If you’re anything like me, a buttery, tender cookie that melts in your mouth is pure magic. That’s why I’m so excited to share this Butter Spritz Cookies Recipe with you — it’s a classic with a buttery twist that honestly might just become your new favorite. Perfectly crisp edges, melt-in-your-mouth centers, and a hint of almond aroma, these spritz cookies are beautiful, delicious, and surprisingly easy to make. Stick around, and I’ll walk you through every step so you can bring a little extra joy (and butter) into your kitchen!
Why You’ll Love This Recipe
- Buttery Flavor: Using real butter instead of shortening gives these cookies a rich, irresistible taste.
- Easy to Shape: The dough presses beautifully through a cookie press for those iconic spritz shapes.
- Quick Baking Time: Ready in just about 30 minutes – perfect for last-minute gatherings or holiday baking.
- Customizable Decorations: You can dress them up with colored sugar or candies to fit any occasion or mood.
Ingredients You’ll Need
All the ingredients here are simple pantry staples that work in harmony to create that classic spritz cookie texture and flavor, but with the magic of butter shining through. Here’s a quick rundown and a few shopping tips for picking just the right ones.
- All-purpose flour: I always sift or whisk it well to avoid lumps and get a smooth dough.
- Baking powder: Just a pinch to help with a light texture without puffing them up.
- Salt: Balances the sweetness and enhances the flavor, so don’t skip it.
- Butter: Use real, unsalted butter at room temperature. It’s the secret to that creamy richness.
- Granulated sugar: Makes these cookies sweet but not overpowering.
- Egg: Binds everything together perfectly and adds a bit of tenderness.
- Almond extract (or vanilla extract): Almond gives a traditional spritz cookie aroma, but vanilla works great if you prefer a subtler scent.
- Colored sugar or candies: They’re optional but add a festive sparkle that I love for the holidays.
Variations
I love how flexible this Butter Spritz Cookies Recipe is — whether you want to swap flavors, add colors, or make it friendly for different diets, there’s room to experiment. Here are some variations I’ve tried and a few ideas to spark your creativity.
- Chocolate Twist: Adding a tablespoon or two of cocoa powder to the dough gives a delicious chocolatey version — my family goes crazy for this one during Valentine’s Day.
- Gluten-Free Version: Substitute all-purpose flour with a gluten-free baking blend. Just be mindful to chill the dough a bit longer before pressing.
- Vanilla or Citrus Essence: If almond isn’t your thing, swap in vanilla extract or a teaspoon of lemon zest for a bright, fresh flavor.
- Sprinkles and Decorations: Feel free to top with tiny sprinkles, crushed nuts, or mini chocolate chips — I like to switch it up depending on the season.
How to Make Butter Spritz Cookies Recipe
Step 1: Mix Your Dry Ingredients Carefully
Start by preheating your oven to 375°F and lining your baking sheets with parchment paper if you want easy cleanup — I always do! Then, sift or whisk together the flour, baking powder, and salt in a bowl. This step might seem small, but getting these dry ingredients perfectly combined is key to that tender crumb and smooth dough.
Step 2: Cream Butter and Sugar Until Light and Fluffy
Using a stand mixer with the paddle attachment or a hand mixer, beat your room-temperature butter with the sugar at medium speed. This took me a couple of tries at first – don’t rush this step! You want a light, fluffy mixture that almost looks whipped. It’s where the magic starts, making sure your cookies turn out buttery and airy.
Step 3: Add Egg and Flavor Extract Smoothly
Next, beat in the egg and almond extract until everything is well combined. I’ve found that adding the egg one at a time helps prevent the batter from breaking — you’ll see it come together like buttercream frosting. If you prefer vanilla, this is where you’d swap it in. This part is quick, but important for a consistent dough.
Step 4: Slowly Incorporate the Dry Ingredients
Reduce your mixer speed to low and add your flour mixture gradually. You want to mix just until combined — overmixing here will make the cookies tough. The dough will be soft but firm enough to hold shape when you press it.
Step 5: Press and Shape Your Cookies
Fill your cookie press according to the manufacturer’s instructions. If you’ve never used one before, don’t worry — it’s easier than it looks! Press the shapes directly onto ungreased baking sheets. If your dough starts to get sticky and difficult to handle, pop it in the fridge for 10 minutes. And remember, if some shapes don’t come out perfect the first time, you can always scrape them off and try again.
Step 6: Decorate and Bake to Golden Perfection
Sprinkle colored sugar or place candies on top to dress them up before baking. Then bake in your preheated oven for about 10 to 12 minutes — you’ll want to watch for the edges to just start turning golden brown. Let them cool on the pan for a couple of minutes before transferring to wire racks to cool completely. It’s always tempting to sneak one at this stage, but letting them cool gives you that perfect snap!
Pro Tips for Making Butter Spritz Cookies Recipe
- Room Temperature Butter: I learned early on that using cold butter makes pressing the dough nearly impossible—soft, but not melted, is just right.
- Don’t Overmix: Once you add the flour, mix just enough to combine; overworking the dough results in tough cookies.
- Keep the Dough Cool: If your kitchen gets warm, chilling the dough for 10 minutes prevents it from getting too soft to handle.
- Decoration Timing: Add sprinkles or candies right before baking—not after—to make sure they stick and don’t burn.
