Mouthwatering Spritz Sandwich Cookies

I’ll be honest—I thought spritz cookies were just for Christmas until I started making these sandwich versions year-round. You know those buttery cookies that come out of a cookie press in fancy shapes? They’re actually perfect for sandwiching together with cinnamon buttercream, and suddenly they’re not just a holiday thing anymore.

The best part is that spritz cookies are naturally sturdy enough to hold filling without getting soggy. Plus, the subtle spice from the cinnamon and ginger in the cookie pairs really well with that sweet, creamy filling. I started making these for my kids’ lunchboxes, and now they ask for them more than regular sandwich cookies from the store.

If you’ve never used a cookie press before, don’t worry. It sounds fancy, but it’s basically just squeezing dough through shaped discs. Even if your first batch looks a little wonky, they’ll still taste great.

What Kind of Butter Should I Use?

For spritz cookies, you’ll want to use unsalted butter so you can control the salt level in your recipe. Make sure your butter is at room temperature – this is really important because spritz cookies need to be piped through a cookie press, and cold butter will make that nearly impossible. To test if your butter is ready, press it gently with your finger – it should leave an indent but still hold its shape. European-style butter with higher fat content can make your cookies extra rich and tender, but regular unsalted butter from the grocery store works perfectly fine too.

Options for Substitutions

While spritz cookies are pretty traditional, there’s some wiggle room for swaps if you need them:

• Unsalted butter: This is really the star of spritz cookies, so I’d recommend sticking with butter rather than margarine or shortening. The butter gives these cookies their signature flavor and texture that makes them special.
• Ground ginger: If you don’t have ground ginger, you can use a pinch of nutmeg or allspice instead. You could also just increase the cinnamon slightly and skip it altogether.
• Milk: Any milk works here – whole, 2%, or even almond or oat milk if that’s what you have. You might need to adjust the amount slightly depending on how thick you want your frosting.
• Vanilla extract: Almond extract makes a nice swap here and gives the frosting a different flavor profile that pairs well with the spiced cookies. Use the same amount.
• All-purpose flour: Stick with all-purpose flour for this recipe. Other flours will change the texture too much, and you need that precise consistency to pipe the cookies through a cookie press.

Watch Out for These Mistakes While Baking

The biggest mistake when making spritz cookies is using butter that’s too soft or melted, which makes the dough too loose to hold its shape when piped – your butter should be at room temperature but still firm enough to hold a finger indent.

Overmixing the dough after adding the flour can develop too much gluten and make your cookies tough instead of tender and crumbly, so mix just until the ingredients come together.

When piping the cookies, make sure your cookie press or piping bag is held perpendicular to the baking sheet and apply steady, even pressure – inconsistent shapes will bake unevenly, with some cookies browning too quickly while others stay pale.

For the filling, if your buttercream is too thick to spread easily, add milk one teaspoon at a time until it reaches a smooth, spreadable consistency, and always match cookies of similar size together so your sandwiches look neat and professional.

What to Serve With Spritz Sandwich Cookies?

These spiced sandwich cookies are perfect alongside a cup of hot coffee or tea, especially during the cooler months when those warm cinnamon and ginger flavors really shine. I love setting out a platter of these cookies at holiday gatherings with some hot cocoa or mulled cider for dipping. They also pair nicely with a scoop of vanilla ice cream if you want to turn them into a simple dessert, or you can serve them with fresh berries and whipped cream for an easy afternoon treat. For a cozy winter spread, arrange them on a plate with some spiced nuts and dried fruit for a complete snack board.

Storage Instructions

Store: These spritz sandwich cookies keep really well in an airtight container at room temperature for about 5 days. If you want them to last longer, store them in the fridge for up to 2 weeks. Just make sure they’re fully assembled with the filling before storing so the cookies soften slightly and become even more delicious.

Freeze: You can freeze these cookies either before or after assembling them. For unfilled cookies, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. If they’re already filled, layer them between parchment paper in a container and freeze the same way.

