Valentine’s Day deserves treats as special as the love they celebrate, and these Buttery Spritz Cookies deliver in every way.
Crisp, buttery, and shaped into festive hearts and flowers, they’re the edible equivalent of a warm hug. Whether you’re baking for a loved one or treating yourself (because self-love counts!), these cookies are easy to make and endlessly charming.
Their versatility makes them even more delightful—try swapping vanilla for almond extract or dipping the edges in chocolate for a decadent twist.
They pair beautifully with Sourdough Peanut Butter Cookies, creating a dessert spread that’s as fun as it is delicious.
The secret to their perfect texture lies in a cookie press and chilled dough, ensuring each bite melts in your mouth. If you’ve struggled with spritz cookies spreading, this recipe has you covered.
What I Didn’t Expect About This Recipe?
- How quickly they came together: The dough is so easy to whip up, and using a cookie press makes the shaping process a breeze. Perfect for busy schedules!
- They’re surprisingly customizable: Adding different extracts or food coloring was so much fun—it’s like creating edible art.
- Everyone loved them: These cookies vanished in no time. They’re light enough that even after a big dinner, everyone wanted “just one more.”
- They hold their shape beautifully: Unlike some butter cookies that flatten, these stayed picture-perfect right out of the oven.
- A festive centerpiece: Their intricate shapes and pastel hues made them as much a decoration as a dessert.
Valentine’s Day Buttery Spritz Cookies Recipe
Equipment
- Mixing bowl
- Hand Mixer
- Cookie press
- Baking sheets
- Wire rack
- Spatula
- Small bowls
Ingredients
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- 2 ¼ cup all-purpose flour
- ½ teaspoon salt
- Red food coloring
- Red and white sanding sugar festive sprinkles, etc. for decoration
- Melted chocolate for drizzling
Instructions
- Preheat your oven to 400°F.
- Cream softened butter and sugar in a mixing bowl on medium speed for 2 minutes until light and fluffy. Mix in the egg and extracts.
- Add flour and salt, and mix until combined.
- Divide the dough into three portions. Leave one plain, and color the others light pink and dark pink.
- Load the plain dough into a cookie press with a heart disk and press onto ungreased baking sheets. Decorate with sprinkles or sanding sugar. Repeat with the pink doughs.
- Bake for 10-11 minutes until edges are lightly browned. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack.
- Melt chocolate, then dip cookies halfway or drizzle on top. Let the chocolate harden completely before serving.
Nutrition Info:
| Nutrition | Value |
| Calories | 75kcal |
| Carbohydrates | 7.7g |
| Protein | 0.8g |
| Fat | 4.5g |
| Sugars | 2.5g |
| Sodium | 29mg |
Tips For Valentine’s Day Buttery Spritz Cookies!
- Use softened butter: Make sure your butter is soft but not melted to achieve the perfect creamy texture for the dough.
- Chill the cookie sheets: Cool baking sheets can help the dough hold its shape better when pressed.
- Avoid overmixing: Mix until the flour is incorporated to keep the cookies tender.
- Food coloring tips: Use gel food coloring for vibrant shades without adding too much liquid to the dough.
- Cookie press tricks: If the dough isn’t sticking to the sheet, try wiping the baking sheet with a damp paper towel. Do not grease the sheets.
- Keep a steady hand with chocolate: Use a piping bag or a small spoon for clean drizzles. If dipping cookies, shake off excess chocolate gently.