Butter Spritz Cookies

Annalise, Completely Delicious

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.
20 min Prep Time
10 min Cook Time
  • Prep Time: 20 min
  • Cook Time: 10 min
  • Servings: 4 dozen cookies

Servings: 4 dozen 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)


Step 1

Preheat oven to 400°F.

Step 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.

Step 3

Load cookie dough into spritz cookie press and, following manufacturer’s instructions, press dough out onto ungreased cookie sheets about 1 inch apart.

Step 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.

Step 5

Bake until dough is set and bottoms just begin to turn brown, about 8-10 minutes.

Step 6

Top with sprinkles or sanding sugar immediately, and let cool on pan 5 minutes, then carefully transfer to wire rack to cool completely.