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Quick Mix Spritz Cookies

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“Another favorite recipe from the booklet supplied with the Mirro brand Cookie & Pastry Press. There is no refrigeration required. I searched Zaar for the spritz cookie recipes I use from this book, to share with a fellow chef, but they weren't posted yet. *For tips on obtaining the best results possible with your cookie press, check out my photo demo in the Kitchen Gadgets & Appliances forum; click the link on my profile page or copy and paste this address: I do not believe the forums are accessible anymore, so check out my original post on my personal blog here:”
5-6 dozen cookies

Ingredients Nutrition

  • 2 14 cups sifted flour
  • 34 cup sugar
  • 12 teaspoon salt
  • 14 teaspoon baking powder
  • 1 cup butter (refrigerator temp or only slightly softened, margarine or shortening can be subbed)
  • 1 egg
  • 1 teaspoon vanilla


  1. Sift flour, sugar, salt and baking powder together in a bowl.
  2. With a pastry blender or two knives, cut the butter into the flour mixture until it resembles pie crust or biscuit mix (very fine lumps).
  3. Crack an egg into a glass, liquid measuring cup. A large egg will measure 1/4 cup. If it doesn't, add water to reach the 1/4 cup line.
  4. Add the egg, water (if needed) and the vanilla to the flour mixture and beat the mixture well.
  5. Fill cookie press and form cookies on ungreased cookie sheets (aluminum preferred for best heat distribution).
  6. Bake at 375°F for 10-12 minutes or until cookies are just set or very slightly browned. Check cookies at the 10 minute mark and bake 1-2 minutes longer, if needed.
  7. Remove immediately to cooling racks.

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