Best Spritz Cookie Recipe – How To Make Spritz Cookies


Erik Bernstein

Very similar to sugar cookies, spritz cookies are soft and buttery. They come from the German word “spritzen”, which means to squirt – a nod to the process of making these. You load the dough into a cookie press.

Be creative with the colors: you can dye the paste itself or just have fun with glitter and sanding sugar. Decorate before cooking.

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Total time:





1 ch.

(2 sticks) unsalted butter, softened

1/2 tsp.

kosher coarse salt

2 tbsp.

pure vanilla extract

2 oz.

(4 tbsp) bourbon

3 1/3 ch.

all purpose flour


large egg white, for the gilding

Sanding sugar, for decoration

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  1. Preheat the oven to 375º with the racks in the upper and lower thirds. Using an electric mixer, beat butter, sugar and salt on medium speed until pale, about 1 minute. Add the egg yolks, one at a time, followed by the vanilla and bourbon, beating well after each addition.
  2. Stir the flour into the butter mixture with a rubber spatula until it is just combined and no more dry spots remain.
  3. Working in batches, load the cookie dough into a spritz cookie press according to the manufacturer’s instructions. Press cookies onto very clean, ungreased cookie sheets, about 1 “apart.
  4. Lightly beat egg white in a small bowl. Just before baking, brush the cookies with egg white and sprinkle with icing sugar.
  5. Bake cookies, two sheets at a time, until firm to the touch and lightly browned around the edges, 16 to 18 minutes, turning the molds halfway through cooking. Transfer to wire racks to cool completely. Repeat with remaining cookie dough, clean and dry cookie sheets between batches.

Store these spritz cookies in an airtight container at room temperature for up to 2 weeks.

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