This vintage Betty Crocker spritz cookies recipe only has five ingredients and a few secrets that make them the best buttery Christmas cookies you've ever tasted.
My family's recipe for spritz cookies is better than your family's recipe for spritz cookies. Why? Salted butter and egg yolks. These are my grandmother's secrets and they work, trust me, she made dozens and dozens of them every Christmas.
First, salted butter in a spritz cookies recipe will change your life! This is a super old-fashioned 1960's Betty Crocker recipe, and I don't even know if they sold unsalted butter back then. (They did...but you know what I mean.)
Second, I'm not messing around with just one egg to hold everything together. We're using 3 egg yolks! They make the cookies rich, tender, and delicious. Finally, you don't need a mixer of any kind! A mixing bowl and a wooden spoon will do.
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Betty Crocker spritz cookies ingredients
- Flour: Standard AP flour.
- Salted butter: Yes, SALTED butter! Using salted butter in cookies ensures that you get just the right amount of salt in every bite. I also use salted butter in my pecan sandies cookies, delicious! (But if you really want to use unsalted, just add ยฝ teaspoon of salt.)
- Egg yolks: This recipe has three egg yolks, which act as much more than a binder, and gives the cookies a beautiful texture and added richness. I have not seen a "modern" spritz recipe that uses only egg yolks or even more than one egg. I think this is the key to why these cookies are sooooo good and I suspect the traditional German version of the recipe is made this way, too.
- Sugar and pure vanilla extract: Most spritz cookie recipes have almond extract, but that can taste artificial. Just using vanilla complements the sugar and allows the buttery flavor to shine through.
- Food coloring, sprinkles, sanding sugar: Decorating spritz cookies for Christmas is optional, but can be fun. Because they are small, you just need a little bit of something to give them lots of pizazz! I use regular food coloring because I like the old-fashioned spritz colors that my grandmother made, but use gel food coloring if you want super bright colors.
*Ingredients with measurements are listed in the recipe card below.
How to make spritz cookies
Step 1: Cream the butter, sugar, and wet ingredients
Preheat oven to 400°F. Add the egg yolks, softened butter, and sugar to a mixing bowl. Use a wooden spoon, a fork, or a hand mixer to cream them all together.
Step 2: Add food coloring if using
Add a few drops of food coloring to the butter mixture and stir until it's completely incorporated and no streaks remain.
How to make more than one color of spritz dough
If you want to make two or more colors of dough in one batch, don't add the food coloring to the butter mixture. Add the flour, then divide the dough and add food coloring. It is a stiff dough and you may have to work it in with your hands to get all the streaks out.
Step 3: Add the flour
Add the flour to the bowl and stir using a wooden spoon or silicone spatula until well mixed. You'll probably have to bring it together with your hands as you would pie dough to finish it. Make sure there are no white spots of flour remaining.
Step 4: Place dough into the cookie press
Select shape, put the dough into the cookie press, and press cookies out onto a cookie sheet. They really don't spread when they bake, so you can get a lot onto one cookie sheet.
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Step 5: Bake those buttery spritz cookies!
If you're decorating with sprinkles or sanding sugar, do that now, then bake for 6-8 minutes, until the cookies are set but not browning.
Allow to cool for 3-4 minutes on the cookie sheet, then carefully transfer them to a parchment lined wire rack to cool completely. Continue with various shapes and colors.
Tips for foolproof spritz cookies
- Make sure the dough is room temperature: This is probably the most important thing when making spritz cookies. Do not chill the dough!
- Let the cookie sheets cool before you reuse them for the next batch! Don't use a hot cookie sheet for spritz! They will slippy-slide all over the place and just turn into blobs.
- I like to use insulated baking sheets for spritz cookies: Since they are so small and buttery, this type of cookie sheet seems to keep them from getting too brown on the bottom.
- It's fine to use your hands when making spritz: This is not a precious dough, it needs to be at room temperature and it's got a fairly sturdy consistency. Don't be afraid about using your hands to bring the dough together, to divide it, or when transferring it to the cookie press.
Tips for using a cookie press
- You need a good cookie press. The cheap ones tend to break almost immediately. I'm never giving up my vintage 1970s splendor of a cookie press, but this Marcato cookie press is made of anodized aluminum and steel, has a 10-year warranty and comes in fun colors! I swear by OXO products so this OXO cookie press seems like a good choice.
- When pressing out the cookies, start with the cookie press completely flush/in contact with the cookie sheet. Don't press the dough out if the press is still hovering above it. I literally twist my neck and get down at eye level with the cookie sheet when I'm pressing out the cookies so I can see when to stop pressing and lift the press off the sheet. I usually get one or two that are too much dough and one or two that are too little, then I get into a rhythm with them.
- Stop pressing the dough out and wait a beat before you lift the press up. That one little second of waiting seems to really help to set the cookie shape and allow the dough to release from the press. So the rhythm goes: Cookie press resting flat on cookie sheet, press dough out, stop, then lift.
