From my Grandma’s recipe book I make a sugar cookie dough that pipes into endless festive shapes and becomes Chocolate Dipped Spritz Cookies that bring bright color to your holiday table.

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I grew up sneaking these Italian Spritz Cookies from my Grandma’s recipe book, and even now I still can’t resist pressing out a star or wreath shape. The dough literally melts in your mouth, thanks to plenty of unsalted butter and a splash of vanilla extract that keeps it tender and not too sweet.

Some days I pull out a cookie press, other times a piping bag, and I get inspiration from random Cookie Press Ideas I pin, or I go bold and make Chocolate Dipped Spritz Cookies for a little drama. They’re bright, delicate, a tiny bit addictive, you wont believe it until you taste one.

Ingredients

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Unsalted butter: mostly fat, high calories, gives tenderness and rich flavor, almost no protein.
Granulated sugar: pure carbohydrate, makes cookies sweet, often browns the edges, no real vitamins.
Eggs and yolk: protein rich, adds moisture and structure, yolk brings richness and color.
All purpose flour: main source of carbs, gives structure, not much fiber or nutrients.
Semisweet chocolate: adds bittersweet flavor and some antioxidants, still high in fat and sugar.
Vanilla: tiny calorie boost but big aroma, makes cookies taste rounded and more complex.
Sanding sugar and sprinkles: purely decorative, adds crunch and color, no nutrition, lots of simple sugars.

Ingredient Quantities

1 cup (2 sticks, 227 g) unsalted butter, softened

1 cup (200 g) granulated sugar

1 large egg plus 1 large egg yolk, room temp

1 1/2 teaspoons pure vanilla extract

1/2 teaspoon almond extract (optional)

2 3/4 cups (345 g) all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon fine salt

6 to 8 oz (170 to 225 g) semisweet chocolate (for dipping)

Colored sanding sugar or sprinkles, for decorating

Gel food coloring, a few drops if you want colored dough

How to Make this

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1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats and set aside.

2. In a large bowl beat 1 cup (2 sticks, 227 g) softened unsalted butter with 1 cup (200 g) granulated sugar until pale and fluffy, about 3 to 5 minutes, scraping the bowl as needed.

3. Add 1 large egg plus 1 large egg yolk (both room temp), 1 1/2 teaspoons pure vanilla extract and 1/2 teaspoon almond extract if using, beat until combined. If you want colored dough add a few drops of gel food coloring now and mix just enough to distribute the color.

4. Whisk together 2 3/4 cups (345 g) all-purpose flour, 1/2 teaspoon baking powder and 1/4 teaspoon fine salt. Tip: spoon the flour into the cup and level it for accuracy, don’t pack it down.

5. Add the dry ingredients to the butter mixture in two additions, mixing on low until just combined. Do not overmix, you want a soft, pipeable dough.

6. Fit a pastry bag with a large star tip or load a cookie press, then transfer dough. If the dough seems too soft to hold shape chill 10 to 20 minutes in the fridge, if it’s too stiff let it sit a few minutes at room temp.

7. Pipe or press cookies about 1 inch apart onto prepared sheets, varying shapes as you like. For crisp bottoms use a thin layer of dough, for more melt-in-your-mouth centers make slightly thicker shapes.

8. Bake 8 to 10 minutes until cookies are set and just starting to barely color on the edges, ovens vary so watch them closely. Let cookies cool on the baking sheet 2 to 3 minutes then transfer to a wire rack to cool completely.

9. Melt 6 to 8 oz (170 to 225 g) semisweet chocolate in the microwave in 20 to 30 second bursts stirring between until smooth, or use a double boiler. Dip half the cookies or drizzle chocolate over them, then immediately add colored sanding sugar or sprinkles so they stick.

