Strawberry Press Cookies are bite sized strawberry butter cookies that will fill your cookie jar and care packages with summertime flavor. Using a cookie press is fun and makes it easy to create dozens of adorably shaped cookies in minutes!
Why you'll love this recipe
Many people own cookie presses, but only use them to make Christmas cookies. After December, the cookie press gets stored in the back of a cabinet until next year. Instead, that cookie press could be a convenient year round baking tool!
Spritz cookie dough for the cookie press is simple to make and can be made in unlimited flavor variations. Each recipe makes dozens of beautifully shaped cookies in minutes.Though discs can be purchased to create a wide variety of shapes, it’s possible to use the discs that came with your cookie press in new ways.
Everyone who owns a cookie press seems to have a “Christmas tree” disc. Flip that shape upside down and you have a strawberry!
Instructions
This is an overview of the instructions. The full recipe is in the recipe card below.
- Combine the ingredients to make dough.
- Remove ½ cup of the dough and mix with green food coloring gel. Set aside in a ziplock bag.
- Mix strawberry flavoring and red/pink food coloring gel into the remaining dough.
- Put the red dough into a cookie press fitted with a Christmas tree disc. Press the cookies onto an ungreased cookie sheet, then sprinkle with nonpareils.
- To make strawberry leaves with the green dough, use about a tablespoon of dough and roll it into a snake shape. Cut the snake into small pea sized segments. Pinch the segments into small diamond shapes.Gently press three leaves onto the top of each strawberry cookie.
- Bake.
Storage
Store Strawberry Spritz cookies at room temperature in an airtight container for up to 2 weeks.
Cookie press tips
- When adding dough to the cookie press, compress the dough to eliminate air bubbles.
- Do not line or grease the cookie sheets, which could cause the dough to stick to the press rather than releasing onto the cookie sheet. The shortening in the recipe will keep the cookies from sticking to the caking sheet after baking.
- Hold the cookie press upright against the cookie sheet and click the handle once. Lift the cookie press upward off the cookie sheet.
- It can take a few trial cookies to position the dough for “perfect” shaped cookies. If you aren’t pleased with the first few cookies (or any others while pressing), simply remove them from the cookie sheet and add them back into the remaining dough.
- If you are using the same cookie sheet for multiple batches of cookies, be sure that the cookie sheet is completely cool before using. A warm cookie sheet will cause the spritz dough to spread and loose its shape.
Frequently asked questions
What is a spritz cookie?
Spritz cookies are a type of butter cookies that are shaped using a cookie press. The name Spritz comes from the German word “spritzen” which means “to squirt”.
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What is the difference between shortbread and spritz cookies?
Both shortbread and spritz cookies are considered types of butter cookies (though this desert safe/ dairy free recipe uses shortening) and have a similar tender texture. The main difference is that spritz cookies contain an egg which makes the dough softer so that it can be extruded through the cookie press.
What can I use if I don't have a cookie press?
Spritz dough is purposely soft and not the right consistency for roll out cookies. The dough can be used for drop cookies or piped using a star tip.
How long can you keep spritz cookies?
Stored in an airtight container at room temperature, spritz cookies remain fresh for 2 weeks. Freezing or vacuum sealing is recommended for longer storage times. If shipping spritz cookies in hot weather, a dairy free recipe has less chance of spoiling.
More cookie press recipes
Cake Mix Cookie Press Butter Cookies
Chocolate Espresso Spritz Cookies
S’mores Spritz Sandwich Cookies
**Note: These Strawberry Press Cookies were created for a strawberry themed military care package. An additional care package recipe, Strawberry Brownies, uses 12 unbaked Strawberry Press Cookies for decoration. If you will be also be baking the Strawberry Brownies, set aside and freeze 16 unbaked Strawberry Press Cookies.**
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Strawberry Press Cookies
Equipment
Ingredients
- ¾ cup granulated sugar
- 1 cup butter flavor vegetable shortening
- 1 large egg
- ¼ teaspoon salt
- 2 tablespoons water
- ¾ teaspoon vanilla extract
- 1 teaspoon strawberry extract I use Lorann Oils strawberry baking emulsion
- 1 ⅓ cups all-purpose flour
- Pink/red and green food coloring
- Red nonpareil sprinkles
Instructions
- Preheat oven to 350° F.
- In the bowl of an electric mixer, cream together the sugar and shortening until fluffy.
- Mix in egg, salt, water, and vanilla.
- Add flour and mix until combined.
- Remove ½ cup of dough and color it with a few drops of green food coloring gel. Set aside in a small zip lock bag.
- To the remaining dough, add strawberry flavoring and about 4 drops of red/pink food coloring gel. Mix to combine thoroughly.
- Fill a cookie press with the pink dough. Use the “Christmas tree” disc to press cookies onto an ungreased cookie sheet. Refill the cookies press until all of the dough is used. The cookies do not rise or spread so they can be pressed out close together.
- Sprinkle with red nonpareils.
- Use the reserved green dough to create strawberry leaves. Pinch off about a tablespoon of dough and roll ii into a snake shape about ¼” thick. Cut the snake into small pea sized segments. Pinch the segments into small diamond shapes.
- Gently press three leaves onto the top of each strawberry cookie.
- Bake for 8-9 minutes.
- Remove from oven and allow to cool on the baking sheet. Use a spatula to transfer the cookies to an airtight container for storage.
- Store at room temperature in an airtight container for up to 2 weeks.
Notes
- When adding dough to the cookie press, compress the dough to eliminate air bubbles.
- Do not line or grease the cookie sheets, which could cause the dough to stick to the press rather than releasing onto the cookie sheet. The shortening in the recipe will keep the cookies from sticking to the caking sheet after baking.
- Hold the cookie press upright against the cookie sheet and click the handle once. Lift the cookie press upward off the cookie sheet.
- It can take a few trial cookies to position the dough for “perfect” shaped cookies. If you aren’t pleased with the first few cookies (or any others while pressing), simply remove them from the cookie sheet and add them back into the remaining dough.
- If you are using the same cookie sheet for multiple batches of cookies, be sure that the cookie sheet is completely cool before using. A warm cookie sheet will cause the spritz dough to spread and loose its shape.
Nutrition
First Published: May 26, 2019. Last Updated: January 3, 2024. Updated for additional information and better reader experience.
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