20 Delicious Best Cookie Press Recipes Amazing

Ready to transform your cookie game? Whether you’re a seasoned baker or just starting out, our roundup of 20 Delicious Best Cookie Press Recipes is your ticket to buttery, flaky, and utterly irresistible treats. From classic spritz to creative holiday shapes, these recipes promise fun in the kitchen and smiles at the table. Dive in and discover your next favorite cookie press masterpiece!

Classic Spritz Cookies

These Classic Spritz Cookies are buttery, delicate, and perfect for holiday baking or any time you crave a sweet, melt-in-your-mouth treat.

Ingredients

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt

Instructions

1. Preheat your oven to 375°F and line baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 2/3 cup granulated sugar until light and fluffy.
3. Beat in 1 large egg and 1 teaspoon vanilla extract until well combined.
4. Gradually mix in 2 1/4 cups all-purpose flour and 1/2 teaspoon salt until the dough comes together.
5. Fill a cookie press with the dough and press cookies onto the prepared baking sheets, spacing them about 2 inches apart.
6. Bake for 7-10 minutes, or until the edges are just starting to turn golden.
7. Let the cookies cool on the baking sheets for 2 minutes before transferring to wire racks to cool completely.

The secret to these cookies’ irresistible texture is the cookie press, which creates beautiful shapes while ensuring each bite is perfectly crisp yet tender.

Tip: For a festive touch, sprinkle the cookies with colored sugar before baking or drizzle with melted chocolate after cooling.

Chocolate Spritz Cookies

These Chocolate Spritz Cookies are buttery, rich, and just the right amount of chocolatey, making them a hit at any holiday gathering or cozy night in.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon salt

Instructions

1. Preheat your oven to 375°F and line baking sheets with parchment paper.
2. In a large bowl, beat 1 cup unsalted butter and 3/4 cup granulated sugar together until light and fluffy.
3. Beat in 1 large egg and 1 teaspoon vanilla extract until well combined.
4. In a separate bowl, whisk together 2 cups all-purpose flour, 1/3 cup unsweetened cocoa powder, and 1/2 teaspoon salt.
5. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
6. Fill a cookie press with the dough and press cookies onto the prepared baking sheets.
7. Bake for 8-10 minutes, or until the edges are set. Let cool on the baking sheets for 2 minutes before transferring to wire racks.

The secret to these cookies’ melt-in-your-mouth texture? The perfect balance of butter and cocoa, pressed into adorable shapes that kids and adults alike will love.

Tip: For an extra festive touch, sprinkle the cookies with colored sugar before baking.

Vanilla Almond Spritz Cookies

These Vanilla Almond Spritz Cookies are buttery, delicate, and just the right amount of sweet, making them a perfect treat for your next cookie exchange or afternoon tea.

Ingredients

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt

Instructions

1. Preheat your oven to 375°F and line baking sheets with parchment paper.
2. In a large bowl, beat 1 cup unsalted butter and 2/3 cup granulated sugar together until light and fluffy.
3. Beat in 1 large egg, 1 teaspoon pure vanilla extract, and 1/2 teaspoon almond extract until well combined.
4. Gradually mix in 2 1/4 cups all-purpose flour and 1/2 teaspoon salt until the dough comes together.
5. Fill a cookie press with dough and press cookies onto the prepared baking sheets, spacing them about 1 inch apart.
6. Bake for 8-10 minutes, or until the edges are just starting to turn golden.
7. Let the cookies cool on the baking sheets for 2 minutes before transferring to a wire rack to cool completely.

The combination of vanilla and almond extracts gives these spritz cookies a subtly sophisticated flavor that stands out in a sea of holiday sweets.

Tip: For a festive touch, sprinkle the cookies with colored sugar before baking or drizzle with melted chocolate after cooling.

Lemon Butter Spritz Cookies

These Lemon Butter Spritz Cookies are a delightful twist on the classic, offering a bright citrus flavor that perfectly complements the rich, buttery dough. They’re as fun to make as they are to eat, thanks to the playful spritz cookie press technique.

Ingredients

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 375°F and line baking sheets with parchment paper.
2. In a large bowl, beat 1 cup unsalted butter and 2/3 cup granulated sugar together until light and fluffy, about 3 minutes.
3. Beat in 1 large egg, 1 tablespoon lemon zest, 2 tablespoons fresh lemon juice, and 1/2 teaspoon vanilla extract until well combined.
4. Gradually mix in 2 1/4 cups all-purpose flour and 1/4 teaspoon salt until the dough comes together.
5. Fill a cookie press with the dough and press onto the prepared baking sheets, spacing cookies about 1 inch apart.
6. Bake for 8-10 minutes, or until the edges are just beginning to turn golden.
7. Let cool on the baking sheets for 2 minutes, then transfer to wire racks to cool completely.

