Yeast may be an unusual ingredient for cookies, but the buttery flavor is fabulous. These were my mother's favorite cookies...now I make them for my children and grandchildren.

Allrecipes Member

Recipe Summary test

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
78
Yield:
78 servings
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Ingredients

78
Original recipe yields 78 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, dissolve yeast in water; set aside. In a mixing bowl, cream butter and sugar. Beat in egg yolks and yeast mixture. Gradually add flour.

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  • Using a cookie press fitted with disk of your choice, press dough into desired shapes 1 in. apart onto ungreased baking sheets. Bake at 400 degrees F for 7-9 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts

77 calories; protein 0.8g; carbohydrates 7.5g; fat 4.9g; cholesterol 17.8mg; sodium 33.9mg. Full Nutrition
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Reviews (16)

Rating: 5 stars
05/30/2008
I used 1 egg instead of 2 yolks. This went together easily. Even though this is a yeast recipe, there is no need to wait for rising time. Before baking,I sprinkled these with sugar. I changed the oven temperature to 375, and kept them in the oven for 5-6 minutes. We will be baking these again! Read More
(11)
Rating: 5 stars
12/08/2011
I halved this because I was so unsure of the yeast but I wanted to try a new spritz recipe. The only change was to add vanilla and almond extracts. I also baked the spritz recipe my German mother and I have been using for over 40 years. In side by side taste tests 7 of 7 of us preferred this recipe. No contest! This will be the recipe I pass down to my children and someday grandchildren! Thanks so much! Read More
(9)
Rating: 5 stars
01/03/2011
This is the best spritz cookie recipe that I have found. The cookies are light, crispy and the butter flavor is wonderful. Every year I make dozens of cookie platters and this little cookie was one of the biggest hits!!! Excellent! Read More
(9)
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Rating: 5 stars
05/11/2010
too good!!!! works perfectly! you can roll them out and use as cut outs too. Read More
(8)
Rating: 5 stars
01/09/2012
Normally, spritz cookies are boring, dry, forgettable (but cute) little bites. This is the recipe that puts an end to all that. They're everything we love about butter cookies, on steroids!! I, too, did a double-take at a cookie recipe that uses yeast. But I'm so glad I tried it. They're absolutely WONDERFUL!! The yeast does unparalleled wonders to point up the buttery nature of these gems. I have found that they benefit from a couple of pinches of salt, particularly if you use unsalted butter, and a dash of extract. I have used vanilla, almond and coconut on various occasions, and even a mixture of those three, which gave an inscrutable, but delectable result. The texture is of a fine crumb: not dry, not crispy but tender and delicate. These actually taste as good as they look! Read More
(5)
Rating: 5 stars
12/21/2011
These are the absolute best butter spritz cookie I have ever made! I halved the recipe and added about a 1/2 tsp. vanilla. Thanks!!!! Read More
(3)
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Rating: 5 stars
12/23/2011
I was a little leery about the yeast thing, but wow, these are fantastic! Very melt-in-your-mouth good! Just a tip though...don't eat the dough raw. Not too good. Read More
(3)
Rating: 4 stars
12/24/2011
The yeast definitely helps bring out the butter flavor. I think these are great, but mine are a bit too yeasty. Maybe I let the yeast/water mixture sit too long? Regardless, I'll make them again. Super easy dough to work with! Read More
(3)
Rating: 5 stars
12/19/2011
Aha! Thank you! I was looking for the best Spritz Recipe. I brought some from the store the other day... and decided to try to make my own for Christmas. These are so much better... now the store brought ones are just sitting on my counter not getting eaten. Oh well I guess that happens XD Read More
(2)