Using a cookie press/gun is now my new favorite way to make professional-looking cookies, especially for special events and holidays, and come out perfect with just a few tricks and tips.
Through the years I have tried many dough recipes with sticky results and lots of frustration.
Finally, with a few adaptions, and a battery-operated cookie press (not the old-fashioned screw-top kind) these came absolutely perfect and extruded cookies with ease so don't miss reading the tip section below before you start.
This popular cookie named Spritz, is a German word (spritzen) meaning to squirt which is the perfect name for this soft buttery cookie dough.
The dough is 'squirted' through a cookie press fitted with various round stencil designs, and shoots directly onto the baking sheet into a pretty little creation.
Don't be confused with shortbread the Spritz cookies has egg in the batter whereas the shortbread does not and more crumbly, the egg makes the difference to hold its shape.
The cookies can be decorated before baking or after baking decorated using candy sprinkles or a light thin glaze.
These various shapes that come with the cookies press make the perfect addition to any Wedding Cookie Tray, Christmas, or any special occasion.
We enjoy all kinds of cookies and make several different kinds for the holiday season we call it the One-Stop Cookie Shop of recipes you may like to try.
The cookie literally tastes great by itself or you may have seen these in bakeries adding a maraschino cherry in the center and sometimes even dipped in chocolate.
Scroll down to my printable recipe card for this melt-in-your-mouth perfect spritz cookie recipe.
Let's Make Perfect Spritz Cookies
I am here to warn you these are totally addicting but so darn delicious and the prettiest cookie on any cookie tray.
This cookie gets more compliments and looks so bakery worthy, they glisten with pride.
There are many decorating possibilities to coordinate just by using colorful little candies in the center.
Change to any color theme of the holiday or to match the bridesmaid's dresses for a wedding or even for a baby reveal party.
Once again before we get started, please read all the tips for making the dough, using the cookie press and there is an affiliate link at the end if you need a cookie press that we have used and prefer, for the best results.
Other Additions:
- lemon, mint, rum, anise, almond, orange, maple, or another extract you like in place of vanilla
- fill the center with Nutella
- add toffee chips, mini chocolate chips
- minced maraschino cherries, coconut, finely chopped walnuts, or mini chocolate chips in the center
- tinted nuts or coconut works well sprinkled on top
- candy sprinkles to match the theme of holiday or party
- crushed peppermints are pretty for holiday
- pistachios, macadamia nuts, pecan, walnuts, or for nut allergies pumpkin seeds or sunflower seeds mixed with cinnamon and sugar
- whole cloves in the center
- zest from lemon or oranges added to the dough lemon curd filling
- chopped dried fruits
- finely minced cranberries, dates, figs, or raisins with cinnamon /sugar mixed with nuts
- cherry, peach, apricot, blackberry, mint, fig, blueberry, strawberry, pineapple jams, or another one you love for the center before or after baking will work
Ingredients You Will Need (scroll down for exact measurements)
- powdered sugar
- almond extract
- butter
- flour
- salt
- egg
- Optional:
- substitute lemon, mint, rum, anise, almond, orange, maple, or another extract you like in place of almond extract
- see the list above for other options to add in the center
Tips
- butter, flour, and egg need to be at room temperature
- using an electric mixer always cream the butter with sugar (this is a must for at least 1 minute)
- then the egg goes in for another beat for another minute using a mixer
- add the flour last by hand stopping as soon as no dry flour can be seen
- make sure the baking sheet is lined with clean parchment paper do not reuse the one from the first baked batch of cookies, the oily residue surface will keep them from adhering to the paper
- the baking sheet also must be cold do not try and use that pan that just came out of the oven
- using a cookie gun: first check the battery make sure they are new. Next, make sure it's clean inside. The ridges for the pattern of the disc you pick should face up towards the dough and the smooth part faces down. Keep the plunger up until loading the dough.
- when using the press, it should be straight up pressed down flat down on the parchment paper. I count to 3 seconds pull back and release the cookie shape on the parchment paper baking sheet pan
- baking time take around 7 to 8 minutes in a preheated oven of 375 degrees
More Recipes To Try:
Banana Chocolate Chip Biscotti
Chocolate Spice Cookies
Old Fashioned Buttermilk Cookies
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Using a Cookie Press
When I first started using a cookie press I was so frustrated after a few trys I promise it will be super easy.
As I mentioned in the tips, after lots of trial and error, I figured out to have a check list before getting started so be sure to refer to your instruction guide because every cookie press can be a little different in assembly.
