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Spritz Cookies

A buttery cookie that is impossible to eat only one of.
Based on a recipe from Betty Crocker's Cookbook, 1983, Golden Press, NY.
Course: Desserts - Cookies
Author: Catherine Christiano


  • 1 cup salted margarine or butter softened
  • 5/8 cup sugar
  • 2 1/4 cups unbleached flour
  • 1/4 teaspoon salt
  • 1 egg
  • 1 teaspoon vanilla extract


  • Heat oven to 400 degrees F. Gather cookie sheets, cooling rack, and cookie press.
  • Using a stand mixer, combine margarine or butter and sugar. Mix in remaining ingredients.
  • Use cookie press to form desired shapes on ungreased cookie sheet. If desired, decorate with currants, raisins, candies, nuts, or colored sugar. Bake until set but not brown, 6 to 9 minutes. Immediately remove from cookie sheet to cooling rack.
  • Chocolate Spritz: Stir in 2 ounces melted unsweetened chocolate (cool) into margarine or butter mixture.


If you're going to the trouble you'll probably want to double the recipe.