Pin it
Turn basic pantry staples into airy, buttery bites with this Italian spritz cookie method. They’re light as a cloud and have a gentle vanilla-almond twist. Bite into one and you’ll feel like you’ve wandered into an Italian café, whether you’re snacking in the afternoon or hosting holiday friends.
I first watched my Italian husband’s grandma crank out these cookies with her old-school metal press one Christmas. The dough turned into pretty little shapes in a blink. Now, every December, my kids line up, press in hand, ready to make a mess—and dozens of cookies—of their own.
Dreamy Ingredients
- Melted chocolate: Best for dunking or swirling on top, use top-shelf kinds if you can
- Sprinkles: Grab your brightest, most fun ones for any party or holiday
- Salt: The subtle flavor boost brings everything together, even in sweets
- All purpose flour: Unbleached works best for tender cookies
- Almond extract: Totally optional, but it’s what makes them taste like they came from an Italian bakery
- Vanilla extract: Go for real vanilla for tastiest results
- Large egg: Makes the dough rich and helps everything stick together
- Granulated sugar: Adds enough sweetness without stealing the show
- Unsalted butter: Needs to be soft, not melted, to cream up with sugar
Easy Step-by-Step
- Optional chocolate finish:
- Let your cookies cool down totally before you drizzle or dunk in chocolate—doesn’t melt off that way.
- Bake:
- Don’t take your eyes off these the last few minutes. Pull them out when the edges just barely turn gold but the rest stays pale.
- Decorate:
- Put sprinkles on before baking and press them in just a bit so they stay put.
- Fill cookie press:
- Spoon dough into your press with the design disc you love. It should feel soft but steady—if loose, give it 15 minutes in the fridge.
- Combine dry ingredients:
- Mix your flour and salt in one bowl first to keep things even. Add to the wet stuff a little at a time and stir just until it disappears. Too much mixing can make them chewy instead of light.
- Add wet ingredients:
- Drop in the egg and both extracts, then scrape the bowl so every bit gets mixed. It may look weird or a bit lumpy here—no big deal, that's normal.
- Cream butter and sugar:
- Give them a 2–3 minute beat until they fluff up and look pale. That’s how you get light cookies.
- Preheat the oven:
- Get your oven hot at 350°F and cover pans with parchment. A ready oven helps the cookies bake up even every time.
Pin it
Here’s my secret move: almond extract. Even a little bit—half a spoon—swaps plain cookies for something wow-worthy. My nonna swore it’s what made all the difference between store-bought and the real deal from a classic Italian pasticceria.
Quick Fixes for Cookie Press Woes
If your dough just slides or won’t grab the tray, try this—bake straight on a cool, super clean, ungreased metal sheet. Skip parchment or silicone mats, they’re too slick. Don’t use pans hot from the last batch. And if your dough is way too soft, stick it in the fridge for 15, but no longer or it’ll be too hard to squeeze.
Storing and Prepping Ahead
Pop these cookies in a tight container on the counter—they’ll stay fresh for two weeks. Handy for holiday swaps or edible gifts. If you need to keep them longer, just freeze them for up to three months. I often save half the batch for later guests. To freeze, lay cookies in layers with parchment in between in a sealed box. When it’s time to eat, let them sit out for an hour to thaw.
Fun Flavor Ideas
Go classic with vanilla and almond, or get wild—toss a spoonful of lemon, orange, or even lime zest into your dough. Around the holidays, I add a hit of cinnamon or a pinch of cardamom to shake things up. If you’re into chocolate, swap out a quarter cup of flour for cocoa. Each tweak keeps that soft, crumbly bite, but brings something new to the party.
Pin it
Baking these buttery treats is a highlight at my place every year. Hope they make you just as happy this season.
Frequently Asked Questions
- → Why did my spritz cookies turn flat?
Dough that’s too warm can make your cookies spread out too much. Pop the dough in the fridge for half an hour. Check that the butter isn’t melted, just soft, and put dough on a cool baking sheet with no grease.
- → Is it OK to make these without the press?
Totally! If you don’t have a cookie press, grab a big star tip and use a piping bag to pipe out swirls and shapes.
- → How should I keep spritz cookies fresh?
Once cool, store them airtight at room temp (they’ll last about 2 weeks). If you want to freeze them, pack layers with parchment and they’ll stay good for 3 months.
- → Why’s the dough not coming out of my press?
If your dough feels too hard or chilly, let it sit a bit to soften up. Always press onto a cool, plain baking sheet because paper can mess with sticking.
- → Could I use different flavors for these cookies?
Sure! Vanilla and almond are classic, but swap in things like orange, lemon, peppermint, or add some spice or grated citrus zest for your own twist.
- → When do I toss sprinkles on?
Put your sprinkles on before they go in the oven so they stick well. If you’re adding chocolate and want more decorations, toss them on while that chocolate’s still oozy.