Classic Spritz Cookies Recipe

Classic Spritz Cookies are an easy way to add variety to a tray of cookies. A cookie press lets you change disks to produce many different shapes. Serve them plain, sprinkled with decorations or sugars, frosted or dipped in melted candy!
Makes: 7 to 8 Dozen
Skill Level: None

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Step 1

Preheat oven to 350ºF.

Step 2

In bowl, combine flour and baking powder. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, milk, vanilla and almond extract; mix well. Gradually add flour mixture to butter mixture; beat until combined. Do not chill. Fill cookie press with dough and with desired disks, press cookies onto ungreased cookie sheet.

Step 3

Bake 10-12 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheet on cooling rack. Remove from sheet; cool completely.

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all-purpose flour

3 1/2 cups all-purpose flour

baking powder

1 teaspoon baking powder


1 1/2 cups butter (softened)

granulated sugar

1 cup granulated sugar


1 egg


2 tablespoons milk




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$12.99 $9.49

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Classic Spritz Cookies is rated 4.3 out of 5 by 85.
Rated 5 out of 5 by from This is the easiest, quickest, most professional and tasty cookies I have ever made with the Wilton Cookie Press, it was a snap and everyone raved about my cookies. The kids loved to help decorate, and I even let my 6 yr. old try the cookie press. She loved doing it and we made lots of cookies to give away. Love it. I use it throughout the year and change the decorating icings and sprinkles for the season. Best tool I use in the kitchen and great recipe. The buttery texture of the cookies are so delicious. People ask me if I bought them and they sometimes don't believe I made them myself-with some help of my kids of course.
Date published: 2010-12-06
Rated 5 out of 5 by from This is the best recipe I have ever used! My cookies were perfect. The dough was absolutely perfect. I think the key to make sure the dough is workable is to make sure the butter is not too soft. I have had that problem in the past where the butter is too soft and then the dough isn't the right consistency or my other cookies will spread out way too much. I made sure that the butter was just slightly softened for all of my cookie recipes this year, including this one, and my cookies did not spread out at all and the spritz were the best I made in years! I was going to give up making spritz cookies if this recipe didn't work. Now, I will be able to continue to make my favorite childhood cookie for years to come! Thank you!
Date published: 2014-01-03
Rated 5 out of 5 by from Consider adding peppermint or vanilla extract to your cookie dough. You can also use any food coloring colors to create an array of colorful cookies. The finished cookies can be frosted, topped with sugar or dipped in chocolate. They store well in both a container and the freezer. They are also fairly small so they are perfect for parties and gift bags. It can take time to get the pressure of the cookie press just right, but a few tries is usually all that is needed. Just scrape the dough off the cookie sheet and place it back in the gun if the shape is not right. If your dough is getting too soft chill it for an hour or so and then begin again. Watch the first few pans carefully in the oven as they can become brown and quite hard very quickly.
Date published: 2010-12-06
Rated 5 out of 5 by from Hi! I have one more hint that I learned when making these cookies. The recipe calls for 3 1/2 cups of flour. I also reserve an additional 1/2 cup of flour aside so that if the dough looks too soft, I add more flour. This has worked for me. The reason I got this idea was at one of my cooking clubs, someone posted a Wilton recipe that she received from the box of her Wilton Press. IN that older version of the recipe, the recipe called for 4 cups of flour rather than 3 1/2 cups of flour. Let me know if anyone else has tried doing this?
Date published: 2015-06-24
Rated 5 out of 5 by from My brothers Thomas, 6, and Winston, 9, and I (Alida), 11, really enjoy baking cookies together. We have a lot of fun! Thomas had been wanting to make cookies with our Pampered Chef Cookie Press. I was excited when I found this recipe - it looked pretty simple! The dough was really easy and the perfect consistency! Thomas, Winston and I, along with Amos, 5, and Laurissa, 2, REALLY enjoyed decorating the cookies (sprinkles), and they turned out GREAT! The only thing is next time I want to add lemon or orange flavoring to give them a little more flavor. GREAT RECIPE!
Date published: 2011-11-26
Rated 5 out of 5 by from I had made a different recipe for my spritz cookies but tried this one a few years ago, when I bought the cookie press it had this recipe on the box. It's my family's favorite now. My granddaughter asked me when we were going to make our spritz cookies for Christmas. Both of the granddaughters have been helping me make them for years now. I love the taste of this recipe, and they keep fresh don't get stale, but they get eaten before I can make my goodie baskets.
Date published: 2010-11-30
Rated 5 out of 5 by from This recipe produces a lovely, shortbread-like cookie which melts in the mouth. It was my first attempt with a cookie press and I am delighted with the way the moulded cookies stuck to the baking sheet nearly every time. As a Brit, I find the American methods of measurement confusing but they converted easily into ounces and the recipe worked great. It would be fantastic if you could put the measurements in ounces as well as cups in the recipes on the website. Thank you.
Date published: 2010-11-30
Rated 5 out of 5 by from Love this recipe, have been making Spritz cookies since the 60's. After reading some of the 'negative' reviews I do have a couple 'tips' i've learned along the way that may help sway your opinion. 1. Butter : let it soften but not get too warm & use unsalted, sweeter taste. 2. Flour & baking powder (make sure it's NOT soda) : sift together, lighter fluffier cookies. 3. Extracts : the clear will prevent the cookies from looking too brown which can result in under baking. 4. Milk : whole milk works the best in this recipe. As for using a press, well it's called Spritz because of that press but it's not necessary. You can use a zip lock bag with a tip cut off the end but it will limit your shape to either a round circle or a lifesaver shape UNLESS you have tips for cake decorating. This will also determine how many it makes along with how hard you 'press' each cookie. Hope this helps & encourages you to try / retry this recipe & if it doesn't....sorry these tips / ideas worked for me. Christmas is around the corner....get in the kitchen & start baking! BTW these cookies are great anytime of the year....get creative with the shapes. Happy Holidays!
Date published: 2014-12-10
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