trouble sticking if the cookie sheet is still warm.  I usually use more than one cookie sheet when making spritz cookies.  If you need to use the same cookie sheet and it is still warm, use some cool water to wipe it down and then dry it with a towel.  This also removes any grease from the previously baked cookies that may inhibit sticking.

  20. Bake 10 to 12 minutes in your preheated oven, rotating baking sheet halfway through baking time, or until light brown.

  21. Remove from oven and cool on baking sheet until just warm, approximately 10 to 15 minutes.

  22. Using a thin, wide metal spatula, transfer cookies to wire cooling racks, and cool to room temperature.

Recipe Notes

* You must use butter in this recipe. The secret of a great spritz cookie is a dough that is fat enough to press or pipe, yet sturdy enough to hold it shape in the oven. It must be butter.

*** If desired, you can also color the dough with food coloring.

Nutrition Facts
Best Spritz Cookie Recipe:
Amount Per Serving (1 g)
Calories 45 Calories from Fat 27
% Daily Value*
Fat 3g5%
* Percent Daily Values are based on a 2000 calorie diet.



When cookies are completely cool, store airtight at room temperature for up to several days.  Freeze for longer storage in airtight bags.  These cookies will pick up moisture from the air (on a damp day it takes only six hours to turn crisp cookies into soft cookies).

Unbaked dough can be refrigerated in an airtight container for up to 4 days.  To use, let the dough stand at room temperature until softened, about 45 minutes.


Shape Suggestions:

1.  Use the flower or star-shaped disc and top each with a maraschino cherry half before baking.

Spritz CookiesSpritz cookies


2.  Add a few drops of green food coloring to the dough and use the tree-shaped disc, then top tree-shaped cookies with tiny colored candy sprinkles before baking.


3.  Or plain with some colored sprinkles.

Spritz Cookies


Spritz CookiesSpritz Cookie Flavor Variation Ideas:

Almond Spritz – Replace the vanilla extract with pure almond extract.

Butterscotch or Caramel Spritz – Substitute brown sugar for white (only change).

Chocolate Spritz – Add 2 ounces melted unsweetened chocolate to sugar mixture.  Be sure the chocolate is cool before adding to mixture.  Another chocolate variation is to substitute 1/4 cup unsweetened cocoa powder for 1/4 cup of the flour and add along with the sugar to the beaten butter in the mixing bowl.

Coffee Spritz – Add 1 tbsp instant coffee and 1/4 cup pecans with the sugar.

Lemon Spritz – Replace the vanilla extract with 1 tablespoon lemon juice and 1 teaspoon lemon zest (rind).

Mint Kisses – Add 1/4 teaspoon peppermint extract. Immediately after removing cookies from oven place a chocolate candy kiss on each cookie.

Orange Spritz – Add 1 tablespoon grated orange zest with dry ingredients.

Orange Pecan Spritz – Add 2 tablespoons orange peel and 1/2 cup pecans when you add the flour.

Peanut Butter Spritz – Reduce butter to 2/3 cup. Add 1/2 cup peanut butter.

Peppermint Spritz – Substitute 1/4 to 1/2 teaspoon peppermint extract for the vanilla extract.

Create a marble effect – Fill the press tube with a portion of regular spritz dough along one length of the press cylinder, and a portion of Chocolate spritz dough along the remaining length of the cylinder.  Press out dough through a decorative disc onto baking sheets for an interesting marble design.



Icings for Cookies (optional):

Rum icing

1 cup powdered (confectioners’) sugar
1/4 cup butter, softened
2 tablespoons water
1/4 teaspoon rum extract

In a small bowl stir together powdered sugar, butter, water, and rum extract until smooth. Drizzle or spread with a knife over warm cookies.


Vanilla Glaze

1 cup powdered (confectioners’) sugar
2 tablespoons milk
1/2 teaspoon pure vanilla extract

In a small bowl, stir together powdered sugar, milk, and vanilla extract until smooth.



Additional Family Favorite Christmas Cookies:

Merry Christmas Cookies
Christmas would hardly seem like Christmas without fancifully shaped and decorated cookies.  Decorated cookies are thought to have originated in pre-Christian times as offerings to various gods.  You and your children will love these cookies.  The honey in this recipe makes these cookies melt in your mouth.

Russian Teacakes or Mexican Wedding Cakes
This favorite holiday cookie is known by many different names around the world, such as Mexican Wedding Cakes, Russian Teacakes, Swedish Tea Cakes, Italian Butter Nut, Southern Pecan Butterball, Snowdrop, Viennese Sugar Ball, Sand Tarts, and Snowballs.

