Classic Spritz Cookies

When I think holiday cookie, my first thought goes straight to these Classic Spritz Cookies. Not only are they so dainty and pretty, they're quite delicious as well. 

Cookie Jamboree's are one of my favorite holiday memories. Every year, my mom's friends would throw a little ladies get together where everyone would make a batch of cookies and bring them to the party. She'd always come home with a bin full of gorgeous cookies that always felt too pretty too eat. Spoiler alert- I still ate them. 


The first one I would almost always undoubtably go for was the spritz cookie. Every year, this beautiful cookie would catch my eye and I'd just have to have it. Crunchy and sweet, I really do believe this is the perfect cookie!

Spritz cookies first originated in Scandinavian countries as a traditional holiday treat. The dough is squirted through a cookie press, which is what makes their unique and delicate shapes. Spritz actually comes from the German word "spritzen". Can you guess what that means? To squirt! Which makes sense when you see how these cookies are made. 

My kids loved pressing the dough through the spritzer using different shapes and then decorating them with mini chocolate chips and dried fruits. This recipe made so many cookies, I stored a huge bag full of them in the freezer so that two weeks from now when things get so busy and I can't see straight, at least the requisite holiday baking will be easy.


Though you can totally decorate these little cookies, they are completely delicious on their own. I will say, their unique shapes do make for a fun canvas to add your own creativity to. 

If you're looking for more holiday cookie recipes, Chocolate Orange SnapsPeppermint BrookiesCake Mix Sprinkle Cookies and Holiday Chocolate Chip Sprinkle Bars are some of my families all time favorites. 

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Classic Spritz Cookies (makes 6 dozen)

Prep Time: 20 mins Cook Time: 10 mins

nut free

Ingredients

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2/3 cup sugar
  • 1/2 teaspoon kosher salt
  • 1 large egg plus 1 yolk, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour

Preparation

1. Preheat the oven to 375°F.

2. In the bowl of a standing mixer, or with an electric mixer, cream together the butter, sugar and salt until light and fluffy, about 3 minutes.

3. Add the egg, egg yolk and vanilla and mix until combined. Gradually add the flour and mix until a dough forms.

4. Place the dough in a cookie spritzer fitted with desired shapes. Press cookies onto a parchment-lined cookie sheet and bake for 10 minutes, or until edges are just starting to turn golden.

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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

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14 comments

  • Julie

    I have wanted a cookie spritzer since I was about age 10….30+ years later I still want one. Just last night I was telling my husband that I saw one at TJ Maxx, but I didn’t buy it. I still want one, but I want one that I know will work well. What brand is yours? Maybe this is the year my two boys and I shoot cookies…and no one will lose an eye. Merry Christmas.

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    • Catherine

      This is the one I have! http://astore.amazon.com/weelicious-20/detail/B000AXQA7Y

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  • JulieD

    I agree with you...celebrities don't do it for me but food legends do! :-) This recipe looks fantastic, will have to try it!! One of my old co-workers' wives made these every year, I enjoyed them but can't believe I have never made them myself!

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  • Ruth

    Spritz cookies remind me of my childhood - my mom would keep my brother and me HOME FROM SCHOOL for one whole day in December to help her do nothing but bake and decorate batch after batch of Christmas cookies! These are my favorite Christmas cookie of all time. I dug out my Grandmother's spritzer and recipe card when I saw your school lunch last week, and my 5-yr old is totally fascinated. Can't wait to make them with him (although we'll do it on a weekend, not a school day!).

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  • Carrie

    So excited to see a Spritz recipe without Almond extract in it. I really don't care for the almond extract. Can't wait to make these with my kids, both older and younger (20 months-12 years).

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    • Tom Vfc

      The almond extract is the best part and in my opinion, defines the essence of the spritz cookie! How many cookies out there traditionally utilize almond flavoring?

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  • Ashlee

    Do you have to have a spitzert o do this recipe or can you use a cookie cutter or shape the cookies yourself?

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    • Catherine

      This recipe was designed specifically for a spritzer because the dough is very sticky, which is an important part of pressing out the dough through the spritzer and getting it to stick on the tray! If you want to make roll out or cut out cookies then I would suggest using a sugar cookie dough http://b12.ba4.myftpupload.com/2009/12/17/sugar-cookies/ or a Gingerbread Dough http://b12.ba4.myftpupload.com/2008/12/17/gingerbread-cookies/

      Better yet! Here is a list of many roll out cookie recipes! :) http://b12.ba4.myftpupload.com/?s=roll+out+cookies&cat=

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  • Kathy

    What's the best egg substitute for this recipe? My sweet girl has a severe egg allergy.

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  • Stephanie

    I love how humble you are, when many of your readers--and I'm sure fellow bloggers--would be giddy to meet you. Thank you for staying down to earth and always giving us great food and great reads!

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  • Aida Mollenkamp

    Thanks for sharing this b/c I've never made a spritz cookie!

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  • Kathy Panini Happy

    How fun! My spritzer sat in the closet for 2 years before I finally brought it out last week. Now I'm into it!! :-)

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  • Cammy

    I WILL use my spritzer that, like other posters has been waiting for at least a year or two to be used!

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  • Broen

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