Spritz Cookies

Use a cookie press to form pretty shapes; sprinkle with sanding sugar before baking to add extra shine.

Photo by  David Prince
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  • Makes 40 cookies
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 45 calories
    • Calories 45 calories from fat
    • Fat 2 g
    • Sat Fat 1 g
    • Cholesterol 6 mg
    • Sodium 12 mg
    • Protein 0 g
    • Carbohydrate 6 g
    • Sugar 3 g
    • Fiber 0 g


  1. Check cups all-purpose flour, spooned and leveled
  2. Check ¼teaspoon kosher salt
  3. Check ½cup (1 stick) unsalted butter, at room temperature
  4. Check ½cup confectioners’ sugar
  5. Check 1teaspoon vanilla extract
  6. Check ¼cup coarse sanding or turbinado sugar
  7. Check Cookie press


  1. Heat oven to 375°. In a medium bowl, whisk the flour and salt.
  2. With an electric mixer, beat the butter and confectioners’ sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the vanilla. Reduce speed to low and gradually add the flour mixture, mixing just until incorporated.
  3. Following the manufacturer’s instructions, fill the cookie press with the dough and squeeze the dough onto parchment-lined baking sheets, spacing the cookies 1 inch apart. Sprinkle with the sanding sugar and bake until the edges are golden, 10 to 12 minutes.  
  4. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
    Note: Total Time includes cooling time.