Buttery Italian Spritz Cookies

This buttery Italian spritz cookie recipe transforms simple ingredients into delicate, melt-in-your-mouth treats that will transport you straight to an Italian bakery. The light, tender texture and subtle vanilla-almond flavor make these cookies irresistible for holiday gatherings or afternoon tea.

I discovered this recipe during my first Christmas with my Italian husband's family. His grandmother pulled out her vintage copper cookie press, and I watched in awe as she transformed simple dough into dozens of perfectly shaped cookies. Now, my children gather around the counter each December, eagerly taking turns with the cookie press.

Ingredients

• Unsalted butter: Room temperature is crucial for proper creaming with sugar
• Granulated sugar: Provides just enough sweetness without overwhelming
• Large egg: Binds the ingredients and adds richness to the dough
• Vanilla extract: Use pure extract for the best flavor
• Almond extract: Optional but adds that distinctive Italian bakery flavor
• All purpose flour: Use unbleached for best results
• Salt: Enhances all the flavors even in sweet cookies
• Sprinkles: Choose festive colors for holidays or celebrations
• Melted chocolate: Use high quality for dipping or drizzling

Step-by-Step Instructions

Preheat the oven:

Set to 350°F and line baking sheets with parchment paper. Proper preheating ensures cookies bake evenly from the start.

Cream butter and sugar:

Beat for a full 2 to 3 minutes until the mixture becomes noticeably lighter in color and fluffy in texture. This incorporates air into the dough which creates the distinctive light texture of spritz cookies.

Add wet ingredients:

Incorporate the egg and extracts completely, scraping down the sides of the bowl to ensure even mixing. The mixture may look slightly curdled at this stage, which is perfectly normal.

Combine dry ingredients:

Whisking the flour and salt separately ensures even distribution before adding to the wet ingredients. Add the flour mixture gradually, about a third at a time, mixing just until incorporated. Overmixing at this stage can develop gluten and make tough cookies.

Fill cookie press:

Transfer the dough to your cookie press fitted with your chosen disk. The dough should be soft but hold its shape. If it seems too soft, refrigerate for 15 minutes before proceeding.

Decorate:

Add sprinkles before baking so they adhere to the dough. Press sprinkles gently into the surface for best adhesion.

Bake:

Watch carefully during the last few minutes as these cookies can go from perfectly golden to overbrowned quickly. The cookies should remain mostly pale with just slightly golden edges.

Optional chocolate finish:

Allow cookies to cool completely before dipping or drizzling with melted chocolate to prevent melting.

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The almond extract is my secret weapon in this recipe. Just that tiny half teaspoon transforms these from ordinary butter cookies into something truly special. My grandmother always said almond extract was the difference between homemade cookies and those from a real Italian pasticceria.

Troubleshooting Your Cookie Press

If you find your dough won't stick to the baking sheet when using a cookie press, try these solutions. First, always use clean, ungreased baking sheets without parchment paper or silicone mats. The dough needs to adhere directly to the cool baking sheet. Second, make sure your baking sheets are room temperature or slightly cool, not warm from previous batches. Finally, if your dough is too soft, chill it for 15 minutes, but not longer or it will become too firm to press properly.

Storage and Make-Ahead Options

These cookies store beautifully in an airtight container at room temperature for up to two weeks, making them perfect for holiday cookie exchanges and gift-giving. For longer storage, they freeze exceptionally well for up to three months. I often make a double batch, freezing half for unexpected company. To freeze, layer fully cooled cookies between sheets of parchment paper in an airtight container. Thaw at room temperature for about an hour before serving.

Flavor Variations

While the classic vanilla-almond combination is traditional, these spritz cookies welcome creative variations. For citrus lovers, add 1 tablespoon of fresh lemon, orange, or lime zest to the dough. During the holidays, I often incorporate warming spices like 1/2 teaspoon cinnamon or 1/4 teaspoon cardamom. For chocolate spritz, replace 1/4 cup of flour with unsweetened cocoa powder. Each variation maintains the delicate texture while offering a new flavor profile.

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These buttery cookies are a tradition in my home, and I hope they bring the same joy to yours this holiday season.

Frequently Asked Questions

→ Why are my spritz cookies spreading too much?

If your spritz cookies are spreading, your dough may be too warm. Chill the dough for 20-30 minutes before pressing. Also, make sure your butter wasn't too soft when making the dough, and always use cool, ungreased baking sheets.

→ Can I make spritz cookies without a cookie press?

Yes! While a cookie press creates the traditional spritz shapes, you can use a piping bag fitted with a large star tip to pipe the dough into rosettes or other shapes.

→ How do I store Italian spritz cookies?

Store fully cooled spritz cookies in an airtight container at room temperature for up to 2 weeks. For longer storage, they can be frozen for up to 3 months in sealed containers with parchment between layers.

→ Why won't my dough come out of the cookie press?

This usually happens when the dough is too cold or too stiff. Let it warm slightly at room temperature. Also, press directly onto a cool, unlined baking sheet—parchment paper can sometimes prevent proper adhesion.

→ Can I change the flavors in spritz cookies?

Absolutely! While vanilla and almond are traditional, you can experiment with other extracts like lemon, orange, or peppermint. You can also add spices like cinnamon or finely grated citrus zest to the dough.

→ When is the best time to add sprinkles to spritz cookies?

Add sprinkles before baking for the best adhesion. The unbaked dough will hold onto the sprinkles as the cookies bake. If using chocolate drizzle, add any additional decorations while the chocolate is still wet.