Spritz Cookies
Christmas Cookies Recipe

Spritz Cookies

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.

72
cookies
1 hr
PREP TIME
1 hr 40 min
TOTAL TIME

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.

How to make

  1. STEP 1

    Heat oven to 400°F.

  2. STEP 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. STEP 3

    Divide and tint dough, if desired. (If dough is too soft, chill for easier handling.)

  4. STEP 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. .

Tip #1

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

Nutrition

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

Reviews

Explore reviews from
our online community

  September 15, 2016

Easy recipe to follow with basic ingredients. I have been making these cookies for years and always are the favourite cookie when I give to friends. Anyone that has problems with the dough being too soft and getting stuck in the cookie shooter should make sure that your kitchen is too warm. I have figured out why the dough was getting stuck and too soft. If your kitchen is warm it will cause the butter in the dough to melt a bit and that will make the dough soft. If you put the dough in the fridge, you will have to guess on how long to leave it in there, if too long the dough will be too hard to come out of the shooter. It is best too just make sure you open a kitchen windo to keep the area cool and you will find that the dough will come out just fine and won't get stuck in the shooter. I found that 68 degrees in the kitchen is the right temperature for it and will make baking these cookies a breeze.

— says Belinda
Helpful?
  January 04, 2016

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.

— says TJ
Helpful?
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