This is a simple butter cookie that can be used in a cookie press, as a drop cookie or made into a roll and sliced. There is no mystery cookie for a cookie press...any stiff butter type can be used. Just be sure to chill it thoroughly so it keeps its shape while baking.

Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
1 hr 15 mins
total:
1 hr 40 mins
Servings:
36
Yield:
3 dozen
Advertisement

Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Combine the flour and salt; stir into the sugar mixture. Cover dough, and chill for at least one hour. Chill cookie sheets.

    Advertisement
  • Preheat oven to 400 degrees F (200 degrees C). Press dough out onto ungreased, chilled cookie sheets.

  • Bake for 8 to 10 minutes in the preheated oven, or until lightly golden at the edges. Remove from cookie sheets to cool on wire racks.

Nutrition Facts

103 calories; protein 1.2g 2% DV; carbohydrates 12.7g 4% DV; fat 5.3g 8% DV; cholesterol 18.7mg 6% DV; sodium 54.6mg 2% DV. Full Nutrition
Advertisement

Reviews (234)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/23/2005
Great, simple spritz butter cookies! Not too sweet, but nice and buttery. This recipe made 4 trays full, about 5 dozen cookies not including the gobs of dough my 4 year old swiped. One hint - you probably won't need to refrigerate the dough to use in a cookie press unless it's really hot in your kitchen. We used dough at room temp and the cookies came out perfect on our first try. This one's a keeper! Read More
(407)

Most helpful critical review

Rating: 1 stars
11/22/2006
Not at all what I expected, I'm from Chicago and I was really looking for those rich, finger printed, lunch room cookies! so if any one has that recipie please share. Read More
(618)
286 Ratings
  • 5 star values: 161
  • 4 star values: 72
  • 3 star values: 21
  • 2 star values: 14
  • 1 star values: 18
Rating: 1 stars
11/22/2006
Not at all what I expected, I'm from Chicago and I was really looking for those rich, finger printed, lunch room cookies! so if any one has that recipie please share. Read More
(618)
Rating: 5 stars
11/22/2005
Great, simple spritz butter cookies! Not too sweet, but nice and buttery. This recipe made 4 trays full, about 5 dozen cookies not including the gobs of dough my 4 year old swiped. One hint - you probably won't need to refrigerate the dough to use in a cookie press unless it's really hot in your kitchen. We used dough at room temp and the cookies came out perfect on our first try. This one's a keeper! Read More
(407)
Rating: 4 stars
12/15/2003
I've tried to find a recipe close to the one made by my best friend's mother and this definitely came the closest. I made a batch and a half but I left out 1/2 cup of the flour. I also added 1/2 tsp of almond extract for a little extra flavor and it was wonderful. No need to chill the dough and since my cookie press was broken I used a small scoop and pressed the dough down slightly with wet fingers which also helped the sugar and sprinkles to stick. And a 350 degree oven seemed to work just as well A wonderful recipe. Read More
(341)
Advertisement
Rating: 5 stars
12/08/2004
These cookies are FANTASTIC!!!! They taste just like the Danish Butter Cookies that come in the tins at the store. The key is to really beat the butter and sugar then the egg and vanilla until it looks fluffy. Read More
(187)
Rating: 5 stars
08/14/2004
This recipe was INCREDIBLE. I did not have to chill the dough. I would recommend putting a tad bit of almond or lemon extract in to add flavor. I served them at a baby shower and received RAVE reviews. Read More
(162)
Rating: 5 stars
12/12/2005
I made a double batch of these yesterday. However I didn't use the cookie press I just rolled them out and cut them into circles. I baked them just until they were set- no browning (I like them soft). I made a frosting out of 1 stick of margarine softened 1 lb. powdered sugar 1 tsp. vanilla extract and a scant 1/4 c. milk to use on them then decorated with colored sugars. They turned out great! My husband loved them and wouldn't even let me throw 3 or 4 cookies out that I had cut too thin and had browned! These are the best although I don't know how much I would have liked them if I wouldn't have put icing on them. Read More
(116)
Advertisement
Rating: 5 stars
09/22/2003
I lost my "old faithful" spritz cookie recipe but this is every bit as good. I didn't need to chill the dough and I removed them from the oven at the first miniscule hint of browning (my family prefers soft cookies over crisp cookies). Thanks for sharing this! Read More
(62)
Rating: 2 stars
12/14/2003
I was hoping for a Christmas tin butter cookie and these werent close in my opinion at all. I was highly disappointed. Read More
(54)
Rating: 5 stars
10/27/2005
Excellent recipe!! this is the first time I have used a cookie press and it worked great. I would suggest not chilling the spritz as it worked well right after mixing. It has the taste that this kinda cookie is supposed to. It can be changed by adding whatever u like...I added a 1/4 brown sugar for the kids sweet tooth. I devided the spritz into 4 batches to try different things with...added 1 tbls butter extract to one batch and 1 tbls peppermint extract to another. The other 2 I just used different food color...Kids loved em. and so did we!!! Read More
(52)
Advertisement