My Mom's Spritz Cookies

This spritz cookie recipe is a family favorite and it doesn't even have to be Christmas to make them!

Print Recipe

Prep Time 20

Cook Time 10

Total Time 30

Course Snack

Cuisine American

Servings 42 people

Calories 3132.3 kcal

Equipment

1 Electric Mixer Hand-held or stand mixer for creaming butter and sugar effectively.
1 Large Mixing Bowl For combining all ingredients.
2 Baking Sheets Required for baking multiple batches or a larger single batch.
1 Parchment Paper For lining baking sheets to prevent sticking and aid in cooling.
1 Cookie Press Essential for forming the distinct spritz cookie shapes.

Ingredients

Main

1 cup unsalted butter softened
½ cup white sugar
2 egg yolks
½ teaspoon vanilla extract
2 ¼ cups all-purpose flour
½ teaspoon baking powder

Instructions

Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
Combine butter and sugar in a bowl. Beat with an electric mixer until creamy. Add egg yolks and vanilla extract. Mix until well combined. Beat in flour and baking powder. Use your hands to finish mixing if dough does not come together.
Add dough to a cookie press and press spritz-shaped cookies onto the prepared baking sheets.
Bake in the preheated oven until cookies are lightly browned, 8 to 10 minutes. Cool on the baking sheets briefly; carefully transfer to a wire rack to cool completely before decorating.

Notes

For optimal texture and flavor, ensure your unsalted butter is genuinely softened to room temperature – not melted – before creaming; this incorporates more air, resulting in a lighter cookie. Avoid overmixing once the flour is added, as excessive gluten development can lead to a tougher cookie. If the dough is too soft to press cleanly, chill it briefly (15-20 minutes) to firm it up. For consistent baking, rotate your baking sheets halfway through the cooking time. A pinch of fine sea salt can elevate the flavor profile. Consider a touch of almond extract for a classic European spritz taste.