If you’ve ever wondered whether you can make spritz cookies without a press, the answer is yes, and this recipe walks you through exactly how to do it.

This spritz cookie recipe gives you all the deliciousness of classic spritz cookies without the cookie press.

Jump to Recipe Print Recipe

What Are Spritz Cookies?

Spritz cookies are buttery, lightly sweet Christmas cookies that are piped into intricate shapes. They are typically made with a cookie press, but today I’m going to show you how to make them using just a pastry bag and a piping tip.

Classic holiday cookies like these are perfect for adding to cookie platters, treat boxes, and for making homemade Christmas gifts from the kitchen!

A Newly Updated Recipe for Better Piping

Over the years, I’ve tested many spritz doughs. I have found that you need a very pipeable dough if you’re going to make spritz cookies without a press. That’s why I recently updated this recipe to create a softer, smoother dough that pipes easily yet still holds its shape while baking.

How To Make Spritz Cookies Without a Press

A cookie press is traditional, but it’s not required. With the right dough consistency, and a pastry bag and tip, you can pipe spritz cookies into beautiful shapes that look just as festive.

Pastry Bag Recommendations

Because spritz dough is thick, you’ll need to apply a bit of pressure when piping. Cheap, thin piping bags can burst (and always at the worst time!).

For this recipe, I strongly recommend using a sturdy pastry bag, a cloth pastry bag, or double bagging your disposable bags. You’ll pipe more cleanly, have better control, and avoid splitting seams mid-cookie.

Best Baking Sheet for Spritz Cookies

For spritz cookies you want to choose the right baking pan. These bake best without parchment paper or grease on the pan. I recommend using a heavy-duty AirBake cookie sheet. A cold baking sheet helps you get extra firm, clean cookie outlines. To cool down the cookie sheet between batches, I like to run it under cold water and dry it well.

Key Ingredients and Tools

Here’s what you’ll need to whip up spritz cookies without a press:

Ingredients:

Unsalted butter (softened): For a rich, buttery base.
Granulated sugar: Adds sweetness.
Vanilla or vanilla and almond extract: For classic spritz flavor.
One large egg: Helps the cookies hold their shape.
Mayonnaise: Makes the dough smooth and pipeable.
All-purpose flour: Gives the dough structure.
Baking powder: Adds a light lift.
Optional: Gel food coloring for festive designs.

Tools:

Mixing bowl and electric hand mixer: For mixing the dough.
Piping bag or pastry bag with an open star tip to create different designs.
Ungreased baking sheet or ungreased cookie sheet: It helps to have two for baking the cookies.
Wire rack: For cooling the baked cookies.

How to Make Spritz Cookies Without a Press

Cream the Butter and Sugar

Start by beating the softened butter and granulated sugar together for 2 to 3 minutes. The mixture should look light and fluffy. This step creates the melt-in-your-mouth texture spritz cookies are known for.

Add the Egg, Extracts, and Mayonnaise

Mix in the whole egg, your choice of vanilla or vanilla-and-almond, and the mayonnaise. Beat until the mixture is smooth. Be sure to scrape the sides of your bowl so everything blends evenly.
(The mayonnaise helps create a soft, pipeable dough that works perfectly without a press.)

Add the Dry Ingredients

Add the baking powder and flour. Mix just until a thick, smooth dough forms. The dough should feel soft enough to pipe but firm enough to hold its shape once piped onto the pan.

Prepare Your Piping Bags

Transfer the dough into sturdy pastry bags fitted with a piping tip. A star tip works beautifully.
Because spritz dough is thick, use a cloth bag, a heavy-duty bag, or double up disposable bags so nothing bursts as you squeeze. Fill 2 to 3 smaller bags instead of one large one for easier handling.

Pipe the Cookie Shapes

Use a cold, ungreased baking sheet. This helps the cookies grip the metal and hold their definition.
Pipe the dough into any shape you like: rosettes, S-curves, zigzags, shells, or long finger cookies.
Different shapes will bake slightly differently, so keep an eye on them.

Add Sprinkles Before or After Baking

For bake-on sparkle, add sprinkles now.
For a dipped look, bake first, cool completely, then dip the cookies in melted chocolate and add sprinkles afterward.

Bake the Cookies

Bake at 325°F for about 10 minutes.
The edges should look set but not brown. Spritz cookies stay soft in the center and pale on top. Overbaking makes them dry, so remove them before any browning happens.

Cool Completely

Let the cookies cool on the baking sheet for 5 minutes, then move them to a cooling rack. Once cooled, they’ll have that classic buttery, tender texture that makes spritz cookies so loved during the holidays.

Decorating Ideas

Jam Filling: Pipe a small circle and fill with jam before baking.
Melted chocolate: Dip the cookies partially in chocolate for a decadent touch.
Simple glaze: Drizzle with a quick icing made from powdered sugar and milk.
Sprinkles or edible glitter: Add a festive sparkle.

Storage and Variations

Store cookies in an airtight container for up to one week. For longer shelf life, freeze the baked cookies.
For dietary restrictions, try vegan spritz cookies by substituting vegan butter and omitting the egg yolk.
Make gluten-free spritz cookies by using gluten-free all-purpose flour.

Easy Christmas Cookie Recipes

If you love these spritz cookies, you’ll want to check out some of my other popular holiday favorites:

Each of these recipes brings something special to your Christmas cookie tray!

How to Make Spritz Cookies Without A Press