Spritz Cookies

How to Make Spritz Cookies

1. 1

   Step 1: Cream butter and sugar

   In a large bowl or the bowl of a stand mixer fitted with the paddle, beat the softened butter on medium speed until smooth and pale, about 1 minute. Add the granulated sugar and continue beating until light and fluffy, about 2–3 minutes, scraping the bowl once or twice.

   For this step

   • 1 cupUnsalted butter, softened
   • 3/4 cupGranulated sugar
   
2. 2

   Step 2: Add egg and extracts

   Beat in the egg until fully incorporated, then add the vanilla and almond extract (if using) and mix until combined. Stop and scrape the bowl so everything is evenly blended and the batter is uniform.

   For this step

   • 1 largeLarge egg
   • 1 tspPure vanilla extract
   • 1/2 tspAlmond extract (optional)
   
3. 3

   Step 3: Incorporate dry ingredients

   Whisk together the all-purpose flour, cornstarch, and salt in a separate bowl. Gradually add the dry ingredients to the butter mixture on low speed and mix just until a soft, cohesive dough forms — do not overmix. The dough should hold together but be soft enough to press; if it feels too loose chill 10–15 minutes.

   For this step

   • 2 1/4 cupsAll-purpose flour
   • 1/4 cupCornstarch
   • 1/4 tspFine sea salt or kosher salt
   
4. 4

   Step 4: Fill the cookie press and pipe

   Fit your cookie press with the desired disk and fill it with dough according to the manufacturer's instructions. Press cookies 1 inch apart onto an ungreased or parchment-lined baking sheet, reloading and wiping the disk if dough clogs. For cleaner shapes, keep the press perpendicular to the pan and press straight down without twisting; if dough sticks, chill the filled press 5–10 minutes before resuming.
   
5. 5

   Step 5: Bake, cool, and finish

   Bake at 350°F (175°C) for 7–9 minutes, or until edges just begin to set and the bottoms are very lightly golden. Transfer cookies to a wire rack to cool completely before decorating. For variations, stir in 1–2 tbsp cocoa powder for chocolate spritz, add 1 tsp citrus zest for lemon/orange, or top with colored sugar or a light glaze for a cookie exchange-ready presentation.
   

1. In a large bowl or the bowl of a stand mixer fitted with the paddle, beat the softened butter on medium speed until smooth and pale, about 1 minute. Add the granulated sugar and continue beating until light and fluffy, about 2–3 minutes, scraping the bowl once or twice.
2. Beat in the egg until fully incorporated, then add the vanilla and almond extract (if using) and mix until combined. Stop and scrape the bowl so everything is evenly blended and the batter is uniform.
3. Whisk together the all-purpose flour, cornstarch, and salt in a separate bowl. Gradually add the dry ingredients to the butter mixture on low speed and mix just until a soft, cohesive dough forms — do not overmix. The dough should hold together but be soft enough to press; if it feels too loose chill 10–15 minutes.
4. Fit your cookie press with the desired disk and fill it with dough according to the manufacturer's instructions. Press cookies 1 inch apart onto an ungreased or parchment-lined baking sheet, reloading and wiping the disk if dough clogs. For cleaner shapes, keep the press perpendicular to the pan and press straight down without twisting; if dough sticks, chill the filled press 5–10 minutes before resuming.
5. Bake at 350°F (175°C) for 7–9 minutes, or until edges just begin to set and the bottoms are very lightly golden. Transfer cookies to a wire rack to cool completely before decorating. For variations, stir in 1–2 tbsp cocoa powder for chocolate spritz, add 1 tsp citrus zest for lemon/orange, or top with colored sugar or a light glaze for a cookie exchange-ready presentation.