Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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Easy Scandinavian spritz cookie recipe that is buttery rich and can easily be flavored with almond or lemon. The cookie is pressed into a variety of designs using a spritz cookie press.
Heat oven to 400°F.
Combine butter, sugar, egg and almond extract in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour and salt; beat at low speed until well mixed.
Divide and tint dough, if desired. (If dough is too soft, chill for easier handling.)
Fit cookie press with desired template. Fill with dough. Press dough into desired shapes 1 inch apart onto ungreased cookie sheet. Sprinkle with decorator sugar. Bake 8-14 minutes or until edges of cookies are very lightly browned. .
*Substitute 2 teaspoons vanilla or lemon extract.
Dietary Fiber: 0g
Came out perfect! Just like I remember from my childhood days of making cookies with my mom. Was easier with the new Wilton Press. Made over 400 cookies last week to send out to friends. Making another batch today to include in a Christmas goodie basket of homemade treats for my parents.
For the person that commented Where is the egg in this recipe "it's in the list of ingredients!
I was searching on best spritz cookie recipe and thought I couldn't fail with Land o'Lakes. Boy was I wrong. Mixed up great, pressed well, cooked fine, tasted horrible. We needed to add about 1/2 cup of sugar to this recipe for it to taste good.
Where is the egg in your list of ingredients? Without an egg this recipe does not work!
Can you roll out the dough and use cookie cutters instead of a cookie press?
I use to make spritz cookies, but I haven't done so in a long time. Looked at this recipe and already knew it might cause problems. The recipe I used called for 1 1/2 cups of butter, 1 egg, 1 tsp. of vanilla, 1/2 tsp of almond extract., 4 cups of flour (which I would probably weigh now), 1 tsp. baking powder, and 1'2 tsp. of salt.I never had any trouble pressing them out, once I got the timing right, and they were delicious.Going to try my old recipe tomorrow. Of course, butter makes everything better. Would never use anything else.
I chose five stars b/c I love the taste, but as far as the process (using a manual press) the cookies just won't behave. I've read all the comments above about refrigeration of dough, about the dough not being too goeey/soft (which it really is after mixing it fresh with softened butter) to chilling the cookie sheets. I tried to press out a few, and immediately ran into problems with blobs for Christmas trees. Right now, the dough is in the fridge - b/c it's getting late in the day, I'll probably have to try again tomorrow.
Came out great!
This recipe was not a success. I made the dough and chilled it for an hour and a half, It would not work in the cookie press. I proceeded to roll the dough into balls but they did not cook well, but they were good.
This was the first time I made cookies, but no stranger to Land O Lakes butter. So what is great on my toast must be great in cookies. No disappointment with this super recipe except spritzing cookies does require finesse and good measuring judgement. Though dough was perfect, most dog cookies resembled rhinos and stars became meteors. What a fun experience, but toast was easier.
I found my grandmothers press, and decided to give this a try. Wow,.. so simple, and oh so good. GREAT recipe. Thank you very much. For others, the only time I had issue with the dough coming off the press plate was if I didn't press enough out. Just a little extra twist, and it came right off.
The flavor is good but the cookies do not retain their shape as much as I would like with spritz. Chill your cookie sheets in the fridge and keep the dough at room temperature. This works for me every time.
Easy to make. I found that I would need to wipe off the cookie sheets in between baking of each batch. These were my favorite as a kid and they are still my favorite.
Can you make this ahead of time and chill the dough? I have time to make the dough but want ot bake the cookies tomorrow
I am looking forward to trying this recipe but here is my question. Sometimes I cannot get the dough off the cookie press after several that look really good. Then I chill it again. Any ideas on what I am not doing right? I can fill up most of the cookie tray and then it sticks to the press. Love the cookie but oh so frustrating.
Excellent butter cookie recipe. Delicious using vanilla instead of almond extract. Make sure to chill the cookie sheets well before attempting to use the cookie press or your cookies will not stick.
used this recipe for long time,always turns out great.
This was my first time baking spritz cookies, this recipe comes together in no time... And is disappearing just as fast! Great recipe I will use again.
Came out wonderful, much better than recipe that came with cookie press
I used to make spritz cookies with my mother. I made these to send to my daughter and did a wreath shape for Christmas. They came out really nice and I didn't want to decorate. They were very simple, but buttery and delicious. They remind me of Salerno Butter Cookies that we used to buy when I was little in Chicago, only better. We put one on every finger like a ring and ate them off each finger. She took them to a Christmas party to share with her friends and their kids. Extending the tradition.
It worked perfectly in my cookie press. I used butter for the 1st. time I made the cookies and then I used landolakes margarine in the 2nd. recipe. They both came out perfect.
Amazing!!! First attempt at Spritz and after MUCH research I decided to go with this recipe as I truly am a devoted fan of Land O' Lakes butter (and other products- for the taste, the made in the USA, the co-op deal...). The only thing I did differently (and not really if you read the other spritz recipes on this very site) is add a tsp. of high quality vanilla as well as the almond and WOW they are SO yummy!!! I was pretty worried about them being "bland" as this seems to be a common theme for some, but I sprinkled most with colored sugars and some with little balls that wouldn't stick and they are just right! YUMMO as RR would say! ;-) One thing I learned pretty quick to save on resources is to sprinkle liberally to get better coverage then tip pan back and forth over a clean pan with edges to catch all the extra to use on another batch! It was great as the sugar/non-pareils would stick to the sides of the cookies on the way "down" and gave a very pretty look once baked! I was using the Wilton press that is a 'deluxe' version- truly idiot proof! Found the press slightly time consuming to fill so often (small barrel) but the cookies do best if NOT refrigerated, so making a log with paper first is out. Thanks for a great recipe!
My mom used this recipe since it first came out so I ate a lot of these cookies growing up. A few years ago she lost the recipe and I remembered it was Land O Lakes where she first got it. It took seconds to find this recipe again and so glad I did. These cookies are super easy to make and delicious!!
I doubled this recipe and used 3 egg yolks and 1 tsp. vanilla. Also I made sure my cookie sheets were cold when I pressed the cookies onto them. Great recipe!
When I made these cookies my family ate them ALL in one day!
i have used this recipe since i first was married in 1975. i ordered a cookie press from landolakes and this recipe came with it. it is the best recipe and i have made so many batches of these cookies and everyone loves them at christmas with all the decorations. thank you for a nice family tradition
My mother makes these cookies every year at Christmas for which my brother and I would fight over them. I finally had to get the recipe as I found myself wanting them all throughout the year. Now, our children fight over them! They are wonderful!!!!
Perfect dough texture every time. These have a great, old fashioned buttery taste with just the right crispness on the outside with a tender inside. I've used this recipe for three years with never any frustrations with the dough being too soft or hard to shape.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1880
© 2015 Land O'Lakes, Inc.
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance?
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance? More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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