Buttery Italian Spritz Cookies

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Buttery Italian Spritz Cookies – Festive, Delicate & Perfect for the Holidays

These classic Italian butter cookies are rich, tender, and piped into beautiful shapes—perfect for gifting, cookie trays, or enjoying with a warm cup of coffee or tea.

Introduction: A Holiday Tradition Worth Keeping

There’s something magical about a cookie that’s both elegant and nostalgic. These Buttery Italian Spritz Cookies are a staple on holiday tables across generations. With their delicate texture, buttery richness, and charming shapes, they’re a joy to make and even more delightful to eat.

Whether you’re baking for a cookie exchange, filling a holiday tin, or simply enjoying a quiet afternoon with a warm drink, these cookies are a must-have. They’re easy to customize with sprinkles, chocolate, or festive colors—and they hold their shape beautifully when piped.

Ingredients Breakdown

Let’s take a closer look at what makes these cookies so irresistible:

Dough Base:

  • All-purpose flour (2½ cups)
    Provides structure and a tender crumb.
  • Unsalted butter (¾ cup, softened)
    The star of the show—adds richness and flavor.
  • Granulated sugar (½ cup)
    Sweetens the dough and helps with browning.
  • Egg (1 large)
    Binds the dough and adds richness.
  • Vanilla extract (1 tsp)
    Adds warmth and classic cookie flavor.
  • Almond extract (¼ tsp, optional)
    Adds a subtle nutty note—traditional in Italian baking.
  • Milk (2 tbsp)
    Softens the dough for piping—add more if needed.

Decorations:

  • Colored sprinkles
    Adds festive flair and crunch.
  • Melted chocolate (optional)
    Dip cooled cookies for a decadent finish.

Optional: Use white chocolate, dark chocolate, or drizzle with icing for variety.

Equipment Needed

  • Mixing bowls
  • Electric mixer or hand whisk
  • Measuring cups and spoons
  • Piping bag with large star tip
  • Baking sheets
  • Parchment paper
  • Cooling rack

Step-by-Step Instructions

Step 1: Preheat & Prep

Preheat oven to 350°F (175°C).

Line two baking sheets with parchment paper.

Step 2: Cream Butter & Sugar

In a large bowl:

  • Beat ¾ cup softened butter and ½ cup sugar for 3–4 minutes, until light and fluffy.

Step 3: Add Wet Ingredients

Beat in:

  • 1 egg
  • 1 tsp vanilla extract
  • ¼ tsp almond extract (if using)

Mix until smooth and creamy.

Step 4: Add Dry Ingredients

Gradually add:

  • 2½ cups flour

Mix until a soft dough forms.

If dough is too stiff to pipe, add milk 1 tbsp at a time until pliable.

Step 5: Pipe the Cookies

Transfer dough to a piping bag fitted with a large star tip.

Pipe into desired shapes (rosettes, stars, S-shapes) onto prepared baking sheets.

Tip: Hold the piping bag vertically and apply even pressure for consistent shapes.

Step 6: Decorate

Before baking:

  • Add colored sprinkles if desired.

Or leave plain to dip in chocolate after baking.

Step 7: Bake

Bake for 10–12 minutes, until:

  • Edges are lightly golden
  • Centers are set

Let cool on baking sheet for 5 minutes, then transfer to a wire rack.

Step 8: Optional Chocolate Dip

Once cooled:

  • Dip cookies halfway in melted chocolate.
  • Place on parchment to set.
  • Add sprinkles before chocolate hardens.

Serving Suggestions

Perfect for:

  • Holiday cookie trays
  • Afternoon tea
  • Edible gifts
  • Festive brunches

Pair with:

  • Espresso or cappuccino
  • Hot cocoa or chai
  • Sparkling wine or dessert liqueur

Presentation Tip: Arrange in a tin with parchment dividers or stack in clear bags tied with ribbon.

Variations to Try

Want to make them your own? Try these festive twists:

Chocolate Spritz

Add 2 tbsp cocoa powder to the dough.

Lemon Almond

Add lemon zest and swap vanilla for lemon extract.

Hazelnut Dream

Use hazelnut extract and dip in Nutella.

Vegan Version

Use plant-based butter and egg substitute.

Storage and Make-Ahead Tips

  • Make-Ahead: Dough can be made up to 2 days in advance and refrigerated.
  • Refrigerate: Store baked cookies in airtight container for up to 1 week.
  • Freeze: Freeze baked cookies or unbaked piped dough for up to 2 months.

Tip: Let frozen dough thaw slightly before baking for best shape retention.

Nutrition Notes (Per Cookie, ~1 of 24)

  • Calories: ~120
  • Protein: ~1g
  • Carbohydrates: ~12g
  • Fat: ~7g
  • Sugar: ~6g
  • Sodium: ~30mg
  • Fiber: ~0.5g

These cookies are:

  • Buttery and delicate
  • Lightly sweet and festive
  • Perfectly portioned
  • Great for sharing

Final Thoughts

These Buttery Italian Spritz Cookies are more than just a holiday treat—they’re a celebration of tradition, flavor, and the joy of baking. Whether you’re piping them into stars or dipping them in chocolate, they’re guaranteed to bring smiles and sweet memories.

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