Spritz Cookies II

Spritz Cookies II

Lesley Lombardo 0

"This is the recipe we have always used at Christmas."

Ingredients {{adjustedServings}} servings 144 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 144 kcal
  • 7%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 15.6g
  • 5%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 56 mg
  • 2%

Based on a 2,000 calorie diet

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  1. Mix the butter or margarine, sugar, egg yolks and vanilla. Add the flour and mix by hand.
  2. Spoon into cookie press and press onto ungreased cookie sheets. Sprinkle with colored sugars.
  3. Bake in preheated 400 degrees F (200 degrees C) oven for 7-10 minutes.
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Reviews 138

  1. 163 Ratings


This was a great recipe! I love to bake, but had never used a cookie press before. I had absolutely none of the problems some of the users mentioned. Real butter is a key, though! I found no need to mix the flour in by hand. I used my KitchenAid mixer and it came together just fine. My five-year old was amazed by the "magic" of the cookie press, and loved the taste. She said, "These are so good. I think we could SELL them!" The recipe came together fast, and the baking time is so short. We were able to make mountains of cookies in no time. One note: If you are sprinkling sugar or other decorations on the cookies, do that BEFORE you bake. Otherwise, the sugar will not stick in my experience.


I made these last night. This recipe tastes and works better than the one that came with my cookie press! I got 6 dozen cookies from the recipe. It also works well for stamped cookies, as they keep their crisp patterns. Remember that these cookies rely on real butter for much of their flavor. Substitutions will not only not taste nearly as good, but may affect the consistency of the dough. You CAN substitute different flavorings for the vanilla. Try almond, peppermint (perhaps with crushed candy on top and/or coloring the dough pink), rum, orange or lemon. The dryness of flours may vary, but this should be a stiff but kneadable dough that can be packed into the cookie press. This recipe is a keeper. Thanks!


Very good. Only comment, I made the dough the day before and refrigerated it. After bringing to room temp on the counter for the dough was not as easy to work though the spritzer machine as the first batch I made that I used immediately. I would use immediately next time.