Nothing is better than a family recipe, and these Swedish Spritz Cookies have been a staple in my family for generations. Full of rich, buttery, almond-y, bite-sized deliciousness, you’ll understand why these cookies are always in high demand during the holiday season!
Whenever I make these lil’ cookies, it’s like a blast from the past. I can almost see my Nana, with her apron and flour-covered hands, carefully pressing the dough through her old-fashioned cookie press onto the baking sheet. And now, I get to pass on this tradition and recipe to my own children, with the very same spritz press — it’s just so dang special. This is one of the reasons why I LOVE making family recipes — especially around the holidays!
Just make the dough, press it through a spritz press, press onto a baking sheet, and bake. In just about 30 minutes, enjoy the BEST Christmas spritz cookies.
- Butter: Make sure your butter is at room temperature before mixing it into the dough. This will allow for easier blending with the other ingredients.
- Sugar: This is what makes these spritz almond cookies so sweet and addicting!
- Egg yolks: We use just the egg yolks in this recipe to create a deliciously rich and buttery texture.
- Almond extract: This is the secret ingredient that gives this spritz cookies recipe its unique and delicious flavor!
- Sifted all-purpose flour: Sifted flour creates a lighter, fluffier cookie texture.
Equipment You’ll Need
Make sure you’ve got the following:
- Stand mixer fitted with the paddle attachment
- Spritz cookie press – for pressing
- Wire rack – for cooling
- Cookie tins – for storing
If you don’t have a cookie or spritz press, you can just use a cookie scoop or cookie cut outs to create a less traditional version of these cookies. Just note that this will obviously result in a different appearance; but they will most definitely still be delicious.
Fit Foodie
Family Recipe Series
All of the recipes in this series are inspired by someone special in each of our families. These are the recipes we grew up enjoying during the holidays. From our hearts to yours ❤️
We use the oldest version of this Wilton Spritz press. We’ve tried other presses, but this one is definitely our favorite. It’s simple to use and has stayed durable over the years.
Vanilla extract can be used instead of almond extract if that’s all you have on hand!
How to Make Nana Mabel’s Swedish Spritz Cookies
- Preheat Oven: Start by preheating the oven to 350℉. Line a baking sheet with parchment paper. Set aside.
- Cream Butter & Sugar: In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar. Cream together until light and fluffy. About 3 minutes.
- Add Wet Ingredients: Next, add in the egg yolks and almond extract and mix until combined.
- Add Dry Ingredients: Once mixed, slowly add the sifted flour to the creamed mixture. Mix until combined.
- Press Cookies: Divide the dough into 4 or 5 balls. If you are using a spritz press, hold the spritz and press flush against the parchment paper so the cookie dough sticks to the parchment. If you don’t have a press, you can follow the same recipe using a 1-tablespoon cookie scoop or use your favorite cookie cut outs.
- Decorate: Decorate your cookies with sprinkles, cinnamon imperials or whatever your heart desires.
- Bake: Bake at 350℉ for 11 minutes.
- Cool & Serve: Remove from the oven and transfer to a wire rack to cool. Enjoy!
Add Some Glitz to Your Spritz Cookies!
My favorite part about these spritz butter cookies is decorating them! We’re betting that’ll be your kiddos fave part, too 😃 Here are some creations we’ve tried and enjoyed over the years:
how much dough should you put in the spritz press?
If you are using a spritz press, do not over-stuff the press because the cookie dough will ooze out from the pressure.
Fill the press half full or less. Hold it flush against the parchment paper. When you release pressure, lift the press straight off the cookie. The cookie will stick to the parchment paper as the press is lifted off.
These pressed spritz cookies can be stored in an airtight container or cookie tin at room temperature for up to 5 days. They can also be frozen for longer storage, up to 3 months.
-
Preheat oven to 350℉. Line a baking sheet with parchment paper. Set aside.
-
In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar. Cream together until light and fluffy. About 3 minutes. Add in the egg yolks and almond extract and mix until combined.
-
Slowly add the sifted flour to the creamed mixture. Mix until combined.
-
Once the dough is ready, divide it into 4 or 5 balls. If you are using a cookie press, shape the dough to fit the press and press cookies onto a baking sheet. If you are using a spritz press, do not over-stuff the press because it will ooze out. Hold the spritz and press flush against the parchment paper so the cookie dough sticks to the parchment. If you don’t have a press, you can follow the same recipe using a 1-tablespoon cookie scoop.
-
Bake at 350℉ for 10-13 minutes (12 was the perfect number for us) or until the bottoms just start to turn golden brown.
-
Remove from the oven and transfer to a wire rack to cool.
- To decorate the cookies with sprinkles, add them before baking.
- Vanilla extract can be used instead of almond.
- We use the oldest version of this Wilton Spritz press.
- This recipe will yield approximately 75 bite-sized spritz cookies.
Calories: 46 kcal, Carbohydrates: 5 g, Protein: 1 g, Fat: 3 g, Fiber: 0 g, Sugar: 2 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: photos taken in this post are by Erin from The Wooden Skillet.
