Nothing says holiday baking quite like the scent of buttery old fashioned spritz cookies wafting through the kitchen. These crisp, delicate cookies have been my family’s Christmas tradition for generations – I can still picture my grandmother’s weathered cookie press clicking away as she created perfect little wreaths and trees. What makes these cookies so special? It’s that magical combination of rich butter flavor with a satisfying snap that melts in your mouth. After years of perfecting my technique (and yes, plenty of cookie press mishaps!), I’ve learned all the secrets to making these classic treats just right. Trust me, once you master this recipe, you’ll understand why these simple butter cookies have stood the test of time.
Why You’ll Love This Old Fashioned Spritz Cookies Recipe
These aren’t just any cookies – they’re little bites of nostalgia that’ll transport you straight to Grandma’s kitchen. Here’s why this recipe has been my go-to for decades:
- The butter flavor shines through beautifully – simple ingredients, extraordinary taste
- That perfect crisp texture that melts in your mouth is downright addictive
- They’re surprisingly easy to make once you get the hang of the cookie press
- The dough holds its shape beautifully for picture-perfect holiday cookies
- They keep wonderfully, meaning you can bake ahead for parties and cookie exchanges
Seriously, one batch of these buttery delights and you’ll understand why this recipe has stood the test of time!
Essential Ingredients for Old Fashioned Spritz Cookies
These classic cookies need just a handful of simple ingredients, but quality matters! Here’s exactly what you’ll need:
- 1 cup unsalted butter, softened (but still cool to the touch – about 65°F)
- 3/4 cup granulated sugar
- 1 large egg (straight from the fridge is fine)
- 1 teaspoon pure vanilla extract
- 2 1/2 cups all-purpose flour (scooped and leveled – no packing!)
- 1/4 teaspoon fine sea salt
Ingredient Notes and Substitutions
That butter? It’s the star of the show! Unsalted lets you control the saltiness perfectly. If you must use salted, skip the added salt. The egg binds everything together – no substitutes here unless you want crumbly cookies.
Vanilla extract gives that classic flavor, but almond extract (just 1/2 teaspoon) makes them taste like my German grandma’s version. As for flour – stick with all-purpose. Cake flour makes them too delicate, and whole wheat alters the texture completely. Trust me, I’ve tried them all!
The salt might seem minimal, but it balances the sweetness beautifully. Don’t skip it unless you’re watching sodium intake. These simple ingredients create magic when combined just right!
Necessary Equipment for Old Fashioned Spritz Cookies
You don’t need fancy gadgets to make these classics, but a few key tools make all the difference. First – the cookie press! A sturdy metal one works best (those plastic ones always gave me trouble). My trusty stand mixer does the heavy lifting, but a hand mixer works too. Grab some light-colored baking sheets – no greasing needed, promise! And don’t forget wire racks for cooling. That’s it – simple tools for perfect cookies every time!
How to Make Old Fashioned Spritz Cookies: Step-by-Step Instructions
Okay, let’s get baking! First things first – preheat that oven to 375°F (190°C). This gives your oven time to stabilize while you make the dough. Now grab your mixer and let’s cream that butter and sugar together until it’s light and fluffy – about 2-3 minutes on medium speed. Don’t rush this step! Those tiny air pockets we’re creating will give our cookies that perfect melt-in-your-mouth texture.
Next, beat in the egg and vanilla just until combined. Here’s where I always remind myself – don’t overmix! Now gradually add the flour mixture, about 1/2 cup at a time, mixing just until the dough comes together. It should feel like stiff playdough – if it’s too soft, pop it in the fridge for 15 minutes.
Now the fun part! Fill your cookie press about halfway (overfilling makes it messy) and press directly onto ungreased baking sheets. Yes, ungreased – trust me, they’ll release better this way! Space them about 1 inch apart – they don’t spread much.
