Recipe

Zesty Spritz Cookie Recipe

Buttery, crisp-edged spritz cookies with a bright citrus snap. Easy dough, crisp ridges, cozy vibes.

By Matt Campbell

•

4.8

A plate of golden spritz cookies with ridged swirls and a light citrus glaze on a cozy kitchen table

Spritz cookies are the low-effort holiday flex that deserve a year-round comeback. They are buttery and tender in the middle, a little crisp at the edges, and they look like you did something fancy even if you made them in sweatpants with music on and flour on your shirt.

This version goes zesty with lemon and orange. Not perfume-y, not sour. Just bright enough to cut through all that cozy butter so each bite tastes like winter sunshine. If you have ever tried spritz and thought, “Cute, but kind of plain,” this is your redemption arc.

Why It Works

Big butter flavor, balanced by citrus. Lemon and orange zest lift the dough so it tastes rich, not heavy.
Crisp definition without dryness. This butter-forward dough and a short bake give you clean ridges and tender centers.
No chilling required. The dough is designed to press well right away. If your kitchen is warm, a 10 minute chill is your backup plan.
Reliable on a plain pan. Spritz needs something to grip so the cookie releases from the press. Unlined sheets work best.

Pairs Well With

Hot cocoa with a pinch of cinnamon
Unsweetened lemon tea
Vanilla ice cream sandwich moment
Fresh berries to keep it bright

Storage Tips

Room temperature: Store completely cooled cookies in an airtight container for up to 5 days. Add a piece of parchment between layers to protect the ridges.

Freezer (baked cookies): Freeze in a zip-top bag or container for up to 2 months. Thaw at room temp, uncovered, so condensation does not soften the edges.

Freezer (unbaked pressed shapes): Press cookies onto a baking sheet, freeze until firm, then transfer to a bag. Bake from frozen, adding 1 to 2 minutes.

Glazed cookies tip: If you glaze them, let the glaze set fully before stacking. Humidity is the enemy of crisp, so keep the container sealed.

Common Questions

Do I have to use a cookie press?

A press gives you the classic look and the best texture-to-bake-time ratio. If you do not have one, you can pipe the dough with a sturdy piping bag and a large star tip, but keep expectations chill. Pressed cookies are more consistent.

Why will my spritz not stick to the baking sheet?

The usual culprit is a greased pan, parchment, or a silicone mat. Spritz dough needs a little grip so it releases cleanly from the press. For best results, use an ungreased, unlined baking sheet. If your press model works better on parchment, that is fine, but unlined is the most reliable starting point. If your kitchen is warm and the dough feels slick, chill it for 10 minutes.

My dough is too stiff or too soft. What now?

Too soft or glossy: Chill the dough for 10 minutes, then try again. Too stiff to press: Let it sit at room temp for a few minutes to soften slightly, then press with steady pressure.

Can I use salted butter?

Yes. If you use salted butter, reduce the added salt to 1/8 teaspoon. The goal is buttery, not “movie theater popcorn.”

Can I make these gluten-free?

You can try a reliable 1:1 gluten-free baking flour. Texture may be slightly more sandy. Press gently and bake just until the edges turn pale gold.

How do I keep the cookies from spreading?

Make sure your butter is soft, not melty. If the dough looks glossy or loose, pop it in the fridge for a few minutes. Also keep the cookies small. Spritz is about tight little swirls, not dinner plates.

Allergen note?

Contains dairy, egg, and wheat. If you use pistachios, that adds tree nuts.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cookie press with discs
2 large, light-colored baking sheets (best ungreased and unlined)
Mixing bowls
Hand mixer or stand mixer
Microplane or fine grater (for zest)
Measuring cups and spoons
Cooling rack

I love recipes that feel like a team sport, and spritz cookies are exactly that. One person runs the press, one person slides pans in and out, and somebody is always “quality control” near the cooling rack. The first time I made a citrus version, I went a little heavy on the zest and suddenly the whole kitchen smelled like you just peeled an orange next to a stick of butter. It was chaotic in the best way. Now these are my go-to when I want something cozy but not flat. They taste like comfort, but they also wake you up.

Zesty Spritz Cookie Recipe

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings About 4 dozen cookies (40 to 60, depending on press and size)

Ingredients

1 cup (226 g) unsalted butter, softened (cool room temp, not melty)
2/3 cup (135 g) granulated sugar
1 large egg, room temperature
1 1/2 teaspoons vanilla extract
1 tablespoon lemon zest (about 1 large lemon)
1 tablespoon orange zest (about 1 medium orange)
2 1/4 cups (270 g) all-purpose flour
1/2 teaspoon fine salt
1/2 teaspoon baking powder
Optional toppings: coarse sanding sugar, sprinkles, or finely chopped pistachios

Optional quick citrus glaze

1 cup (120 g) powdered sugar
1 1/2 to 2 tablespoons fresh lemon juice
1 teaspoon orange juice (or water)
Pinch of salt

Glaze consistency: You want it thick but drizzleable. Add extra liquid 1 teaspoon at a time until it flows the way you like.

Instructions

Preheat and set up. Heat the oven to 375°F (190°C). Use ungreased, unlined baking sheets for best release from the press. (Some presses can work on parchment, but unlined is the most foolproof place to start.)
Cream butter and sugar. In a large bowl, beat the softened butter and sugar for 2 to 3 minutes until pale and fluffy. This helps the cookies hold their shape and bake up light.
Add the flavor builders. Beat in the egg, vanilla, lemon zest, and orange zest until fully combined. Scrape the bowl so the zest does not just cling to the sides like it owns the place.
Mix the dry ingredients. In a separate bowl, whisk together the flour, salt, and baking powder.
Bring the dough together. Add the dry ingredients to the butter mixture and mix on low just until no dry flour remains. The dough should be soft but not sticky. If it feels greasy or too loose, chill it for 10 minutes.
Load the press. Load the dough into a cookie press. Do not overfill the barrel (it makes pressing harder). Press with steady, even pressure.
Press the cookies. Press cookies directly onto the baking sheets, spacing about 1 inch apart. Add sanding sugar or sprinkles now, before baking. If the dough starts getting stiff mid-batch, let it warm for a few minutes at room temp, then keep going.
Bake. Bake for 8 to 10 minutes, rotating the pan at about 4 to 5 minutes, until the bottoms are set and the edges are just turning pale gold. Watch closely since ovens vary. Do not wait for deep browning, or you will lose that tender center.
Cool. Let cookies sit on the pan for 2 minutes, then transfer to a rack to cool completely.
Optional glaze. Whisk powdered sugar, lemon juice, orange juice (or water), and a pinch of salt until smooth. Drizzle lightly over cooled cookies and let set for 20 minutes.

Customize note: If you want more zing, add an extra teaspoon of lemon zest. If you want more cozy, add 1/8 teaspoon almond extract with the vanilla.

A baking sheet of freshly baked spritz cookies cooling with lightly golden edges

Nutrition information is estimated.

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