Mom’s Old-Fashioned Spritz Butter Cookies (video)
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.
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.
- Spritz Cookie Press: makes perfect little cookies with a variety of different shapes.
- Glass Mixing Bowls
- Handheld KitchenAid Mixer: great for smaller baking jobs.
- Chocolate Melts
- Holiday Sprinkles
- Disposable Pastry Bags: you can use a pastry bag instead of the cookie press for shaping the batter.
- Decorating Tips
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.
- 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.
- 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.
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.
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.
More Recipes to Try!
Enjoyed this easy and delicious spritz butter cookie recipe? Check out some of my other recipes you’re sure to enjoy!
- Raspberry Pistachio Rogaliki – soft and buttery Polish cookies with raspberry jam and pistachio filling.
- Easy Thumbprint Cookie Recipe – soft and buttery sugar cookies filled with jam, topped with nuts. Easy and delicious!
- Chocolate Caramel Waffle Cones – crispy waffle cones dipped in chocolate filled with caramel buttercream!
- Sugar Cookies with Raspberry Buttercream: these are great for Valentine’s Day or Mother’s Day! Heart-shaped cookies with the best raspberry frosting.
- Italian Biscotti Cookies: these are the best! Another recipe from my mom. Crispy, twice-baked cookies with nuts, covered in chocolate.
- Rugelach Rogaliki Cookies: my family’s recipe for fluffy, crescent shaped cookies filled with jam. These are great for Christmas time.
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Mom’s Old-Fashioned Spritz Butter Cookies (video)
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup white granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1/2 cup mayonnaise
- 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.
- 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.
Hi,
Can you substitute the mayonnaise with another ingredient.
Thanks
Angie, I have made many different recipes for Spritz cookies, and this one is hands down THE best in flavor, texture and ease which they come out of my cookie press.
I put them in an old Danish cookie tin, and everyone looked in and thought they were store bought until they tasted them. They were devoured in no time.
Mayonnaise has been the key difference in the other recipes that were much harder, denser and almost unable to come out of the cookies press, and the flavor did not compare at all.
Hi Tatyana! 🌸
A great recipe for butter cookies!
I’m glad you’re sharing your mom’s recipe with us.
These butter cookies will look amazing on our “sweets” table for company.
Seems like not one single person can walk away from cookies in our group.
I’m actually thinking of making a triple batch just to make sure that I get some…LOL!
Have a lovely Christmas with hubby, family and friends!
🎄Merry Christmas!🎄
Hi Dalila! Thank you! I hope they’re a huge hit with everyone. Cookies are essential for Christmas!
I would definitely make a triple batch, too! These are so good, they disappear in no time!
Merry Christmas and happy new years!
Tatyana my cookies spread and flattened while baking. Any idea what I am doing wrong? Should I put them in the fridge to cool before baking?
Hi! Sorry that happened! They do spread just a little bit but you can try adding 1/4 cup more flour to thicken the batter.
Can you use regular majonaise instead of the avocado
Hi Vanessa! Absolutely. I’ve made this recipe with just about every type of mayo and they all work great. Enjoy! 🙂
Hi Tatyana.
I tried these and they turned out so amazing! I was skeptical about the mayonnaise 😄 but love your recipes so I knew to trust you.
I’ll be making these in bulk for Eid in April hopefully.
Would you recommend freezing the batter to prep in advance or freeze the cookies after they’re baked?
Thanks!
Hi Maariyah! I’m so glad to hear that you enjoyed the recipe! These are my favorite. The mayo is indeed a strange ingredient but it works!
I think both the dough and the cookies will freeze nicely. Freezing the dough might be more of a hassle since you’ll need to defrost it and the make the cookies. Make sure to keep the cookies very well sealed.
Hello!
I can not wait to try this festive yummy recipe. I do have one question though. Your recipe calls for a 1/2 cup of butter but in your video it appears to me that you are using a 1/2 stick. So should I use 1/2 stick?
Thank you so much!
Debi from Maryland
Hi Debi! I’m so glad you found my recipe. You’ll need 1/2 cup of unsalted butter. Have fun baking and enjoy!
Thanks !
Nice tasting cookies and easy to put together. I used the 1 3/4 C of flour but unfortunately the cookies spread.
Hi Jacqueline! So sorry they spread out. Make sure the cookie dough isn’t too warm. You can refrigerate for 30 minutes if it’s too soft. You can also add additional flour; 1 to 3 tablespoons will do the trick!
Thank you for sharing your recipe and detailed information! I am always worried about how brown the backs of my cookies look. Could you please offer photos of the back of your cookies so I know what to aim for with your next recipe? Thank you in advance!
Hi Mabeline! It’s my pleasure. I hope you love the cookies!
