Classic Spritz Cookies

Classic Spritz Cookies

overhead photo of spritz cookies in a container

Spritz cookies are so common and easy to make that I almost didn’t do a post on them. But after making a big batch the other night, I couldn’t help but take out my camera.
close-up photo of spritz cookies
I don’t remember how it is that I came to own my first spritz cookie gun. But after using it for the first time, I was amazed at how easy it was to create these delicate morsels. And the best part is, these simple little cookies are absolutely addicting.
photo of cookies on a plate
One of these days, I may explore other recipes, but as of right now, I always stick to the one written on the side of my spritz cookie press box. These cookies are always requested at family get-togethers, so I always make sure to make a lot.
photo of spritz cookies
No matter how many I make, it never seems to be enough!

If you like these spritz cookies you might like my Russian tea cakes, too.

Classic Spritz Cookie

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Course: Dessert
Cuisine: American

These classic spritz cookies are buttery little bites that are so addicting! 

Print Recipe

Ingredients:

  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 1/2 cups butter softened
  • 1 cup granulated sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

Directions:

  1. Preheat oven to 350ºF.
  2. In a bowl, combine flour and baking powder and set aside. In a separate large bowl, beat butter and sugar with electric mixer until light and fluffy. 
  3. Add egg, milk, vanilla and almond extract and mix well. Gradually add flour mixture to butter mixture and beat until combined. Do not chill the dough. 

  4. Fill cookie press with dough and with desired disks, press cookies onto ungreased cookie sheet.
  5. Bake 10-12 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheet on cooling rack. Remove from sheet and cool completely.

Notes:

Recipe is from the side of my Wilton cookie press box.