Nana’s Swedish Spritz Cookies
Nana’s Swedish Spritz Cookies are the kind of recipe that shows up every holiday season, usually made from memory, with a well-worn cookie press and a kitchen that smells like butter and vanilla. These classic cookies are light, crisp, and melt-in-your-mouth tender, with just the right amount of sweetness. Simple, timeless, and full of tradition, they’re the cookies everyone reaches for first on the tray.
This recipe is perfect for Christmas baking, cookie swaps, or anytime you want an old-fashioned cookie that never goes out of style.
Swedish Spritz Cookies
Ingredients
1 cup unsalted butter, softened
⅔ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2¼ cups all-purpose flour
¼ teaspoon salt
Optional toppings: colored sugar, sprinkles, or small pieces of maraschino cherries
Instructions
Preheat the oven to 375°F. Do not grease the baking sheets.
Cream the butter and sugar together until light and fluffy.
Beat in the egg and vanilla extract until fully combined.
Gradually mix in the flour and salt until a soft dough forms.
Spoon the dough into a cookie press fitted with your desired disc.
Press cookies directly onto the ungreased baking sheet.
Decorate if desired with sprinkles or cherry pieces.
Bake for 8 to 10 minutes, until the edges are just lightly golden.
Let cool briefly on the baking sheet, then transfer to a wire rack to cool completely.
Tips for Perfect Nana’s Swedish Spritz Cookies
- Use very soft, room-temperature butter so the dough presses easily
- Do not chill the dough — spritz dough needs to stay soft
- Always press cookies onto ungreased baking sheets so they stick and release cleanly
- If cookies won’t release from the press, let the dough warm slightly
- Keep unused dough covered to prevent it from drying out
- Don’t overbake — spritz cookies should stay pale with just lightly golden edges
- If your kitchen is warm, rotate baking sheets to keep shapes crisp
- Let cookies cool for a minute before moving them so they don’t break
Nana’s Butter Spritz Cookies
Ingredients
- 1 cup unsalted butter softened
- ⅔ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- ¼ teaspoon salt
- Optional toppings: colored sugar sprinkles, or small pieces of maraschino cherries
Instructions
- Preheat the oven to 375°F. Do not grease the baking sheets.
- Cream the butter and sugar together until light and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- Gradually mix in the flour and salt until a soft dough forms.
- Spoon the dough into a cookie press fitted with your desired disc.
- Press cookies directly onto the ungreased baking sheet.
- Decorate if desired with sprinkles or cherry pieces.
- Bake for 8 to 10 minutes, until the edges are just lightly golden.
- Let cool briefly on the baking sheet, then transfer to a wire rack to cool completely.