I don’t have an image of the back of the cookies; mine are barely golden. You don’t want them to be too dark. Try raising your oven rack to a higher position to prevent them from browning too much. You can also line your baking sheet with a silicon mat, or use aluminum baking sheets. I find that using dark, non-stick pans causes food to dark faster. Hope this helps!
It says 2C of flour for the standard recipe, then also says to add 1/4C if using a press, for a total of 2C. So is it 2.25C total if using a press or 2C total? Thanks!
Hi! I would add the additional 1/4 cup, to total 2 1/4 cups. I find that a slightly thicker cookie batter works better for the press. Enjoy!
Do they bake up crispy, or what is the texture of these cookies?
Hi Susan. No, these will not be super crispy. They get slightly hard on the outside, but still very soft and buttery on the inside. The outside just forms a very thin shell. Enjoy!
Let’s try
I needed to tell how how very impressed I was making this recipe. I have tried several spritz cookies and found they were difficult to pipe or spread way too much.. these were easy to make,very easy to pipe and very easy to decorate. The baking time was right on and efforts look almost professional. You are my holiday cookie hero!! Many thanks for this recipe….. it’s a keeper!
Hi Bonnie! That’s so wonderful to hear! I’m so happy you enjoyed my recipe! It’s been in our family for decades! I absolutely love making these!
Thank you so much for taking the time to leave a review!
These spritz cookies are amazingly good. I couldn’t imagine a cookie recipe that includes mayonnaise, but it really makes these cookies so good. I tried to sub in sour cream like I do for my cake recipes but it did not work. This recipe will be my go to when it comes to spritz cookies forever more. Thank you so much for sharing.
Hi Joy! That’s wonderful to hear! You’re very welcome. I’m so happy you enjoyed the cookies!
Thank you for taking the time to leave a review!
Hi Tatyana, these cookies are the boom! They pipe beautifully on the cookie sheets, which I have been looking for and the taste. YUMMY…. My second batch I experimented by putting mini chocolate chips with sprinkles into the dough.. They came out awesome. I’m definitely going to use these for my Christmas cookie assortment for gifts.
Hi Janet! That’s so wonderful to hear! I’m very happy you loved the cookies! I absolutely love the idea of adding the chocolate chips, too. I’ll have to do that next time I’m making these!
Thank you for taking the time to leave a review!
Hi Tatyana,
I noticed that you don’t add any salt. Is that correct? Just want to make sure before I make these delicious looking cookies! Thanks!
Hi Laurie! Yes, that’s correct. The mayo has a little bit of salt, so I didn’t add any additional. Hope you love the cookies!
Can you substitute sour cream or cream cheese instead of mayo???
Hi! I have not tried replacing the mayo with either one of these. Butter will be the best substitute.
Can you substitute the mayonnaise with something else?
Hi Bridget! Technically, you could replace the mayo with more butter. Make sure the butter is just barely softened, not melted. Enjoy!
This is THE best recipes for spritz cookies, they come out of the cookie press with ease maintain, they maintain their shape, and do not spread in the oven, they are soft and buttery on the inside,with a little crunch on the outside. I keep a homemade family cookbook with our favorite family recipes and pictures and commentary and or story and you can tell your mom, this one is going in my book. I stored them in an old Danish cookie tin, and everyone thought they were store bought until they tasted them, and they were devoured. Perfection, they melt in your mouth and have such a creamy, buttery flavor. Thank you and your mom!
I have tried many different recipes over the years, in effort to recreate a memory from my time in as a boarding school student Germany when I was a 16, and I went home with a friend for the holiday, and we made Spritz cookies with her mom. I am 56 and my quest for the perfect Spritz cookie is complete! Food seems to reinforce our memories. Thank you so much!
Hi Shauna! I’m so happy you loved my cookie recipe! You’re very welcome! I’m honored that you’re adding this recipe to your cookbook! My mom also has several of these books. She’s been recording recipes for over 40 years. It’s really fun to read through them and see all the different recipes!
Thank you so much for taking the time to leave a review!
Hi Tatyana,
Thank you for sharing. I’m excited to make this recipe tomorrow for an upcoming event. However, I need to quadruple the recipe.
What are your thoughts & suggestions? Can I multiply this recipe by 4 without worrying about the dough hardening? I know piping takes time & don’t want to be struggling🙈. Thanks so much:)
Hi! You’re most welcome! I’m so glad you found my recipe!
I don’t foresee any issue with increasing the recipe. I recommend working with the dough in portions; keep the remaining dough in the fridge. The dough shouldn’t harden. Have fun baking and enjoy!
Love the delicious recipe n yummy recipe
Hi Lallie! I’m so happy you loved the cookies!
Thanks for leaving a review!