Bon Bon Cookies
Some people will call these candy – but candy or cookie they are a wonderful!  These cookies have always been a holiday favorite of mine.

German Lebkuchen Squares
A wonderful German Christmas tradition that is consumed and enjoyed around the world.  It is thought that the Lebkuchen was probably the first cookie traditionally associated with Christmas and oldest form of cookie known to humankind.

Nanaimo Bar – Original Nanaimo Bar Recipe
There have been many versions of Nanaimo Bars made over the years, but the Original Nanaimo Bar recipe still stands as a favorite.  These bars are very rich!




Christmas Cookies    Cookies    Dessert Recipes    German    Heirloom Recipes    Molded Cookies   

Comments and Reviews

15 Responses to “Best Spritz Cookie Recipe”

  1. Eric Ericson

    These were traditional in my family.
    You say they keep several days. We always made them 3-4 weeks in advance. Keep them in a sealed container, the aging brings out the flavor.

  2. Elaine

    Can you freeze cookie dough to use in cookie press?

    • Linda Stradley

      You can freeze the cookie dough until ready to use. Understand that you need to let the dough thaw and come to room temperature before using in the cookie press.

  3. Debra

    I made these cookies for years when my son was younger but finally stopped because they’re not exaggerating when they say the dough consistency has to be just right. They are just too labor-intensive and sometimes would turn out perfectly and other times would totally be a bomb. I do think they’re pretty but just don’t have that kind of time anymore.

  4. Donna

    On the Spritz cookie recipe, I was hoping that you would specify whether to use regular butter, or unsalted butter? Does it matter?

    • Nancy

      It doesn’t matter, but I use salted butter.

  5. Leslie

    This year my cookies came out as blobs–even tho most of the shapes looked great when they came out of the press. It appears that they spread too darned much during cooking. What was the problem? Flavor was great, so we are happily gobbling them!

    • Nancy

      I would guess you have too much butter or not enough flour in the mix. If you are doubling the recipe check your measurements carefully. I am glad they still tasted good!

  6. Diane

    Can these cookies be rolled and cut if someone does not have a cookie press? If so to what thickness should they be rolled? Thanks for taking the time to answer my question.

    • Whats Cooking America

      Yes they can, you would need to do test batches for different thicknesses to figure out the cooking time adjustment.

  7. Bets

    My family has been making spritz cookies for the past 57 years! This is the first time I have seen our exact recipe published – it really is the best!! Thank you for your tips and flavor suggestions!

  8. Sandra Zwilling

    My Step mother was a champ at these cookies. So when she passed, I inherited a very old press by Mirrow with the original recipe book for all kinds of cookies. Probably from the 50’s. Be aware, I am not a talented baker and these little cookies can wear me out but I must say they are the best Christmas cookie that my family requests. Each year I get nervous if they will work out but after some work, they usually do.
    I also bought a newer press to try. My secret that I strive for: the right dough. Preparing the dough is the first important step. Blend sugar and butter and eggs well before adding flour. With 3 egg yolks, it is a very stiff batter to mix and I usually solicited the help of a strong armed man in the house (I’m getting older!) The I add dye and the mixing gets tougher-but that is the nature of the cookie.
    With either press the most important key is key is the temperature of the dough! I battle with getting it right. Reloading is sort of cumbersome. But at one moment, the dough will be perfect and I can really get a lot done. But then I need to chill it again for 5-15 minute.
    One other not4e. My old recipe is similar to yours with 3 egg yolks. I have seen many recipes with only 1 egg not separated. My sister who lives in CT used to make tons of these but she would come to my house and have mine and she said my were just a bit better. I think its the eggs. What do you think? I’d like to try one of these 1 egg recipes but hate to waste the time and money if they are not as good. Is the old 50’s recipe-e just the best?
    PS. the sprinkles before baking don’t stay on well and make a mess with the cookie sheets. My helpers job is to sprinkle them as soon as they get out and are still warm.

    • Nancy

      I like the idea of sprinkling after baking, I’ll have to give it a try this year.
      Love your story on your cookie press, I still love to use the old crank press that was my Grandmother’s.

      Happy Holidays!

  9. bunni magison

    I have been using my cookie press for years, and sometimes it works perfectly, and other times it doesn’t. This year it has been a real problem, and your article saved the day. By adding a little half and half, I was able to make my cookies this year. I had been searching Google for a long time, and yours was the only article with this suggestion. Thank you.

  10. Norma

    I just bought a cookie press today and am anxious to try it out.
    Your tips are much appreciated. Recipes are great but tips make the difference.
    Thank you for the inspiration.

    Be well.


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