Make Ahead: I love baking the cookies a day or two ahead and keeping them unfilled in an airtight container. Then I just whip up the cinnamon buttercream filling right before serving so everything tastes fresh. You can also make the filling ahead and keep it in the fridge for up to a week, just let it come to room temperature before spreading.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3750-4000
• Protein: 28-32 g
• Fat: 200-220 g
• Carbohydrates: 490-520 g

Ingredients

For the cookies:

• 1/4 tsp salt
• 1 egg (room temperature)
• 2 cups all-purpose flour (I use King Arthur all-purpose flour)
• 1/4 tsp ground ginger
• 3/4 cup sugar
• 1 cup unsalted butter (room temperature for best results)
• 1 tsp ground cinnamon (freshly ground preferred for more flavor)

For the buttercream filling:

• 1 tsp vanilla extract
• 2 cups powdered sugar (sifted to remove lumps)
• 2 tbsp milk
• 1/2 cup unsalted butter (I prefer Kerrygold unsalted butter)
• 2 tsp ground cinnamon (freshly ground preferred for more flavor)
• 1/8 tsp salt

Step 1: Prepare Mise en Place and Preheat Oven

• Baking sheets and parchment paper

Line your baking sheets with parchment paper and preheat your oven to 350°F.

While the oven heats, measure out all ingredients for both the cookie dough and buttercream frosting, ensuring your butter and egg are at room temperature—this is crucial for proper emulsification and a smooth dough.

I prefer using Kerrygold butter for the frosting as it has a richer, more golden flavor that really elevates these sandwich cookies.

Step 2: Mix Dry Ingredients and Cream Butter with Sugar

• 2 cups all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1 cup unsalted butter
• 3/4 cup sugar
• 1 egg
• 1 tsp vanilla extract

In one bowl, whisk together the flour, 1 teaspoon ground cinnamon, ginger, and 1/4 teaspoon salt; set aside.

In a separate bowl, beat the 1 cup room-temperature butter with the 3/4 cup sugar for 1-2 minutes until light and fluffy—this creaming process incorporates air and creates tender cookies.

Add the egg and vanilla extract, mixing until fully combined and the mixture looks smooth and pale.

Step 3: Combine Dough and Press onto Baking Sheets

• dry ingredient mixture from Step 2
• butter mixture from Step 2

Add the dry ingredient mixture from Step 2 to the butter mixture in two additions, mixing gently after each addition until just combined—overmixing develops gluten and toughens the cookies.

Transfer the dough to your cookie press and pipe decorative shapes onto the prepared baking sheets, spacing them about 1 inch apart.

Chill the piped cookies in the refrigerator for 30 minutes to firm up the dough, which prevents them from spreading too much in the oven.

Step 4: Bake Cookies Until Golden

Bake the chilled cookies for 12-14 minutes until the edges are lightly golden but the centers still look slightly underbaked—they’ll continue cooking on the hot pan.

Remove from the oven and let the cookies sit on the baking sheet for 5 minutes, which allows them to firm up slightly without becoming hard.

Transfer to a wire rack and cool completely for at least 30 minutes before assembling.

Step 5: Prepare Cinnamon Buttercream Frosting

• 1/2 cup unsalted butter
• 2 cups powdered sugar
• 2 tsp ground cinnamon
• 2 tbsp milk
• 1/8 tsp salt

While the cookies cool, make the buttercream by beating the 1/2 cup room-temperature butter with the sifted powdered sugar, 2 teaspoons ground cinnamon (I always use freshly ground for a brighter, more complex flavor), milk, and 1/8 teaspoon salt until smooth and spreadable.

If the frosting is too thick, add milk a few drops at a time; if too thin, add more powdered sugar.

Transfer to a piping bag fitted with a small round or star tip.

Step 6: Assemble Sandwich Cookies

• cooled cookies from Step 4
• cinnamon buttercream from Step 5

Turn half of the cooled cookies upside down on your work surface, then pipe a small mound of the cinnamon buttercream from Step 5 onto the flat side of each.

Press another cookie on top, flat-side down, to create a sandwich.

The cookies are delicate, so work gently and allow the frosting to set for a few minutes before serving for the best structure.