Traditional Spritz Cookies Without Almond Extract

If you ask me, spritz cookies are a holiday classic for a reason.

These buttery pressed cookies have that melt-in-your-mouth texture everyone loves, and they don’t need almond extract to taste amazing. The combination of butter and shortening gives you that crispy snap on the outside while keeping them tender inside.

They’re made with simple pantry ingredients and come together in your cookie press to create those pretty shapes we all remember. A hint of vanilla and the richness from real butter carry all the flavor you need.

It’s a straightforward recipe that makes dozens of cookies, perfect for cookie trays or keeping the family snack jar full.

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What Kind of Butter Should I Use?

For spritz cookies, you’ll want to use regular salted butter that’s been softened to room temperature – this is key for getting the right consistency. The butter should be soft enough that you can easily press your finger into it, but not so soft that it’s greasy or melted. If you only have unsalted butter on hand, that works too, though you might want to add a pinch more salt to the dough. Let your butter sit out on the counter for about 30-45 minutes before you start baking, or you can cut it into smaller chunks to speed up the softening process. Just avoid microwaving it to soften, as that can melt parts of it unevenly and throw off your cookie texture.

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Options for Substitutions

This cookie recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Shortening: If you don’t have shortening, you can replace it with an equal amount of butter. Your cookies will spread a bit more and have a slightly different texture, but they’ll still taste great.
• Butter and shortening combination: You can use all butter (2 cups total) instead of the butter-shortening mix if you prefer. The cookies will be a little less crisp but more flavorful.
• Cream of tartar: Out of cream of tartar? You can leave it out and add an extra 1/2 teaspoon of baking soda, though the texture might be slightly different.
• Vanilla: Feel free to experiment with other extracts like lemon, orange, or even coconut to change up the flavor profile.
• Eggs: For each egg, you can substitute with 1/4 cup unsweetened applesauce or 3 tablespoons of aquafaba (chickpea liquid) if needed, though this will change the texture slightly.
• All purpose flour: Stick with all purpose flour for this recipe – it’s really important for getting that perfect spritz cookie texture that holds its shape when piped.

Watch Out for These Mistakes While Baking

The biggest mistake when making spritz cookies is using butter that’s too soft or melted, which causes the dough to be too loose and your cookies to lose their shape in the oven – your butter should be softened but still hold its form when pressed.

Another common error is not chilling the dough if it feels too sticky to work with, as 15-20 minutes in the fridge can make all the difference in getting those crisp, defined edges.

Overmixing the dough once you add the flour will develop too much gluten and result in tough cookies instead of the tender, crumbly texture you’re after, so mix just until the flour disappears.

Finally, resist the urge to overbake these delicate cookies – they should barely have any color on the edges when you pull them out, as they’ll continue to firm up as they cool on the baking sheet.

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What to Serve With Spritz Cookies?

Spritz cookies are perfect alongside a cup of hot coffee or tea, especially during the holidays when you want something sweet but not too heavy. I love setting out a platter of these cookies with some hot cocoa for an afternoon treat, or pairing them with a scoop of vanilla ice cream for a simple dessert. They also work great as part of a cookie exchange spread alongside other classics like chocolate chip or sugar cookies. Since they’re buttery and not overly sweet, they’re nice with a glass of cold milk too, making them a hit with kids and adults alike.

Storage Instructions

Store: Keep your spritz cookies in an airtight container at room temperature for up to a week. They’ll stay crisp and delicious, making them perfect for holiday cookie trays or whenever you need a sweet treat on hand.

Freeze: These cookies freeze really well for up to 3 months. Layer them between sheets of parchment paper in a freezer-safe container to keep them from sticking together. You can also freeze the dough itself if you want to bake fresh cookies later.

Thaw: Frozen cookies taste great straight from the freezer, or you can let them sit at room temperature for about 15 minutes. If you froze the dough, just let it thaw in the fridge overnight before piping and baking as usual.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4400-4700
• Protein: 38-45 g
• Fat: 215-235 g
• Carbohydrates: 590-630 g

Ingredients

• 1 cup salted butter (I use Kerrygold for richness)
• 1 cup powdered sugar (sifted to remove lumps)
• 1 tsp vanilla extract (for best flavor)
• 1 tsp salt
• 1 cup shortening (gives the classic crispy texture)
• 2 eggs (room temperature)
• 1 cup granulated sugar
• 1 tsp baking soda
• 4.5 cups all-purpose flour (I use King Arthur)
• 1 tsp cream of tartar (keeps cookies tender)

Step 1: Prepare Mise en Place and Preheat

• 4.5 cups all-purpose flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp cream of tartar

Sift together the all-purpose flour, salt, baking soda, and cream of tartar in a medium bowl—sifting removes lumps and helps distribute the leavening agents evenly for consistent texture.

Set this dry mixture aside.

Preheat your oven to 375°F and line baking sheets with parchment paper.

Bring your eggs to room temperature by letting them sit on the counter for about 10 minutes; this helps them incorporate more smoothly into the butter mixture, creating a fluffier dough.

Step 2: Cream Fats and Build the Base

• 1 cup salted butter
• 1 cup shortening
• 1 cup powdered sugar
• 1 cup granulated sugar

In a large mixing bowl, combine the softened salted butter and shortening, then beat on medium-high speed for about 2 minutes until light and creamy.

This step is crucial—the combination of butter and shortening creates that classic crispy texture spritz cookies are known for, while the creaming process incorporates air that helps with lift.