The magic of these cookies lies in their delicate balance of tangy lemon and sweet butter, creating a melt-in-your-mouth experience that’s irresistible. The spritz technique ensures each cookie is uniquely shaped, making them as charming as they are tasty.

Tip: For an extra zesty kick, add an additional teaspoon of lemon zest to the dough.

Peanut Butter Spritz Cookies

These Peanut Butter Spritz Cookies are a delightful twist on the classic, offering a melt-in-your-mouth texture with a rich, nutty flavor that’s irresistible.

Ingredients

• 1 cup creamy peanut butter
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 375°F and prepare your cookie press according to the manufacturer’s instructions.
2. In a large bowl, beat together 1 cup creamy peanut butter, 1/2 cup unsalted butter, 1/2 cup granulated sugar, and 1/2 cup packed light brown sugar until light and fluffy.
3. Beat in 1 large egg and 1 teaspoon vanilla extract until well combined.
4. In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Gradually add to the peanut butter mixture, mixing until just combined.
5. Fill the cookie press with dough and press cookies onto ungreased baking sheets, spacing them about 2 inches apart.
6. Bake for 7 to 9 minutes, or until the edges are lightly golden. Let cool on the baking sheets for 2 minutes before transferring to wire racks to cool completely.

The secret to these cookies’ tender crumb is the perfect balance of peanut butter and butter, creating a dough that’s just right for pressing.

Tip: For a festive touch, sprinkle the cookies with colored sugar before baking, or drizzle with melted chocolate once cooled.

Christmas Tree Spritz Cookies

These Christmas Tree Spritz Cookies are a festive twist on the classic, perfect for adding a little holiday cheer to your cookie tray.

Ingredients

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• Green food coloring
• Assorted sprinkles for decoration

Instructions

1. Preheat your oven to 375°F and line baking sheets with parchment paper.
2. In a large bowl, beat together 1 cup unsalted butter and 2/3 cup granulated sugar until light and fluffy. Beat in 1 large egg and 1 teaspoon vanilla extract.
3. Gradually mix in 2 1/2 cups all-purpose flour and 1/4 teaspoon salt until the dough comes together. Add green food coloring until desired shade is reached.
4. Fill a cookie press with the dough and press out tree shapes onto the prepared baking sheets. Decorate with assorted sprinkles.
5. Bake for 8-10 minutes, or until the edges are just starting to turn golden. Let cool on the baking sheets for 2 minutes before transferring to a wire rack.

The cookie press creates intricate tree shapes that hold their detail beautifully, making these cookies as fun to look at as they are to eat.

Tip: For extra sparkle, brush the cooled cookies with a little corn syrup and dust with edible glitter.

Pumpkin Spice Spritz Cookies

These Pumpkin Spice Spritz Cookies are a delightful twist on the classic spritz, offering a cozy, aromatic flavor that’s perfect for your cookie press adventures.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon pumpkin pie spice

Instructions

1. Preheat your oven to 375°F and prepare your cookie press according to the manufacturer’s instructions.
2. In a large bowl, beat together 1 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy. Beat in 1 large egg and 1 teaspoon vanilla extract until well combined.
3. In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, and 1 teaspoon pumpkin pie spice. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
4. Fill the cookie press with the dough and press cookies onto ungreased baking sheets, spacing them about 1 inch apart.
5. Bake at 375°F for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheets for 2 minutes before transferring to wire racks to cool completely.

The magic of these cookies lies in their delicate pumpkin spice flavor, which pairs beautifully with the buttery, crisp texture of traditional spritz cookies.

Tip: For an extra festive touch, sprinkle the cookies with colored sugar before baking.

Cinnamon Sugar Spritz Cookies

These Cinnamon Sugar Spritz Cookies are a buttery, melt-in-your-mouth treat with a delightful cinnamon sugar twist, perfect for your holiday cookie tray or any day that calls for a little sweetness.

Ingredients

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup granulated sugar (for rolling)
• 1 tablespoon ground cinnamon (for rolling)

Instructions

1. Preheat your oven to 375°F and line baking sheets with parchment paper.
2. In a large bowl, beat together 1 cup unsalted butter and 2/3 cup granulated sugar until light and fluffy. Beat in 1 large egg and 1 teaspoon vanilla extract until well combined.
3. Gradually mix in 2 1/4 cups all-purpose flour and 1/2 teaspoon salt until the dough comes together.
4. In a small bowl, mix together 1/4 cup granulated sugar and 1 tablespoon ground cinnamon for rolling.
5. Using a cookie press fitted with your desired disk, press dough onto the prepared baking sheets. Sprinkle each cookie with the cinnamon sugar mixture.
6. Bake for 8-10 minutes, or until the edges are lightly golden. Let cool on the baking sheets for 2 minutes before transferring to wire racks to cool completely.

