Perfect spring and summer cookies.
These Lemon Spritz Cookies are buttery and filled with bright, fresh lemon flavor. Pressed into your favorite spritz shapes and finished with a dusting of sanding sugar, they’re so easy and look great in a cookie box!
Why Lemon Spritz Cookies?
Christmas 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 many 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.
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.
I used the two floral discs that came with my cookie press. Feel free to use any shape disc you have!
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. The dough comes together pretty quick and the cookie press allows you to make 60 bite-size cookies even quicker!
- unsalted butter
- white granulated sugar
- all purpose flour
- egg
- lemon juice
- lemon zest
- kosher salt – I use Diamond Crystal in all my recipes
- sanding sugar – optional for topping for a little decoration!
Spritz Cookie Techniques
A few crucial tips to ensure success when making these lemon spritz cookies.
Lemon Spritz Dough
The dough is easiest to work with right after mixing. If you need to put it in the fridge to make later, it will need to come to room temperature before it can be used in the cookie press. The dough needs to be pliable enough to shoot out the press. Depending on the temperature of your house it could take 30 minutes to an hour.
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 cookies that don’t turn out and put it back with your dough and put the dough back through the press 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. It’s all trial and error but will be very easy once you learn your press.
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!
How to Make Lemon Spritz Cookies
- Combine Sugar & Lemon Zest: Rub the lemon zest into the sugar with your fingers until fragrant.
- Make the Dough: Mix the butter and sugar together until smooth. Add the egg and lemon juice. Stir in the flour and salt until the dough comes together.
- Press the Cookies: Transfer the dough into a cookie press and press directly onto an unlined baking sheet.
- Bake and Cool: Bake until some of the edges are just starting to turn golden. Let cool for a few minutes before transferring to a wire rack.
How to Make Lemon Spritz Cookies Ahead of Time
The dough can be made ahead, wrapped tightly, and stored in the refrigerator for up to 2 days. Let it sit at room temperature for 30-60 minutes before pressing otherwise the dough won’t go through the press.
How to Store and Freeze Lemon Spritz Cookies
Store leftover, baked cookies in an airtight container at room temperature for up to 5 days.
Freeze baked cookies in an airtight container for up to 3 months. Let thaw at room temperature before serving.
Watch Me Make Lemon Spritz Cookies
Equipment I Use to Make Lemon Spritz Cookies
- Cookie Sheet – these USA Pan baking sheets are great quality
- Microplane – so helpful for zesting lemons
- Cookie Press – so many fun shapes come with the one, you can use it for every holiday
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.
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!
Print
Lemon Spritz Cookies
- Total Time: 35 minutes
- Yield: 60 bite-size cookies 1x
Description
Buttery, lemony bite size cookies.
Ingredients
- 1 cup unsalted butter, softened
- ½ cup plus 2 tablespoons white granulated sugar
- 2 ¼ cups plus 1 tablespoon all purpose flour
- 1 egg
- 1 tablespoon fresh lemon juice
- 2 teaspoons fresh lemon zest, grated
- ¼ teaspoon salt
- White sanding sugar, optional for topping
Instructions
- Preheat your oven to 400°F.
- Using a fine grater or microplane, zest a lemon until you have 2 teaspoons of zest.
- In a mixing bowl or stand mixer fitted with the paddle attachment, add ½ cup plus 2 tablespoons granulated sugar. Add the lemon zest and use your fingers to rub it into the sugar until fragrant.
- Add 1 cup unsalted butter and mix until smooth and fully combined.
- Beat in 1 egg and 1 tablespoon fresh lemon juice until incorporated.
- Add 2¼ cups plus 1 tablespoon all purpose flour and ¼ teaspoon salt. Mix until the dough comes together.
- Transfer the dough to a cookie press, following the manufacturer’s instructions, and fit with your desired disc.
- Press the dough directly onto an unlined, ungreased baking sheet.
- Sprinkle each cookie with white sanding sugar, if using.
- Bake for 6-8 minutes, or until the edges are just barely beginning to turn color.
- Let the cookies rest on the baking sheet for several minutes, then transfer to a wire rack to cool completely.
- Allow the baking sheet to cool completely before pressing the next batch or use a second baking sheet.
Notes
Ensure to use an unlined and ungreased cookie sheet.
Bake only until set and there is barely a color on the edges to keep them tender.
Top with a glaze (such as 1 cup powdered sugar & 1-2 teaspoons lemon juice) and spread after baking for extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Sweet Tooth
- Method: Oven
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