Classic Spritz Cookie Recipe

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My buttery Classic Spritz Cookie Recipe is made quickly and easily with an inexpensive cookie press and the color and decorating combinations are endless. They are also the perfect cookie to make for large group or cookie swaps. The process moves quickly and if you have a helper (or two), you can make dozens and dozens of these in a short time. Let’s not forget about the taste. These are one of my all time favorites, they are so delicious!

Equipment needed to make Spritz cookies

A cookie press is required to make these intricate shapes and they are really easy to locate at craft stores such as Hobby Lobby or Michaels, home stores like Bed, Bath & Beyond or even easier…Amazon (*affiliate link)

Which cookie press is best?

Mine is cordless, battery-operated version but I was unable to locate this exact model for you to link below. This will be my next purchase. You can even purchase separately dies for other occasions. Definitely a big plus!

What is the trick to using a cookie press?

Once the cookie press is filled with dough, (and be sure to read the instructions on your press before beginning), all you have to do is press the dough onto a baking sheet, lift and voila! It takes a few tries, but once you get the hang of it, it will be a breeze!

What are Spritz cookies?

They are essentially butter cookies made with a cookie press.

Why are Spritz cookies called Spritz?

The word spritz originated from the German word, “spritzen,” which means “to squirt” in English. This is because the dough is pushed and squirted through a cookie press.

Where did Spritz cookies originate?

Spritz cookies originate from Scandinavian countries, where they are a traditional Christmas cookie. One Norwegian tradition is to make them in the shapes of S’s and O’s, but today, they’re often made into Christmas trees, stars, candy canes, snowflakes and flowers.

Better Homes and Gardens Spritz recipe

The first Better Homes and Gardens Cookbook was published in 1951. I couldn’t find any information about when the Spritz cookie was added, but in our family, we’ve been using this recipe since the 1970s and this is the one I’ll be using today.

Mix all ingredients (except 2 1/2 cups of the flour) together and then mix in the remaining flour.

Divide your dough into thirds (or however many colors yours planning to use). I would also HIGHLY recommend getting some of these inexpensive gloves to help you mix the food coloring into the dough. It takes a bit of work and your fingers will be dyed for days! It can be done in the bowl of a mixer, but you have to wash it in between and it can be done with a spoon, but be prepared to spend some time if using this method. I just use these:

And speaking of food coloring, I resorted to this liquid color I purchased because I was completely out and well…things are hard to come by during the pandemic. I prefer gel colors and this one (*affiliate link) is what I would have chosen. The liquid requires much more product to get rich colors. That being said, we got it done 🙂

I went with red flowers, white snowflakes and green Christmas trees. Be generous with the sprinkles because you want a good amount to stick.

With the leftover dough, you can add it all to the press and get some really beautiful marbled designs.

Allow the cookies to cool completely on a rack.

Then plate them up for your family and friends this holiday season. They are so delicious!

Did you make my Classic Spritz Cookie Recipe? Leave me a comment below and let me know what you thought. You can also tag me with your photos on Instagram @aimee_stock I love seeing your creations 🙂


Classic Spritz Cookie Recipe

Classic Spritz Cookie Recipe
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 72 cookies


  • Stand (or Hand) Mixer
  • Lined Sheet Pans
  • Cookie Press
  • Food Coloring


  • 1 1/2 c Butter softened
  • 3 1/2 c All Purpose Flour
  • 1 c Sugar
  • 1 large Egg
  • 1 tsp Baking Powder
  • 1 tsp Vanilla


  • Preheat oven to 375 degrees and line sheet pans with either parchment or silicone mats.
  • In the bowl of an electric mixer, add all but 2 1/2 cups of the flour. Mix until combined, then add in the remaining flour.
  • Separate dough into several bowls and add a few drops of food coloring. Using a spoon, your hands (with gloves) or the stand mixer, thoroughly mix in the color. Repeat until all of your colored dough is prepared.
  • Load the unchilled dough into the cookie press using desired dies and press onto the cookie sheets.
  • Bake for 8 to 10 minutes or until lightly golden. Cool for a few minutes, then remove to racks to cool completely.
  • Clean the cookie press and repeat until you have used all colors of your dough.
  • Store in airtight containers. These also freeze really well!
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