The magic of these cookies lies in their delicate texture and the warm, spicy cinnamon sugar coating that crackles slightly with each bite.

Tip: For even more flavor, try adding a pinch of nutmeg to the cinnamon sugar mixture.

Orange Cranberry Spritz Cookies

These Orange Cranberry Spritz Cookies are a festive twist on the classic, bursting with bright citrus and tart cranberries for a cookie that’s as delightful to look at as it is to eat.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons orange zest
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup dried cranberries, finely chopped

Instructions

1. Preheat your oven to 375°F and line baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy. Beat in 1 large egg, 1 teaspoon vanilla extract, and 2 tablespoons orange zest until well combined.
3. Gradually mix in 2 1/4 cups all-purpose flour and 1/2 teaspoon salt until the dough comes together. Fold in 1/2 cup dried cranberries.
4. Fill a cookie press with the dough and press cookies onto the prepared baking sheets, spacing them about 2 inches apart.
5. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

The secret to these cookies’ irresistible charm lies in the vibrant orange zest and cranberry bits that peek through each buttery bite, offering a little surprise in every mouthful.

Tip: For an extra festive touch, drizzle the cooled cookies with a simple orange glaze made from powdered sugar and fresh orange juice.

Maple Walnut Spritz Cookies

These Maple Walnut Spritz Cookies are a delightful twist on the classic, offering a cozy blend of maple sweetness and nutty crunch that’s perfect for your holiday cookie tray.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup pure maple syrup
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup finely chopped walnuts

Instructions

1. Preheat your oven to 375°F and prepare a cookie press with your desired disk.
2. In a large bowl, cream together 1 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy. Beat in 1/4 cup pure maple syrup, 1 large egg, and 1 teaspoon vanilla extract.
3. Gradually mix in 2 1/2 cups all-purpose flour and 1/2 teaspoon salt until just combined. Fold in 1/2 cup finely chopped walnuts.
4. Fill the cookie press with dough and press cookies onto ungreased baking sheets, spacing them about 2 inches apart.
5. Bake at 375°F for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheets for 2 minutes before transferring to wire racks.

The maple syrup not only adds a rich flavor but also gives these cookies a beautifully tender texture that melts in your mouth.

Tip: For an extra maple kick, drizzle cooled cookies with a simple glaze made from powdered sugar and a splash of maple syrup.

Double Chocolate Spritz Cookies

These Double Chocolate Spritz Cookies are a delightful twist on the classic, offering a rich, chocolatey flavor that’s perfect for holiday baking or any time you crave a sweet treat.

Ingredients

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1/2 cup cocoa powder
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 375°F and line baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 2/3 cup granulated sugar until light and fluffy.
3. Beat in 1/2 cup cocoa powder, followed by 1 large egg and 1 teaspoon vanilla extract.
4. Gradually mix in 2 cups all-purpose flour and 1/2 teaspoon salt until just combined.
5. Fold in 1 cup semi-sweet chocolate chips.
6. Using a cookie press fitted with your desired disk, press the dough onto the prepared baking sheets.
7. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
8. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

The cookie press creates beautiful shapes that make these treats as fun to look at as they are to eat, with a melt-in-your-mouth texture that’s irresistibly tender.

Tip: For an extra chocolatey experience, drizzle melted chocolate over the cooled cookies.

Cherry Almond Spritz Cookies

These Cherry Almond Spritz Cookies are a delightful twist on the classic, offering a buttery texture with a hint of almond and bursts of cherry flavor.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon almond extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup maraschino cherries, drained and finely chopped
• 1/4 cup sliced almonds

Instructions

1. Preheat your oven to 375°F and line baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy. Beat in 1 large egg and 1 teaspoon almond extract.
3. Gradually mix in 2 1/4 cups all-purpose flour and 1/2 teaspoon salt until just combined. Fold in 1/2 cup finely chopped maraschino cherries.
4. Using a cookie press fitted with your desired disk, press dough onto prepared baking sheets. Sprinkle each cookie with a few sliced almonds.
5. Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on baking sheets for 2 minutes before transferring to wire racks.

The combination of almond extract and maraschino cherries gives these spritz cookies a uniquely festive flavor that’s perfect for holiday gatherings.

Tip: For even more almond flavor, toast the sliced almonds before sprinkling them on the cookies.

