How to Make Spritz Cookie Recipe

After I learned how to make a spritz cookie recipe I realized it is another of my Christmas cookie recipes that is necessary to include in all my Christmas baking.

The spritz cookies are the traditional cookies in the Scandinavian countries. They are light and flavorful and make a great presentation when decorated. There are many of these simple butter cookie recipes with the basic ingredients such as butter, sugar, eggs and flour. Additional ingredients like almond, lemon zest, or chocolate can be added to change the flavor. For Christmas I only bake the plain ones and decorate them.

When you learn how to make a spritz cookie recipe you will find it is shaped by pressing the dough through a cookie press or a pastry bag. The name comes from spritzen which is German means to skirt or spray. When you learn how to make spritz cookies you may want to make them in different flavors like a lemon spritz cookie recipe or chocolate spritz cookies. For Christmas cookie recipes there are shapes like trees, stars, wreaths and many more. These are very popular at Christmas. Once the cookies have been pressed onto a cookie sheet, colorful sugar crystals can be placed on the tops before baking and it will lock in as the cookies bake. Plain cookies can be decorated with colored icing once they have cooled.

How to Make Spritz Cookie RecipesHow to Make Spritz Cookie Recipes
Spritz Cookie RecipeSpritz Cookie

The dough must be just right to press onto the cookie sheet; neither too soft nor too firm. If the dough is too soft, refrigerate for a few minutes. The dough must go through the press cleanly so it holds its shape. When you learn how to make spritz cookie recipes you may want to make them in different flavors like a lemon spritz cookie or chocolate spritz cookies.

Spritz Cookie RecipeSpritz Cookie


  • 1 Pound soft butter
  • 1 Cup sugar
  • 1 Beaten egg
  • 1 Teaspoon vanilla
  • 4 Cups sifted flour

Preheat oven to 400F degrees.

Use top shelf of oven for baking.

Cream soft butter and sugar until light and fluffy. Add egg and vanilla and beat well. Add the sifted flour gradually to the creamed mixture beating well after each. Press dough through the cookie sheet in desired shapes onto ungreased cookie sheets. Bake 4 to 5 minutes or until bottom is brown. Decorate as desired.

Spritz Cookie RecipeSpritz Cookie


This cookie recipe is deliciously flavored with lemon juice and topped with a chocolate glaze.

  • 1 Cup softened butter
  • 1 Cup powdered sugar
  • ¼ Cup concentrated lemon juice (Like Real Lemon Juice)
  • 2 ½ Cups unsifted flour
  • ¼ Teaspoon salt
  • Chocolate glaze
  • Finely chopped nuts

Preheat oven to 375F degrees.

Lightly grease cookie sheets.

In a large bowl beat butter and sugar until fluffy; add lemon juice and beat well.

Stir in flour and salt and mix well.

Using a star shaped plate, press dough through cookie press in 3 inch long strips onto prepared pans.

Bake 5 to 6 minutes or until lightly brown on ends.

Cool on pans 1 to 2 minutes and remove to cool completely.

Dip ends of cookies into chocolate glaze and then in the nuts.

Chocolate Glaze

Melt 3 ounces of sweet cooking chocolate with 2 tablespoons butter in a small saucepan.


This spritz cookie recipe is a favorite as chocolate is always a favorite. Eat them plain or dust with a little powdered sugar or they are also good with the chocolate glaze.

  • 1 Cup softened butter
  • 2/3 Cup sugar
  • 1 Egg
  • 1 Teaspoon vanilla
  • 2 ¼ Cups unsifted flour
  • 1/3 Cup Hersheys cocoa powder
  • ½ Teaspoon salt

Preheat oven to 350F degrees.

Cream butter, sugar, egg and vanilla in a large bowl.

In another bowl combine flour, cocoa and salt.

Combine and blend together the flour mixture and creamed mixture.

Press cookies onto cooled ungreased cookie sheets.

Bake 5 to 7 minutes or until set; remove from cookie sheet and cool.


  • 1 Cup softened butter
  • 1 ½ Cups sugar
  • 1 Tablespoon molasses
  • 1 Beaten egg
  • 2 ½ Cups flour
  • 1 Teaspoon baking soda
  • 1 Teaspoon cinnamon
  • 1 Teaspoon ginger
  • 1 Teaspoon cloves

Preheat oven to 375F degrees; butter baking sheets.
Cream together in mixing bowl butter, sugar, molasses and egg.
In another bowl sift together flour and remaining ingredients.
Add flour mixture to creamed mixture until blended.
Press dough through cookie press onto buttered trays.
Bake 10 minute or until firm; makes about 60.


Make this spritz cookie recipe with brown sugar and maple flavoring.

  • 2 ¼ Cups flour
  • ¼ Teaspoon salt
  • 1 Cup softened butter
  • ½ Cup brown sugar
  • 1 Egg
  • 1 Teaspoon maple flavoring

Preheat oven to 375F degrees.
Sift together the flour and salt; set aside.
Cream butter and sugar until light a fluffy.
Beat in the egg and maple flavoring.
Add the dry ingredients mixing thoroughly.
Press dough onto UNgreased cookie sheets.
Bake 7 to 10 minutes until light golden.
Remove to wire rack to cool completely.


  • 3 Cups sifted flour
  • ½ Teaspoon salt
  • 1 ¼ Cups softened butter
  • 1 Cup sugar
  • 2 Eggs
  • 2 Tablespoons vanilla
  • Topping:
  • Jar of apricot jam
  • Finely chopped walnuts

Preheat oven to 375F degrees.
Sift flour and salt together; set aside.
Cream butter and sugar until light and fluffy.
Beat in the eggs and vanilla; gradually mix in dry ingredients.
Press dough onto UNgreased baking sheets.
NOTE: Press dough through star plate using 3 inches of dough making enclosed circle.
Place ¼ teaspoon jam in center of cookie; sprinkle with walnuts.
Bake 10 to 12 minutes until lightly browned.


  • 1 Cup solid shortening
  • 3/4 Cup sugar
  • 3 Beaten egg yolks
  • ¼ Teaspoon peppermint extract
  • 2 ¾ Cups cake flour
  • ¼ Teaspoon salt
  • ½ Teaspoon baking powder
  • Couple drops of green or red food coloring

Preheat oven to 375F degrees.
Cream shortening and sugar until fluffy.
Add yolks and peppermint beat until well blended.
Add flour sifted with salt and baking powder; blend well.
Press onto Ungreased baking sheet in any desired shapes.
Bake 12 to 15 minutes until set; makes about 45 (2 Inch) cookies.


  • 2 ¾ Cups flour
  • ¼ Teaspoon baking powder
  • ¼ Teaspoon salt
  • 1 Cup softened butter
  • 2/3 Cup sugar
  • 1 Egg
  • 1 ½ Teaspoons almond extract

Preheat oven to 375F degrees.
Combine flour, baking powder and salt; set aside.
Cream the butter and sugar until creamy.
Add egg and almond beating until light and fluffy.
Stir in the flour mixture just until blended.
NOTE: If dough appears too soft refrigerate for 30 to 60 minutes.
Use cookie press for any desired design.
Press dough onto ungreased baking sheets 2 inches apart.
Bake 8 to 10 minutes until brown around edges.
Cool completely on wire rack; makes about 48.