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Spritz Cookies

Spritz Cookies
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Makes 40 cookies| Hands-On Time: | Total Time:


  • 1 1/4 cups all-purpose flour, spooned and leveled
  • 1/4 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/2 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup coarse sanding or turbinado sugar
  • 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.
By December, 2009

Nutritional Information

  • Per Serving
  • Calories 45Calories From Fat 45%
  • Protein 0g
  • Carbohydrate 6g
  • Sugar 3g
  • Fiber 0g
  • Fat 2g
  • Sat Fat 1g
  • Sodium 12mg
  • Cholesterol 6mg
What does this mean? See Nutrition 101 .

Quick Tip

Cracked eggshells
As with produce, take eggs and milk from the back of the case; older merchandise tends to be pushed forward.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.