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Home » Popular » Christmas Cookies » Italian Spritz Cookies

Italian Spritz Cookies

Last Updated October 30, 2021. Published December 21, 2017 By Rosemary 1 Comment

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Italian Spritz Cookies are a delicious traditional Italian cookie. A delicate buttery cookie that makes the perfect addition to your Holiday Cookie Tray. A Fast and Easy Cookie Press Recipe.

Spritz cookies on a wire rack and on a black board.

To tell the truth these tasty Italian Cookies are readily available year round in all the bakeries here. But homemade are more often made during the Holiday Season. At Christmas and Easter time.

I have been quite intrigued by a Cookie Press. It  does take a bit of getting used to but once you get the hang of it, it’s quite fun trying out the different disks.

What are the ingredient?

  • Butter
  • Powdered/Icing sugar
  • Egg
  • Vanilla
  • Flour
  • Salt

What is a Spritz/Press Cookie

The word “spritz” comes from the German work “spritzen” which means to squirt. Which is referring to the squirting or ejecting of the cookie dough through the cookie press. These cookies are delicate and buttery. Perfect with a cup of tea or coffee.

Spritz cookies on a black board.

How to make them

In a large bowl or stand up mixer, beat the butter and sugar until creamy, then add the egg and vanilla, beating on medium to combine.

Add the salt and flour (a little at a time), beating with the flat beaters until just combined to a compact soft dough.

Place a little dough at a time into the cookie press, easier if you form the dough into a small log and place in the press, make the cookie forms directly on the cookie sheet without greasing or placing parchment paper on top.

Sprinkle the cookies with sprinkles if desired then chill the cookies while the oven is pre-heating, for about 15-20 minutes.

Bake for approximately 10 minutes, the cookies should be light in colour, let cool top with cherry halves or melted chocolate if desired.

How to make spritz cookies, making the batter and in the machine.

Tips for making Press Cookies

You need a soft dough, so add the last bit of flour at the end. Be sure to add a higher protein flour, at least 11%, this keeps the cookies from spreading while baking.

Make sure your cookie sheet is cold, and do not use parchment paper. The cookies needs to be pressed directly on the cookie sheet.

The best cookie sheets are aluminum and definitely do not use parchment paper, they need to stick directly on the cookie sheet. And remember practice makes perfect.

Chill the cookies while your oven is preheating, about 15 minutes.

Spritz cookies on a wire rack and on a black board.

FAQs

Why won’t my spritz cookies come out of the press?

If could be you didn’t add enough flour or you, add a bit more flour to firm it up.

What if the dough is too soft

If you find it too soft, then refrigerate the dough for about 30-60 minutes.

How to store the cookies

Store the cooled baked cookies in an airtight container. They can be stored at room temperature for up to 4-5 days.

How to freeze them

Freeze the completely cooled spritz cookies in a freezer safe container, they will keep for up to 6 months.

More Easy Christmas Cookies to Enjoy!

  • Cinnamon Sugar Cookies
  • Shortbread Cookies
  • Chocolate Almond Biscotti
  • Easy Chocolate Chip Whipped Shortbread
  • Almond Crescent Cookies
  • Amaretti Cookies Italian Almond Cookies

Whether you have just started your holiday Cookie Baking or even just started thinking about it, I hope you give these Spritz Cookies a try. Enjoy!

2 spritz cookies on a black board.
Spritz cookies on a black board.

Italian Spritz Cookies

Rosemary Molloy
Italian Spritz Cookies, a delicious Italian Cookie dough recipe perfect for using a cookie press. A fast & easy Christmas Cookie recipe.
4.54 from 15 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Chilling Time 15 mins
Total Time 35 mins
Course Dessert, Snack
Cuisine Italian
Servings 40 cookies
Calories 68 kcal

Ingredients
 
 

  • 1 cup butter (very soft)
  • 1/2 cup + 2 tablespoons powdered / icing sugar
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla
  • 2¼-2½ cups all purpose flour
  • 1 pinch salt*

*If using unsalted butter add ¼ teaspoon of salt.

    EXTRAS – sprinkles, chocolate chips, finely chopped nuts or melted chocolate.

      Instructions
       

      • In a large bowl beat until creamy the butter and sugar (approximately 2-3 minutes), then add the egg and vanilla, beating on medium to combine.
      • Add the salt and flour (a little at a time), beating with the flat beaters until just combined to make a compact soft dough. (start with 2¼ cups add more if needed).
      • Place a little dough at a time into the cookie press, easier if you form the dough into a small log and place in the press, make the cookie forms directly on the cookie sheet without greasing or placing parchment paper on top. Sprinkle the cookies with sprinkles if desired then chill the cookies while the oven is pre-heating, for about 15-20 minutes.
      • Pre-heat oven to 350° F.
      • Bake for approximately 10 minutes (they should be light in colour when done) let the cookies cool 5 minutes on the cookie sheet then move to a wire rack to cool completely, top with cherry halves or melted chocolate if desired.  Enjoy!

      Video

      Notes

      For room temperature remove the ingredients from the fridge 45-60 minutes before using.
      Store the cooled baked cookies in an airtight container. They can be stored at room temperature for up to 4-5 days.
      Freeze the completely cooled spritz cookies in a freezer safe container, they will keep for up to 6 months.

      Nutrition

      Calories: 68kcalCarbohydrates: 5gFat: 4gSaturated Fat: 2gCholesterol: 16mgSodium: 42mgPotassium: 8mgSugar: 1gVitamin A: 150IUCalcium: 3mgIron: 0.3mg
      Keyword butter cookies, Christmas Cookies, Italian cookies, spritz cookies
      Tried this recipe?Let us know how it was!

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        Filed Under: Christmas, Christmas Cookies, Cookies & Bars

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        1. Ann says

          January 2, 2018 at 12:45 am

          5 stars
          I love these cookies, they are so good. Thanks for the recipe.

          Reply

        Hi, I'm Rosemary.

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