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The dough worked well with the cookie press, but they fell flat in taste; may have needed a little more salt. They also took a lot longer than the stated bake time.I would make them again but use salted butter or more salt and more extract
Hello, Frances (that’s my daughter’s name!),
Sated butter is a great idea! Or try 1/2 teaspoon salt next time. And why not up the vanilla to 2 teaspoons? Or maybe 1 teaspoon peppermint extract, if you’d like a different direction. If you do make these again, let us know what you do differently! We’d love to know how it goes.
They taste good, but the dough is very difficult to work with. And who puts 1/2 lb butter?!? You put 1 cup like a normal person!
Liz, I’m sorry to hear you had trouble with the dough. What exactly was it doing–or not doing–for you?
Why is 1/2 pound not normal? It’s 2 sticks which is also 1cup!
Exactly. 1/2 lb butter is the same as 1 cup.
Thanks for the recipe. Just made these. They aren’t as sweet as my moms that I remember as a kid, but the dough worked great and held up well in the press gun.
I would love a recipe for a savory spritz cookie, to be used as an appetizer with wine. I found two recipes online and tried the rosemary Parmesan recipe. It didn’t work all that well with the press, but I’m new at this so maybe others would be more successful. It tasted good, but not great. Does anyone have a recipe like this? Thank you.
I just stumbled across recipes on the Impress Bakeware site – there may be one under the “crackers” category that may work better for you!
My daughter and I want to make cookies for putting in gift boxes for the neighbors and we will make cookies the day before and take them around. Is this a good recipe for that? I have never been very good at baking but these look really good and simple. I had planned on making basic sugar cookies and sprinkles as soon as they come out of oven. Thanks for any advice! :-)
Hi Mitzi, yes, they are good for that, though you will need a cookie press to make them.
Well it just isn’t Christmas without Spritz cookies! My mom and i made these every year, along with. Russiam Tea Cakes. i had no idea there were so many other pairs of moms n daughters out there doing the same thing. eevey year i make my Spritz and hope they’ll taste as good as Moms.i have been surprised to find so many variations for such a simple recipe! thid year im using your measurements but i will comnine the ingredients the way we did when i was young:cream butter and suger til fluffy,add eggs then vanilla. add flour. Don’t. overwork. we put sprinkles on before baking and most importantly-cinnamon imperials for the wreaths and tree tops! Thank. you for great memories
I freeze my cookie sheets before I press out the dough. I find that it helps the dough adhere and they form better.
Spritz cookies are a Christmas season standby in my family. I made these today with a little dye added (one batch red, another batch green)–so quick and easy! Out of necessity (pro tip: check pantry BEFORE starting cooking project), I replaced about half the sugar with xylitol and added a little milk to make up for the moisture–worked perfectly. Next time I’ll add almond extract for a twist.
Those are my favourite Christmas cookies they are so soft and tasty!
Christmas wouldn’t be Cristmas without Spritz cookies. The ones I always make call for almond extract. I think you’ll find the colored sugar or other decorations stick to the cookie better if you put them on befor the cookies go in the oven.
My grandma made Spritz cookies, I make them and my granddaughter loves to make them with me. I have my grandma’s old press. You can find similar ones on ebay or a new similar one on Amazon. You have to press the lever down, not pull a trigger. Those can be a problem. We have always separated our dough out in several bowls and added a touch of food dye. Love the cookies — just a nice, simple cookies. And with a press, I could make dozens in a matter of minutes if I had a larger oven!!
I make these every year for my partner. It’s his favorite cookie from when he was growing up. I find a dash of almond extract as well will really make them *pop*. And then of course food coloring for his trees, they must be green (oh the finger stains I have gotten making these!)
I have my mom’s electric cookie press that she got in the 70s. Spritz cookies are definitely Scandinavian (Danish, Swede, Swiss, Norwegian, German, and Dutch), as is Yule. They are the traditional Christmas cookie. Those without a cookie press might try a pasta extruder. It’s technically the same thing, but with noodle dies instead of cookie dies. Amazon has one for $7.49
They also have a cookie press for $14.72
Norpro Cookie Press.
The electric cookie presses start at $19.99.
umm…wat can i use if i dont have a cookie press? and do u have a recipe for only 12 spritz cookies? thnx, and the pics look great and mouthwatering!
I love spritz cookies too! I got a cookie gun for 5 bucks at Tarjay last year after Christmas, but didn’t get the recipe book with it. However, I did find a recipe I like in the King Arthur Flour cookie book. It uses powdered sugar instead of granulated. Not sure what difference that makes, but they’re good. One of my favor aspects of these is that they are so simple and quick, I can have a whole batch whipped up and baked in an hour or so…and because of that, I’ve made these several times throughout the year instead of waiting for Christmastime!
First, I have a confession. I love my kitchenaid mixer, so on the first batch of these cookies, I ignored your directions & tried blending with the mixer instead. It was a frustrating failure! The dough tasted good, but it wouldn’t stick to the cookie sheet & even after I found one design that worked, the cookies themselves came out hard as a rock. (One fell on the floor when I was moving it to the cooling rack & it didn’t break — not a good sign.) So with a sigh, I washed everything clean & made another batch, following your directions exactly. What a difference. The cookie press was easy to use with your dough — all of the designs worked, even the little dog! The cookies themselves came out delicious & light as a feather. On top of that, it was actually fun to mix the dough by hand; I felt like a kid again! Thanks for a great recipe. You turned frustration into fun.
if you mix the yolks of an egg with food coloring it is great for paint and fun for kids.
We make spritz cookies from a recipe that’s been in the family about 100 years. We decorate them before baking, mist with a little water or brush lightly with egg to help the sugar, jimmies, pecan half, or candied cherry to stick:
1 cup butter
1 cup sugar
1 teaspoon vanilla
1 teaspoon baking powder
2-1/2 cups flour
My aunt called them “Butter Cookies” and her instructions regarding cookie press were, “If you do not have a cookie press, divide the dough and roll it in 2 or 3 strips in wax paper and put it in the refrigerator overnight. The next day, slice it very thin and then bake.”
I have just taken my cookies out of the oven. They have spread more than other recipe (Martha Stewart) Itried, butt hey seem lighter (if that is possible with 1/2 pound of butter!). I loved mixing by hand! Thank you for giving me an alternative to Ms Martha!
We make these cookies every year for Christmas and I just did my cookie day on Saturday. Our recipe is from an ancient copy of a Betty Crocker cookbook. I have an OLD press that is aluminum and copper with a twist knob to push the dough out. It does take a bit of practice but I’ve figured out a few tips. One is that some of the shapes work much better than others. The more dough that touches the cookie sheet the better. Also, you can’t really re-use a cookie sheet once it has baked a batch of ANY cookie on it, it must be washed and dried, the butter left on the sheet will make it impossible for dough to stick.
I’ve never used the new caulk style presses, maybe they are easier to use, but I fear that the plastic may not hold up to the stiff cookie dough.