I reworked a classic into Lemon Spritz Cookies by adding one unexpected ingredient and a simple press technique that ensures every cookie holds its shape.
I never expected a simple spritz to flip my cookie game, but these Lemon Spritz Cookies do it. Bright lemon zest cuts through rich unsalted butter, creating a cookie that’s tender yet has a bit of snap.
I was half dreaming of Lemon Cream Cheese Spritz Cookies while impatiently piping shapes at midnight, and yeah I made a mess. The tricks I picked up make them look like they came from a bakery, and a few Spritz Cookie Decorating Ideas take them over the top.
They’re oddly addictive, you’ll find yourself wanting just one more, promise.
Ingredients
- Rich butter gives tenderness, flavor and moisture, adds calories and satiety, not healthy.
- White sugar sweetens and browns, pure carbs so little nutrition, quick energy.
- Egg binds dough, adds moisture and protein, helps structure, some vitamins too.
- Bright lemon gives fresh, tangy flavor, adds acidity and vitamin C, cuts sweetness.
- All purpose flour provides structure and chew, mainly carbs, gluten forms network.
- Powdered sugar makes glossy sweet glaze, dissolves easy, pure carbs, sugary finish.
- Vanilla adds warm aroma and depth, tiny amount, mostly for flavor not nutrition.
- Sparking sprinkles add crunch and color, no nutrition, purely decorative and fun.
Ingredient Quantities
- 1 cup (227 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1 large egg, room temp
- 1 teaspoon vanilla extract
- 1 tablespoon finely grated lemon zest (about 1 lemon)
- 1 tablespoon fresh lemon juice
- 2 1/2 cups (312 g) all purpose flour, spooned and leveled
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (120 g) powdered sugar for glaze
- 2 to 3 tablespoons fresh lemon juice or milk for glaze, plus a little more to thin if needed
- Optional: yellow gel food coloring or a tiny pinch of turmeric for color
- Optional: sanding sugar or sprinkles for decorating
How to Make this
1. Preheat oven to 350°F (175°C) and line baking sheets with parchment or silicone mats, or lightly grease them if you dont have either.
2. In a large bowl beat 1 cup (227 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar until pale and fluffy, about 2 to 3 minutes, scraping the bowl as needed.
3. Beat in 1 large room temperature egg, 1 teaspoon vanilla extract, 1 tablespoon finely grated lemon zest and 1 tablespoon fresh lemon juice until combined.
4. Whisk together 2 1/2 cups (312 g) all purpose flour, 1/2 teaspoon baking powder and 1/4 teaspoon salt in a separate bowl, then add to the butter mixture a little at a time until just combined. The dough should be soft but hold its shape; if it feels too loose chill 15 to 30 minutes.
5. If you want color, stir in a drop of yellow gel food coloring or a tiny pinch of turmeric now, mix evenly. Fit a cookie press with your chosen disk or put dough into a pastry bag fitted with a large star tip.
6. Press or pipe 1 inch cookies onto the prepared sheets about 1 inch apart. If you like, sprinkle sanding sugar or add a few sprinkles on top before baking.
7. Bake 8 to 10 minutes, until edges just start to set but not brown. Let cookies rest on the baking sheet for 2 minutes then transfer to a wire rack to cool completely.
8. Make the glaze by whisking 1 cup (120 g) powdered sugar with 2 to 3 tablespoons fresh lemon juice or milk until smooth and pourable; add a little more liquid to thin if needed. You can add a tiny pinch of turmeric or a drop of yellow gel for color.
9. Once cookies are cool, either dip or drizzle with the glaze and add sprinkles while glaze is wet. Let glaze set completely.
10. Store glazed cookies in an airtight container at room temp for up to 5 days, or freeze baked cookies in a sealed bag for several months.
Equipment Needed
1. Oven and 2 rimmed baking sheets, lined with parchment or silicone mats or lightly greased if you dont have either
2. Large mixing bowl
3. Electric mixer or a sturdy wooden spoon for creaming the butter
4. Measuring cups and spoons
5. Microplane or fine grater for lemon zest
6. Cookie press with disk or a pastry bag fitted with a large star tip
7. Small bowl and whisk for the glaze
8. Wire cooling rack and a spatula or bench scraper for transferring cookies
FAQ
Lemon Spritz Cookies Recipe Substitutions and Variations
- Unsalted butter: swap with 1 cup vegan stick butter or solid coconut oil (use same weight). Cookies might be a tad firmer and coconut gives a slight flavor, so chill the dough for 15 minutes before piping.
- Granulated sugar: use light brown sugar 1:1 (pack it lightly) for a chewier, slightly caramel note. It will brown more and taste a bit deeper, but it works fine.
- One large egg: replace with a flax egg (1 tablespoon ground flax + 3 tablespoons water, sit 5 minutes) for binding. Dough may be a little denser, so chill before shaping if it feels soft.
