Spritz Cookies II

134 Reviews 16 Pics
Lesley Lombardo
Recipe by  Lesley Lombardo

“This is the recipe we have always used at Christmas.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 dozen



  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.

Share It

Reviews (134)

Rate This Recipe


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.

More Reviews

Similar Recipes

Butter Rich Spritz Butter Cookies

Butter Rich Spritz Butter Cookies

Butter Cookies II

Butter Cookies II

Gelatin Spritz Cookies

Gelatin Spritz Cookies

Spritz Cookies IV

Spritz Cookies IV

Swedish Ground Almond Spritz Cookies

Swedish Ground Almond Spritz Cookies

White Chocolate Holiday Spritz Cookies

White Chocolate Holiday Spritz Cookies


Amount Per Serving (24 total)

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

Based on a 2,000 calorie diet



previous recipe:

Iced Spiced Pumpkin Spritz Cookies


next recipe:

Butter Cookies II