The Trick to Picture-Perfect Spritz Cookies Every Time

An assortment of spritz cookies

Spritz cookies deserve a special place on your holiday cookie list—and not only because they are delicious and buttery and tender and sturdy (making them great for cookie boxes and for mailing).

The real reason we love spritz cookies is because they literally decorate themselves. Unlike a sugar cookie, which must be rolled out, cut, baked and then frosted, spritz cookies are made by squeezing the dough through a cookie press fitted with a decorative disk that creates a fancy-looking cookie with just a squeeze. Sure, you can add a glaze or some sprinkles to a spritz, but you don’t have to and for that, we love them.

As beloved as spritz cookies are, because most people only make them once a year (if that), there are lots of questions about the classic cookie. To help you build up your spritz confidence and turn out batch after batch of this cute and easy cookie, we've answered all of your most pressing (pun intended!) spritz cookie questions.

Related: 45 Must-Bake Cookies for Christmas

The Top Spritz Cookie Questions Answered

1. What's the best dough for spritz cookies?

A smooth dough without nuts, chocolate chips or other mix-ins is best for spritz cookies because any nubby bits might clog the press. If you can’t live without your add-ins (and we hear you) make sure to chop them very finely. Also remember that you can flavor the dough with extracts (almond extract is particularly nice in a spritz) to add a little flair to the dough without adding texture.

2. Should my spritz cookie dough be chilled?

Spritz dough is best used at room temperature (which means it can be used right after assembly (yay!)). Many cookies require some rest in the fridge, either for a few hours to chill or overnight to develop flavor and texture. We love spritz cookies for requiring that we make them—and then bake them—right away.

If you must chill your dough after assembling it, perhaps because you’re a make-ahead kind of person, just be sure to bring it to room temperature before using. Room-temperature dough is easy to squeeze through the press, but old dough can gum up the works.

3. What's the trick to using a cookie press?

One of the best tips might seem a little obvious, but be sure to read the instruction booklet that came with your cookie press. Each model is a little different, so the specific instructions can vary a bit.

4. What's the best way to load a cookie press?

Cookie presses do vary a bit, but this method will work for most models.

• Pull the plunger all the way up to the top of the press before filling the cylinder to give you the maximum amount of space for your dough.
• Fill the cylinder with your prepared dough, shaping it into a log, before you do so. You can also transfer the dough directly into the cylinder using a spoon or spatula. The log shape is nice when filling your cylinder with dough, because it minimizes the risk of air bubbles forming in the dough.
• Place your desired disk into the base of the press, then screw the base onto the cylinder.
• Pump the lever to further pack the dough into the cylinder and to remove any air bubbles. Pump just until the first bit of cookie dough squeezes out the bottom of the press. Wipe away that bit of dough and you are good to go.

5. Why won't my spritz cookies come out of the press?

There are a few common reasons. If you chilled your dough, it might be too cold. You can fix that by letting the dough sit at room temperature for a bit. If you mixed something into your dough (see question #1), those mix-ins might be too large to fit through the holes in the cookie press disc and are gumming up the works. And when all else fails, grab the instruction booklet to make sure you're using the cookie press the right way (see question #3).

6. What do I do if my spritz dough sticks to the cookie press?

If your dough sticks to the bottom of the press instead of to the pan, it might be too soft. Place the press into the refrigerator to chill for 3 to 4 minutes - or even in the freezer for a little less time - and try again.

7. What do I do if my spritz cookies look funny?

If any of your cookies come out of the press misshapen, just put the misshapen cookie dough back in the cylinder of your cookie press and reuse it.

8. Do I need to grease the pan for a spritz cookie?

Nope! Use ungreased baking sheets as spritz cookies stick best to a room temperature or chilled, dry metal surface, do there's no need to line your baking sheets with parchment paper or a silicone baking mat. If you line your pans, your spritz cookies are more apt to spread.

If your first batch of cookies do spread when you bake them or your kitchen is a little too warm, chill the baking sheets in the freezer for a few minutes before pressing the cookies onto them.

Wash and dry the cookie sheets in between baking batches of spritz cookies. You don't need to scrub with soap. This step is just to make sure the baking sheet doesn't have any crumbs or buttery residue on it.

9. How long should I bake spritz cookies?

Spritz cookies should be very lightly golden, particularly around the edges, when they’re done. You do not want them to brown. Let the spritz cookies firm up for 1 or 2 minutes on the baking sheet before transferring them from the pan to a wire rack to cool.

10. What's the best way to decorate spritz cookies?

You have tons of options here! First of all, you can leave them plain and they look great. If you want to add a little extra pizazz, you can add some colored sugar or sprinkles before baking or drizzle or dip them in glaze (a simple confectioners' sugar glaze with lemon juice is great with a spritz cookie) and add sprinkles on top of the glaze before it sets. You can also sandwich spritz cookies together with frosting, jam or melted chocolate.

More Smart Cookie Tips to Get You Through Holiday Baking Season

• How to Keep Your Sugar Cookie Dough From Sticking
• How to Soften Butter in 5 Minutes
• The Secret Ingredient to the Best-Ever Sugar Cookies
• The Easy Way to Make Perfectly Round Cookies

Up next: No Store-Bought Panettone Is As Good As My Sicilian Grandma's