Bite-size butter-rich spritz sugar cookies with crisp molded flower ridges and delicate golden edges.
The feature to preserve is the shaping: Fit a cookie press with a flower disk. Hold it upright against a cool unlined nonstick pan or silicone mat and press bite-size flowers 2 inches apart. Do not use parchment: pressed dough may not adhere.
Before mixing, measure without packing the flour. Parchment can lift with the press. Use a cool unlined nonstick pan or a silicone mat, keep the press perpendicular, and lift straight up. Stiff refrigerated dough is harder to press.
Use the observable baking cues as well as the timer. Allow the crumb to cool before packing; the texture continues to settle after the tray leaves the oven.
Spritz Sugar Cookies
Per tray: 7–9 minutes · 5 batches, about 20 pieces per 13 × 18-inch half-sheet pan.
Allow about 100 minutes: 35 hands-on, 0 required chilling, 45 baking all batches sequentially, 20 cooling including pan rest, and 0 finishing/set time. Preheat during preparation or final chilling. Extra trays and optional decoration add time.
Kitchen tools you’ll need
- US measuring cups and spoons or kitchen scale
- Mixing bowl and silicone spatula
- Electric mixer
- Cookie press with flower disk
- Nonstick baking sheets or silicone mats
- Cooling rack
Bite-size butter-rich spritz sugar cookies with crisp molded flower ridges and delicate golden edges.
Ingredients
Scale ingredients and US equivalents, including eggs; weigh beaten egg for fractional batches. Keep piece size, thickness, oven temperature and baking time per tray unchanged. Extra trays increase whole-batch time.
Cookie dough
Instructions
Mixing
- Make the doughCream butter and sugar until smooth. Beat in egg and both extracts; mix in flour and salt on low until cohesive, scraping the bowl. Keep dough pliable for pressing.
Thermal management
- Prepare for shapingNo chilling is scheduled. Prepare the pans and preheat during mixing. Keep the dough away from a warm oven.
Shaping
- Shape the batchFit a cookie press with a flower disk. Hold it upright against a cool unlined nonstick pan or silicone mat and press bite-size flowers 2 inches apart. Do not use parchment: pressed dough may not adhere.
Baking
- Bake to the right textureHeat a conventional oven to 350°F (177°C). Bake on the center rack for 7–9 minutes, until the edges are set and the centers have lost their wet shine. Keep the tops lightly colored. Use cool pans for later trays.
Cooling
- Cool before servingRest on the pan 5 minutes, then move carefully to a rack. Allow 20 minutes total cooling, including pan rest; the crumb firms as it cools.
Chef’s Science & Pro Tips
Press onto a cool surface
Parchment can lift with the press. Use a cool unlined nonstick pan or a silicone mat, keep the press perpendicular, and lift straight up. Stiff refrigerated dough is harder to press.
Shape with purpose
Fit a cookie press with a flower disk. Hold it upright against a cool unlined nonstick pan or silicone mat and press bite-size flowers 2 inches apart. Do not use parchment: pressed dough may not adhere. Bake similar-sized pieces together.
Serving and texture
Bite-size butter-rich spritz sugar cookies with crisp molded flower ridges and delicate golden edges. Let the crumb cool fully before judging texture; pack only once the finish has set.
Storage & Make-Ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | 3–4 days | Cool completely and seal in an airtight container. Keep unfrosted cookies separate from moist or strongly flavored treats. |
| Refrigeration | Raw dough: up to 2 days | Cover raw dough tightly. Refrigerating plain baked cookies is unnecessary and can dry them; let chilled dough become workable before shaping. |
| Freeze raw | Up to 2 months | Press shapes before freezing. Freeze on their pan until firm, then package carefully; allow extra time when baking from frozen. |
| Freeze baked | Up to 2 months | Freeze fully cooled, plain cookies in a sealed container with parchment between layers. |
| Restore | 30–60 minutes | Thaw baked cookies in their closed container at room temperature. For a freshly warmed plain cookie, use a 300°F oven for 2–3 minutes; cool briefly before serving. |
Notes
- US measures are shown first; gram weights help avoid packed flour. Spice weights are approximate: use measuring spoons for small quantities. Egg weights exclude shells. Temperatures are for a conventional oven.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 84; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
RECIPE REVIEWEDREVIEWEDSUGAR COOKIES
Frequently Asked Questions
A few helpful answers before you bake.
Why will the spritz dough not release?
Parchment can lift with the press. Use a cool unlined nonstick pan or a silicone mat, keep the press perpendicular, and lift straight up. Stiff refrigerated dough is harder to press.
What makes spritz sugar cookies different?
Bite-size butter-rich spritz sugar cookies with crisp molded flower ridges and delicate golden edges. Press onto a cool surface. Follow the specified technique rather than substituting the shaping method from a different sugar-cookie recipe.
Can I make spritz sugar cookies ahead?
Prepare with the storage instructions below. Cool completely before sealing, and keep the stated piece size when baking refrigerated or frozen dough.
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