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Great-Grandmas Swedish Spritz Recipe

Great-Grandmas Swedish Spritz Recipe

Anthony B.

"An almond take on this famous Christmas cookie. You will need a cookie press. Everyone needs one!"
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25 m servings 314 cals
Serving size has been adjusted!
Original recipe yields 20 servings


  • Calories:
  • 314 kcal
  • 16%
  • Fat:
  • 19.2 g
  • 29%
  • Carbs:
  • 31.5g
  • 10%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 135 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  2. Beat butter with an electric mixer in a large bowl until light and fluffy. Slowly add sugar while beating until the mixture should be noticeably lighter in color. Add the egg yolks one at a time, allowing the first to blend into the butter mixture before adding the other. Beat egg white and almond extract into the mixture. Pour the flour in small amounts into the mixture while beating; continue beating until fully incorporated.
  3. Using a cookie press, press dough onto prepared baking sheet.
  4. Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

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Read all reviews 34
  1. 39 Ratings

Most helpful positive review

This is one of the best Spritz recipe I've ever tried--superior! Just remember to use room temp eggs, & butter--only thing different I do is bake about 14-15 minutes, till bottoms & edges are a...

Most helpful critical review

At the moment I will give this recipe 3 stars. The cookies tasted great (I did one Tbsp Almond, half Tbsp Vanilla and half Tbsp caramel extracts as one reviewer suggested). But I did not grow up...

Most helpful
Most positive
Least positive

This is one of the best Spritz recipe I've ever tried--superior! Just remember to use room temp eggs, & butter--only thing different I do is bake about 14-15 minutes, till bottoms & edges are a...

12/21/14 UPDATE: I still think this recipe is the best out there. I get so many compliments on these spritz and have also made batches using 1tbs vanilla, 1tbs lemon with great results and for ...

I can't remember a Christmas without Spritz cookies and I'm 65. The recipe I used for so many years came from my Norwegian Grandmother.....This recipe is better. Perfect shape with every cooki...

I have been looking for "the" spritz cookie recipe for years-this is IT!! These remind me exactly of the ones I devoured as a kid. Baked up tender and crisp and worked perfectly in my press. I w...

Just got through baking these cookies and they are disappearing fast! I adjusted the recipe by adding 3 teaspoons of fresh squeezed orange juice (I don't care for almond extract) and the zest o...

This is the old fashioned recipe that I have been looking for! Great taste! Sprinkle with colored sugar before backing then I dip the bottoms in melted chocolate after baking & cooling and stic...

Best Spritz EVER! Its the same recipe as I received this year from my friend who received it from her Swedish grandmother. The only difference was: her recipe used 2 whole eggs rather than 2 yo...

The Perfect Spritz. I have been baking cookies for 55 years. I gave up on spritz years ago either because the consistency was poor or the flavor mediocre. I decided to try this recipe today and ...

Love this recipe, just use vanilla extract instead of almond because that's our preference here at home. :)

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