There are plenty of recipes out there for making spritz cookies, this one never fails me.
This is the best ever recipe for buttery spritz cookies with festive variations, plus they're perfect for a Christmas making at a cookie exchange, for any party theme or with a just something sweet with that cup of coffee.
Perfect Spritz Cookies
Yield: 60
Prep time: 5 MinCook time: 7 MinTotal time: 12 Min
Here is everything you need to know about using a cookie press to make the perfect Spritz cookies.
Ingredients
- 1 cup of butter at room temperature (make sure it's soft not melted)
- 1 -1/2 cups of powdered sugar
- 1 egg
- 1 teaspoon of almond pure extract or another flavor you may prefer
- 1/2 teaspoon salt
- 2 1/2 cups flour
- If you would like to lightly glaze them here is a recipe we use:
- 2 cups powdered sugar
- 2 tablespoons or more of milk for a thin set flow
- any flavoring you prefer to use (around 1/2 teaspoon or to taste)
- for glaze just mix it all together and dip the top of the cooled cookies in this add whatever you want on top
- for more garnish suggestions: see notes for all the suggestions below
Instructions
- Line your baking sheets with parchment paper
- Preheat the oven to 375 degrees.
- In a deep large bowl beat the powdered sugar and softened butter for at least 1 minute together.
- Add in the extract of choice, the egg and salt.
- Mix with the beater another minute of so until well combined.
- Slowing add in the flour using a lower speed just until evenly blended.
- Remember to check the batteries on the press and make sure they are new.
- Assemble the stencil into the cookie press, plunger all the way up.
- Fill around 1 cup of this dough in the cookie press and screw the plunger down to press the dough (check the bottom that it's not coming out yet)
- Place it straight up stencil down on the parchment paper and press the button to release the cookie onto the baking sheet then lift it up quickly so it adheres to the paper.
- Place each one around 2 inches apart.
- Bake in the preheated oven of 375 degrees just until the edges are browning for around 7 minutes.
- Cool and transfer to a rack or on wax paper.
- Note: make sure you only use COLD BAKING SHEETS for the next batch and clean parchment paper
Notes
Tips
- butter, flour, and egg need to be at room temperature
- using an electric mixer always cream the butter with sugar (this is a must for at least 1 minute)
- then the egg goes in for another beat for another minute using a mixer
- add the flour last by hand stopping as soon as no dry flour can be seen
- make sure the baking sheet is lined with clean parchment paper do not reuse the one from the first baked batch of cookies, the oily residue surface will keep them from adhering to the paper
- the baking sheet also must be cold do not try and use that pan that just came out of the oven
- using a cookie gun: first check the battery make sure they are new. Next, make sure it's clean inside. The ridges for the pattern of the disc you pick should face up towards the dough and the smooth part faces down. Keep the plunger up until loading the dough.
- when using the press, it should be straight up pressed down flat down on the parchment paper. I count to 3 seconds pull back and release the cookie shape on the parchment paper baking sheet pan
- baking time take around 7 to 8 minutes in a preheated oven of 375 degrees
Other Additions:
- lemon, mint, rum, anise, almond, orange, maple, or another extract you like in place of vanilla
- fill the center with Nutella
- add toffee chips, mini chocolate chips
- minced maraschino cherries, coconut, finely chopped walnuts, or mini chocolate chips in the center
- tinted nuts or coconut works well sprinkled on top
- candy sprinkles to match the theme of holiday or party
- crushed peppermints are pretty for holiday
- pistachios, macadamia nuts, pecan, walnuts, or for nut allergies pumpkin seeds or sunflower seeds mixed with cinnamon and sugar
- whole cloves in the center
- zest from lemon or oranges added to the dough lemon curd filling
- chopped dried fruits
- finely minced cranberries, dates, figs, or raisins with cinnamon /sugar mixed with nuts
- cherry, peach, apricot, blackberry, mint, fig, blueberry, strawberry, pineapple jams, or another one you love for the center before or after baking will work
Nutrition Facts
Calories
67.29Fat (grams)
3.21Sat. Fat (grams)
1.98Carbs (grams)
9.09Fiber (grams)
0.14Net carbs
8.95Sugar (grams)
4.99Protein (grams)
0.68Sodium (milligrams)
45.18Cholesterol (grams)
10.92
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Other Holiday Cookies to Try
25 Holiday Cookies
One Stop Cookie Shop