Swedish Spirits/Pressed Cookies
Submitted by cook 42
Classic Swedish spritz cookies made with a cookie press from a rich butter dough. Decorate with candied fruits or colored sugar for a festive holiday cookie tin that yields 3-4 dozen.
YIELD
3 servingsPREP
20 minCOOK
10 minREADY
40 minSpritz cookies are the backbone of every Scandinavian holiday cookie platter, and this recipe nails the fundamentals.
A generous amount of butter creamed with sugar creates a dough that’s stiff enough to hold its shape through a cookie press but tender enough to shatter with every bite.
Top them with candied cherries, colored sugar, or sprinkles before baking for that classic festive look.
No cookie press? No problem. Drop them by the teaspoon onto your baking sheet and you’ll still get a buttery, golden cookie worth fighting over.
Chef Tips
- Keep the butter cool but pliable. Too soft and the dough won’t hold its shape in the press. Too cold and it won’t push through.
- Don’t grease the cookie sheet. Spritz cookies need to grip the pan to release cleanly from the press.
- Work quickly. If the dough warms up in the press, pop it in the fridge for 10 minutes to firm back up.
Ingredients
Directions
Cream butter and sugar, add egg and vanilla and then dry ingredients.
Force through a cookie press, forming various shapes.
Decorate with candied fruits, colored sugar or decorettes.
Bake 400℉ (200℃) until light brown about 8 to 10 minutes.
If you do not have a cookie press you might try dropping these by teaspoons onto cookie sheets.
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