Spritz/Ice Box Cookies


Yesterday I cleaned out a bin of kitchen stuff we don’t regularly use. It’s school vacation and by the end of the sort/purge/reminder of what we had I had two observers. They were both very interested in the cookie press, which I’ve only used a handful of times since my oldest was born so was not surprised they hadn’t see one.


So this evening, we put the press to use. I’ve never loved spritz cookies. I tend to expect buttery and flaky (both of which I enjoy, think shortbread) and end up with something crunchy and tasting of almond extract (neither of which are good for me). Also sometimes the dough just doesn’t work out making the press frustrating. So I did a little research this afternoon and came upon this recipe.


The dough is easy and quick to make. The press is novel enough that you’re kids are (literally) going to punch and repeatedly scream at each other for their chance to use it. And then when the strongest personality wins out and tries to use it and won’t accept any instructions of any kind, but can’t work it and gets frustrated and breaks the cookie press before anyone else gets a chance, you can decide the recipe works for ice box cookies and roll and slice the dough.


The addition of the dusting sugar adds enough texture without making it crunchy. There is no almond extract. For any spritz cookie purists who think there should be almond extract, we have a nut allergy in the house, so even if I enjoyed almond extract (and I really don’t), we would have substituted vanilla extract.


The cookies baked up quick and are nice and light (at least baked as ice box cookies). If you are looking for something to do this vacation week, or waiting for spring to come, or are a grownup and want to relive play dough, pull out your old cookie press! Or just donate yours right away before the kids see it and make an easier cookie! Either way, I think I recommend making chocolate dipped shortbread cookies instead!


Spritz/Cookie Press/Ice Box/Slice’n’Bake Cookies Recipe
Taken from Betty Crocker Classic recipe, and reverted to the reported original classic recipe by folks in the comments.


  • 1 cup butter, softened
  • 2/3 cup white sugar
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all purpose flour IMG_5516


  1. Cream the butter and sugar. Add in the egg yolks and vanilla. Mix until well blended. Add in flour and mix until combined.
  2. Refrigerate dough for at least 1 hour if planning to slice.
  3. Preheat oven to 400 degrees Fahrenheit (or 385 degrees Fahrenheit convection).
  4. Load dough into cookie press as directed by the cookie press manufacturer. Press dough (again follow press directions) This takes a little practice, hold the press on to the cookie sheet until done squeezing one cookie worth, don’t lift up quickly like frosting, and hope for the best that it comes out. Some shapes come out better than others.
  5. Decorate with colored sugars, sprinkles, or dried fruits. Bake in preheated oven for 6-8 minutes or until done (varies based on oven, thickness and personal preference)!


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