spritz cookie recipe fans know the struggle. You want that buttery crunch and delicate shape your grandma made, but your dough either crumbles or the press jams and you give up. I’ve been there on late nights with flour all over my sweater and a tray of cookie blobs. Today I’m sharing the exact method I use at home to get those old fashioned shapes and that rich, melt in your mouth bite. If you’re craving that throwback holiday tin taste year round, this one’s for you. Let’s get you pulling a tray of Buttery Spritz Cookies Just Like Grandma Used to Make out of your oven with confidence.
Introduction & Tradition
My grandma would press dozens of tiny buttery flowers and trees while telling stories about neighbors swapping cookie tins. Every batch tasted like patience and good butter. That’s the spirit behind Buttery Spritz Cookies Just Like Grandma Used to Make. Simple ingredients, a steady hand, and a little know how turn a humble dough into a cookie plate star.
Spritz cookies are basically a rich shortbread that you press through a cookie press, so they hold shape and bake fast. They’re ideal for gifting and for making with kids because there’s instant gratification. Want a head start for the holidays or a weekend bake? Here’s a solid guide, plus a few fun spins if you like to play with flavors. If you love festive baking, you might also like these easy Christmas spritz cookies for a colorful tray.
Ingredients List
What you need
- Unsalted butter at room temperature 1 cup. Soft, not greasy or melty. This is your flavor base.
- Granulated sugar 3/4 cup. Gives sweetness and a little crisp edge.
- Egg 1 large at room temperature. Helps bind and adds tenderness.
- Vanilla extract 2 teaspoons. Real vanilla gives the classic aroma.
- Almond extract 1/2 teaspoon optional. Small amount goes a long way with spritz.
- All purpose flour 2 and 1/4 cups. Measure with a light hand, then level.
- Fine salt 1/4 teaspoon. Just enough to balance the sweetness.
- Decorations sanding sugar, nonpareils, or chocolate dip optional.
Soft butter is key. Press your finger in the stick and it should leave a gentle dent, not slide through. Too cold and your dough won’t press. Too warm and the shapes spread. If you’re in a dessert mood beyond cookies, try a slice of creamy sugar cookie cheesecake after baking a batch of spritz.
How to Use a Cookie Press
Simple steps for picture perfect shapes
- 1. Cream butter and sugar until fluffy, about 2 to 3 minutes. You want light and smooth. Add egg, vanilla, and almond extract, and mix just until combined. Scrape the bowl. Add flour and salt and mix on low until the dough comes together. It should be smooth and soft, not sticky.
- 2. Load your press. Choose a disk shape, unscrew the barrel, pack the dough inside, then screw the top back on. Press a few times into the bowl to push out any air pockets.
- 3. Skip the parchment for this cookie. Spritz dough needs a bare, ungreased, cool metal sheet to stick and release from the press. If your sheet is greasy or warm, the dough will slide and warp. Wipe the pan if you see any butter spots left behind between batches.
- 4. Press straight down with steady pressure, then lift the press up cleanly. If a cookie looks ragged, just scrape it back into the bowl and try again. Sprinkle with sugar or decorations before baking if you like.
- 5. Bake at 350 F for 8 to 10 minutes, until the edges look just set and slightly golden on the bottom. Cool on the pan 2 minutes, then move to a rack.
Once you get the hang of it, it’s strangely relaxing. And if you want a totally different cookie to round out your tray, these caramel striped Twix cookies are a fun contrast.
Baking Tips
Little things that make a big difference
- Weigh or lightly measure flour. Too much flour makes a dry, crumbly dough that won’t press. If measuring by cups, fluff the flour, spoon it into the cup, and level off.
- Dough too stiff? Mix in 1 teaspoon milk at a time until it presses smoothly. Keep it minimal since extra moisture spreads the cookies.
- Keep pans cool. Rotate between two cookie sheets so you’re always pressing onto a cool surface. Warm pans cause spreading.
- Change disks mid batch. Unscrew, swap the disk, and press a few test cookies to get the feel. You’ll be a pro after a dozen.
- Decoration timing matters. Add sanding sugar or sprinkles before baking so they stick. Dip in chocolate after cooling if you want a fancy finish.
- Flavor boosters. A pinch of citrus zest goes great with almond extract. Or add a touch of nutmeg for that cozy bakery vibe.
- Practice press. The first 2 or 3 are often throwaways. That’s normal. Use them as a quick test to make sure your pan is cool and your dough texture is right.
