Spritz cookies are traditional German Christmas cookies made with a cookie press and lots of butter! My recipe only has five ingredients and a few secrets that make these the best buttery spritz cookies you've ever tasted.
1cup softened salted butteror use unsalted butter + ½ teaspoon salt
⅔ cup sugar
3egg yolks
1teaspoonvanilla
2 ½ cupsflour
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Instructions
Preheat oven to 400 degrees. 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.
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
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.
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!
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