The Ultimate Vanilla Butter Spritz Cookies — Festive, Buttery, and Irresistibly Delicate
These buttery spritz cookies melt on your tongue and look stunning when finished with white icing and colorful sprinkles. Perfect for holiday platters, gift tins, or an elegant afternoon tea.
Why this recipe is irresistible
Because these cookies combine a high-ratio buttery base, delicate vanilla flavor, and a melt-in-your-mouth texture, then transform into visual delights with a simple glaze and sprinkles. They stay tender, keep shape beautifully, and are easy to pipe using a cookie press or large piping tip.
Ingredients
Yields about 36–48 cookies, depending on size.
- 2 1/2 cups (315g) all-purpose flour
(Provides structure — too much and cookies are dense; measure by spooning into the cup and leveling.) - 1 cup (226g) unsalted butter, room temperature
(The star — creates tenderness, rich flavor, and that melt-in-the-mouth texture.) - 1 cup (200g) granulated sugar
(Sweetness and lightness — creamed with butter to trap air for a delicate crumb.) - 1 large egg, room temperature
(Adds moisture and helps bind the dough.) - 2 teaspoons pure vanilla extract
(Signature aroma and flavor — use pure vanilla for best results.) - 1/2 teaspoon salt
(Balances sweetness and enhances the butter and vanilla notes.) - 1/2 teaspoon baking powder
(Aids a gentle lift so cookies keep a fine, tender texture without spreading.) - For decoration: 1 cup powdered sugar, 2–3 teaspoons milk or lemon juice (for glaze), and colorful sprinkles or nonpareils.
(Powdered sugar glaze sets glossy and white; sprinkles provide festive color and crunch.)
Equipment you’ll need
- Cookie press or piping bag fitted with a large star tip
- Electric mixer (stand or hand)
- Baking sheets lined with parchment
Step-by-step instructions
- Prep: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Chill the cookie press or the piping bag for 5 minutes if your kitchen is very warm.
- Cream the butter and sugar: In a large bowl, beat the room-temperature butter and granulated sugar on medium-high until pale and fluffy — about 2–3 minutes. This is the key to a light texture.
- Add egg & vanilla: Beat in the egg and vanilla until fully incorporated, scraping the bowl down once so the mixture is even.
- Combine dry ingredients: Whisk together the flour, salt, and baking powder in a separate bowl.
- Fold into the butter mixture: Gradually add the dry ingredients to the butter mixture on low speed. Mix just until a soft, pipeable dough forms — do not overmix.
- Fill and shape: Transfer dough to a cookie press or a piping bag fitted with a large star tip. Press or pipe cookies onto the lined sheets, spacing about 1½ inches apart. If using a cookie press, gently press once to release a cookie; if piping, hold the bag perpendicular to the sheet and squeeze gently.
- Bake: Bake for 9–11 minutes until the edges are barely golden. These cookies are meant to be pale and delicate — overbaking makes them dry.
- Cool: Let cookies rest on the sheet for 2 minutes, then transfer to a wire rack to cool completely.
- Glaze & decorate: Whisk powdered sugar with milk or lemon juice to make a thick but pourable glaze. Dip or brush the centers lightly with white glaze and immediately add colorful sprinkles before it sets.
Why this recipe is loved
The balance of rich butter, subtle vanilla, and a fine-tuned sugar ratio produces a cookie that is tender without being fragile. The dough holds shape perfectly for decorative pressing or piping, and the simple white powdered sugar glaze makes them look professional without fuss.
Pro tips for perfect spritz cookies
- Measure flour correctly: Spoon flour into the cup and level with a knife — packed flour leads to dense cookies.
- Keep butter at room temperature: Soft but not oily. If it’s too warm, the dough will be too soft to press neatly.
- Don’t overbake: Remove when centers look set but still pale — they continue to firm while cooling.
- Customize flavors: Swap half the vanilla for almond extract for a classic twist, or add a teaspoon of citrus zest for brightness.
- Make ahead: The dough can be refrigerated for 48 hours in an airtight container. Let it soften slightly before pressing or piping.
Serving suggestions to complete the meal
Serve these spritz cookies on a platter with:
- A pot of freshly brewed tea (Earl Grey or Darjeeling)
- Espresso or café au lait for a coffee pairing
- Small bowls of mixed nuts and dried fruits for a holiday spread
- Package them in clear cellophane bags with ribbons for gifts
Storage
Store in an airtight container at room temperature for up to 7 days. For longer storage, freeze baked cookies between layers of parchment for up to 3 months.
Conclusion — Why bake these today?
These Vanilla Butter Spritz Cookies are proof that simple techniques and quality ingredients create extraordinary results. With minimal effort, you’ll produce delicate, visually stunning cookies that taste far more sophisticated than the time invested. Whether you’re building a holiday cookie box or pleasing guests at a tea, this recipe delivers consistent, crowd-pleasing results.