Easy Spritz Shortbread Cookies – 35-Minute Butter Cookies

These Spritz Shortbread Cookies are the ultimate buttery treat, perfect for holidays or any occasion. With a crisp texture and delicate flavor, they're made using a cookie press to create beautiful, uniform shapes.

The recipe is straightforward: cream butter and sugar, add flour and cornstarch for that signature shortbread crumb, then press and bake. The result is a cookie that's both tender and sturdy enough for decorating.

I've tested this recipe multiple times to ensure the dough is just right for a cookie press—not too sticky, not too dry. Follow the steps closely, and you'll get perfect spritz cookies every time.

About the Ingredients

1 cup (226g) unsalted butter, softened

Use good-quality butter for the best flavor. If you only have salted butter, reduce the added salt to 1/4 teaspoon.

2/3 cup (135g) granulated sugar

Fine sugar creams better. You can substitute with caster sugar if available.

1 large egg yolk

The yolk adds richness and helps bind the dough. Save the white for another recipe.

1 teaspoon vanilla extract

Pure vanilla extract gives the best flavor. You can use vanilla bean paste for more intensity.

1/2 teaspoon almond extract

Almond extract enhances the buttery flavor. If you don't have it, use 1/2 teaspoon more vanilla.

1/2 teaspoon salt

Salt balances the sweetness. Use fine sea salt for even distribution.

2 cups (250g) all-purpose flour

Measure by weight for accuracy. You can substitute with gluten-free 1:1 flour, but the texture may vary.

1/4 cup (30g) cornstarch

Cornstarch makes the cookies extra tender. If you don't have it, use an equal amount of flour, but the texture will be slightly less delicate.

Tips & Tricks

• Chill the dough if it becomes too soft while pressing—5 minutes in the fridge can help.
• Use a heavy-duty cookie press for consistent results; cheap ones often jam.
• Space cookies 1 inch apart on the baking sheet; they spread slightly during baking.
• If you don't have a cookie press, you can roll the dough into logs and slice, but the texture will be denser.

Step-by-Step Instructions

1. Preheat Oven

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

2. Cream Butter and Sugar

In a large bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes. This incorporates air for a tender texture.

3. Add Egg and Flavorings

Beat in the egg yolk, vanilla extract, almond extract, and salt until well combined. Scrape down the sides of the bowl.

4. Mix Dry Ingredients

In a separate bowl, whisk together the flour and cornstarch. Gradually add the dry mixture to the butter mixture, mixing on low speed just until incorporated. Do not overmix.

5. Load Cookie Press

Spoon the dough into your cookie press fitted with your desired disk. Press cookies onto the prepared baking sheets, spacing them about 1 inch apart.

6. Bake Cookies

Bake in the preheated oven for 10-12 minutes, or until the edges are just lightly golden brown. The centers will look set but not browned. Rotate the pans halfway through for even baking.

7. Cool and Serve

Let the cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. They will crisp up as they cool.

Delicious Variations

Chocolate Dip

Dip half of each cooled cookie in melted dark chocolate and let set.

Citrus Zest

Add 1 teaspoon of lemon or orange zest to the dough for a bright twist.

Spiced

Mix in 1/2 teaspoon of cinnamon and 1/4 teaspoon of nutmeg with the dry ingredients.

How to Store Spritz Shortbread Cookies

Frequently Asked Questions

Ready to press out a batch of these buttery beauties? Give this recipe a try and let me know how they turn out in the comments below. Happy baking!

Spritz Shortbread Cookies

Spritz Shortbread Cookies are buttery, crisp, and melt-in-your-mouth. This easy recipe uses a cookie press for beautiful shapes in just 35 minutes.

★★★★½ 4.8 (127 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 1 cup (226g) unsalted butter, softened
• 2/3 cup (135g) granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 teaspoon salt
• 2 cups (250g) all-purpose flour
• 1/4 cup (30g) cornstarch

📋 Instructions

1. 1Preheat Oven — Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. 2Cream Butter and Sugar — In a large bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes. This incorporates air for a tender texture.
3. 3Add Egg and Flavorings — Beat in the egg yolk, vanilla extract, almond extract, and salt until well combined. Scrape down the sides of the bowl.
4. 4Mix Dry Ingredients — In a separate bowl, whisk together the flour and cornstarch. Gradually add the dry mixture to the butter mixture, mixing on low speed just until incorporated. Do not overmix.
5. 5Load Cookie Press — Spoon the dough into your cookie press fitted with your desired disk. Press cookies onto the prepared baking sheets, spacing them about 1 inch apart.
6. 6Bake Cookies — Bake in the preheated oven for 10-12 minutes, or until the edges are just lightly golden brown. The centers will look set but not browned. Rotate the pans halfway through for even baking.
7. 7Cool and Serve — Let the cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. They will crisp up as they cool.

👨‍🍳 Chef's Note: For the best results, use a quality cookie press and follow the baking time closely—overbaking will make them dry.

Servings: 6

Cuisine: American

Course: Dessert

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Liam O'Connor
Liam covers personal finance and investing for beginners, demystifying money management with clear, no-nonsense advice. He focuses on budgeting, saving, and long-term wealth building, often using real-life scenarios to illustrate concepts.