Shaping and Baking Your Old Fashioned Spritz Cookies
Here’s my trick for perfect shapes every time: Hold the press about 1/2 inch above the baking sheet and press firmly until you feel resistance, then lift straight up. If the dough sticks, your press might need a quick wipe with a damp cloth. Rotate your baking sheet halfway through baking for even browning.
Watch closely at the 8 minute mark – we want just the edges lightly golden. They’ll continue cooking a bit on the hot sheet after removal. Bake in batches if needed – no crowding the oven!
Cooling and Storing Your Cookies
Let cookies cool on the baking sheet for 1 minute before transferring to wire racks. They’re fragile when hot! Once completely cool, store in an airtight container at room temperature. They’ll stay crisp and delicious for up to a week – if they last that long!
Pro Tips for Perfect Old Fashioned Spritz Cookies
After countless batches (and yes, a few disasters!), I’ve learned these tricks make all the difference:
- Dough too soft? Pop it in the fridge for 15-30 minutes. Cold dough holds its shape beautifully when pressed.
- Stop mixing as soon as the flour disappears. Overworked dough makes tough cookies – we want that delicate melt-in-your-mouth texture!
- Cookie press acting up? Give it a quick wipe with a damp cloth between batches. Sticky dough means messy shapes.
- For extra sparkle, sprinkle cookies with colored sugar before baking – it sticks perfectly to the buttery dough.
- Rotate pans halfway through baking for even browning. Oven hot spots are the enemy of uniform cookies!
Remember – practice makes perfect! My first attempts looked more like abstract art than cookies, but now they’re picture-perfect every time.
Old Fashioned Spritz Cookies Recipe Nutritional Information
Just a quick note – these nutrition estimates can vary based on your specific ingredients and brands. Like all homemade treats, exact values depend on how you make them!
Frequently Asked Questions
Over the years, I’ve gotten so many questions about these old fashioned spritz cookies – here are the answers to the ones I hear most often!
Can I use salted butter instead?
You can, but skip the added salt in the recipe. I prefer unsalted because it lets me control the saltiness perfectly – these cookies should taste buttery, not salty!
Why is my dough too soft to shape?
This usually means your butter was too warm or you overmixed. Pop the dough in the fridge for 15-30 minutes – cold dough presses beautifully. Also, make sure you’re measuring flour correctly (scoop and level!).
Can I add food coloring or different flavors?
Absolutely! A few drops of food coloring works great. For flavors, try almond extract (use half the amount) or citrus zests. Just avoid adding liquid extracts beyond what’s called for.
How do I clean my cookie press?
First, remove any leftover dough. Then disassemble and wash in warm soapy water – those tiny holes need attention! Dry thoroughly before storing.
How long do these cookies stay fresh?
Stored properly in an airtight container, they’ll stay crisp and delicious for about a week. If they last that long!
Share Your Baking Success
I’d love to hear how your old fashioned spritz cookies turned out! Drop me a comment below with your baking adventures, questions, or even a photo of your beautiful creations. Happy baking!
Print
Perfect Old Fashioned Spritz Cookies Recipe in 6 Simple Steps
- Total Time: 1 hour (including baking all batches)
- Yield: 4 dozen cookies 1x
- Diet: Vegetarian
Description
Classic spritz cookies with a buttery, crisp texture. Perfect for holidays or special occasions.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 tsp salt
Instructions
- Preheat oven to 375°F (190°C).
- Cream butter and sugar until light and fluffy.
- Beat in egg and vanilla.
- Gradually mix in flour and salt.
- Fill cookie press and shape dough onto ungreased baking sheets.
- Bake for 8-10 minutes or until edges are lightly golden.
- Cool on wire racks.
Notes
- Chill dough for 30 minutes if too soft to shape.
- Use cookie press for traditional designs.
- Store in airtight container for up to 1 week.
- Prep Time: 20 minutes
- Cook Time: 10 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 2 cookies
- Calories: 120
- Sugar: 8g
- Sodium: 20mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: spritz cookies, old fashioned cookies, butter cookies, holiday baking