Spritz Cookies are fun to make, look festive, and taste delicious. They are perfect for the holiday season, and can be made in various colors. In addition, they are buttery, and the dough is very easy to work with, so you can make them in different shapes and forms.
The cookies are tender, yet somewhat crisp and have a rich buttery flavor that melts in your mouth. Additionally, they are very simple to make and require only a few ingredients and a spritz cookie press. Once you try them, you are guaranteed to love them!
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This Spritz Cookie recipe is so easy and makes the perfect welcoming treat during the holiday season. Spritz Cookies can be decorated with sprinkles, or colored sugar. They are rich in flavor and are a nice project to make with kids.
I love to prepare for the holidays! And festive recipes like these Spritz Cookies, shortbread, Chocolate Peppermint Fudge or Cranberry Shortcake are so delicious and easy to make, they truly make the holidays special!
Where Did Spritz Cookies Originate?
The cookies originated from Germany and are traditionally cooked during Christmas holidays. They are made of flour, butter, sugar and eggs.
Why Are They Called “Spritz Cookies”
They are called Spritz Cookies because of the pressing cookie dough tool that is used for making them. The tool visually resembles a large spritz.
Using the spritz cookie press you can form these cookies into whichever you desire by simply changing the press disk. You can add a pop of color to the Spritz Cookies by adding gel food coloring, or by decorating them with sanding sugar.
What is the Difference Between Spritz Cookies and Shortbread Cookies?
Both types of cookie contain some proportion of butter, flour and sugar. The main difference is that a spritz cookie includes an egg in the ingredient list, while shortbread does not. Shortbread may also include cornstarch in it’s ingredient list. If you were to use a cookie press for each type of cookie dough and put the two types of cookies side by side, you may not see much of a difference. And both are equally delicious!
Helpful Tips For Making Spritz Cookies:
When learning how to make spritz cookies, it is great to know a few helpful hints to customize and create your own unique cookie!
- The cookies can be decorated with crushed candy, sprinkles, chopped fruit pieces, chopped nuts, icing or sanding sugar.
- For a more buttery and softer cookie, increase the butter to 2 cups instead of 1.5 cups.
- Add 1 tablespoon of fresh lemon zest and replace the almond extract with lemon extract for Lemon Spritz Cookies.
- Add 1 tablespoon of fresh orange zest, replace almond extract with vanilla extract and make an Orange Icing with powdered sugar and orange juice for Orange Creamsicle Cookies.
- For a light crunch and a pop of color, add 2 tablespoons of poppy seeds.
- Use peppermint extract and decorate the cookies with crushed candy canes and a drizzle of chocolate for Candy Cane Cookies.
- Use a non-stick baking mat or parchment paper when baking which helps the cookies not stick to the pan.
- When baking them, try to limit yourself to one shape per cookie sheet, because different shapes can bake at different rates if they differ in size.
What Ingredients Are Needed to Make Spritz Cookies:
- Unsalted Butter
- Vanilla or almond extract
- All-purpose flour
How Long Will Spritz Cookies Stay Fresh?
The cookies can be stored wrapped in plastic wrap or in an airtight container at room temperature for about 5-7 days.
How To Freeze Spritz Cookies
Before freezing, make sure the cookies are cooled completely. Fully and tightly wrap in plastic wrap, then wrap in aluminum foil. Freeze for up to 3 months.
Thaw at room temperature for 10 minutes or reheat in a 275°F oven for 3-5 minutes.
More Wonderful Cookie Recipes To Enjoy!
Snowball Cookies – Festive!
- 3 sticks unsalted butter softened to room temperature
- 1 cup white sugar
- 1/4 teaspoon Kosher salt
- 2 large eggs room temperature
- 1 teaspoon almond extract
- 4 cups all purpose flour
- Gel food coloring
- Colorful sanding sugar
- Preheat oven to 400 degrees F.
- Cover a two large baking sheets with parchment paper and set aside.
- Add butter, sugar and salt to a large mixing bowl and beat until light and fluffy. Stop once to scrape the sides and bottom of the bowl with a spatula.
- With the speed reduced to medium-low, add the eggs one at a time, beating until fully combined. Add almond extract and beat for another 10 seconds.
- With the mixer on low speed, gradually add the flour and beat until well incorporated.
- If desired, divide the dough into 4 equal parts and place into 4 different bowls. Add different gel food coloring to each bowl, I used, green, pink, purple and left one white.
- Using a spatula, stir and press the gel food coloring into the dough until fully combined.
- Roll the dough into thick logs, cover with plastic wrap and chill for 30 minutes.
- Fit the cookie press with the desired disk shape.
- Remove the dough from the fridge, if the dough is too hard, let it stand at room temperature for a few minutes, but not for too long.
- Fit the dough into the cookie press and press the shapes directly onto the prepared baking sheet.
- If desired garnish with colorful sanding sugar.
- Bake in the preheated oven for 7-9 minutes. Check on the cookies after 5-6 minutes to make sure they don't burn. The cookies are done when the edges are golden brown and look matte on the outside.
- Remove from the oven, and let cookies cool on the baking sheet for 5 minutes, before transferring to a cooling rack.
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