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Buttery Spritz Cookie Recipe with Crisp Edges

These buttery spritz cookies have delicate swirls and perfectly crisp edges, making them a delightful treat for any occasion. Easy to press and bake, they're a classic favorite.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert, spritz cookie recipe
Cuisine American
Servings 48 servings
Calories 65 kcal

Ingredients
  

  • 1 cup 2 sticks unsalted butter, softened
  • 2/3 cup powdered sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract optional
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • Food coloring as desired (optional)

Instructions
 

  • Preheat oven to 375°F. Have an ungreased baking sheet ready.
  • In a large bowl, beat the softened butter and powdered sugar together until light and fluffy, about 2 minutes.
  • Add the egg yolk, vanilla extract, and almond extract (if using). Beat until combined.
  • In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Do not overmix.
  • If using food coloring, add a few drops and mix until evenly distributed. The dough should be soft but not sticky.
  • Fit a cookie press with your desired disc. Fill the press with dough. Press cookies onto the ungreased baking sheet, spacing them about 1 inch apart. Press firmly and lift straight up.
  • Bake for 8-10 minutes, or until the edges are just beginning to turn golden brown. The centers will still be pale.
  • Let the cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.

Notes

1. Butter must be softened but not warm.
2. If the dough feels too stiff, add 1 teaspoon of milk at a time until it presses easily.
3. For a gluten-free version, use a 1:1 gluten-free baking blend with xanthan gum.
4. For dairy-free, substitute with a high-quality vegan butter stick (e.g., Earth Balance).
5. Baked cookies keep in an airtight container at room temperature for up to 5 days. Freeze for up to 3 months.
6. Unbaked dough can be frozen for up to 2 months. Thaw overnight in the fridge before using.
7. To revive slightly soft cookies, reheat at 300°F for 3-4 minutes.