Classic Spritz Cookies

classic spritz cookies Dessert
Classic Spritz Cookies
  • Prep 1 hr 5 min
  • Total 1 hr 15 min
  • Servings 72

Beautiful and buttery, these classic butter spritz cookies are the perfect treat for a cookie exchange or special gathering. Creative mix-ins or decorations will make each batch of spritz cookies one that’s uniquely your own. Drizzle with melted chocolate, mix in chopped nuts or dried fruit, sprinkle with sparkling sugar, color them to match the season—however you choose to make these iconic butter cookies, we know it they disappoint! Plus, with 72 servings this recipe can be made and shared with everyone at your next cookie swap. MORE+ LESS-

Updated November 22, 2019
Gold Medal Flour
Make with
Gold Medal Flour


cup butter, softened
cup sugar
2 1/4
cups Gold Medal™ all-purpose flour
teaspoon salt
teaspoon almond extract or vanilla
Food color, if desired
Currants, raisins, candies, colored sugar, finely chopped nuts, candied fruit or fruit peel, if desired


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  • 1
    Heat oven to 400°F. Beat butter and sugar in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, salt, egg, almond extract and a few drops of food color.
  • 2
    Place dough in cookie press. Form desired shapes on ungreased cookie sheet. Decorate with currants.
  • 3
    Bake 5 to 8 minutes or until set but not brown. Immediately remove from cookie sheet to wire rack. To decorate cookies after baking, use a drop of corn syrup to attach decorations to cookies.

Expert Tips

  • Hand-wash your cookie press, using a small bottle brush to be sure you’ve cleaned all the nooks and crannies. Allow all the parts to dry completely before storing them away.
  • It’s best to use a recipe that’s been well-tested for cookie presses. The dough, which is quite buttery, needs to be soft and just the right consistency to easily press through the design plates. Avoid adding ingredients like nuts or dried fruits.
  • There's no need to grease the baking sheet as the buttery cookies should easily release from the pan.
  • Drizzle melted chocolate over cookies for an elegant presentation.
  • Butter is responsible for the tender, rich texture and flavor of these incredible cookies.
  • Because spritz cookies don’t spread a lot you can press them out more closely (about 1-1/2 inches apart) on the baking sheet. Using a press can take some practice, but just hold the press flat on the baking sheet without tilting it. Use consistent, even pressure to push the dough onto the pan—don’t overload each cookie.
  • Spice Spritz: Stir in 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground allspice with the flour.
  • Chocolate Spritz: Stir 2 ounces unsweetened baking chocolate, melted and cooled, into butter-sugar mixture. Omit food color.
  • Substitute rum extract for the almond extract or vanilla for a fun holiday twist.
  • After baking, spread cooled cookies with Butter Rum Glaze: Melt 1/4 cup butter or margarine in 1-quart saucepan; remove from heat. Stir in 1 cup powdered sugar and 1 teaspoon rum extract. Stir in 1 to 2 tablespoons hot water until glaze is spreadable. Tint glaze with food color to match cookies.
  • Before baking spruce up your Spritz with: • Currants, raisins, small candies, chopped nuts, slices of candied fruits or candied fruit peels arranged in festive patterns. After baking decorate with: • Edible glitter, colored sugar, nonpareils, red cinnamon candies or finely chopped nuts. A drop of corn syrup will hold the decorations in place nicely.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
% Daily Value
Total Fat
3 g
Saturated Fat
2 g
10 mg
25 mg
5 mg
Total Carbohydrate
4 g
Dietary Fiber
1 g
% Daily Value*:
Vitamin A
Vitamin C
1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • In Germany, these cookies are known as Spritzgebäck. Since the German verb “spritzen” means “to squirt,” their name for this cookie press recipe has been shortened to simply Spritz, one short little word that holds a whole lot of delicious tastes and memories. This spritz cookie recipe is a classic, but there are many creative variations served up in Betty’s best spritz cookies collection. Try snickerdoodle, egg nog or chocolate variations. While it’s possible to extrude the dough with a decorating bag and piping tip, you’ll probably find that a cookie press is an inexpensive kitchen tool that makes the process of cookie formation much easier. There are electric or manual models, most requiring turning a handle, pressing a plunger or touching a button to press out the cookie dough.

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