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Classic Butter Cookies (Spritz)

Rich, melt-in-your-mouth piped cookies with a dense, tender crumb, perfect for holidays or everyday snacking.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 36 cookies
Course: Dessert, Snack
Cuisine: Bakery, European
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

For the Butter Cookies
  • 1 cup Unsalted Butter (2 sticks), softened to room temperature
  • 0.5 cup Granulated Sugar
  • 0.25 cup Powdered Sugar
  • 1 large Egg
  • 1 tsp Vanilla Extract
  • 2.25 cups All-Purpose Flour
  • 0.5 tsp Salt
For Garnish
  • Holiday Sprinkles or sanding sugar

Equipment

  • Piping bag with large star tip (or cookie press)
  • Electric mixer
  • Baking sheets

Method
 

  1. Cream Butter and Sugars: Cream softened butter, granulated sugar, and powdered sugar until light and fluffy to achieve a gooey, thick viscous consistency.
  2. Add Wet: Beat in the egg and vanilla extract until combined.
  3. Add Dry: Gradually mix the flour and salt into the wet ingredients just until combined. The dough will be very thick, heavy, and dense.
  4. Prep and Pipe: Preheat oven to 375°F (190°C). Fill a piping bag with the heavy viscous dough and pipe rosettes or shapes onto an ungreased baking sheet.
  5. Garnish and Bake: Immediately top with sprinkles. Bake for 8-10 minutes until edges are very lightly golden.
  6. Cool: Cool on the sheet for 2 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure butter is properly softened for ideal piping consistency. Do not overmix the dough. Do not overbake to ensure the dense crumb remains tender. The high butter content creates a rich, tender texture.