# Spritz Cookies > Buttery, tender spritz cookies made with a cookie press for perfectly shaped holiday treats. This recipe yields crisp edges and a melt-in-your-mouth center and includes tips for press technique and quick flavor variations for cookie exchanges. Canonical URL: https://www.topshelf.recipes/recipes/classic-spritz-cookies ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 23, 2026 Last Updated: September 3, 2026 ## About This Recipe Spritz cookies sit at the sweet spot between nostalgic holiday craft and efficient party baking. These buttery, tender rounds have crisp, lacy edges and a melt-in-your-mouth center thanks to the cornstarch in the dough and a short, precise bake; the cookie press delivers uniform, decorative shapes in seconds so you can focus on flavors and finishes. This version uses just one egg and a modest amount of granulated sugar, so it browns lightly rather than deep caramelizing — that restrained sweetness lets vanilla or almond extract sing and keeps the texture delicate rather than firm. It’s a great recipe for bakers who want impressive-looking cookies without fuss: a novice can achieve clean stars and wreaths with a little practice, and a seasoned cookie-exchange pro will appreciate how easy it is to switch disks, add cocoa or citrus zests, and decorate while the cookies are still warm. Pay attention to dough temperature — soft dough makes sticky, misshapen spritzes — and resist overmixing to preserve the tender crumb. In about 28 minutes from start to finish you'll have a tray of consistent cookies ready to plate, glaze, or bag for gifting. ## Recipe Information - Prep Time: 20 minutes - Cook Time: 8 minutes - Total Time: 28 minutes - Servings: 6 - Difficulty: Easy - Category: Baking ## Ingredients ### Cream butter and sugar - 1 cup Unsalted butter, softened - 3/4 cup Granulated sugar ### Add egg and extracts - 1 large Large egg - 1 tsp Pure vanilla extract - 1/2 tsp Almond extract (optional) ### Incorporate dry ingredients - 2 1/4 cups All-purpose flour - 1/4 cup Cornstarch - 1/4 tsp Fine sea salt or kosher salt ## Instructions ### 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. ### 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. ### 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. ### 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. 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. ## Nutrition Estimated nutrition per serving (2 cookies (70g)): - Calories: 362 kcal - Protein: 3.5 g - Carbohydrates: 37.2 g - Fat: 22.1 g - Saturated Fat: 12.9 g - Trans Fat: 0 g - Fiber: 0 g - Sugar: 14.1 g - Added Sugars: 14 g - Cholesterol: 83 mg - Sodium: 7 mg - Potassium: 43 mg - Calcium: 8 mg - Iron: 1.6 mg - Vitamin D: 0.1 mcg ## Tips ### Chill the press briefly If the dough gums up the disk, remove the filled press and chill it 5–10 minutes; cold dough flows cleaner and makes crisper edges. ### Keep press perpendicular Hold the press straight up and down and press without twisting to preserve the intended shape; twist or angle it and the pattern will smear. ### Measure flour carefully Spoon and level flour rather than scooping with the cup to avoid a dry, crumbly dough that won’t press neatly. ### Wipe disks between loads After several presses, dough can build up around the edges—wipe the disk and funnel with a clean towel to keep shapes crisp. ### Watch the bake closely Bake only until edges begin to set and bottoms are just very lightly golden; carryover heat will finish the centers and prevent overbrowning. ## Variations and Substitutions ### Chocolate Spritz Whisk 1–2 tablespoons unsweetened cocoa into the dry mix and chill the filled press 5–10 minutes if the dough loosens slightly; finish with a dusting of powdered sugar or a thin chocolate drizzle. ### Citrus Zest Spritz Add 1 teaspoon finely grated lemon or orange zest and swap some vanilla for citrus extract for a bright, fresh flavor that pairs well with a light glaze. ### Gluten-Free Spritz Use a 1:1 gluten-free flour blend that contains xanthan gum and replace the cornstarch with arrowroot if desired; expect to chill the dough a bit longer for cleaner shapes. ### Vegan/Dairy-Free Spritz Substitute a firm, stick-style vegan butter 1:1 and replace the egg with 3 tablespoons aquafaba or a commercial egg replacer; chill the press more often to maintain shape. ## Notes These spritz cookies are a nostalgic holiday staple — ideal for cookie exchanges and decorating with colored sugars or sprinkles. Home cooks will love how reliably the cookie press produces uniform shapes and how easily the dough adapts to flavor twists. ### Storage and Make-Ahead Store fully cooled spritz cookies in an airtight container at room temperature for up to 5 days, separating layers with parchment to protect fragile shapes. Baked cookies freeze well for up to 3 months; thaw at room temperature before glazing or packaging. You can also press shapes onto parchment, freeze until firm, then transfer to a bag and bake from frozen, adding 1–2 minutes to the bake time. ### Serving Suggestions Serve spritz cookies on a tiered platter alongside shortbread, jam thumbprints, and a little bowl of chocolate for dipping to create a holiday cookie spread. They pair beautifully with strong black tea, espresso, or a glass of lightly sweet Moscato, and make tidy gifts when packed in small boxes with tissue paper. ## Frequently Asked Questions ### Why did my cookies spread and lose their pattern? Most often the dough was too warm or overcreamed; chill the filled press or the dough briefly and press directly onto the sheet before baking. Also avoid overfilling the disk and press perpendicular to the pan to preserve details. ### My cookie press keeps clogging—how do I fix it? Wipe the disk and funnel frequently, use a small offset spatula to level the dough in the chamber, and chill the filled press if the dough becomes sticky; a slightly firmer consistency will push through much more cleanly. ### Can I freeze the dough or press shapes ahead of time? Yes—press cookies onto a parchment-lined sheet, freeze until firm, then transfer to a sealed bag; bake directly from frozen, adding 1–2 minutes to the bake time for best results. ### What role does cornstarch play here? Cornstarch tenderizes the crumb by reducing gluten development and gives a delicate, melt-in-your-mouth center while still allowing crisp edges, which is why it’s important to this spritz formula. ### Can I make these without a cookie press? You can pipe the dough through a large open star piping tip or press into logs, chill, and slice, but the characteristic molded shapes from disks won’t be identical; chilling longer helps retain form when piping or slicing. ### How can I get crisp edges but a soft center? Bake until edges just set and the bottoms are only very lightly golden—remove promptly to a cooling rack so residual heat stops browning; the cornstarch in the dough also promotes tender centers with crisper rims. ## Related Recipes and Guides - [Cloud Bread Sandwiches](https://www.topshelf.recipes/recipes/cloud-bread-sandwiches) - [Honey Mustard Chicken Nuggets](https://www.topshelf.recipes/recipes/honey-mustard-chicken-nuggets-baked) - [Cheddar Jalapeño Corn Muffins](https://www.topshelf.recipes/recipes/cheddar-jalapeno-corn-muffins) - [Basque Burnt Cheesecake](https://www.topshelf.recipes/recipes/basque-burnt-cheesecake-salted-caramel) - [30-Minute Sticky Baked Honey Garlic Chicken Thighs with Crisp Edges](https://www.topshelf.recipes/recipes/30-minute-sticky-baked-honey-garlic-chicken-thighs-crisp-edges) - [Lemon Butter Salmon](https://www.topshelf.recipes/recipes/lemon-butter-salmon) - [Baking Soda and Tenderized Beef](https://www.topshelf.recipes/articles/baking-soda-and-meat) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor)