Mom’s Old-Fashioned Spritz Butter Cookies (video)

a box of various spritz cookies on a table

One of my favorite cookie recipes! These are my mom’s old-fashioned spritz butter cookies – a recipe that has been in our family for over 30 years! They’re made with a special ingredient – mayonnaise. It’s a unique ingredient but it works so well. These cookies are extra rich, buttery, and melt in your mouth. Perfect with a cup of coffee or tea! You can enjoy them plain or garnish them with sprinkles, chocolate, and/or nuts.

These butter cookies are great year-round and are especially great for the holiday season! They make great Christmas cookies.

Watch My Spritz Cookie Video Tutorial

Watch my YouTube butter cookie video tutorial for step-by-step instructions and watch how I make these at home. Want to stay up to date on the latest recipes? Make sure to subscribe to my website email list and my YouTube channel and turn on notifications!

Ingredients for Spritz Butter Cookies

Here are my tips for the main ingredients you’ll need to make these delicious butter cookies. Find the full list of ingredients with measurements in the printable recipe card below.

  • Unsalted Butter: soften the butter at room temperature for about 30 to 45 minutes, until it’s softened but not melted.
  • Mayonnaise: I like to use a creamy, avocado oil-based mayonnaise for the best tasting cookies.
  • Vanilla Extract
  • White Granulated Sugar
  • All-Purpose Flour: pre-sift the flour before adding it into the cookie batter to ensure a smooth mixture.
  • Chocolate Melts: these are an optional item you can use for garnishing the cookies.
a close up image of spritz cookies covered in chocolate

Supplies & Tools for Butter Cookies

Need some supplies or tools to make these spritz cookies at home? Shop my Amazon Affiliate links for the items I use in my kitchen and recommend. Using these links won’t cost you extra and I’ll earn a small commission.

a large tray of various cookies on a table with coffee

How to Make Old-Fashioned Spritz Butter Cookies

These spritz cookies are super quick and easy to make! They’re a fun activity for everyone and even little kids can participate. Here’s how to make them.

  1. Preheat your oven to 325F and line two large baking sheets with parchment paper or silicon mats. Prepare your cookie press, or pastry bags; whichever one you prefer.
  2. In a large mixing bowl, beat together the softened butter and sugar for a few minutes, until the butter is extra light and fluffy.
  3. Next, add in the vanilla extract, egg, and mayonnaise. Beat again for a minute, until the egg is well beaten.
  4. Stir the baking powder into the flour, then add the flour to the batter. Mix until a smooth cookie batter forms. Note: if you’re using a cookie press, add an additional ¼ cup flour (2 cups total).

If you want to make colorful green or red cookies, add concentrated gel food coloring into the cookie batter and mix well.

a close up image of butter cookies with rainbow sprinkles

Using a Cookie Press or Pastry Bags

For Cookie Press: chose your cookie design, insert the cookie disc into the press, then add your batter. Press the cookies onto the prepared baking sheet, spacing them about 1-inch apart. If you want to make different designs, don’t add all the batter into the press at once. Add a little at time, then switch out the discs as needed.

For Pastry Bags: if you don’t have a cookie press, a pastry bag tipped with a star tip will work great, too! I used two different tips – French star tip #4 and Ateco tip #847. Divide the cookie batter between your pastry bags, then pipe various designs and shapes on the baking sheet.

If desired, sprinkle some decorative sprinkles or diced nuts over the cookies before baking.

a box of spritz butter cookies on a table with coffee

Baking Instructions for Butter Cookies

Bake the spritz butter cookies at 325F, just until they’re slightly golden around the edges; 14 minutes for smaller cookies, up to 18 minutes for larger cookies.

Allow the cookies to cool on the baking sheet for a few minutes, then gently transfer them onto a cooling rack to cool completely.

Garnishing with Chocolate & Nuts

Once the cookies are cooled, you can garnish them with chocolate, if desired. Melt the chocolate wafers in the microwave until smooth, then dip in the cookies and tap off any excess. If desired, sprinkle some diced nuts over the chocolate before it sets.

Storage Instructions for Cookies

Store the spritz cookies at room temperature in an air-tight container for up to 1 week. These are best enjoyed fresh, but you can freeze them for later, too.

a woman standing in a kitchen with cookies

More Recipes!

Enjoyed this easy and delicious spritz butter cookie recipe? Check out some of my other recipes you’re sure to enjoy!

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Mom’s Old-Fashioned Spritz Butter Cookies (video)

15 mins prep + 14 mins cook
36 cookies
The best recipe for spritz cookies! Mom's old-fashioned spritz butter cookies, garnished with sprinkles, chocolate and/or nuts.

Ingredients 

  • 1/2 cup unsalted butter, softened
  • 1/2 cup white granulated sugar
  • 1 tsp vanilla extract
  • 1 large egg
  • 1/2 cup mayonnaise
  • 1 3/4 to 2 cups all-purpose flour
  • 1/2 tsp baking powder

Optional Garnishes:

  • 1/2 cup dark chocolate melts
  • 1/4 cup diced pistachios, or other nuts
  • sprinkles

Instructions

  • Preheat your oven to 325F/163C and line two large baking sheets with parchment paper or silicon mats. Prepare your cookie press, or pastry bags; whichever one you prefer.

Making the Cookie Batter:

  • In a large mixing bowl, beat together the softened butter and sugar for a few minutes, until the butter is extra light and fluffy.
  • Next, add in the vanilla extract, egg, and mayonnaise. Beat again for a minute, until the egg is well beaten.
  • Stir the baking powder into the flour, then add the flour to the batter. Mix until a smooth cookie batter forms. Note: if you’re using a cookie press, add an additional ¼ cup flour (2 cups total).
  • If you want to make colorful green or red cookies, add concentrated gel food coloring into the cookie batter and mix well.

Pressing the Cookies:

  • For Cookie Press: chose your cookie design, insert the cookie disc into the press, then add your batter. Press the cookies onto the prepared baking sheet, spacing them about 1-inch apart. If you want to make different designs, don’t add all the batter into the press at once. Add a little at time, then switch out the discs as needed.
  • For Pastry Bags: if you don’t have a cookie press, a pastry bag tipped with a star tip will work great, too! I used two different tips – French star tip #4 and Ateco tip #847. Divide the cookie batter between your pastry bags, then pipe various designs and shapes on the baking sheet.
  • If desired, sprinkle some decorative sprinkles or diced nuts over the cookies before baking.

Baking Instructions:

  • Bake the spritz butter cookies at 325F/163C, just until they’re slightly golden around the edges; 14 minutes for smaller cookies, up to 18 minutes for larger cookies.
  • Allow the cookies to cool on the baking sheet for a few minutes, then gently transfer them onto a cooling rack to cool completely.

Garnishing & Storing:

  • Once the cookies are cooled, you can garnish them with chocolate, if desired. Melt the chocolate wafers in the microwave until smooth, then dip in the cookies and tap off any excess. If desired, sprinkle some diced nuts over the chocolate before it sets.
  • Store the spritz cookies at room temperature in an air-tight container for up to 1 week. These are best enjoyed fresh, but you can freeze them for later, too.

Nutrition

Serving: 1cookie | Calories: 79kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 28mg | Potassium: 10mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 88IU | Calcium: 6mg | Iron: 0.3mg