Spritsar (Spritz or Wreath Cookies)

Prep and Cook Time: about 1 hour. Notes: You can store Swedish spritz cookies airtight for up to 3 days.

Yield: Makes about 32 cookies
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 111
  • Calories from fat: 51%
  • Protein: 1.3g
  • Fat: 6.3g
  • Saturated fat: 3.7g
  • Carbohydrate: 12g
  • Fiber: 0.3g
  • Sodium: 59mg
  • Cholesterol: 35mg


  • 1 cup (1/2 lb.) butter, at room temperature
  • 3/4 cup sugar
  • 3 large egg yolks
  • 1 teaspoon vanilla
  • 2 1/2 cups all-purpose flour
  • About 1/2 cup green candied (glacé) cherries (optional)
  • About 1/4 cup red candied (glacé) cherries (optional)


  1. 1. In a bowl, with an electric mixer on high speed, beat butter and sugar until fluffy. Beat in egg yolks and vanilla until well blended. Stir or beat in flour.
  2. 2. Scrape dough, a portion at a time, into a cookie press fitted with a rosette or star-shaped plate. Press dough through plate onto buttered or cooking parchment-lined 12- by 15-inch baking sheets (you'll need three total) into 2-inch rings, spacing them about 1 1/2 inches apart. If desired, decorate seams where ends meet: Cut each green cherry lengthwise into eight wedges and each red cherry lengthwise into four wedges; cut wedges in half crosswise. Arrange on wreaths to simulate holly sprigs. Or, for simpler cookies, choose any shape extrusion plate and press dough through it into solid mounds about 1 1/2 inches apart on baking sheets.
  3. 3. Bake cookies in a 350° oven until golden brown, about 6 to 18 minutes; switch pan positions halfway through baking. With a wide spatula, transfer cookies to racks to cool.
  4. Note: Nutritional analysis is per cookie.
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