Perfect spring and summer cookies.

Buttery, bite-size Lemon Spritz Cookies – a refreshing twist on a classic cookie. Who doesn’t love a bite size treat? Add these to your dessert menus all spring and summer!

Flower shaped Lemon Spritz Cookies on a metal cookie sheet with sliced lemons and a microplane grater in the background.

Why Lemon Spritz Cookies?

Spritz cookies are one of the classics my mom and I make every holiday season. They make a ton, are perfect for Christmas cookie boxes, and we’ve even had success shipping them to family members states away.

I always struggle with cookie recipes in the spring and summer! They just hold a special place in the fall and winter. Cue these Lemon Spritz Cookies! They are so light and refreshing yet still have that tender, buttery feel. One batch makes quite a few so they can be great to feed a crowd for all the spring and summertime get togethers.

What is a Cookie Press?

A cookie press is a cylindrical tube that has a trigger on one end and metal discs with various shapes that are placed on the other end. They create shaped cookies with very little work!

I grew up using a SuperShooter cookie press – it’s electric and I think the easiest method. Unfortunately, you are unable to find a new one anymore. I see them on secondhand sites sometimes, but I’m sure your best bet is coming across one in a thrift store. I know they have more modern options but they can be a bit pricey.

A super shooter cookie press next to the original box it was bought in. — *An old picture I found of the SuperShooter I used growing up!*

I use a plastic cookie press and it’s worked great so far! Mine is from Williams Sonoma and came with a great selection of shape discs, but I have heard great things about the OXO Cookie Press, too.

Using a cookie press is pretty simple. You unscrew the bottom piece where the dough comes out and add your desired shape disc. Load your dough into the top end and screw on the trigger. Check out the instructions that came with your cookie press in case there are any specific nuances.

A cookie press filled with dough next to several metal shape discs on a marble counter. — Williams Sonoma Cookie Press I use now.

I used the two floral discs that came with my cookie press. Feel free to use any shape disc you have!

Lemon Spritz Cookie Ingredients

My first thought was lemon zest and maybe a dash of lemon extract, but I was worried about a bitter lemon taste. I found zest and a small amount of lemon juice give these lemon spritz cookies the perfect, light lemony taste.

Let’s break it down:

unsalted butter
white granulated sugar
all purpose flour
1 egg
fresh lemon juice
fresh lemon zest
salt
sanding sugar for topping (optional)

The dough comes together pretty quick and the cookie press allows you to make 60 bite-size cookies even quicker!

Flower shaped Lemon Spritz Cookies on a silver cookie sheet with sliced lemons in the background.

Spritz Cookie Techniques

A few crucial tips to having success when making these lemon spritz cookies.

Lemon Spritz Dough

The dough should be used right after mixing it. However, if you need to put it in the fridge, it will need to come to room temperature before it is used in the cookie press. The dough needs to be pliable enough to shoot out the press.

Cookie Press

The first cookie you push out of the cookie press is probably not going to be the prettiest. It may take several tries to determine how many times to press the trigger to get the perfect shaped cookie.

Have no fear! Remove any you dislike and put back with your dough and stick it through the press again on the next round! My cookie press usually requires 1-2 trigger pulls. This can also vary based on the shape disc you are using. Trial and error.

Cookie Sheet

Use an unlined and ungreased cookie sheet. Sometimes a nonstick may also give you issues.

When you press the cookie press onto the cookie sheet, the dough needs to be able to stick directly onto the pan. I promise I have tried every possible way because it seems so crazy not to be able to use parchment! There is enough butter that they won’t stick to the pan after baking.

Multiple Batches

This recipe makes about 60 bite-size cookies. You likely will have to bake them off in several batches. Let the cookie sheet cool for a few minutes in between batches or use another cookie sheet and switch on and off. These don’t spread so you can place them pretty close together.

Toppings

If you want to use sanding sugar or sprinkles – sprinkle before baking!

The cookies will be set when they come out of the oven and sprinkles will no longer stick. However, you could make a glaze (such as 1 cup powdered sugar & 1-2 teaspoons lemon juice) and spread and sprinkle after baking!

Frequently Asked Questions

Can I use a glaze on these cookies?

Absolutely! Mix 1-2 teaspoons of fresh lemon juice with 1 cup powdered sugar to create a lemony glaze. Spread after baking.

Do I have to use an ungreased and unlined cookie sheet?

Yes! These cookies need to stick directly to the pan when coming out of the cookie press.

Can I freeze these for later?

I do it all the time – bake and let come to room temperature and place in a tightly sealed container. They should last in the freezer up to 3 months.

Can I make these ahead of time?

You sure can! Bake and let cool, and store in a sealed container on the counter. For best taste, eat within 5 days.

How do I know when they are done?

This is not a cookie that you’re looking for a true golden brown edge. Bake just until set and barely turning color on the edges. Remove them from the oven, let cool for several minutes, and place on a cooling rack. They only take about 6-8 minutes!