Coconut Lime Spritz Cookies

These Coconut Lime Spritz Cookies are a tropical twist on the classic spritz, offering a burst of citrusy freshness with every bite.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon lime zest
• 2 tablespoons lime juice
• 1/2 cup shredded coconut

Instructions

1. Preheat your oven to 375°F and line baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1/2 cup granulated sugar until light and fluffy. Beat in 1 large egg and 1 teaspoon vanilla extract.
3. In another bowl, whisk together 2 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Gradually add to the butter mixture, mixing until just combined.
4. Stir in 1 tablespoon lime zest, 2 tablespoons lime juice, and 1/2 cup shredded coconut until evenly distributed.
5. Using a cookie press fitted with your desired disk, press dough onto prepared baking sheets, spacing cookies about 1 inch apart.
6. Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on baking sheets for 2 minutes before transferring to wire racks.

The combination of zesty lime and sweet coconut in these cookies creates a refreshing flavor that’s perfect for brightening up any cookie platter.

Tip: For an extra coconutty crunch, toast the shredded coconut before adding it to the dough.

Gingerbread Spritz Cookies

These Gingerbread Spritz Cookies are a festive twist on the classic spritz, packed with warm spices and a hint of molasses for that signature gingerbread flavor.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup molasses
• 1 large egg
• 2 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg

Instructions

1. Preheat your oven to 375°F and prepare your cookie press according to manufacturer’s instructions.
2. In a large bowl, cream together 1 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy. Beat in 1/4 cup molasses and 1 large egg until well combined.
3. In another bowl, whisk together 2 1/4 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, 1 tsp ground ginger, 1 tsp ground cinnamon, 1/4 tsp ground cloves, and 1/4 tsp ground nutmeg.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fill the cookie press with dough and press cookies onto ungreased baking sheets, spacing them about 2 inches apart.
6. Bake for 8-10 minutes, or until the edges are just starting to brown. Let cool on the baking sheet for 2 minutes before transferring to a wire rack.

The cookie press creates intricate shapes that hold their detail beautifully, making these cookies as lovely to look at as they are to eat.

Tip: For an extra festive touch, sprinkle the cookies with colored sugar before baking.

Mint Chocolate Spritz Cookies

These Mint Chocolate Spritz Cookies are a delightful twist on the classic, offering a refreshing mint flavor paired with rich chocolate in every bite. Perfect for holiday gatherings or a cozy night in, they’re sure to impress.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon peppermint extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup semi-sweet chocolate chips, melted
• Green food coloring (optional)

Instructions

1. Preheat your oven to 375°F and line baking sheets with parchment paper.
2. In a large bowl, beat 1 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy. Add 1 large egg and 1 teaspoon peppermint extract, mixing well.
3. Gradually mix in 2 1/4 cups all-purpose flour and 1/2 teaspoon salt until the dough comes together. If desired, add a few drops of green food coloring for a festive touch.
4. Fill a cookie press with the dough and press onto the prepared baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden.
5. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Drizzle with 1/2 cup melted semi-sweet chocolate chips.

The combination of crisp texture and the cool mint-chocolate duo makes these cookies irresistibly unique. They’re not just treats; they’re little bites of joy.

Tip: For an extra minty kick, sprinkle crushed candy canes over the chocolate before it sets.

Raspberry Almond Spritz Cookies

These Raspberry Almond Spritz Cookies are a delightful twist on the classic, offering a buttery texture with a fruity and nutty flavor that’s perfect for your next tea party or holiday gathering.

Ingredients

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg
• 1 teaspoon almond extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup seedless raspberry jam
• 1/4 cup sliced almonds

Instructions

1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a large bowl, beat together 1 cup unsalted butter and 2/3 cup granulated sugar until light and fluffy. Beat in 1 large egg and 1 teaspoon almond extract until well combined.
3. Gradually mix in 2 1/4 cups all-purpose flour and 1/2 teaspoon salt until the dough comes together.
4. Fill a cookie press with the dough and press cookies onto the prepared baking sheets, spacing them about 2 inches apart.
5. Make a small indentation in the center of each cookie and fill with 1/2 teaspoon seedless raspberry jam. Sprinkle with sliced almonds.
6. Bake at 375°F for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheets for 5 minutes before transferring to a wire rack.

The combination of tart raspberry jam and crunchy almonds on top of these tender cookies creates a delightful contrast in every bite.

Tip: For even more almond flavor, try toasting the sliced almonds before sprinkling them on the cookies.

