Spritz Cookies
3 In Babies & Kids/ Bread/ Cookies & Candies/ Recipes

Spritz Cookies

These cookies are made with a cookie press, a lot of different brands carry cookie press models.  I used Wilton’s model.  For successful baking, you have to prepare the right dough, otherwise you will not be able to eject the mixture out of your cookie press.  This basic butter cookie dough is just right. Since it calls for confectioner’s sugar it has a very fine, flaky texture.   The good thing about spritz cookies is that they are incredibly easy and quick to make, and you get a ton of cookies.

To decorate them, you can sprinkle the unbaked cookies with colored sanding sugar, or colored sprinkles.  Personally, I prefer to use icing (use a piping bag with a No. 2 tip), or just plain sugar.  These are great to make with kids as well, if you will do so then I would suggest you use sprinkles to decorate.  It takes some patience and a steady hand to ice each cookie.

PS: Thanks to our reader Jace for bringing to our attention that we missed to place the source of this recipe, the great kitchens of Martha Stewart! All is fixed now!  Thanks Jace.
~ Kitty & Helga

Spritz Cookies

Spritz Cookies
Yield: Approx. 110 cookies
Recipe by Martha Stewart


3 cups (spooned and leveled) all-purpose flour
1 cup confectioners’ sugar
1 cup (2 sticks) cold unsalted butter, cut in pieces
1/2 teaspoon salt
4 large egg yolks
1 teaspoon vanilla extract
Egg wash, (optional): 1 large egg white, beaten with 2 teaspoons water
Decorating sugar and sprinkles, (optional)


  1. Place flour, sugar, butter, and salt in the bowl of a food processor; process until mixture is the texture of coarse meal.
  2. In a small bowl, lightly beat egg yolks and vanilla; with motor running, add to food processor. Process just until a dough forms
  3. Preheat oven to 350 degrees.
  4. Fill cookie press, and form cookies on baking sheets according to manufacturer’s instructions.
  5. If decorating, brush with egg wash, then sprinkle with sugar or sprinkles. Bake until edges are firm (not brown), 10 to 15 minutes. Cool 1 to 2 minutes on baking sheets; cool completely on a rack.
  6. Store finished cookies in an airtight container, up to 2 weeks.

Spritz Cookies

Spritz Cookies

Spritz Cookies

Spritz Cookies

Spritz Cookies

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  • Reply
    Saturday December 22nd, 2012 at 11:17 AM

    Wow, did you copy this right from Martha Stuarts web page, identical. Shame on you

    • Reply
      Saturday December 22nd, 2012 at 11:23 AM

      Hello Jace! We fixed that. Indeed, it is a Martha Stewart recipe. We love her recipes and we do give credit for her… this post must have slipped our fingers without the source, now it is all right. Thanks for noticing!

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