This Spritz Cookies recipe made with shortening yields tender, melt-in-your-mouth cookies that are perfect year-round. The ingredients were chosen to hold up in warm weather, making these cookies ideal for summer snacking and shipping.
Why you’ll love this recipe
Using a cookie press, spritz cookies are the quickest way to produce many attractive cookies in a variety of shapes—no cutters or extra decorating needed. The interchangeable discs create different designs in minutes, and by changing colors or sprinkles you can customize them for any season or holiday.
This particular recipe uses heat-tolerant ingredients, so the cookies remain fresh and travel well in hot weather—great for care packages, picnics, or summer bake sales. Try the simple tie-dye method in the instructions to make festive multi-colored cookies for the 4th of July or other celebrations.
Ingredients
Instructions
This overview highlights the main steps. Full, step-by-step directions follow in the recipe card below.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the granulated sugar and shortening until light and fluffy. Add the egg and vanilla and mix until combined. Stir in the flour and baking powder until a soft dough forms. If needed, add 1–2 tablespoons water, a little at a time, to reach a pliable consistency.
- For tie-dye cookies, divide the dough into thirds. Add a few drops of gel food coloring to one or two portions, leaving one plain if you like. Knead each portion until the color is uniform.
- Form each colored portion into a rope about 9 inches long. Lay the ropes side by side, gently twist them together to create a spiral, and cut the spiral log into three equal sections.
- Place one dough section into the barrel of your cookie press.
- Press cookies directly onto an ungreased, unlined baking sheet, applying one click per cookie. Bake at 350°F for 5–7 minutes, or until the bottom edges just begin to turn golden. Cool on the sheet for about 5 minutes, then transfer to a rack to cool completely.
Storage
Store cooled cookies in an airtight container at room temperature for up to two weeks.
Tips and variations
- Do not grease or line the cookie sheets. The dough needs to adhere slightly to the pan during pressing, and the shortening prevents sticking after baking.
- Hold the cookie press upright against the baking sheet, press once, then lift straight up to release the cookie cleanly.
- If the first few cookies don’t form perfectly, remove them and rework the dough; practice helps position the dough for consistent shapes.
- Allow baking sheets to cool completely between batches. A warm sheet will cause the spritz dough to spread and lose definition.
- Boost flavor by adding a half teaspoon of almond extract, fiori di Sicilia, or a fruit extract along with the vanilla.
Frequently asked questions
No. The dough must be soft enough to be pressed through the disc but firm enough to hold the shape.
Make sure the baking sheet is cool and ungreased. The dough should stick slightly when pressed; parchment or grease will prevent proper shaping. The high fat content keeps the baked cookies from sticking.
It’s simplest to add sprinkles before baking so they adhere while the cookie bakes. You can also add them later using a glaze.
Yes. Shortening and granulated sugar help these cookies tolerate warm temperatures, so they travel well and stay fresh for up to two weeks without vacuum sealing.
More Spritz cookies
Try other variations such as cinnamon spritz for a warm spice note, chocolate-espresso spritz for a richer treat, or strawberry spritz for a bright fruity option. You can also use a cake mix–based cookie press recipe for an ultra-quick batch.
Spritz Cookies Recipe
Equipment
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cookie press
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baking sheet
Ingredients
- ¾ cup granulated sugar
- 1 cup butter-flavor vegetable shortening
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ⅓ cups all-purpose flour
- ½ teaspoon baking powder
- 1–2 tablespoons water
- gel food coloring optional
- decorating sugar optional
Instructions
Basic spritz cookie dough
- Heat oven to 350°F.
- Cream together sugar and shortening until fluffy, about 3 minutes.
- Mix in the egg and vanilla.
- Add flour and baking powder; mix until combined. Add 1 tablespoon water, then more in tiny amounts up to 1 additional tablespoon if needed, until dough is soft and pliable.
- For plain cookies, place dough in the cookie press and press onto an ungreased baking sheet. Add sprinkles before baking if desired.
Tie-dyed decorating
- Divide dough into three portions.
- Color one or two portions with gel food coloring, leaving one plain if desired. Mix to uniform color.
- Roll each portion into a 9-inch rope, align them, twist gently to form a spiral, and cut the log into thirds.
- Place one log section in the cookie press and press cookies onto an ungreased baking sheet. Repeat with remaining dough.
- Bake 5–7 minutes, until edges begin to turn golden. Cool on the sheet for 5 minutes, then transfer to a rack to cool completely.
- Store in an airtight container at room temperature for up to 2 weeks.
Notes
- Do not line or grease the baking sheets; the dough needs to stick slightly when pressed. Shortening prevents sticking after baking.
- Allow baking sheets to cool completely between batches to preserve cookie shape.
- Add extra flavor by combining the vanilla with ½ teaspoon almond, fiori di Sicilia, or fruit extract.
Packing tips
Wrap stacks of cookies in plastic wrap, then place them in freezer-weight zip-top bags. If vacuum sealing, wrap first to prevent crumbling and monitor pressure to protect the cookies.
Nutrition
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Carbohydrates: 5 g
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Protein: 1 g