You might think spritz cookies are just for grandma’s vintage tin, but we are absolutely breaking that rule today! What if we took the classic, buttery snap of a spritz and turned the volume up to eleven with wild colors and mountains of sprinkles? I am talking about a cookie that is fun to shoot, fun to bake, and absolute creative chaos to decorate.
These Butter Spritz Cookies are tender, melt-in-your-mouth perfection with a hit of almond extract that keeps you coming back for “just one more.” The dough comes together fast, and the cookie press does all the heavy lifting, cranking out dozens of festive shapes in minutes. It is the ultimate high-yield, low-stress holiday hack.
The Ultimate Cookie Press Chaos
Massive Yield, Minimal Effort
One batch of this dough makes a mountain of cookies. Seriously, if you need to feed a crowd or fill a dozen holiday boxes, this is your go-to move. You get maximum output for your time, which means more time for eating.
Buttery Perfection
The texture here is wild—crisp on the edges but tender in the middle. Thanks to the almond extract, they have that bakery-style flavor that tastes like you spent hours on them (but we know the truth).
Visual Drama
Because we aren’t rolling these out by hand, we get perfect, intricate shapes every single time. Trees, flowers, wreaths—it is a gallery of art on a baking sheet, ready for a glitter shower of sprinkles.
Print
Butter Spritz Cookies
- Total Time: 23 mins
- Yield: 60 cookies
- Diet: Vegetarian
Description
These classic Butter Spritz Cookies are a holiday staple, offering a melt-in-your-mouth texture with a hint of sweet almond flavor. Using a cookie press, you can quickly create dozens of festive, intricate shapes that are as beautiful as they are delicious.
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- Gel icing colors (optional)
- Assorted sprinkles or sanding sugar (optional)
Instructions
- Preheat your oven to 350°F (180°C).
- In a large mixer bowl, cream the softened butter and sugar on medium speed for 3–4 minutes until the mixture is light, fluffy, and pale.
- Add the egg, vanilla extract, and almond extract, mixing until fully combined.
- Gradually add the flour and salt, mixing just until the dough comes together; be careful not to over-mix.
- If using colors, divide the dough into separate bowls and gently fold in gel icing colors until desired vibrancy is reached.
- Pack the dough into a cookie press and press shapes directly onto ungreased baking sheets or silicone mats.
- Bake for 5–8 minutes until the cookies are set and matte, but not browned.
- Allow the cookies to cool on the baking sheet for 3-5 minutes before moving them to a wire rack to cool completely.
Notes
To ensure the cookies release perfectly from the press, always use a clean, ungreased, and room-temperature baking sheet; never use parchment paper as the dough needs to grip the surface. If you find the dough is too soft to hold the intricate details of the press, try chilling the dough-filled press in the refrigerator for about 5 minutes before continuing.
- Prep Time: 15 mins
- Cook Time: 8 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
The Buttery Arsenal
- Unsalted Butter: This is the star of the show, so go for the good stuff. It needs to be at room temperature to cream properly with the sugar.
- Extracts (Vanilla & Almond): We are doubling down on flavor. The almond extract is non-negotiable for that classic wedding cookie taste.
- All-Purpose Flour: Keeps the structure light. No fancy cake flour needed here.
- Gel Icing Colors: If you want that neon pop or deep festive red, use gel. Liquid drops will mess with your dough consistency.
- Sprinkles: Go big or go home. Jimmies, nonpareils, or sanding sugar all work great for decorating before baking.
How to Shoot These Cookies
Step 1: Cream the Dream
Preheat your oven to 350°F (180°C). Grab your large mixer bowl and cream the butter and sugar on medium speed. You want this light, fluffy, and pale—give it a solid 3–4 minutes. This air is what makes them tender!
Step 2: Mix the Masterpiece
Add the egg, vanilla, and almond extract, mixing until fully combined. Then, add the flour and salt. Mix just until the dough comes together. Do not over-mix, or you will end up with tough cookies, and nobody wants that.
Step 3: Color and Load
Divide your dough if you are doing colors (I did red, green, and white). Mix in your gel colors gently. Now, pack that dough into your cookie press.
Step 4: Press and Bake
Here is the rule-breaking part: DO NOT use parchment paper. Press the cookies directly onto ungreased baking sheets or silicone mats. The dough needs to stick to the sheet to release from the gun! Bake for 5–8 minutes until set but not browned. Cool on the sheet for a few minutes before moving to a wire rack.
Riley’s Secrets for Perfect Shapes
The Chill Factor
If your dough gets too warm, the shapes might blur. If you are struggling, pop the baking sheet in the fridge for 5 minutes before baking to lock in those sharp edges. It makes a huge difference in the final look.
Consistency is Key
The dough should feel like soft Play-Doh. If it is too stiff, it won’t press; if it is too soft, it won’t hold shape. If you accidentally added too much liquid color, a tiny pinch of flour can save the day. For a different texture comparison, check out our scottish-shortbread which relies on a similar butter-heavy ratio.
Don’t Overbake
These cookies should remain pale. If they start browning on the edges, they might get too dry. Pull them out when they look set and matte.
Remix Your Spritz
Chocolate Dipped
After cooling, dip half the cookie in melted dark or white chocolate. Add extra sprinkles on the wet chocolate for a loaded look that screams “bakery quality.”
Sandwich Stacks
Take two flat flower shapes and sandwich them with buttercream, jam, or dulce de leche. It turns a simple cookie into a decadent bite. It’s a similar vibe to our slice-and-bake-cookies where you can get creative with fillings.
Flavor Swap
Not an almond fan? Swap it for lemon extract or peppermint extract for a candy cane twist. You can even mix crushed candy canes right into the dough if they are fine enough to pass through the press.
Party Platter Domination
These cookies are born to be shared. Pile them high on a platter mixed with other holiday favorites. Because they are small and durable, they are perfect for shipping in tins to friends and family. If you want to create the ultimate holiday spread, pair these with our italian-christmas-cookies for a table full of classic European-inspired treats.
The Sweet Truth
There you have it—butter spritz cookies that are anything but boring. Whether you keep them classic or load them with neon colors and chocolate dips, these little buttery bites are pure joy. They prove that sometimes the old-school tools (hello, cookie press!) are the best way to get that mass-produced perfection at home.
If you want to keep the baking marathon going with something richer, try our brown-butter-toffee-cookies next. And hey, for even more classic inspiration, I love how Life, Love and Sugar tackles these beauties too!
Show me your cookie stacks! Tag us on social media so I can see your wild creations.
