Recipe for Swedish Spritz Cookies | Almanac.com

Swedish Spritz Cookies

Holiday spritz cookies on a wire cooling rack
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about 4 dozen
Pauline Bauer Gustaf
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A delightful dance of buttery bliss! These melt-in-your-mouth wonders are a traditional Swedish Christmas recipe. The cookies are small, tender, and addictive. 

Note that this recipe is made with a “cookie press,” a fun kitchen tool that makes those cute fluffy shapes. Spritz means “to squirt” in German because you are squirting the dough using the cookie press onto a baking sheet. The taste is similar to shortbread cookies but has an even more melt-in-the-mouth taste since you don’t have to chill or handle the dough.

If you’d prefer not to order a cookie press, then here is our recipe for shortbread cookies.

1 cup (2 sticks) butter, at room temperature
2/3 cup sugar
3 egg yolks
1 teaspoon vanilla or almond extract
2-1/2 cups all-purpose flour, sifted
  1. In a large bowl, cream the butter. Add sugar, egg yolks, and vanilla and beat well. Stir in flour. Form the dough into four balls. Chill thoroughly.
  2. Preheat oven to 375°F.
  3. Working with one dough ball at a time, put the dough into the cookie press and press out various designs and shapes onto baking sheets.
  4. Bake for 10 minutes, or until golden brown. Remove the cookies and place them on wire racks to cool completely.
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