Buttery Spritz Cookies

December 11, 2020

Ann Hosler
Copy Editor

Photo by Ann Hosler

My cookie press doesn’t get pulled out much, but spritz cookies are the gateway to using it. (Don’t worry—if you don’t have a cookie press, they can be made without one!) These cookies are buttery-rich-goodness and quick to whip up for the holidays or just to have around for a snack. Bonus: you only use yolks in this recipe, so put those egg whites to good use and make some meringues as well!


  • 2 ½ cups all-purpose white flour, sifted

  • 1 cup (2 sticks) unsalted butter, softened

  • 1 ¼ cups confectioners’ sugar

  • 2 egg yolks

  • ½ tsp salt

  • 1 tsp vanilla extract (can substitute with hazelnut, almond, or more vanilla)

  • ½ tsp rum extract

  • food coloring (optional)


  1. Preheat the oven to 400°F.

  2. Cream together butter and sugar.

  3. Mix in egg yolks and extracts.

  4. Mix in salt, then gradually add flour until well-combined.

  5. If using food coloring, do it after everything is combined. You can separate the dough into multiple chunks if using more than one color.

  6. Fill a cookie press and place about 1/2”–1” apart on an ungreased cookie sheet. If you don’t have a cookie press, scoop dough with a teaspoon and flatten with your palm or a glass to about ¼” thickness.

  7. Bake for 6-8 minutes.

  8. Allow to cool on the pan for 3–5 minutes before moving to a cooling rack.

  9. Cookies can be stored in an airtight container for up to four days.

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