Spring Spritz Cookies are soft, buttery shortbread cookies. You only need 5 ingredients (plus M&Ms) to make these simple flower cookies that are perfect for Spring!

These Spring Spritz Cookies are made with just a few simple ingredients. You will need a cookie press to form the flower shapes before using M&Ms to make the centers of the flowers.

Why we love Spring Spritz Cookies

• Simple ingredients. All you need is butter, sugar, flour, an egg, and almond extract (and an M&M for decoration). It’s amazing how you can turn such basic ingredients into something so delicious!
• Unique shape. Most cookies are circular, so it’s fun to try out something different! Most cookie presses come with a variety of discs, including at least one or two flowers.
• Buttery flavor. These cookies are soft, sweet, and buttery. They are so yummy!

Ingredients in Spring Spritz Cookies

Butter: I always use salted butter in cookie recipes, particularly those like this one that don’t call for any additional salt. Use real butter, not margarine!

Sugar: You can’t make cookies without sugar!

Flour: All-purpose flour works best, but you can use a gluten-free substitute if needed.

Egg: One large egg will bind all of the other ingredients together.

Almond extract: A little bit of almond extract gives these cookies so much flavor! If you have allergies or don’t like almond, you can swap this out with vanilla extract.

Easter M&M’s: You only need one M&M to form the center of each cookie. Make sure to press them on immediately after baking the cookies so that they will stick! Pastel colors work best for spring, but any color will work!

How to make Spring Spritz Cookies

Full instructions on how to make the cookies can be found in the recipe card below, but here are a few tips to help you out!

• Pump the cookie press twice. Using two pumps of the cookie press will make the cookies thicker, which will also make them softer and less fragile too!
• Use regular cookie sheets. Usually, non-stick is preferred, but not for these cookies. Don’t use parchment paper or silicone baking sheets either. You need the cookies to stick a little bit so that they hold their shape, but there is enough butter in the recipe that they should come off the tray easily once baked. Also, make sure to place the baking sheet in the refrigerator for about 15 minutes while making the dough. This will also help the cookies to stick to the sheet better.
• The dough may be sticky. The dough will be buttery and sticky, so you can use a spoon or spatula to scoop the dough into the cookie press. If it seems too sticky, you can put it in the refrigerator for about 30-60 minutes to chill it and make it more manageable to work with.

STORING AND FREEZING

The cookies can be stored in an airtight container at room temperature for up to a week. The cookies can be frozen for up to 3 months, but sometimes in the freezing process, the M&Ms will fall off. You can use a tiny bit of frosting to restick the M&Ms back onto the thawed cookies if needed.

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Spring Spritz Cookie Recipe

Spring Spritz Cookies are soft, buttery shortbread cookies. You only need 5 ingredients (plus M&Ms) to make these simple flower cookies that are perfect for Spring!

Course Cookies

Cuisine American

Keyword Spring Spritz Cookies

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Servings 36 cookies

Calories 87kcal

Author Jessica & Nellie

Ingredients

• 1 cup butter softened
• ½ cup granulated sugar
• 2 ⅓ cups all-purpose flour
• 1 egg
• 1 tsp almond extract
• Easter M&M’s pastel colors

Instructions

• Preheat the oven to 375° and prepare a regular baking sheet (not non-stick) by placing it in the refrigerator for 15 minutes. Do not skip this step!
• Using a stand or hand mixer, mix the butter and sugar in a large bowl for at least 2-3 minutes. Add flour, egg, and almond extract, mixing until thoroughly combined.
• Assemble a cookie press using the flower-shaped disc. Transfer the dough to the inside of the cookie press until almost full.
• Press the dough out into shapes, using two pumps of the cookie press for each cookie. Leave a little space between cookies.
• Bake for 5-8 minutes or until firm but not browned. Immediately after removing the cookies from the oven, gently press an M&M into the center of each cookie with the M&M symbol faced down.
• Transfer the cookies to a wire rack for cooling. The cookies will be fragile, so transfer them very carefully!

Notes

These cookies can be stored in an airtight container at room temperature for up to 1 week.

The cookies can be frozen for up to 3 months, but sometimes in the freezing process, the M&Ms will fall off. Use a tiny bit of frosting to reattach the M&Ms back onto the thawed cookies if needed.

Nutrition

Calories: 87kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 42mg | Potassium: 12mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 164IU | Calcium: 3mg | Iron: 0.4mg

More spring cookie recipes to try:

• You can’t have spring without flowers! Buttercream Flower Cookies, M&M Spring Flower Cookie Bites, and Pink Daisy Cookies are all pretty, delicious, and perfect for spring.
• Blossom cookies are always a favorite. Easter Blossom Cookies are colorful and made with Hershey Hugs, and Easter Brownie Blossom Cookies are made with a brownie mix and Hershey Kisses.
• Something about lemon just screams spring. Lemon Oatmeal No-Bake Cookies and White Chocolate Chip Lemon Cookies are both light and packed with lemon flavor.

Spring Spritz Cookies are soft, buttery shortbread cookies. You only need 5 ingredients (plus M&Ms) to make these simple flower cookies that are perfect for Spring!

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