Nana Mabel’s Classic Spritz Cookies Recipe

Nothing beats a family recipe, and these Swedish Spritz Cookies have been a holiday staple in my family for generations. Buttery, bite-sized, and lightly almond-scented, they’re simple to make and always in high demand during the season.

Every time I make these little cookies, I’m transported back to my Nana’s kitchen — apron on, hands dusted with flour, pressing the dough through her old cookie press. Passing that same spritz press to my own children and sharing the tradition makes this recipe especially meaningful. Family recipes like this one are what make holiday baking so memorable.

The method is straightforward: make the dough, press it through a cookie press, place shapes on a lined sheet, and bake. In roughly 30 minutes from start to finish, you’ll have a tray of classic Christmas spritz cookies.

What does it take to make spritz cookies?

• Butter: Use room-temperature butter so it cream together smoothly with the sugar.
• Sugar: Sweetens the dough and gives these spritz almond cookies their classic flavor.
• Egg yolks: Only yolks are used to add richness and tender texture.
• Almond extract: A little almond extract is the signature flavor here — it adds a delicate, nutty note.
• Sifted all-purpose flour: Sifting helps keep the dough light and removes lumps for a consistent texture.

Equipment You’ll Need

Gather the basics before you begin:

1. Stand mixer with paddle attachment (or a sturdy hand mixer).
2. Spritz or cookie press — useful for the classic shapes and uniform cookies.
3. Wire rack for cooling baked cookies.
4. Cookie tins or airtight containers for storing finished cookies.

If you don’t have a press, a 1-tablespoon cookie scoop or cookie cutters will work; the cookies will look different but will still taste wonderful.

Which spritz press works best?

We use an older Wilton-style spritz press because it’s simple, reliable, and has lasted for years. Other presses can work, but choose one that is easy to fill and comfortable to hold.

What can I use instead of almond extract?

If you don’t have almond extract on hand, use vanilla extract. The cookies will still be delicious, though the subtle almond aroma will be different.

How to Make Nana Mabel’s Swedish Spritz Cookies

1. Preheat: Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
2. Cream butter & sugar: In the bowl of a stand mixer fitted with the paddle, cream 1 cup room-temperature butter and 3/4 cup sugar until light and fluffy, about 3 minutes.
3. Add wet ingredients: Mix in 3 egg yolks and 2 teaspoons almond extract until combined.
4. Add dry ingredients: Gradually add 2 1/4 cups sifted all-purpose flour and mix until a soft dough forms.
5. Load and press: Divide dough into 4 or 5 portions for easier handling. If using a spritz press, fill it no more than half full to avoid oozing. Hold the press flush to the parchment and squeeze to form shapes; lift straight up so the cookie stays on the paper. Without a press, use a 1-tablespoon scoop or shape with cutters.
6. Decorate: Add sprinkles, colored sugar, or press a cinnamon candy into the center before baking for a festive touch.
7. Bake: Bake at 350°F for 10–13 minutes (about 12 minutes works well) or until the bottoms just begin to turn golden.
8. Cool & serve: Transfer cookies to a wire rack to cool completely before storing or decorating further.

How long do homemade spritz cookies last?

Store finished spritz cookies in an airtight container or cookie tin at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months. Thaw at room temperature before serving.