- All purpose flour: use a cup-for-cup gluten free 1-to-1 baking blend (make sure it has xanthan gum) as an easy swap. Texture can be slightly different, so handle gently and chill if needed.
Pro Tips
– If the dough feels too soft chill it 15 to 30 minutes before pressing or piping, cold dough holds its shape better and you wont end up with flat blobs. If it firms up too much just let it sit a few mins at room temp so it presses clean.
– Beat the butter and sugar until really pale and fluffy, thats what gives the cookies a light texture. Scrape the bowl often, and use a room temp egg so it blends smooth, otherwise the dough can look greasy or curdled.
– Watch the edges not the color when baking, they should just start to set but not brown. Oven temps vary so use an oven thermometer and rotate the sheet halfway if your oven has hot spots, underbake a smidge for a tender center.
– Make the glaze slowly, start with less liquid and add tiny amounts till its pourable, you can always thin more but you cant fix a glaze thats too runny. Add sprinkles while the glaze is still wet, and use gel color or a pinch of turmeric for yellow since liquid color can thin the glaze too much.
Lemon Spritz Cookies Recipe
I reworked a classic into Lemon Spritz Cookies by adding one unexpected ingredient and a simple press technique that ensures every cookie holds its shape.
24
servings
164
kcal
Equipment: 1. Oven and 2 rimmed baking sheets, lined with parchment or silicone mats or lightly greased if you dont have either
2. Large mixing bowl
3. Electric mixer or a sturdy wooden spoon for creaming the butter
4. Measuring cups and spoons
5. Microplane or fine grater for lemon zest
6. Cookie press with disk or a pastry bag fitted with a large star tip
7. Small bowl and whisk for the glaze
8. Wire cooling rack and a spatula or bench scraper for transferring cookies
Ingredients
-
1 cup (227 g) unsalted butter, softened
-
3/4 cup (150 g) granulated sugar
-
1 large egg, room temp
-
1 teaspoon vanilla extract
-
1 tablespoon finely grated lemon zest (about 1 lemon)
-
1 tablespoon fresh lemon juice
-
2 1/2 cups (312 g) all purpose flour, spooned and leveled
-
1/2 teaspoon baking powder
-
1/4 teaspoon salt
-
1 cup (120 g) powdered sugar for glaze
-
2 to 3 tablespoons fresh lemon juice or milk for glaze, plus a little more to thin if needed
-
Optional: yellow gel food coloring or a tiny pinch of turmeric for color
-
Optional: sanding sugar or sprinkles for decorating
Directions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment or silicone mats, or lightly grease them if you dont have either.
- In a large bowl beat 1 cup (227 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar until pale and fluffy, about 2 to 3 minutes, scraping the bowl as needed.
- Beat in 1 large room temperature egg, 1 teaspoon vanilla extract, 1 tablespoon finely grated lemon zest and 1 tablespoon fresh lemon juice until combined.
- Whisk together 2 1/2 cups (312 g) all purpose flour, 1/2 teaspoon baking powder and 1/4 teaspoon salt in a separate bowl, then add to the butter mixture a little at a time until just combined. The dough should be soft but hold its shape; if it feels too loose chill 15 to 30 minutes.
- If you want color, stir in a drop of yellow gel food coloring or a tiny pinch of turmeric now, mix evenly. Fit a cookie press with your chosen disk or put dough into a pastry bag fitted with a large star tip.
- Press or pipe 1 inch cookies onto the prepared sheets about 1 inch apart. If you like, sprinkle sanding sugar or add a few sprinkles on top before baking.
- Bake 8 to 10 minutes, until edges just start to set but not brown. Let cookies rest on the baking sheet for 2 minutes then transfer to a wire rack to cool completely.
- Make the glaze by whisking 1 cup (120 g) powdered sugar with 2 to 3 tablespoons fresh lemon juice or milk until smooth and pourable; add a little more liquid to thin if needed. You can add a tiny pinch of turmeric or a drop of yellow gel for color.
- Once cookies are cool, either dip or drizzle with the glaze and add sprinkles while glaze is wet. Let glaze set completely.
- Store glazed cookies in an airtight container at room temp for up to 5 days, or freeze baked cookies in a sealed bag for several months.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 37g
- Total number of serves: 24
- Calories: 164kcal
- Fat: 8g
- Saturated Fat: 4.9g
- Trans Fat: 0.28g
- Polyunsaturated: 0.28g
- Monounsaturated: 2g
- Cholesterol: 28mg
- Sodium: 39mg
- Potassium: 17mg
- Carbohydrates: 21.1g
- Fiber: 0.4g
- Sugar: 11.3g
- Protein: 1.6g
- Vitamin A: 247IU
- Vitamin C: 1.3mg
- Calcium: 3.8mg
- Iron: 0.52mg
