Spritz Cookies

Christmas Cookies Recipe
304
30 Reviews
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.
1:00
Prep Time
1:40
Total Time
72 cookies

Ingredients

Cookie

1 cup
Land O Lakes® Butter, softened
2/3 cup
sugar
1
large Land O Lakes® Egg
1 teaspoon
almond extract*
2 1/4 cups
all-purpose flour
1/2 teaspoon
salt

Decoration

Food color, if desired
Decorator sugar
 
*Substitute 2 teaspoons vanilla or lemon extract.

Directions

  1. Heat oven to 400°F.
  2. 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.
  3. Divide and tint dough, if desired. (If dough is too soft, chill for easier handling.)
  4. 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. .

Recipe Tips

For green or pink cookies, add 3 to 4 drops green or red food color.

Nutrition Facts (1 cookie)

Calories
45
Cholesterol
10mg
Carbohydrates
5g
Protein
<1g
Fat
2.5g
Sodium
35mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

Easy recipe and they are tasty. They are a butter cookie, so not overly sweet. Very nice and buttery flavor. Works great in a cookie press.

Rating

I substituted vanilla for almond. Very good.

Rating

I have to give this a 2 star rating, the cookies tasted good, not too sweet, and buttery. But the dough was too soft. Even after refrigerating it for a while, it was an ooey gooey mess to try to work with. I finally gave up on trying to make shapes, and just put blobs on the cookie sheet. I would not try this recipe again.

Rating

Wanted to try a new Spritz recipe and chose this one. BIG mistake . i use a Wilton Ultra II cookie press and have never had any issues but this dough was difficult to press. Short on flavor. Going back and going to stick with Wilton Recipe .

Rating

Very easy and quick to make. Didn't have any trouble getting it to press well immediately after mixing. Might add a little more almond extract next time

Rating

This is great for my cookie press, since the manufacturer's website didn't have a recipe. I have made it twice and got great compliments both times, even though they were test batches and need to work on my oven setting and baking time. The second time I used rice flour and cut the recipe in half except for the egg so the dough came out very soft, but it pressed just fine, and my coworkers loved them anyway. Also, I used peppermint extract instead of almond, because that's what I had in the cupboard. In conclusion, the recipe is hard to mess up and very popular.

Rating

I have made this recipe several times now. They come out perfect every time. My husband and granddaughter love them so much that they never last long.

Rating

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.

Rating

For the person that commented Where is the egg in this recipe "it's in the list of ingredients!

Rating

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.

Rating

Where is the egg in your list of ingredients? Without an egg this recipe does not work!

Rating

Hi Tara, if you're looking for a great roll out cookie dough, we'd suggest trying our Best Ever Butter Cookies. Just type that into the search bar and you should find the recipe. Happy baking!

Rating

Can you roll out the dough and use cookie cutters instead of a cookie press?

Test Kitchen Comment
From: mallory
Hi Tara, if you're looking for a great roll out cookie dough, we'd suggest trying our Best Ever Butter Cookies. Just type that into the search bar and you should find the recipe. Happy baking!
Posted December 19, 2014

Rating

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.

Rating

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.

Rating

This cookie is a very tender rich cookie dough. It is important to have the cookie dough at the right temperature when using a cookie press. The dough after refrigerating may have been too hard to use in a cookie press and may have been too hard to form into balls. The dough should be more at room temperature but I would caution you since the dough should not be gooey and soft.

Rating

Came out great!

Rating

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.

Test Kitchen Comment
From: cindy
This cookie is a very tender rich cookie dough. It is important to have the cookie dough at the right temperature when using a cookie press. The dough after refrigerating may have been too hard to use in a cookie press and may have been too hard to form into balls. The dough should be more at room temperature but I would caution you since the dough should not be gooey and soft.
Posted December 15, 2014

Rating

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.

Rating

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.

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