My mom’s classic Spritz cookies recipe is the only one you need! These tiny cookies are crunchy, sweet, and perfect with a sprinkle of colored sugar.
Shortened from the German word “Spritzgebäck,” Spritz cookies are the ones I remember mostly fondly from my childhood.
With Christmas music playing in the background, my mom would operate the cookie press and all four of us kids would gather around, elbowing each other, to help decorate them with colored sugar and candies.
How to Make Spritz Cookies
I definitely recommend a standing mixer or hand-held electric mixer for this recipe so the shortening is fully incorporated into the cookie dough.
Without one, mixing the dough by hand, it might wind up too tough or crumbly (if this happens, just add more shortening). However, you can avoid the problem entirely with the help of a mixer.
Spritz Cookie Press
There are a lot of cookie presses on Amazon these days, but I wanted the one my mom has. I found a Mirro cookie press, circa 1950, on eBay for about $18.00 and it’s in perfect condition.
When you’re shopping for a Spritz press, I recommend buying one that is metal if you can. The modern-day plastic ones don’t last as long. Your grandchildren won’t be selling your plastic cookie press on eBay in 50 years!
How to Decorate Spritz Cookies
I like to use colored sugar and tiny candies on my Spritz. Part of the joy and ease of them is you don’t have to make frosting!
But you certainly can if you want to!
Save these Spritz Cookies to your “Cookies” Pinterest board!
And let’s be friends on Pinterest! I’m always pinning tasty recipes!
My mom's classic Spritz cookies recipe is the only one you need! These tiny cookies are crunchy, sweet, and perfect with a sprinkle of colored sugar.
- 2 1/4 cups flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup shortening
- 3/4 cup sugar
- 1 egg
- 1 teaspoon almond extract or vanilla extract
- Colored sugar or candies, for decorating
Preheat oven to 375 degrees. In a large bowl, sift or vigorously whisk together flour, baking powder, and salt. Set aside.
In a standing mixer with the paddle attachment at medium speed, or with an electric mixer, beat shortening and sugar.
Add egg and almond extract and beat well. Reduce speed to low and gradually add flour mixture until just combined.
Fill cookie press with dough according to the manufacturer's instructions. Press cookies out direct on to ungreased baking sheets. Piped dough that doesn't look neat can be scraped off again and re-piped. If the dough becomes too sticky, refrigerate for 10 minutes.
Sprinkle with colored sugar or decorate with candies as desired. Bake until the edges are lightly golden and set, about 10 to 12 minutes. Cool 2 minutes on baking sheet before transferring to wire racks to cool completely.
- Adapted from "Mirro Cooky and Pastry" brochure (came with my mom's cookie press).