Gradually add the powdered sugar and granulated sugar, continuing to beat for another 2-3 minutes until the mixture is light, fluffy, and pale in color.

Step 3: Incorporate Eggs and Vanilla

• 2 eggs
• 1 tsp vanilla extract

Add the room-temperature eggs one at a time to the creamed mixture, beating well after each addition to ensure they’re fully incorporated.

Pour in the vanilla extract and mix until everything is combined into a smooth, homogeneous base.

I like to scrape down the bowl between additions to make sure no streaks of egg white remain—this ensures even mixing and consistent cookie texture throughout the batch.

Step 4: Combine Wet and Dry Ingredients

• wet ingredient mixture from Step 3
• dry ingredient mixture from Step 1

Add the dry ingredient mixture from Step 1 to the wet base in two additions, mixing on low speed after each addition just until the flour is incorporated.

Don’t overmix—overworking the dough at this stage can develop gluten and make the cookies tough.

Mix until you have a smooth, uniform dough with no visible streaks of flour.

Step 5: Chill the Dough

• prepared dough from Step 4

Transfer the dough to the refrigerator and chill for at least 30 minutes, though you can chill it for up to 2 hours if needed.

Chilling makes the dough firmer and easier to work with in your cookie press, preventing it from spreading too much during baking.

The cold dough also helps maintain crisp edges while keeping the centers tender.

Step 6: Press and Shape Cookies

• chilled dough from Step 5

Remove the dough from the refrigerator and load it into a cookie press fitted with your desired shape plate.

Press cookies onto the prepared baking sheets, spacing them about 1.5 inches apart.

If your dough becomes too warm and difficult to press, return it to the refrigerator for 5-10 minutes.

The pressed shape from the cookie gun is what makes spritz cookies distinctive, so take your time to create clean, uniform impressions.

Step 7: Bake and Cool

• pressed cookies from Step 6

Bake the cookies at 375°F for 8-12 minutes, watching carefully toward the end—they should be set but still pale, with just the slightest golden tint on the edges.

Overbaking will make them hard rather than crisp.

Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a cooling rack to cool completely.

I find that this brief rest on the hot pan helps them firm up just enough to handle without breaking, while the cooling rack prevents them from getting soggy on the bottom.

Traditional Spritz Cookies Without Almond Extract

Delicious Traditional Spritz Cookies Without Almond Extract recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 32 minutes mins

Total Time 47 minutes mins

Servings 4

Calories 4550 kcal

Ingredients

  

• 1 cup salted butter (I use Kerrygold for richness)
• 1 cup powdered sugar (sifted to remove lumps)
• 1 tsp vanilla extract (for best flavor)
• 1 tsp salt
• 1 cup shortening (gives the classic crispy texture)
• 2 eggs (room temperature)
• 1 cup granulated sugar
• 1 tsp baking soda
• 4.5 cups all-purpose flour (I use King Arthur)
• 1 tsp cream of tartar (keeps cookies tender)

Instructions

 

• Sift together the all-purpose flour, salt, baking soda, and cream of tartar in a medium bowl—sifting removes lumps and helps distribute the leavening agents evenly for consistent texture. Set this dry mixture aside. Preheat your oven to 375°F and line baking sheets with parchment paper. Bring your eggs to room temperature by letting them sit on the counter for about 10 minutes; this helps them incorporate more smoothly into the butter mixture, creating a fluffier dough.
• In a large mixing bowl, combine the softened salted butter and shortening, then beat on medium-high speed for about 2 minutes until light and creamy. This step is crucial—the combination of butter and shortening creates that classic crispy texture spritz cookies are known for, while the creaming process incorporates air that helps with lift. Gradually add the powdered sugar and granulated sugar, continuing to beat for another 2-3 minutes until the mixture is light, fluffy, and pale in color.
• Add the room-temperature eggs one at a time to the creamed mixture, beating well after each addition to ensure they're fully incorporated. Pour in the vanilla extract and mix until everything is combined into a smooth, homogeneous base. I like to scrape down the bowl between additions to make sure no streaks of egg white remain—this ensures even mixing and consistent cookie texture throughout the batch.
• Add the dry ingredient mixture from Step 1 to the wet base in two additions, mixing on low speed after each addition just until the flour is incorporated. Don't overmix—overworking the dough at this stage can develop gluten and make the cookies tough. Mix until you have a smooth, uniform dough with no visible streaks of flour.
• Transfer the dough to the refrigerator and chill for at least 30 minutes, though you can chill it for up to 2 hours if needed. Chilling makes the dough firmer and easier to work with in your cookie press, preventing it from spreading too much during baking. The cold dough also helps maintain crisp edges while keeping the centers tender.
• Remove the dough from the refrigerator and load it into a cookie press fitted with your desired shape plate. Press cookies onto the prepared baking sheets, spacing them about 1.5 inches apart. If your dough becomes too warm and difficult to press, return it to the refrigerator for 5-10 minutes. The pressed shape from the cookie gun is what makes spritz cookies distinctive, so take your time to create clean, uniform impressions.
• Bake the cookies at 375°F for 8-12 minutes, watching carefully toward the end—they should be set but still pale, with just the slightest golden tint on the edges. Overbaking will make them hard rather than crisp. Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a cooling rack to cool completely. I find that this brief rest on the hot pan helps them firm up just enough to handle without breaking, while the cooling rack prevents them from getting soggy on the bottom.