Do you need to chill spritz cookie dough?

You typically do not have to chill the dough for this easy spritz cookie recipe unless your kitchen is warm or you've begun to overwork the dough. If you notice the dough won't hold its shape very well though, place it in the fridge for a few minutes and try again.

Can you make spritz cookies without a cookie press?

Absolutely! The press is totally optional. You can also try rolling the dough out to use your favorite cookie cutters. They make great thumbprint cookies, too! To do this, just roll the dough into a ball and press into it with your thumb, or use the bottom of a glass to leave an interesting pattern. Have fun with it!

Why aren't my spritz cookies sticking to the pan?

One of the challenges of making any spritz recipe is using the press. The dough must be at the right temperature and consistency, and you must use the right pan! Unlike most cookie recipes, you actually want the dough to stick to the pan. This is what separates the dough from the cookie press. If you use parchment paper or a nonstick baking sheet, the dough won't be able to stick. Instead, use an ungreased cookie sheet. It also helps to chill the pan first.

Spritz Cookies

Description

Buttery Spritz Cookies are impossibly light with a melt-in-your-mouth texture, making them a beloved holiday tradition for a reason. The soft spritz cookie dough is squeezed through a cookie press, which turns it into a variety of holiday shapes. They're both fun to make and absolutely delicious, so even if you didn't grow up with these butter cookies, they'll quickly become a part of your family Christmas.

Ingredients

1 cup (226 grams) butter, softened to room temperature
3/4 cup (150 grams) granulated sugar
½ teaspoon salt
1 large egg
1 teaspoon vanilla extract
1 teaspoon almond extract
2 1/3 cups (282 grams) flour
gel food coloring (optional)
sprinkles (optional)
chocolate, melted (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350 F. Line a large baking sheet with a silicone baking mat (no parchment paper) or use a non-stick baking sheet without a liner. You can prepare 2-3 baking sheets or bake in batches using one baking sheet.
Cream butter and sugar together using a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer) on medium speed until light and fluffy, about 2 minutes.
Add salt, egg, vanilla, and almond extract and beat until incorporated.
If tinting the dough, add in the gel food coloring now.
Gradually add the flour and beat on low speed until combined.
Transfer the dough into a cookie press and fit it with the pattern that you like. Press the cookies into the lined baking sheet placed 2 inches apart. Add sprinkles on top, if desired.
Bake for 7-9 minutes, until the edges and bottoms of the cookies are light golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely. Once cool, feel free to dip into melted chocolate or add a chocolate drizzle on top, if desired.

Notes

How to store: Store leftover spritz cookies in an airtight container at room temperature in layers separated by sheets of parchment paper for 3-4 days. The unbaked dough can also be refrigerated for 3-4 days. Just let it come to room temperature before baking!

How to freeze: Wrap the cookies carefully in wax paper or plastic wrap, then store them in a freezer-safe container or bag for several months. If you end up with too much dough, you can freeze it for later too! Wrap it tightly in plastic cling wrap and freeze for up to 3 months. Just be sure to thaw it in the fridge, then let it come to room temperature before baking.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Cookies
Method: Bake
Cuisine: American