Spritz cookies are a classic holiday tradition for a reason. They’re simple – just a delicate butter cookie with a hint of vanilla and almond – but no holiday season would be complete without a batch or two. A cookie press will yield the prettiest cookies in a wide variety of shapes, but it is possible to form simple cookies with a piping bag and star tip.

Butter Spritz Cookies

Butter Spritz Cookies

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 4 dozen cookies

Butter Spritz Cookies


  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • Sprinkles or sanding sugar (optional)


  1. Preheat oven to 400°F.
  2. In bowl of stand mixer fitted with paddle attachment, or large bowl with handheld mixer, beat butter and sugar on high until creamy, about 2-3 minutes. Add eggs one at a time, mixing after each. Add vanilla and almond extracts. Add flour and salt and mix on low until combined.
  3. Load cookie dough into spritz cookie press and, following manufacturer’s instructions, press dough out onto ungreased cookie sheets about 1 inch apart.
  4. Alternately, you can load cookie dough into a large piping bag fitted with a medium star tip. Pipe dough in small 1-inch shapes about 1 inch apart.
  5. Bake until dough is set and bottoms just begin to turn brown, about 8-10 minutes.
  6. Top with sprinkles or sanding sugar immediately, and let cool on pan 5 minutes, then carefully transfer to wire rack to cool completely.



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2 thoughts on “Butter Spritz Cookies

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  1. Patrick said:

    Don’t you bake with the sugar on? Wouldn’t it fall off otherwise? I never did it this way.

    • realbutter said:

      Hi Patrick – If you add sugar immediately after the cookies come out of the oven and are still warm, it should stick. Happy baking!