White Chocolate Macadamia Spritz Cookies

These White Chocolate Macadamia Spritz Cookies are a delightful twist on the classic spritz, offering a buttery crunch with sweet white chocolate and rich macadamia nuts.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup white chocolate chips
• 1/2 cup chopped macadamia nuts

Instructions

1. Preheat your oven to 375°F and line baking sheets with parchment paper.
2. In a large bowl, beat 1 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy.
3. Beat in 1 large egg and 1 teaspoon vanilla extract until well combined.
4. Gradually mix in 2 1/4 cups all-purpose flour and 1/2 teaspoon salt until the dough comes together.
5. Fold in 1/2 cup white chocolate chips and 1/2 cup chopped macadamia nuts.
6. Using a cookie press fitted with your desired disk, press dough onto prepared baking sheets.
7. Bake for 10-12 minutes, or until the edges are lightly golden.
8. Let cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

The combination of creamy white chocolate and buttery macadamia nuts elevates these spritz cookies into a luxurious treat that’s perfect for holiday gifting or special occasions.

Tip: For an extra touch of elegance, drizzle melted white chocolate over the cooled cookies and sprinkle with additional chopped macadamia nuts.

Strawberry Cream Spritz Cookies

These Strawberry Cream Spritz Cookies are a delightful twist on the classic spritz, offering a burst of fruity flavor in every bite.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup strawberry jam
• 1/2 cup heavy cream
• 1/4 cup powdered sugar

Instructions

1. Preheat your oven to 375°F and line baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy. Beat in 1 large egg and 1 teaspoon vanilla extract.
3. Gradually mix in 2 1/4 cups all-purpose flour and 1/2 teaspoon salt until the dough comes together.
4. Using a cookie press fitted with your desired disk, press the dough onto the prepared baking sheets.
5. Bake for 10-12 minutes or until the edges are lightly golden. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
6. In a small bowl, whip 1/2 cup heavy cream and 1/4 cup powdered sugar until stiff peaks form. Gently fold in 1/4 cup strawberry jam.
7. Pipe or spoon the strawberry cream onto the bottom of half the cookies, then top with the remaining cookies to create sandwiches.

The strawberry cream filling adds a luscious, creamy texture that perfectly complements the buttery crispness of the spritz cookies.

Tip: For an extra touch of elegance, drizzle the assembled cookies with melted white chocolate and sprinkle with freeze-dried strawberry powder.

Caramel Apple Spritz Cookies

These Caramel Apple Spritz Cookies are a delightful twist on the classic spritz, combining the cozy flavors of caramel and apple in a buttery, melt-in-your-mouth cookie.

Ingredients

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup finely chopped dried apples
• 1/4 cup caramel bits

Instructions

1. Preheat your oven to 375°F and line baking sheets with parchment paper.
2. In a large bowl, beat together 1 cup unsalted butter and 2/3 cup granulated sugar until light and fluffy. Beat in 1 large egg and 1 teaspoon vanilla extract.
3. Gradually mix in 2 1/4 cups all-purpose flour and 1/2 teaspoon salt until just combined. Fold in 1/2 cup finely chopped dried apples and 1/4 cup caramel bits.
4. Using a cookie press fitted with your desired disk, press dough onto prepared baking sheets, spacing cookies about 1 inch apart.
5. Bake for 10-12 minutes, or until edges are lightly golden. Let cool on baking sheets for 2 minutes before transferring to wire racks to cool completely.

The magic of these cookies lies in the surprise pockets of chewy apple and gooey caramel nestled within the crisp, buttery dough.

Tip: For an extra caramel kick, drizzle melted caramel over the cooled cookies.

Toasted Coconut Spritz Cookies

These Toasted Coconut Spritz Cookies are a delightful twist on the classic, offering a nutty flavor and irresistible crunch that’ll have everyone reaching for more.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup toasted coconut flakes

Instructions

1. Preheat your oven to 375°F and line baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy. Beat in 1 large egg and 1 teaspoon vanilla extract.
3. Gradually mix in 2 1/4 cups all-purpose flour and 1/2 teaspoon salt until just combined. Fold in 1/2 cup toasted coconut flakes.
4. Using a cookie press fitted with your desired disk, press dough onto prepared baking sheets, spacing cookies about 1 inch apart.
5. Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on baking sheets for 2 minutes before transferring to wire racks.

The toasted coconut not only adds a deep, rich flavor but also gives these cookies a wonderfully crisp texture that contrasts beautifully with their tender interior.

Tip: For even more coconut flavor, try brushing the baked cookies with a simple glaze made from powdered sugar and coconut milk.

Conclusion

We hope this roundup of 20 Delicious Best Cookie Press Recipes has inspired your next baking adventure! Each recipe offers a unique twist to delight your taste buds and impress your loved ones. Don’t forget to try them out, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy baking!