Spritz Cookies Recipe

Buttery, crisp spritz cookies taste like a combination between sugar biscuits and shortbread. It's too easy to eat bite after bite since they melt in your mouth! 

– 1 cup unsalted butter softened (230 grams; 2 sticks) – ⅔ cup granulated sugar (135 grams) – 1 large egg at room temperature – 1 ½ teaspoons pure vanilla extract – 2 ½ cups all-purpose flour spooned and leveled (315 grams) – ¼ teaspoon salt Optional: Food coloring Optional: Sprinkles and sanding sugar for topping



Start 400°F/204°C oven. Three large fridge-baking sheets. In a stand mixer with the paddle attachment or a large basin with a handheld mixer, combine butter and granulated sugar for 1–2 minutes.


Scrape basin edges while you mix egg and vanilla extract. Mix flour and salt lightly. Divide the cookie dough into equal halves and mix with food coloring (if needed).


In a templated cookie press, press the dough. Push the dough onto cold, ungreased baking sheets from the fridge. Use sprinkles to decorate each cookie. The cookies should be just set after 6–8 minutes. 


To prevent cookies from adhering to the baking sheet, delicately slide a thin spatula under them after baking. Remove the cookies from the baking sheets after they've cooled.


Also See: 

Caramel Candy Recipe