Your Spritz Cookie Recipe

Egg is an optional ingredient in this spritz cookie recipe that may become your favorite. Besides being a significant source of moisture, eggs also add structure to cookie dough. Without them, spritz or cranberry butter cookies will likely to spread excessively and ultimately lose their shape during baking.



To accommodate this shortcoming, this recipe calls for rolling out the dough instead of piping it through a pastry tip or cookie press. By the way, spritz comes from the German word spritzen meaning to squirt or spray.

In the second spritz cookie recipe, either 1 large egg or 2 large egg yolks are needed to produce a dough that has enough body and structure for piping.

This recipe also calls for cornstarch which reduces the protein concentration in flour, but just enough to make your butter cookies tender without excessive spreading.

The third spritz cookie recipe yields a soft and pliable dough that is excellent for piping. Alternatively, you can drop this dough by ¼ cupfuls directly onto a cookie sheet, and flatten it to about ¼-inch thick using the bottom of a drinking glass. Adding lemon zest to this dough and frosting these cookies with lemon icing will create delicious homemade lemon butter cookies.

Helpful Tip: Pipe or press cookie dough onto cool baking sheets. When lining cookie sheets with parchment paper, smear a tiny bit of butter at each corner of the paper to anchor it.


Basic Butter Cookies 1

Unsalted butter, softened 16 Tbsp
Granulated sugar ¾ cup
Salt ¼ tsp
Vanilla extract 1½ tsp
All purpose flour 2 cups
Colored sugar crystals, candied cherries to garnish
  • Beat softened butter with sugar, salt, and vanilla extract in a bowl until smooth and creamy, but not fluffy. Then add the flour and mix until just incorporated.

  • Form dough into a log, approximately 12″ x 2″. Then wrap and refrigerate for at least 2 hours, preferably overnight. You can also keep this dough frozen for up to 3 months.

  • When you are ready to bake, preheat oven to 350 degrees Fahrenheit and line cookie sheets with parchment paper.

    From an easy spritz cookie recipe

  • With a sharp knife, cut the cold dough log into slices, approximately ¼-inch thick. Place butter cookies on prepared baking sheets, spacing about 1 inch apart. Adorn each cookie with your favorite garnish.


  • Butter or spritz cookies
    Bake for 10 to 12 minutes, or until edges are light golden brown.

  • Allow butter cookies to firm up in their baking pan for 1 minute before transferring them to wire racks to cool completely. This spritz cookie recipe makes about 2 or 3 dozen butter cookies depending on their sizes.




Spritz Cookies 2

ingredients for butter cookies according to a spritz cookie recipe

All purpose flour 2¼ cups
Corn starch ¼ cup
Baking powder ½ tsp
Salt ¼ tsp
Unsalted butter, room T. 1 cup or 2 sticks
Granulated sugar ¾ cup
Egg 1 large
Vanilla extract 1 tsp



  • Preheat oven to 375 degrees Fahrenheit, and line cookie sheets with parchment paper.

  • Sift together flour, cornstarch, baking powder, salt, and set them aside.

    aA cookie press and spritz cookies

  • Cream softened butter with sugar thoroughly before adding egg and vanilla extract. Continue creaming until the mixture is fluffy.

  • Carefully blend in the flour mixture.

  • Pack dough into a cookie press fitted with a decorative plate. Press dough onto prepared cookie sheets, spacing about 1 inch apart.


  • butter or spritz cookies
    Bake for 10 minutes or until edges of cookies are lightly browned.

  • Transfer cookies to wire racks to cool completely. If your butter cookies have small shapes, you can probably make about 5 dozens from this spritz cookie recipe.




More Butter Cookies 3

Unsalted butter, softened 1 cup or 2 sticks
Granulated sugar ¾ cup
Egg 1 large
Vanilla extract 1 tsp
All purpose flour 2½ cups
Baking powder ½ tsp
Salt ¼ tsp


Other Easy Cookie Recipes

1 Medrich, Alice. “Cookies and Brownies.” First Edition. Warner Book, Inc. 1999.

2 Chesman, Angrea & Raboff, Fran. “Mom’s Best Desserts – 100 Classic Treats That Taste As Good Now As They Did Then.” Second edition. Storey Publishing. 2002.

3 Sanchez, Maria Bruscino. “Sweet Maria’s Cookie Jar.” First edition. St. Martin’s Press. October 2002.