- No cookie press? Pipe through a large star tip or roll into small balls and press with a fork. Not the classic shapes, but still tasty.
If you love a slightly crisp outside with a soft center, these Italian inspired cannoli cookies are another keeper. And remember, for that true heirloom flavor, good butter and a patient press are your best friends. This is how I consistently get Buttery Spritz Cookies Just Like Grandma Used to Make on the table without fuss.
Flavor Variations
Make them your own
Chocolate dip: Melt 4 ounces of semi sweet chocolate with 1 teaspoon neutral oil. Dip half the cookie and sprinkle with crushed pistachios or festive sprinkles. Let set on parchment. It’s simple, pretty, and adds a little snap.
Almond joy: Stir in 2 tablespoons very finely chopped toasted almonds and 2 tablespoons finely shredded coconut. Keep pieces tiny so the dough still presses cleanly.
Lemon vanilla: Replace almond extract with 1 teaspoon lemon zest and 1/4 teaspoon lemon extract. Tastes like sunshine and works beautifully with a dusting of pearl sugar.
Mocha swirl: Mix 2 teaspoons espresso powder into 1 tablespoon hot water, cool, then blend into half the dough with 1 tablespoon cocoa powder. Load the press with alternating scoops of plain and mocha dough and press for swirled two tone cookies.
Spice shop: Add 1/4 teaspoon cinnamon and a pinch of cardamom to the dough. A little spice goes a long way without stealing the buttery spotlight that makes Buttery Spritz Cookies Just Like Grandma Used to Make so nostalgic.
Storage & Freezing
Keep that fresh baked taste
Room temp: Store cooled cookies in an airtight tin or container for up to 1 week. Layer with parchment to protect the shapes and decorations. They actually taste even better on day two as the flavors settle.
Freezer: Freeze baked cookies in a flat layer, then transfer to a freezer bag for up to 2 months. Thaw at room temp still in the bag to avoid condensation. You can also freeze raw dough logs and load into the press after a quick sit at room temp until pliable.
Gifting: Spritz cookies are sturdy if fully cooled and slightly crisped. Pack tightly in a tin so they don’t rattle. For a freezer friendly add on to your treat box, these no bake Oreo cookie balls hold well and look great next to delicate spritz shapes.
Common Questions
Why won’t my dough stick to the pan when I press?
The pan is likely too warm or greased. Use a clean, cool, ungreased metal sheet. The dough needs a tiny bit of grip to release from the press.
My dough is crumbly and breaking in the press. What now?
Add 1 teaspoon of milk and mix briefly. Repeat as needed until the dough presses smoothly, but stay light handed to prevent spreading.
Can I chill the dough first?
You can, but you’ll probably need to let it soften before pressing. Spritz dough should be soft and pliable. If it’s chilled, give it 15 to 20 minutes on the counter.
How do I keep the shapes from spreading?
Measure flour correctly, use cool pans, and avoid overmixing once the flour is in. Bake just until the bottoms are lightly golden.
Which disks are best for beginners?
Simple shapes like flowers and bars are easiest. Tiny detailed shapes look cute but can be tricky. Start simple and level up as you get the feel.
Ready to Bake Like Grandma
With a soft dough, a cool pan, and a gentle press, you’ll get Buttery Spritz Cookies Just Like Grandma Used to Make every time. Keep the process easy, decorate before baking, and bake just until set. If you want more background and detailed technique, check out this helpful guide from Sally with a Spritz Cookies Recipe + Video Tutorial – Sally’s Baking. For another take on texture and flavor, this classic version from Lindsay at Life Love and Sugar is solid too Buttery Spritz Cookies Recipe | Easy Christmas Cookies!. Now grab that press, put on some music, and make a tray that tastes like home.
Buttery Spritz Cookies
Ingredients
Method
- Cream butter and sugar until fluffy, about 2 to 3 minutes. You want light and smooth.
- Add egg, vanilla, and almond extract, and mix just until combined.
- Scrape the bowl. Add flour and salt and mix on low until the dough comes together. It should be smooth and soft, not sticky.
- Load your press. Choose a disk shape, unscrew the barrel, pack the dough inside, then screw the top back on.
- Press a few times into the bowl to push out any air pockets.
- Press straight down with steady pressure, then lift the press up cleanly.
- Sprinkle with sugar or decorations before baking if you like.
- Bake at 350°F for 8 to 10 minutes, until the edges look just set and slightly golden on the bottom.
- Cool on the pan for 2 minutes, then move to a rack.
Nutrition
Notes
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