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Classic Spritz Cookies

  • Author: Patti Peterson
  • Prep Time: 10 mins
  • Cook Time: 12 mins
  • Total Time: 22 mins
  • Yield: 6 dozen 1x
  • Category: Sweet Endings



  • 1½ cups butter (3 sticks), softened
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 3½ cups all-purpose flour
  • Colored sugar or sprinkles (optional)


  1. Preheat the oven to 375°F/190°C. In a large mixing bowl, beat the butter and sugar on medium speed of the electric mixer about 3 minutes or until creamy, scraping down the sides as necessary. Add the egg and vanilla; beat well. Add the flour; mix on low speed just until blended, scraping down the sides as necessary. (The dough will be soft; do not refrigerate.)
  2. Fit the Cookie Press with the desired disk and fill it with the dough. Press the dough onto the Cookie Sheet 1″ (2.5 cm) apart. Decorate the cookies with colored sugar or sprinkles, if desired. Bake 10-12 minutes or until the edges are light golden brown. Cool the cookies 2 minutes on the cookie sheet, then remove to a cooling rack. Repeat with the remaining dough.
  3. Chocolate Spritz Cookies: Increase sugar to 1¼ cups. Decrease flour to 3 cups. Combine flour and ⅓ cup unsweetened cocoa powder in medium mixing bowl; blend well. Proceed as recipe directs.


  • Serving Size: 2 cookies
  • Calories: 140
  • Sodium: 55mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Carbohydrates: 15g
  • Fiber: 0g
  • Protein: 2g
  • Cholesterol: 25mg
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