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+ servings

Spritz Cookies

A delicious, delicate buttery cookie.
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Servings: 6 -7 dozen cookies


  • 1 1/2 cups 375 mL butter (3 sticks), softened
  • 1 cup 250 mL sugar
  • 1 egg
  • 1 tsp 5 mL vanilla extract
  • 3 1/2 cups 875 mL all-purpose flour
  • Colored sugar or sprinkles optional
  • Candies for the centers of cookies optional


  • Preheat oven to 375°F (190°C). In large mixing bowl, beat butter and sugar on medium speed of electric mixer about 3 minutes or until creamy, scraping down sides as necessary. Add egg and vanilla; beat well. Add flour; mix on low speed just until blended, scraping down sides as necessary. (Dough will be soft; do not refrigerate.)
  • Fit Cookie Press with desired disk (see Cook's Tip); fill with dough. Press dough onto Cookie Sheet 1 in. (2.5 cm) apart. Decorate cookies with colored sugar or sprinkles, if desired. Bake 10-12 minutes or until edges are light golden brown. Cool cookies 2 minutes on Cookie Sheet; remove to cooling rack. Repeat with remaining dough.


Recipe from Pampered Chef
Variation: Chocolate Spritz Cookies: Decrease flour to 3 cups. Increase sugar to 1 1/4 cups. Add 1/3 cup unsweetened cocoa powder to flour mixture. Proceed as recipe directs.
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