In recent years I have found that there aren’t many people in my generation and younger that know what a spritz or press cookie is. It is literally a device that you press cookie dough out of to make small bite size cookies into little cute shapes. It is a little bit of an old fashioned tradition to make spritz/press cookies but it is one I intend to keep.
Surprisingly, Sean’s favorite cookie is the plan Jane almond spritz cookie. It is the most basic of all the spritz cookie recipes out there and he loves dipping them in coffee.
Not everyone is like him though and we like a little more flavor to your cookies so I have a couple spritz/press cookie recipes that I go to. I have found these to be the favorites in my house, not counting the normal cookies like chocolate chip or snickerdoodle.
Almond Spritz Cookies by Veronika’s Kitchen
Number one in Sean’s book for coffee, or cocoa, dunking!
Sean loves the almond flavor so I double it when I make this for him. It comes out a little strong for me but for him it is perfection.
Butter Spritz Cookies by I Heart Nap Time
When it comes to spritz cookie these are what people usually know and love. Soft and buttery cookies that are also great for dipping in coffee and cocoa.
It only comes in second for Sean though.
Chocolate Spritz Cookies by Dinner At The Zoo
Who doesn’t want chocolate cookies? Sean, that’s who doesn’t want chocolate spritz cookies.
I try to get him to eat these ones every year when I make them but he says ‘The’re just not the same!’
What a weirdo! I love them though. They are just the right amount of bite size chocolate.
Chocolate Peanut Butter Spritz Cookies by Mom Foodie
The combination of chocolate and peanut butter is always a crowd pleasure. This is the only recipe I haven’t made yet but who can deny this cookie.
Lemon Spritz Cookie by Sarah’s Bake Studio
Now I know that lemon doesn’t really scream Christmas but these cookies are amazing. It’s a crisp fresh and sweet bite of lemon that is perfect for anytime of year.
I would have to say that these are more for spring and summer. Which is when I make them but why not have them now too.