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Classic Spritz Cookies

Learn how butter temperature and ungreased metal pans guarantee perfectly shaped spritz cookies that release cleanly every single time.
Print Recipe
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 60
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter, softened to 65°F Do not use melted or squishy butter
  • 3/4 cup granulated sugar Fine white sugar works best
  • 1 piece large egg yolk Room temperature; reserve white for another use
  • 1 tsp pure vanilla extract Adds classic bakery aroma
  • 1/2 tsp pure almond extract Provides signature spritz flavor
  • 2 1/4 cups all-purpose flour Spoon and level into measuring cups
  • 1/2 tsp fine sea salt Balances sweetness

Equipment

  • Cookie press with decorative discs
  • Aluminum baking sheets (ungreased)
  • Electric hand mixer or stand mixer
  • Measuring cups and spoons
  • Wire cooling racks
  • Thin metal spatula

Method
 

  1. Preheat your oven to 375°F (190°C) and set aside two ungreased, cool aluminum baking sheets.
  2. Add 1 cup of softened unsalted butter and 3/4 cup of granulated sugar to a large mixing bowl.
  3. Beat the butter and sugar on medium speed for 3 minutes using an electric mixer until pale and creamy.
  4. Add 1 large egg yolk, 1 teaspoon of vanilla extract, and 1/2 teaspoon of almond extract to the butter mixture.
  5. Beat on medium-low speed for 1 minute until completely incorporated and smooth.
  6. Whisk 2 1/4 cups of all-purpose flour and 1/2 teaspoon of sea salt together in a small bowl.
  7. Add half of the flour mixture to the wet ingredients and mix on low speed just until combined.
  8. Add the remaining flour mixture and mix on low speed until a cohesive, soft dough forms without dry streaks.
  9. Pack a portion of dough tightly into your cookie press barrel, pressing down to remove air pockets.
  10. Attach your desired patterned disc and screw the bottom ring securely onto the press.
  11. Hold the press vertically against an ungreased aluminum sheet and squeeze the trigger once to extrude dough.
  12. Lift the press straight up off the sheet, leaving the extruded cookie shape intact on the metal pan.
  13. Repeat pressing cookies about 1 inch apart across the entire ungreased baking sheet.
  14. Bake at 375°F for 6 to 8 minutes until cookie bottoms turn light golden brown while tops stay pale.
  15. Remove sheet from oven and let cookies set on the hot pan for 2 minutes.
  16. Transfer cookies with a thin spatula onto wire cooling racks to cool completely.

Notes

Always let baking sheets cool completely between batches; hot pans melt butter fat before dough releases.
If baking at high altitude (above 3,000 feet), reduce granulated sugar by 1 tablespoon and increase baking temperature to 385°F.
Do not double this batch in a single bowl; large dough volumes overwork butter fat during extended pressing time.