Spritz Cookie Recipe

Terrie Hoelscher


This recipe came straight off the box of my Wilton Spritz Cookie Press; it works very well with different types of cookie presses, too (like Mirro, etc). You do not chill the dough for this one, and it's easiest to work with within a couple of hours of preparation. You can color the dough w/ food coloring, and also use different types of extracts for flavorings. I like to use lemon extract in place of the almond, and add lemon zest to my dough ... delicious lemon spritz!

★★★★★ 1 vote
6 dozen cookies
15 Min


1 1/2 c
butter, softened
1 c
granulated sugar
2 Tbsp
1 tsp
vanilla extract
1/2 tsp
almond extract
4 c
all-purpose flour
1 tsp
baking powder
my personal note: these are great with about 2 tsp. of fine lemon zest in the batter.


1Preheat oven to 400 degrees.
2In a large bowl, thoroughly cream together butter and sugar. Add egg, milk, vanilla and almond extracts; beat well.
3In a medium bowl, stir together flour and baking powder; gradually add to creamed mixture, mixing well to make a smooth dough.
4Do not chill! Place dough into cooking press and press cookies onto UNgreased cookie sheet.
Note: I find it easier to get the dough into the press if I roll it into a 'snake' in a narrow-enough dimension to just lower the 'snake' into the barrel of the cookie press, and then push the dough all the way down to the bottom.
5Bake at 400 degrees for 6 - 8 minutes. Remove cookies from sheet and cool on cooling rack.
6Makes 6 dozen cookies.

About this Recipe

Course/Dish: Cookies
Hashtags: #cookie, #spritz, #press