- About my cookie press: I have a vintage Super Shooter electric cookie press that I got from my mom. My mother has no idea where this came from. No idea. She borrowed it from someone? Someone gave it to her? Did you give it to her? Anyone claiming this thing? Well, too late. It's mine now. The plug gets real hot when you use it, but it's fine, it's fine. Love your cookie press? What kind is it? Tell me in the comments!
FAQ
Spritz cookies are a traditional German butter cookie made with a cookie press. They are often made at Christmas time because you can make festive shapes in several colors! Their name comes from the German word "spritzen" which means "to squirt".
No do not use parchment paper and do not grease the cookie sheet either. Spritz are butter cookies so they need something grippy to grip onto. And since there is so much butter in the recipe they come off the cookie sheet very easily, I've never had a problem with them sticking.
Yes! They are very delicate, so to avoid breakage use this process: once they are completely cool lay them in a single layer on a parchment lined baking sheet and freeze. Then you can transfer them to an airtight plastic or glass container and keep in the freezer for about a month. (Do not put them in a zip top plastic bag, they will dissolve into crumbs.)
If your cookie sheet is still hot from baking a previous batch, spritz will not stick to it. The butter will start melting and they will slide around and melt.
You can make spritz cookies without a cookie press in a variety of ways. Scoop up the dough with a cookie scoop or tablespoon, then roll it into a ball. Place the balls on a cookie sheet and press down with your thumb. You can also roll out the dough on a lightly floured surface and use cookie cutters, or use a piping bag with a star tip and pipe them directly onto the cookie sheet in swirls. Baking times may vary with these methods, so be sure to test one or two cookies first.
Make ahead and storage
You can make the cookie dough a day ahead. Store in an airtight container in the refrigerator. Make sure to allow the dough to come to room temperature before you press them out.
Spritz butter cookies can be baked way before Christmas. My grandmother made them in early December! Store them in an airtight container in a cool, dry place for up to 1 month.
More cookie recipes
- Alfajores are traditional Argentinian sandwich cookies filled with dulce de leche!
- These festive Amaretti Cookies with Cocktail Cherries are perfect for a holiday cookie swap!
- You can't get any simpler than Palmiers (Elephant Ear Cookies), they only have two ingredients!
- And if you want more Christmas cookie recipes with festive shapes, try Basler Brunsli!
Debra's Details: No-chill dough, no mixer, quick, easy, old-fashioned flavor!
- Made in one bowl.
- You don't need a mixer of any kind. (You can use one if you really want to...)
- Quick, no-chill dough, ready in 5 minutes!
- Made the old-fashioned way, with 3 egg yolks and salted butter!
- They're small and don't really spread, so you can bake a lot at one time!
- Can be made in fun festive colors and decorated with colorful sprinkles!
- Store for up to one month, a great make ahead choice for holiday baking!
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Recipe
1960s Betty Crocker Spritz Cookies
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Equipment
- wooden spoon (or silicone spatula)
Ingredients
- 1 cup softened salted butter (or use unsalted butter + ½ teaspoon salt)
- ⅔ cup sugar
- 3 egg yolks
- 1 teaspoon vanilla
- 2 ½ cups flour
Instructions
- Preheat oven to 400°F. Add the softened butter, sugar, and egg yolks to a mixing bowl. Use a wooden spoon or hand mixer to cream them all together.
- If using food coloring, add a few drops and stir until it is completely incorporated and no streaks remain. (If you want more than one color, do this after adding flour. See note below.)
- Add the flour to the bowl and stir using a wooden spoon or silicone spatula until well mixed. You'll probably have to bring it together with your hands as you would pie dough to finish it. Make sure there are no white spots of flour remaining.
- Choose cookie shape, insert dough into the cookie press, and press out onto an ungreased, cool cookie sheet. They really don't spread when they bake, so you can get a lot onto one cookie sheet. If decorating with sprinkles or sanding sugar, do so now.
- Bake for 6-8 minutes until set, but not brown.
- Allow to cool for 3-4 minutes on the cookie sheet, then use a very thin spatula to carefully transfer them to a parchment lined wire rack to cool completely.
- Store in an airtight container for up to three weeks!
Notes
- If you want to make two or more colors of dough in one batch: Don't add food coloring to butter mixture. Add the flour, then divide the dough and add food coloring. It is a stiff dough and you may have to work it in with your hands to get all the streaks out.
- Don't use parchment paper and do not grease the pan: The cookies need something to hold onto otherwise they will dissolve into a pool of butter. I use insulated baking sheets when I make these so they cook evenly and don't get too brown on the bottom.
- Make sure the dough is room temperature: This is probably the most important thing when making spritz cookies. Do not chill the dough!
- Let the cookie sheets cool before you reuse them for the next batch! Don't use a hot cookie sheet for spritz! They will slippy-slide all over the place and just turn into blobs.
- It's fine to use your hands when making spritz: This is not a precious dough, it needs to be at room temperature and it's got a fairly sturdy consistency. Don't be afraid about using your hands to bring the dough together, to divide it, or when transferring it to the cookie press.
- Get a good cookie press: I have my vintage cookie press that I'm never giving up. But if you're going to buy one, I'd recommend the best one you can find, because the cheap ones break very quickly. This Marcato cookie press is made from anodized aluminum and steel and has a 10-year warranty, as well as loads of good reviews. And it comes in fun colors!
