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Classic Spritz Cookies


  • 1 1/2 cups (375 mL) butter (3 sticks), softened
  • 1 cup (250 mL) sugar
  • 1   egg
  • 1 tsp (5 mL) vanilla extract
  • 3 1/2 cups (875 mL) all-purpose flour
  •  Colored sugar or sprinkles (optional)


  1. Preheat oven to 375°F (190°C). In large mixing bowl, beat butter and sugar on medium speed of electric mixer about 3 minutes or until creamy, scraping down sides as necessary. Add egg and vanilla; beat well. Add flour; mix on low speed just until blended, scraping down sides as necessary. (Dough will be soft; do not refrigerate.)

  2. Fit Cookie Press with desired disk (see Cook's Tip); fill with dough. Press dough onto Cookie Sheet 1 in. (2.5 cm) apart. Decorate cookies with colored sugar or sprinkles, if desired. Bake 10-12 minutes or until edges are light golden brown. Cool cookies 2 minutes on Cookie Sheet; remove to cooling rack. Repeat with remaining dough.


  • 6-7 dozen
      servings of 2 cookies

Nutrients per serving:

Calories 140, Total Fat 8 g, Saturated Fat 5 g, Cholesterol 25 mg, Carbohydrate 15 g, Protein 2 g, Sodium 55 mg, Fiber 0 g

Cook's Tips:

Do not use disk #10 for cookies. 

Chocolate Spritz Cookies: Increase sugar to 1 1/4 cups (300 mL). Decrease flour to 3 cups (750 mL). Combine flour and 1/3 cup (75 mL) unsweetened cocoa powder in medium mixing bowl; blend well. Proceed as recipe directs.

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