Introduction

Vanilla spritz cookies are buttery, tender, and delicately flavored treats that brighten any occasion. These classic cookies are easy to shape with a cookie press and can be beautifully customized with colored dough and sparkling sanding sugar. Perfect for sharing or gifting, they bring a delightful crunch and subtle almond-vanilla aroma to your kitchen.

A white plate with a gold rim holds several snowflake-shaped cookies stacked in a small pile. Each cookie is pale yellow with a rough sugar-coated texture and is decorated in the center with blue sugar crystals, forming a star pattern that follows the snowflake shape. The edges of the cookies have distinct ridges and points, adding a three-dimensional look. The plate sits on a white marbled surface, and in the blurred background, soft warm lights and some green pine branches hint at a holiday setting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tsp cornstarch
1/4 tsp kosher salt
1/2 cup unsalted butter, softened to room temperature
1 tsp vanilla extract (pure vanilla preferred)
1.25 cups all-purpose flour
1 large egg yolk, room temperature
1/2 tsp almond extract
1/2 cup granulated sugar
Optional toppings:
- Food coloring for vibrant colors
- Sanding sugar for sparkle and crunch

Instructions

Step 1: Preheat your oven to 350°F and place a baking sheet in the freezer to chill. This cold surface is key for crispy, well-defined cookie shapes. Set all ingredients on the counter at room temperature, especially the egg yolk for better mixing.
Step 2: In a stand or hand mixer, beat the softened butter alone for 3-5 minutes until pale and fluffy. Then add the granulated sugar and continue beating for another 3-5 minutes until light and creamy, scraping down the bowl as needed.
Step 3: Add the egg yolk, vanilla extract, and almond extract to the butter mixture. Beat for 2-3 minutes until the mixture is smooth, creamy, and fully combined.
Step 4: In a separate bowl, whisk together the flour, cornstarch, and kosher salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until smooth and combined. If desired, add food coloring now and mix briefly to evenly distribute.
Step 5: Fill your cookie press with the dough, then pipe cookies onto the chilled baking sheet about 1 inch apart. Immediately sprinkle with sanding sugar if using.
Step 6: Bake cookies in the preheated oven until edges begin to lightly brown, about 10-12 minutes. Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

Use pure vanilla extract for the best flavor; imitation vanilla can alter the delicate taste.
For a nut-free version, omit the almond extract and add an extra 1/2 teaspoon vanilla extract.
Try different food coloring gel shades to create festive cookies for holidays or parties.
Sanding sugar adds texture and sparkle but can be omitted if you prefer softer cookies.
Make sure your egg yolk and butter are at room temperature to ensure the dough mixes smoothly and holds shape.

Storage

Store spritz cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, layer cookies with parchment paper to prevent sticking. If desired, cookies can be frozen for up to 3 months; thaw at room temperature before serving. They taste best when fully cooled and retain their crisp edges after reheating briefly in a low oven.

How to Serve

A stack of three light cream-colored snowflake-shaped cookies is placed on a white plate with a silver rim, positioned on a white marbled surface; the cookies have ridged edges and are decorated with coarse blue sugar crystals scattered on top and around the plate. The background is softly blurred with warm gold bokeh lights and hints of green and blue fabric behind, adding a cozy, festive atmosphere. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough up to 24 hours in advance. Wrap it tightly in plastic wrap and keep it refrigerated to maintain freshness. Bring to room temperature before using in the cookie press.

What if I don’t have a cookie press?

If you don’t have a cookie press, you can pipe the dough using a pastry bag fitted with a large star tip or simply roll the dough into small balls and flatten slightly before baking. The shape won’t be the same but the flavor and texture will still be excellent.