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
Annette Bitely says
best recipe for spritz cookies, the exact one we use and we usually make 1200 of them!
Debra says
HI Annette,
Oh my goodness, 1200??? That's amazing! My grandmother used to make an awful lot of these, but I think you've topped her number!
Thanks for reading and trying my recipes,
Debra
Ellen says
I have the super shooteras well and always seem to have issues getting the dough off the press... do you use something to scrape them off? I feel like I made these once and had no issue, but I can't seem to duplicate without disaster-looking cookies. But I want to keep trying; I love these cookies!
What is your trick?
Debra says
Hi Ellen,
It can sometimes be challenging to get them off the press. I seem to have a few bad ones before I have good ones, kind of like throwing away the first pancake... Here are my suggestions:
1. Don't use dough that is too cold. I use my hands to work the food coloring into the dough, and to get it into the press, so it's room temp when I'm getting it onto the cookie sheets. This is probably the most important.
2. Don't use parchment paper or non-stick cookie sheets. I feel like this dough needs something it can stick to a little in order to come off the press. They have so much butter in them, I've never had a problem with them sticking to a regular cookie sheet when they bake.
3. Start with the cookie press completely flush/in contact with the cookie sheet. Don't press the dough out if you are still hovering above it.
4. I literally twist my neck and get down at eye level with the cookie sheet when I'm pressing out the cookies so I can see when to stop pressing and lift the press off the sheet. I usually get one or two that are too much dough and one or two that are too little, then I get into a rhythm with them.
5. Stop pressing the dough out and wait a beat before you lift the press up. That one little second of waiting seems to really help to set the cookie shape and allow the dough to release from the press.
So the rhythm goes: Cookie press resting flat on cookie sheet, press dough out, stop, then lift.
Let me know if these tips help and how the cookies turn out for you!
Thanks for reading!
Debra
Amy says
My mom had this cookie press and it is literally held together with masking tape. I just bought replacement parts for hers along with a duplicate full set on eBay in case I canโt get hers working. It looks like it was never used. I bought several manual presses last year and broke 3 of them (a Wilton, Pampered chef, and Nordic). The OXO worked but spritz cookies were exhausting. My mom also used a old Betty Crocker Butter Cookie recipe so a press with power is needed. I donโt understand why in 2019 I need to locate a cookie press from the 70โs. Sheโs been gone since 2010 so Iโm excited to resurrect this tradition.
Debra says
Hi Amy!
I agree there should be a GOOD, POWERFUL cookie press available from this century! Maybe that's our startup idea?!?!? LOL! My aunt and cousin both use the OXO and like it a lot. But yes, it does take a lot of elbow grease to use a manual cookie press. Let me know how your eBay purchase works for you and how the cookies turn out. I hope this will bring back fond memories of your mom. Happy Holidays!
Lynn says
Hello! My mom had a similar version of this press and there was a recipe in the booklet for Ginger Pillows. The
booklet was lost. Any chance that recipe is in your booklet? If yes, would you be willing to send to me? It would bring back fond memories of making spritz with my mom. Thank you!
finefoodsblog says
Hi Lynn,
I've checked the recipe book, and there are no ginger pillows in there - the Spritz aren't even in it! The only cookies are peanut butter with chocolate chips, lemon sugar cookies, and chocolate cookies. (And deviled ham canapรฉs, if you're interested...)
If you do find a recipe for them, please share. Those sound delicious.
Hope you have a great holiday season,
Debra
Lynn says
Thanks, Debra! I found the recipe book on eBay and the seller confirmed it has the Ginger Pillows! When I receive the book Iโll make the cookies and see if they are as I remember. I will gladly share the recipe,
Happy holidays and thank you again for your reply! ๐
Lynn
finefoodsblog says
Hi Lynn,
That's great news!
Looking forward to seeing how the cookies turn out!
Happy holidays to you too!
Debra
Ann Marie says
Lynn, how did the ginger pillow recipe turn out? I cannot locate my booklet with the recipe, and have been searching since 2010. My super shooter ll died a few years ago, after 15 delicious years together creating lots of love. My nephew gifted a cruisinart press that turned out to be GREAT disappointment. I would be extremely grateful if you could send me a copy of the recipe. I will continue to search for another super shooter gunif possible. They don't make things like they used to. Hope you had and are still having a fabulous holiday
finefoodsblog says
Hi Lynn,
If you find a good cookie press, let me know. I had a reader reach out to me on Instagram that said she had a couple of bad ones, too. I'd love to know a good brand that I could recommend to readers in the post. Hope you find a good one and can make the cookies!
Debra
finefoodsblog says
Hi Ann Marie,
If you find a good cookie press, could you let me know what it is? I had a reader reach out to me on Instagram that said she had a couple of bad ones, too. I'd love to know a good brand that I could recommend to readers in the post. Hope you find a good one and can make the cookies!
Debra
Matt Brown says
You can fine a Wearever Super Shooter on ebay with the original recipe booklet.