Spring Spritz Cookies are soft, buttery shortbread cookies shaped like little flowers. With just a few pantry ingredients plus M&Ms for the centers, these cheerful cookies are quick to make and perfect for spring gatherings, Easter, or whenever you want a simple, pretty cookie.
These spritz cookies are made from a classic shortbread-style dough and are formed with a cookie press. The press quickly produces uniform flower shapes; press one M&M into the warm center of each cookie for a colorful finish. The recipe is forgiving and ideal for cooks who want a beautiful result without fuss.
Why we love Spring Spritz Cookies
- Minimal ingredients. The dough uses butter, sugar, flour, an egg, and a splash of almond extract, so you can bake a batch with what you likely already have on hand.
- Pretty, spring-ready shape. The cookie press creates delicate flower shapes that stand out from ordinary round cookies, and the small candy centers make them festive.
- Buttery shortbread texture. These cookies are tender and rich, with that classic shortbread mouthfeel that pairs well with tea, coffee, or a spring party spread.
Ingredients in Spring Spritz Cookies
Butter: Use real butter, softened. Salted butter works well here because the recipe does not call for additional salt.
Sugar: Granulated sugar sweetens and helps create a fine crumb in the shortbread dough.
Flour: All-purpose flour gives the right texture. For gluten-free baking, substitute a 1:1 gluten-free flour blend, though texture may vary slightly.
Egg: One large egg binds the dough and adds a bit of structure so the shapes hold during pressing.
Almond extract: A small amount adds a fragrant, nutty note that complements the butter. If preferred, use vanilla extract instead.
M&M’s or candy for centers: One small candy per cookie is all you need. Press them into the centers immediately after baking so they adhere while the cookie is still warm. Pastel candies look lovely for spring, but any color will work.
How to make Spring Spritz Cookies
Below are straightforward tips and a clear set of instructions so your spritz cookies come out tender and attractive. The full, step-by-step instructions are listed in the recipe section.
- Pump the cookie press twice. Two short pumps give slightly thicker cookies that are softer and less fragile than a single thin pump.
- Use a regular baking sheet. Avoid non-stick pans, parchment, or silicone mats for best results. Chilled baking sheets help the cookie hold its shape; place the sheet in the refrigerator for about 15 minutes before pressing the dough onto it.
- Chill sticky dough if needed. The dough can be buttery and soft. If it’s too sticky to work with, chill it 30–60 minutes to firm up before filling the cookie press.
Storing and freezing
Store baked spritz cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies for up to three months. Note that candies pressed into the centers sometimes loosen during freezing; use a small dot of frosting to reattach candies to thawed cookies if necessary.
Spring Spritz Cookie Recipe
Yield: About 36 cookies | Prep time: 15 minutes | Cook time: 5–8 minutes | Calories: ~87 kcal per cookie
Ingredients
- 1 cup butter, softened
- 1/2 cup granulated sugar
- 2 1/3 cups all-purpose flour
- 1 large egg
- 1 teaspoon almond extract (or vanilla extract)
- Easter M&M’s or similar small candies, for centers
Instructions
- Preheat the oven to 375°F (190°C). Place a regular baking sheet in the refrigerator for about 15 minutes; a chilled sheet helps the cookies hold their shape.
- In a large bowl, beat the softened butter and sugar for 2–3 minutes until smooth and slightly fluffy. Add the flour, egg, and almond extract, and mix until the dough is fully combined.
- Assemble your cookie press with a flower-shaped disc. Fill the press with dough, leaving a little space at the top.
- Press the dough onto the chilled baking sheet using two short pumps per cookie. Leave a small gap between each cookie.
- Bake for 5–8 minutes, or until the cookies are set but not browned. Remove from the oven and immediately press an M&M into the center of each cookie with the logo side down so it embeds while the cookie is warm.
- Carefully transfer the cookies to a wire rack to cool. Handle gently, as spritz cookies can be delicate until fully cooled.
Notes
These cookies keep well in an airtight container for up to one week and can be frozen for up to three months. If candies come loose after freezing, use a tiny amount of frosting to reattach them.
Nutrition (approximate per cookie)
Calories: 87 kcal | Carbohydrates: 9 g | Protein: 1 g | Fat: 5 g | Sugar: 3 g
More spring cookie ideas to try
- Buttercream flower cookies — piped and decorated for a show-stopping cookie platter.
- M&M spring flower cookie bites — small, festive treats made with chocolate candies.
- Pink daisy cookies — delicate pastel cookies shaped like daisies.
- Blossom cookies made with Hugs or Kisses — classic favorites for holidays and parties.
- Lemon-flavored cookies — light, bright options that pair well with spring menus.
Spring Spritz Cookies are an easy, attractive bake when you want something seasonal without a lot of fuss. The cookie press makes quick work of shaping dozens of uniform flowers, and the buttery shortbread flavor is always a crowd-pleaser.