Hi, I made these and can say, they are super easy to pipe and very delicious. Def recommend!
I baked one batch right away, it did spread a bit. For the second batch I chilled the piped cookies for half an hour and they kept their shape much more. I chilled the shaped cookies on the baking sheet with parchment paper and all. I would definitely recommend chilling before baking.
And all those scared of mayonnaise: mayonnaise consists of eggs and oil, so no, you don’t taste that and those are pretty standard ingredients for cookies, don’t worry.
Hi Jenny! I’m so happy you loved these cookies! They’re so fun to make!
Thank you so much for taking the time to leave your tips and review! I’m sure this will be helpful for others!
I loved your Spritz recipe but how can I double or triple your recipe?
Thanks!
Hi Robert! I’m so glad you enjoyed the recipe! These cookies never get old!
Yes, you can absolutely increase the recipe. My website can even do it for you. If you find the servings amount above the ingredient list, you can toggle it up or down and the recipe will automatically adjust for you.
Hello, In the past I have had problems squeezing dough through my pastry bags because the dough was too firm. Is this recipe soft enough to be squeezed from a bag?
Hi Irene! I always use a pastry bag with this recipe with no problem. I hope you enjoy the cookies!
Love the taste of this cookie! I ended up just dropping Tbl spoon of batter on the cookie sheet since the batter would come out of my large star tip. It was very thick. I was thinking of adding some milk but was afraid it would change the cookie. Any suggestions? I’d love to have the different shapes!
Hi Ro! Sorry the cookie batter wasn’t cooperating! It does take a little effort to squeeze out the dough. I just made these yesterday and it was a little hand workout for me! If you’re able to get your hands on a cookie press, it will make the process super easy. I don’t recommend adding any additional ingredients.
The other thing you could do is allow the dough to soften a bit at room temperature, then pipe the cookies and refrigerate the entire pan until the dough is chilled again. Bake after chilling.
Tatyana:
First of all your Mom’s Old-Fashioned Spritz Cookies are fabulous. Thank you so much for sharing. I’m one of 12 and my Dad was a Chef and Mom was a fabulous Cook/Baker as well. I just tried these for the first time and it will be a favorite around our table at Christmas for years to come. Thank you and also for being so clear in the directions and explaining everything. Looking forward to adding this to my recipe book. My children and grandsons will absolutely love. Best wishes to you and yours this holiday season.
Laura
Hi Laura! That’s so wonderful and heartwarming to hear! I’m so happy you enjoyed this cookie recipe – it’s been in our family for more than 40 years!
Thank you for trying my recipes and for taking the time to leave a review! Have a wonderful and joy-filled holiday season!
Hi Tatyana -Thanks you so much for sharing this recipe. I’ve been a pastry chef/culinary teacher for 33 years. I have a spritz that I’ve been using for years that has almond paste in it. I teach in a high school and so many students have nut allergies that I can’t use that recipe in class anymore. I baked these yesterday and they worked perfectly. I was worried that they wouldn’t keep the shape of the star tip and they did. I piped rounds and shells. We dipped the rounds in chocolate with sprinkles and the shells we sandwiched with a little jam, dipped the narrow end in chocolate and then sprinkles. They were great and the kids were so excited because they looked like the “bakery cookies”. By the way…I doubled the recipe as is and they were perfect. With 60 students…1 cookies wasn’t going to cut it. 🙂
Hi Eva! Your review made my morning! Thank you so much for trying my recipe and I’m delighted this recipe worked well for you. It’s wonderful to hear that these cookies were enjoyed by all your students! Sandwiching the cookies with jam sounds like a delicious idea! I’ll have to try that myself!
Have a wonderful holiday season!
Do you have a chocolate spritz version as well, or could you add cocoa powder to this one?
Hi Arlie! I don’t have a separate chocolate version. You can add a few tablespoons of cocoa powder to the recipe. I would use dark cocoa powder for the most amount of chocolate flavor.
Have fun baking and enjoy!
Excellent recipe, Tatyana, thank you! I used gluten free all purpose flour and followed your instructions verbatim. Other butter cookies I’ve tried spread out even after chilling but these did not and look beautiful.
Hi Jayne! That’s wonderful to hear! I’m so glad the gluten-free flour worked well for this recipe. This will be very helpful for others!
Thank you for taking the time to leave a review!
This is great thanx a bunch. The best!!!!!
Hi Mike! You’re most welcome! I’m so glad you enjoyed these cookies!
What an outstanding cookie! Thank you for sharing. My cookies look wonderful and taste delicious, so tender and not too sweet. The dough came together quickly and it was easy to pipe. Bakers, this one is a keeper.
Hi Denise! You’re most welcome! I’m so happy you loved these cookies!
Thank you for trying my recipe and for taking the time to leave a review!