Basic Spritz Cookies (Butter Cookies)


These are buttery little morsels that just melt in your mouth, and they’re not overly sweet.


1 cup butter, softened

1-1/4 cups confectioners’ sugar

1/2 teaspoon salt

1 large egg

1 teaspoon vanilla extract

1/2 teaspoon almond extract

2-1/2 cups all-purpose flour – minus 2 tablespoons


1 cup confectioners’ sugar

2 to 3 tablespoons water

Colored sugar and sprinkles

Preheat oven to 375°.

In a large bowl, cream butter, confectioners’ sugar and salt until light and fluffy.

Beat in egg and extracts.

Gradually beat flour into creamed mixture.

If the dough is sticky, chill it in the freezer for 10-15 minutes before loading it into the press.

Using a cookie press fitted with a disk of your choice, press dough 2 in. apart onto ungreased baking sheets.

Bake until set, 6-8 minutes (do not brown).

Remove to wire racks to cool completely.

In a small bowl, mix confectioners’ sugar and enough water to reach desired consistency. Dip cookies in glaze; decorate as desired. Let stand until set.


Melted chocolate candy coating may be used in place of confectioners’ sugar glaze; dip and decorate as directed.

You don’t have to wait for Christmas. There are all sorts of shapes you can use any time of year!





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