Whipped Shortbread (Spritz) Cookies

These light and buttery shortbread-style cookies are made using a cookie press, but you can always use a pastry bag fitted with a fluted tip instead.


Some recipes for these types of cookies say not to use a greased or lined baking pan. However a greased pan allows the cookies to spread easier, but for these cookies you want to maintain their shape as much as possible. So I found using a silicone liner worked the best and the cookies didn’t spread at all.

A cookie press is the best tool for this job, and with the different interchangeable patterns it comes with, there are so many beautiful cookies you can make. Although if you don’t have one, put the dough into a heavy pastry bag fitted with a large tip of your choice. Press out into swirls, circles, S-shapes, or rosettes.SpritzCookie2

Here is a perfect example of the effect different (colored) baking pans has on baking times. The cookies on the dark baking sheet were baked at exactly the same temperature and for exactly the same time – yet they burned and ‘melted’ more. Dark pans will heat faster, and therefor require less baking time, than the shiny lighter colored baking pans (these are my favorite ! For more info on sheet pans, read our Review on Sheet Pans). SpritzCookie3


Whipped Shortbread (Spritz) Cookies

Marla Hingley
Prep Time 40 mins
Cook Time 9 mins
Total Time 49 mins
Servings 24



  • Beat together the butter and sugar until fluffy. Add in egg yolks one at a time, beating well after each addition. Mix in vanilla.
  • In another bowl mix together the flour, salt and gum. Add to the egg mixture, blending until smooth.
  • Spoon into the cookie press (or pastry bag), and press into desired shapes onto a silicone lined or baking pan. If desired, place a chocolate chip into the center of each 'flower'.
  • Chill cookies on pan for 20 minutes before baking. This will allow the flours to absorb the moisture, making the cookies less gritty.
  • Bake at 400°F for 7-9 minutes, or until edges just start to turn a light golden. Allow to cool 5 minutes on pan before moving to wire rack.
Tried this recipe?Let us know how it was!
See also
Nilla-Style Wafer Cookies

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  1. Could one also make it dairy free by using vegan butter. My grand daughter is gluten and dairy free

  2. There are plenty of egg substitutes available for baking or preparing a dish that calls for eggs. The neat egg and Ener-G Egg Replacer are reliable egg substitutes that can be used in baking. They are available at health-food stores and some grocery stores. I personally have used the Ener-G Egg Replacer and love it!

    Try substituting one banana or 1/4 cup applesauce for each egg called for in a recipe for sweet, baked desserts. These will add some flavor to the recipe, so make sure bananas or apples are compatible with the other flavors in the dessert. I have also tried both bananas and applesauce. I used applesauce in some cupcakes and bananas in waffles/pancakes. They cupcakes were so moist and people didn’t even know that they were egg free ( also they were dairy and gluten free). The waffles/pancakes were good too. They didn’t even need syrup because the natural sugars in the bananas came out and made them sweet.

    Here is a link I used when we found out my son was allergic to eggs, http://www.peta.org/living/food/egg-replacements/. It helped so much. Hope it helps you, too. If you need anymore help, email me at [email protected]. Merry Christmas!

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