How to Serve Butter Spritz Cookies Recipe
Garnishes
I often keep things classic with colored sugar — it adds a festive sparkle without overpowering the delicate cookie flavor. But during holidays, little red and green nonpareils or pastel colored sprinkles make for an extra special touch. Candies like mini chocolate chips or edible pearls also look gorgeous and add a bit of texture. Honestly, the more colorful, the better for a party!
Side Dishes
These cookies are sweet enough to stand alone but pair beautifully with hot drinks. My go-to is a cup of strong coffee or spiced chai tea, especially during chilly months. They also make a lovely compliment to a cheese platter if you want a sweet-and-salty mix during gatherings.
Creative Ways to Present
For special occasions, I like arranging these cookies on a tiered serving tray with a few fresh flowers or holly sprigs around for a festive vibe. Wrapping some up in clear cellophane tied with satin ribbon is perfect for gifting. You could also sandwich two spritz cookies together with a dab of jam or frosting for an elegant twist that always impresses guests.
Make Ahead and Storage
Storing Leftovers
I store leftover spritz cookies in an airtight container at room temperature. They stay fresh and crisp for up to a week, which is perfect if you want to bake a batch early and enjoy them over several days. Just make sure the container is sealed well to keep humidity out.
Freezing
If I’m planning ahead for a big event, I sometimes freeze the baked cookies. They freeze wonderfully — just layer them between parchment paper in a freezer-safe container or bag. When it’s time to thaw, leave them at room temperature for about an hour, and they’re as good as fresh.
Reheating
When I want to refresh slightly stale cookies, I pop them in a preheated 300°F oven for 5 minutes. This helps revive the crisp edges without drying them out. Just keep an eye on them so they don’t overbake!
FAQs
-
Can I make Butter Spritz Cookies without a cookie press?
Absolutely! If you don’t have a cookie press, you can pipe the dough with a large star tip or roll the dough into small balls and flatten them slightly. The shape won’t be as intricate, but the flavor remains fantastic.
-
Why do my spritz cookies sometimes spread too much?
Too much spreading usually means your butter is too warm or the dough was overmixed. Make sure the butter is at room temperature but not softened to the point of melting, and mix just until combined once you add the flour.
-
Can I substitute almond extract with vanilla extract?
Yes! Almond extract is traditional and gives a more distinctive flavor, but vanilla extract works great if you prefer a subtler, familiar cookie aroma. Either will give your cookies a lovely fragrance.
-
How do I keep spritz cookies from sticking to the cookie press?
Make sure your dough isn’t too sticky; chilling it briefly can help. Also, lightly wiping your cookie press parts with a bit of flour or oil before filling can prevent sticking and ensure smooth shaping.
-
Can I make these cookies ahead of time for holidays?
Definitely! Both dough and baked cookies freeze well. Bake a few days in advance and store them airtight at room temperature, or freeze baked cookies for longer-lasting freshness.
Final Thoughts
This Butter Spritz Cookies Recipe holds a special place in my kitchen because it reminds me of festive moments shared with family and friends — simple ingredients coming together to make something truly comforting and delicious. I hope you enjoy making (and eating!) these as much as I do. Once you get the hang of it, they’ll become a joyful, buttery tradition you’ll reach for again and again. So grab your cookie press, crank up your favorite holiday tunes, and let’s bake some buttery love!
Print
Butter Spritz Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 60 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These classic Spritz Cookies are buttery, tender, and delightfully crisp around the edges. Made with all-purpose flour, butter, sugar, and almond or vanilla extract, they’re pressed into intricate shapes using a cookie press and decorated with colored sugar or candies for a festive touch. Perfect for holiday baking or anytime you crave a sweet, decorative treat.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
Wet Ingredients
- 1 cup butter (2 sticks), softened
- 3/4 cup granulated sugar
- 1 egg
- 1 teaspoon almond extract (or vanilla extract)
Decoration
- Colored sugar or candies for decorating
Instructions
- Preheat and prepare: Preheat the oven to 375°F (190°C). Optionally, line baking sheets with parchment paper to prevent sticking.
- Mix dry ingredients: In a large bowl, sift or whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set this mixture aside.
- Cream butter and sugar: Using a stand mixer with the paddle attachment at medium speed or an electric hand mixer, beat the softened butter and granulated sugar together until light and fluffy.
- Add egg and extract: Add the egg and almond extract (or vanilla extract) to the butter-sugar mixture and beat well until fully incorporated.
- Combine dry and wet: Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined to form the cookie dough. Avoid overmixing to maintain tenderness.
- Form cookies: Fill a cookie press with the dough following the manufacturer’s instructions. Press shaped cookies directly onto ungreased baking sheets. If the dough becomes too sticky or hard to pipe, refrigerate it for 10 minutes. Imperfect piped shapes can be scraped off and re-piped.
- Decorate: Sprinkle the formed cookies with colored sugar or decorate with candies as desired for a festive appearance.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and the cookies are set.
- Cool: Allow the cookies to cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.
Notes
- This recipe uses butter instead of shortening, resulting in a richer, more flavorful cookie.
- If dough gets too sticky while pressing, refrigerate for 10 minutes to firm it up.
- Use almond extract for a traditional flavor or vanilla extract as an alternative.
- Decorate cookies with colored sugar or small candies to personalize for any occasion.
Nutrition
- Serving Size: 1 cookie
- Calories: 58
- Sugar: 3 g
- Sodium: 10 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 1 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 3 mg
