How to Make Spritz Cookies With 5 Delicious Variations
How to Make Spritz Cookies
Spritz cookies are made by pushing the dough through a cookie press, and they're one of my favorite baked goods to make. If you use the press the way I used to, I'm guessing you only broke it out during the holidays, churned out cookies shaped like wreaths or trees for a Christmas party, and stored it for the rest of the year.
I'm now inspired to use my press more frequently because I saw how amazing it was when I made the cookies for a baby shower! Making spritz cookies is just good old-fashioned fun. It's like playing with play dough but ends up being so much better because you get a melt-in-your-mouth, buttery crisp at the end of it all.
- 1 cup sugar
- 1 cup powdered sugar
- 1 cup unsalted butter, room temperature
- 1 cup vegetable or canola oil
- 2 eggs, room temperature
- 4 1/2 cups unbleached flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp salt
- 2 tsp pure vanilla extract
- 1/2 cup colored sugar
- Preheat the oven to 350 degrees. Leave out the ingredients until they hit room temperature before making the dough.
- Cream the sugar, powdered sugar, butter, and oil together. Add the eggs one at a time until the mixture is smooth. Stir in the vanilla extract.
- In a separate bowl, combine the flour, baking soda, cream of tartar, and salt. Mix until everything is evenly distributed.
- Slowly add the dry ingredients to the wet ingredients until the dough is uniform.
- Fill your cookie press with the dough and shoot the cookies evenly onto cold trays that are not greased. The dough doesn't spread a lot, so the spritz cookies don't need to be placed far apart from each other.
- Sprinkle or spoon your colored sugar on top of the cookies before baking. If you want to make your own colored sugar, drop one or two drops of food coloring in a 1/2 cup of sugar and mix it until everything is the same color. Make lavender with two drops of red and two drops of blue. Make a lime-green color with one drop of green and two drops of yellow. Have fun creating your colors!
- Bake the cookies for 7 to 10 minutes. Let them cool and store them in an airtight container.
Five Cookie Variations
The cookie recipe I've provided is so delicious and warming with a perfect amount of vanilla. If you want to try something different, I've listed five variations I use throughout the year below.
Almond Spritz Cookies
- Substitute 2 teaspoons of almond extract for the vanilla extract.
- Do not top the cookies with colored sugar before baking. Instead, dust the tops with powdered sugar once after baking and once when cooled.
Chocolate Press Cookies
- Add 6 tablespoons of cocoa powder to the dry ingredients and 2 teaspoons of cream to the wet ingredients.
- Sprinkle uncolored sugar granules on the cookies before baking.
Lemon Poppy Seed Spritzers
- Omit the vanilla extract in the original recipe and add 2 teaspoons of lemon extract to the wet ingredients.
- Add 3 tablespoons of poppy seeds to the dry ingredients.
- Sprinkle the cookies with yellow-colored sugar before baking.
Peanut Butter Press Cookies
- Reduce the quantities of butter and oil to 2/3 cup each.
- Add in 2/3 cup of creamy peanut butter.
- Top the cookies with uncolored granulated sugar before baking.
- Add two teaspoons of cinnamon to the dry ingredients.
- Sprinkle the cookies with red colored granulated sugar before baking.
What Are Spritz Cookies?
Spritzgeback is a buttery and dry German cookie made by squeezing through a cookie press. The cookie press is fitted with different nozzles or discs to form different patterns and cookie shapes. The spritzegback is traditionally a Christmas cookie, and these cookie recipes are handed down from generation to generation. In the States, we call these "spritz" or "press" cookies for short.
Cookies were said to be invented in Persia around the 7th century, and we had to wait until the 1900s for the cookie press. Vintage cookie press vendors sell versions that date back to the 1950s. If you want a vintage cookie press, look for one of the following brands: Wear Ever, Mirro, Nordic Ware or Cookie Chef Trig-o-Matic. Vintage presses are usually made of metal and manually powered, but some vintage cookie guns are electric. While some people prefer the electric press, I happen to love my manual press made by The Pampered Chef because it gives you more control over the cookie thickness.
Pressed cookies can be a variety of shapes thanks to the cookie gun. A few discs you can use are:
You can top the cookies with colored sugar, icing, powdered sugar, sprinkles or chopped nuts. The resulting treats are gorgeous because of the uniform shapes, and they taste moist and delicious (unlike typical dry and crisp butter cookies). The vegetable oil helps keep the dough moist while you work with it and also acts as a lubricant to help the dough release from the press. These cookies are sure to be a big hit no matter where you bring them!