Swedish Spritz Cookies

 Swedish Spritz Cookies


These delicious and cute butter cookies are popular not only in Scandinavian countries but growing up, everyone in Asia loved them too! They’re actually very very easy to make, but you do need a cookie press/gun. The one I have is from Pampered Chef, which I ordered from a catalog over 10 years ago at a cookie exchange party with a bunch of old ladies. My model is no longer available but it came with 16 designs and I’ve probably only used 8 of them. I’ll be doing a post with the Christmas Spritz Cookies soon!



It is by catalog order only, but the Wilton Comfort Grip Cookie Press and Kuhn Rikon Clear Cookie Press on Amazon both look very similar, and they’re my go-to brands for inexpensive but very well made kitchen ware. 

I’ve tried a few recipes, and this one produced the most buttery cookie but not so buttery that the dough was stuck to the cookie press. A cookie with more flour comes out easier and holds its shape better during baking, but of course is less tasty 😛 If the dough gets stuck to the gun, I find it helpful to twist the gun a little bit when releasing from the cookie sheet.


5 from 1 reviews
Swedish Spritz Cookies
Prep time
Cook time
Total time
Serves: about 4 dozens
  • 1 cup butter, softened
  • ½ cup white sugar
  • 1 egg
  • ¼ tsp vanilla extract
  • 2¼ all purpose flour
  • ¼ tsp salt
  1. Preheat oven to 400ºF. Beat softened butter and sugar with the mixer on medium speed until pale and fluffy.
  2. Add egg and vanilla extract.
  3. Mix in flour and salt in a few separate additions (not all at once)
  4. Do not chill cookie dough. Fill cookie press with dough and try to push out as much air as possible. Fill with desired disk and press dough onto an ungreased baking sheet.
  5. Bake 8-10 minutes until cookies are golden but not brown. Baking time depends a lot on which disk you used. Remove from cookie sheet and cool on cooling rack.



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