10. Let chocolate set at room temp or pop them in the fridge for 5 to 10 minutes. Store finished cookies in an airtight container with parchment between layers, they’ll keep several days or freeze for longer.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. Baking sheets plus parchment paper or silicone baking mats
3. Electric mixer (stand or handheld)
4. Large mixing bowl and a whisk
5. Measuring cups, spoons and a kitchen scale for accuracy
6. Rubber spatula for scraping the bowl
7. Pastry bag fitted with a large star tip or a cookie press
8. Wire cooling rack
9. Microwave safe bowl or small saucepan for melting chocolate (or use a double boiler)

FAQ

Q: Can I make the dough ahead of time?
A: Yes. You can chill the dough in the fridge for 24 to 48 hours, tightly wrapped. If you want longer storage, freeze shaped dough or a piping bag of dough for up to 3 months. Thaw in the fridge overnight before baking. Dont let it sit out too long after thawing or it will get too soft to hold shapes.

Q: My cookies lose their shape or spread when baking. What did I do wrong?
A: Usually the dough was too warm, or it was overworked. Chill the dough or the cookie press 20 to 30 minutes before baking so shapes hold. Make sure your oven is the right temp, 350 F is typical for spritz, and dont overcrowd the pan. Also measure flour correctly not packed into the cup.

Q: Do I need a cookie press or can I pipe them with a bag and tip?
A: You can do either. A cookie press gives the classic shapes quick and easy. A piping bag with a large star tip works fine too, just pipe on a parchment lined sheet and chill the tray before baking so the shapes keep their edges.

Q: Can I color the dough or make swirled cookies?
A: Yes use gel food coloring a few drops so you dont add extra liquid. For marbled cookies split the dough, tint each piece, then gently fold together a couple times. Dont overmix or the colors will blend into one color.

Q: Best way to dip and decorate with chocolate and sanding sugar?
A: Melt the chocolate gently over a double boiler or in short bursts in the microwave, stirring often. Dip half the cookie, let excess drip off, then place on parchment. Sprinkle sanding sugar or sprinkles right after dipping before chocolate sets. Chill 5 to 10 minutes to set faster if you like.

Q: How should I store these and how long will they stay fresh?
A: Store in an airtight container at room temp up to a week. If you dipped in chocolate, keep them cool so the chocolate stays firm. You can freeze baked cookies between sheets of parchment in a sealed bag for up to 3 months. Let frozen cookies reach room temp before serving.

Italian Spritz Cookies Recipe Substitutions and Variations

Butter: swap with European style butter 1:1 for richer flavor; or use half butter, half vegetable shortening 1:1 total to make the dough firmer and spritz cleaner; or use solid coconut oil 1:1 though you’ll get a faint coconut note, and if you use salted butter cut the recipe salt a bit.
Granulated sugar: use superfine/caster sugar 1:1 for a smoother dough; or light brown sugar 1:1 for a chewier, slightly caramel flavor (cookies will be a bit darker); or coconut sugar 1:1 if you want a lower-glycemic option but expect deeper color and different taste.
All-purpose flour: use cake flour (swap by weight or use 2 tbsp less per cup) for a more tender, delicate cookie; or pastry flour 1:1 for a softer texture; or a 1:1 gluten-free all-purpose blend by weight, know the cookies may be a touch crumbly.
Semisweet chocolate (for dipping): use bittersweet/dark chocolate 1:1 for less sweetness; or milk chocolate 1:1 if you want sweeter, creamier dip; or chocolate melting wafers or chips (melt with a little oil or shortening for smoothness) — white chocolate works too but totally changes the flavor.

Pro Tips

1. Measure flour the right way: spoon it into the cup and level it off with a knife, dont pack it down. If the dough is too stiff add a teaspoon of milk at a time until it pipes easily, but dont make it wet.

2. Get your butter and eggs to room temp for a smoother, creamier dough. If you forgot, put eggs in warm water for 5 minutes and cut cold butter into small cubes so it comes up to temp faster.

3. Fill pastry bags the easy way by standing the bag in a tall cup, folding the top over the rim and spooning the dough in, its less messy. If the shapes sag chill the tray 10 to 20 minutes, but dont over chill or the dough will be hard to pipe.

4. For glossy dipping heat chocolate in short bursts and stir between each burst, add a teaspoon of neutral oil if it seems grainy for extra shine, just dont overheat or it will seize. Sprinkle decorations right after dipping so they stick, and store cookies in an airtight container with parchment between layers.