“Butter-Rich” Spritz Cookies (A Melt-in-your-Mouth Holiday Classic!)

Are you searching for that perfect, nostalgic holiday cookie? The kind of soulful, “from-scratch” treat that tastes just like the ones grandma used to make—impossibly tender, rich with pure butter, and in all those beautiful, festive, pressed shapes? This incredible, “Butter-Rich” Classic Spritz Cookie is that perfect, timeless tradition. We’re talking a classic, delicate cookie, perfumed with vanilla and almond, that literally melts in your mouth.

This isn’t just another cookie recipe; it’s a guide to mastering a legendary, multi-generational secret. Forget the dry, hard, or complicated cookies of years past. We’ll show you the simple but crucial “old-world” secrets to a flawless, foolproof, and unbelievably tender cookie that is the star of every Christmas cookie platter and festive gift-giving tin.

Table of Contents

Table of Contents

Recipe Overview: The Ultimate “Melt-in-your-Mouth” Holiday Cookie

What makes this Spritz cookie recipe so spectacularly delicious is its incredible, rich flavor and its wonderfully soft, “short” texture. This recipe is a masterpiece of classic, old-fashioned baking. The “magic” of this recipe is its rich, all-butter, egg-yolk-only dough. This is the secret to its signature, unbelievably rich, and tender, “melt-in-your-mouth” texture. The second brilliant, old-school secret is the use of confectioners’ sugar (not granulated!) in the dough, which is the key that guarantees an impossibly tender, delicate crumb. The dough is then pressed through a cookie press (spritzen in German, which is where the cookie gets its name!) to create those beautiful, intricate, and nostalgic holiday shapes.¹

Metric	Time / Level
Total Time	1 hour 15 minutes
Active Prep Time	30 minutes
Difficulty Level	Easy (but requires special equipment)
Servings	About 5-6 dozen cookies

The Baker’s Pantry: The Essential Ingredients & Tools

This iconic dish uses a handful of high-quality, simple ingredients and one very special tool to create its signature festive look.

• The Cookie Dough (The “Melt-in-your-Mouth” Secret!):
  • Softened Butter: This is the heart and soul of the cookie! It is absolutely essential to use softened, room temperature butter. This is the non-negotiable secret to a batter that can hold air and create a light, tender crumb.
  • Confectioners’ Sugar (in the dough!): This is the number one, “Grandma-approved” secret to the most incredible texture! Using powdered sugar instead of granulated sugar is the key that prevents the cookie from getting tough and creates that signature, delicate, “melt-in-your-mouth” crumb.
  • The “Egg Yolk Only” Secret: This is the brilliant, old-fashioned trick that makes this dough so rich! The fat and richness from two egg yolks provide a wonderful, binding richness, while omitting the egg white is the key that prevents the cookie from getting “cakey” or tough.
• The “Flavor” (The Classic Choice!):
  • Almond & Vanilla Extracts: This is the classic, nostalgic “Grandma’s kitchen” flavor profile! The combination of warm vanilla and the fragrant, nutty almond extract is the key to that signature, old-world holiday taste.
• The Key Equipment (The “Magic” Tool!):
  • A Cookie Press: This is the non-negotiable star of the show! A cookie press is a special, cylinder-shaped tool that allows you to “spritz” (or press) the soft dough through a decorative disk to create beautiful, uniform, intricate shapes like wreaths, trees, and snowflakes.²

The Baker’s Masterclass: The Secrets to a Perfect Spritz Cookie

This recipe is all about a few simple but brilliant techniques that guarantee a flawless, impressive result.

1. “Creaming” is Your Leavening: The number one, non-negotiable secret to a perfect, light, and tender cookie is the creaming method. This recipe has no leavening! All of the “lift” and “lightness” comes from beating your room temperature butter, powdered sugar, and egg yolks together on a medium-high speed until the mixture is very light, pale, and fluffy.
2. Use an UNGREASED Cookie Sheet!: This is the single most important, professional secret to a cookie press working correctly. The soft, buttery dough needs to stick to the cold, ungreased baking sheet in order to detach from the press when you pull it away. If your pan is greased or warm, the dough will not stick.
3. The “Hot & Fast” Bake: The secret to a perfectly delicate (not hard and crunchy) cookie is to not overbake it. This recipe’s “hot and fast” 6-8 minute bake in a 400°F oven is the key. You will pull the cookies from the oven when the edges are just beginning to turn a beautiful, light golden brown. They will look pale and soft—that’s what you want! They will set up perfectly as they cool on the pan.
4. Don’t Overmix!: The secret to a tender, not tough, cookie is to not overwork the dough. After you have created your butter-and-sugar base, you will sift in your flour mixture and mix on a low speed just until the dough comes together.

Step-by-Step to the Best “Butter-Rich” Spritz Cookies

This elegant, festive dessert is a joy to prepare.

Part 1: The Art of the “Melt-in-your-Mouth” Dough

Step 1: First, preheat your oven to a hot 400°F ($200^{\circ}C$).

Step 2: In a large bowl, sift together your 2 1/2 cups of all-purpose flour and 1/2 teaspoon of salt. Set this aside.

Step 3 (The Most Important Step!): In a separate, large bowl, using an electric mixer, beat your 1 cup of softened butter and 1 1/4 cups of confectioners’ sugar together on a medium speed until the mixture is very light and fluffy.

Step 4: Stir in your 2 large egg yolks, 1/2 teaspoon of almond extract, and 1 teaspoon of vanilla extract.

Step 5: With your mixer on a low speed, gradually blend in your sifted flour mixture, mixing only until the dough is just combined.

Part 2: The “Spritz-and-Bake” to Perfection

Step 1 (The Fun Part!): Fill your cookie press with your prepared dough.

Step 2: “Shoot” your cookies about 1 1/2 inches apart onto an ungreased cookie sheet.

Step 3: If you like, you can decorate your unbaked cookies with a sprinkle of colored sugar or festive sprinkles at this time.

Step 4: Bake for 6 to 8 minutes. You will know they are perfectly done when the edges are just beginning to turn a beautiful, light golden brown.

Let the cookies cool on the pan for a few minutes (they will set up as they cool) before you transfer them to a wire rack to cool completely.

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What to Serve With Your Spritz Cookies

These beautiful and nostalgic cookies are a fantastic and essential part of any holiday celebration.

• The Perfect Pairing: They are absolutely perfect served on a holiday cookie platter alongside other classics like gingerbread, spritz, and “Grandma’s Snowball Cookies.”
• A Cozy Treat: They are the perfect, delicate bite to enjoy with a cup of hot coffee, a cup of tea, or a rich, homemade hot chocolate.³

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Storage and Make-Ahead Tips

These are the ultimate make-ahead holiday cookie!

• Make-Ahead: You can prepare the unbaked dough up to 3 days in advance and store it, well-wrapped, in the refrigerator.
• Storage: Store the finished, baked cookies in an airtight container at room temperature, with sheets of wax paper between the layers, for up to 2 weeks.
• Freezing: This dough freezes beautifully! You can freeze the unbaked dough (in logs) or the fully baked cookies for up to 3 months.

Frequently Asked questions (FAQs)