There’s something undeniably magical about a plate of Buttery Italian Spritz Cookies. Each cookie is a petite burst of rich, buttery goodness piping hot from the oven, with crisp edges and melt-in-your-mouth centers. Whether you’re baking for the holidays, a special celebration, or just because your sweet tooth called, these timeless beauties charm everyone with their delicate crumb and playful shapes. This recipe brings together everything you want in a classic treat: pure buttery flavor, subtle hints of vanilla and almond, and infinite options to dress them up for any occasion.
Ingredients You’ll Need
Crafting the perfect batch of Buttery Italian Spritz Cookies is delightfully straightforward. Each ingredient plays a starring role in creating that irresistible flavor and signature tender texture. Choose the freshest, highest quality versions you can find—these captivating little cookies thrive on simplicity done right.
- Unsalted butter (1 cup, softened): The heart of any spritz cookie—the butter gives that melt-away texture and deep, rich flavor, so don’t skimp on quality here.
- Granulated sugar (2/3 cup): Sweetens the dough just enough, and helps give the cookies their lovely crisp edge.
- Large egg (1): Adds structure and helps everything bind together seamlessly.
- Vanilla extract (1 tsp): Gives each bite those classic warm undertones you expect from a homemade cookie.
- Almond extract (1/2 tsp, optional): For that subtle, nutty background flavor that sets traditional Buttery Italian Spritz Cookies apart.
- All-purpose flour (2 1/4 cups): The main structure builder—be sure to measure carefully for the perfect tender crumb.
- Salt (1/4 tsp): Just a pinch brings all the flavors into sharp, mouthwatering focus.
- Colored sprinkles or sanding sugar (optional): A fun touch for festive flair—let your creativity shine!
How to Make Buttery Italian Spritz Cookies
Step 1: Prep Your Baking Sheets
Start by preheating your oven to 375°F, setting the stage for the cookies to bake up perfectly golden. Line your baking sheets with parchment paper or, if you prefer, use them ungreased if they’re nonstick. This small step is the key to effortlessly removing your delicate Buttery Italian Spritz Cookies later.
Step 2: Cream Together Butter and Sugar
Grab a big mixing bowl and a trusty hand or stand mixer. Cream the softened butter and granulated sugar together for 2–3 minutes until the mixture is fluffy and pale. The aeration here is crucial—it sets up your cookies for that signature lightness and ensures every bite is as tender as can be.
Step 3: Add the Egg and Extracts
Next, beat in the egg, along with the vanilla extract and almond extract if you’re feeling a little fancy. The egg brings everything together, while those extracts infuse the dough with the aromatic depth that makes Buttery Italian Spritz Cookies so craveable.
Step 4: Mix in Flour and Salt
Gradually add the flour and salt to your wet ingredients, mixing at a low speed just until a soft dough forms. It may look crumbly initially, but it should come together smoothly—just resist the urge to overmix. That’s the secret to a perfect, delicate crumb.
Step 5: Shape and Decorate the Cookies
Scoop the dough into your cookie press, fitted with whatever disk shape makes you smile. Press the cookies directly onto your prepared baking sheets, spacing them about an inch apart. Before they head to the oven, decorate them with colored sprinkles or sanding sugar for that classic festive touch.
Step 6: Bake and Cool
Bake your cookies for 8–10 minutes, keeping a close eye so they don’t overbake. The edges should just be turning golden—no more, no less. Let them cool on the baking sheet for 5 minutes to set up, then move to a wire rack for the final cooling stage. Resist sneaking one right away (if you can)!
How to Serve Buttery Italian Spritz Cookies
Garnishes
Dress up your Buttery Italian Spritz Cookies with a dusting of powdered sugar, dip half in melted chocolate, or add a chewy candied cherry on top before baking. Even the simplest sprinkle of colored sugar adds a joyful pop.
Side Dishes
These dainty cookies practically beg to be enjoyed with a delicate cup of espresso or a soothing mug of tea. For a richer pairing, try serving them alongside a fruit compote, whipped cream, or a scoop of gelato.
Creative Ways to Present
Show off the playful shapes and pastel sprinkles by stacking Buttery Italian Spritz Cookies in clear jars as gifts, or arrange them on a platter lined with doilies for a vintage vibe. For holidays, tint some of the dough and alternate colors for a dazzling effect.
Make Ahead and Storage
Storing Leftovers
Keep your Buttery Italian Spritz Cookies tasting fresh by storing them in an airtight container at room temperature. They’ll stay delightfully crisp and tender for up to a week—if they last that long!
Freezing
Both the unbaked dough and the finished cookies freeze beautifully. Wrap the dough tightly and store for up to three months, or flash-freeze cooled cookies in a single layer before moving them to a freezer-safe bag. This way, you can have homemade cookies at a moment’s notice.
Reheating
To refresh cookies that have been stored, simply let them come to room temperature. If you need to revive that just-baked crispness, pop them in a low oven (about 300°F) for a few minutes. They’ll taste like you just made them.
FAQs
Can I use salted butter instead of unsalted?
Absolutely! If you do, just be sure to cut back on the added salt in the recipe to keep the flavor balanced. The buttery taste will still shine through.
Do I need a cookie press for this recipe?
A cookie press is traditional and makes the process fun, but if you don’t have one, you can pipe the dough using a pastry bag with a large tip, or simply form the dough into small balls and flatten with a fork.
How do I color the dough?
To tint your Buttery Italian Spritz Cookies, divide the dough and knead in a few drops of gel food coloring. Mix gently to keep the colors even and vibrant.
Can I double the recipe?
Definitely! This recipe doubles easily, making it perfect for gift-giving or large holiday gatherings. Just be sure to mix in batches so nothing gets overworked.
Why did my cookies lose their shape in the oven?
If your cookies spread too much, the dough may have been too soft. Try chilling your pressed cookies on the sheet for 15 minutes before baking. This helps them hold those crisp edges and lovely patterns.
Final Thoughts
Baking a batch of Buttery Italian Spritz Cookies is like inviting a little joy into your kitchen. Their tender texture, classic flavor, and endless decorating options make them a delight for all ages. Give them a try—you just might find a new family favorite to pass down for generations.
Print
Buttery Italian Spritz Cookies Recipe
- Total Time: 30 minutes
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
These Buttery Italian Spritz Cookies are a delightful treat with a rich buttery flavor and a hint of almond. Perfect for any occasion, these cookies are easy to make and fun to decorate.
Ingredients
Ingredients:
- 1 cup unsalted butter (softened)
- 2/3 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 2 1/4 cups all-purpose flour
- 1/4 tsp salt
- Colored sprinkles or sanding sugar (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F. Line baking sheets with parchment paper or leave ungreased if using a nonstick surface.
- Cream butter and sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2–3 minutes. Beat in the egg, vanilla extract, and almond extract (if using).
- Add flour: Gradually add the flour and salt, mixing just until the dough comes together. Do not overmix.
- Use a cookie press: Transfer the dough to a cookie press fitted with your desired shape disk. Press cookies onto the prepared baking sheet, spacing them about 1 inch apart. Decorate with sprinkles or colored sugar if desired.
- Bake: Bake for 8–10 minutes, or until the edges are just starting to turn golden. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Make sure your cookie sheets are cool and clean between batches to help the cookies stick when pressing.
- You can tint the dough with food coloring for a festive touch.
- Store in an airtight container at room temperature for up to 1 week.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 4g
- Sodium: 25mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
