Few things fill the kitchen with warmth like the smell of peanut butter cookies baking. These Peanut Butter Spritz Cookies take that nostalgic flavor and give it a buttery, delicate twist.
Light, crumbly, and full of peanut goodness, they’re ideal for holidays, bake sales, or just a cozy afternoon treat. If you love classic peanut butter cookies but crave a softer, more refined bite, this recipe will be your new favorite.
Table of Contents
Why You’ll Love These Peanut Butter Spritz Cookies
These cookies are buttery, rich, and beautifully shaped — perfect for gifting or snacking.
- Classic peanut butter flavor with a tender, shortbread-like texture.
- Made with simple pantry ingredients.
- Perfect for cookie presses or piping bags.
- Crisp edges with a soft, melt-in-your-mouth center.
- Great for holidays, parties, or coffee breaks.
- Stores beautifully for make-ahead baking.
I started making these every December after inheriting my mom’s old cookie press. She’d fill tins with these buttery little stars, and I’ve carried on that tradition — except now, my kids help press the dough and “test” half the batch before it cools. That’s what I call family quality control.
Ingredients You’ll Need
The key to perfect peanut butter spritz cookies is balance — soft butter, creamy peanut butter, and the right ratio of sugar to flour.
Main Ingredients
- 1 cup salted butter, softened – gives rich flavor and smooth texture.
- 1 cup creamy peanut butter – the heart of the cookie.
- 1 cup granulated sugar – adds sweetness and structure.
- 1 cup packed dark brown sugar – for moisture and caramel notes.
- 2 large eggs – bind everything together.
- 1 teaspoon vanilla extract – enhances the nutty flavor.
For The Dry Mixture
- 3½ cups all-purpose flour – builds structure and crumb.
- 1 teaspoon baking powder – helps cookies puff slightly.
- 1 teaspoon baking soda – gives lift and lightness.
- 1 teaspoon salt – balances sweetness perfectly.
Optional Add-Ons Or Substitutes
- Use crunchy peanut butter for extra texture.
- Add mini chocolate chips or drizzle with melted chocolate.
- Swap vanilla for almond extract for a deeper aroma.
- Roll cookies in sugar before baking for sparkle.
- Top with crushed peanuts or sea salt for contrast.
- Add a spoonful of honey to the dough for sweetness.
Step-By-Step Instructions
Spritz cookies are easy to make but depend on the right consistency — smooth, soft dough that presses cleanly.
- Cream the butter and sugars: Beat softened butter, peanut butter, granulated sugar, and brown sugar together until fluffy. (This builds the base texture.)
- Add eggs and vanilla: Mix in the eggs one at a time, followed by vanilla. Beat until smooth and creamy.
- Combine dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Blend it together: Gradually add dry ingredients to wet mixture. Mix just until combined — don’t overmix.
- Load the cookie press: Spoon dough into your cookie press or piping bag. Press shapes directly onto an ungreased baking sheet.
- Bake: Preheat oven to 350°F (175°C). Bake for 8–10 minutes, or until edges are just lightly golden.
- Cool: Let cookies cool on the sheet for 5 minutes before transferring to a rack. (They’ll firm up as they cool.)
Quick Reminders:
- Dough should be soft but not sticky — chill briefly if needed.
- Avoid greasing the baking sheet so the dough sticks and shapes hold.
- Watch closely; they bake fast.
- Cool completely before storing or decorating.
Expert Tips For Success
Perfecting spritz cookies comes down to technique and timing.
- Use room-temperature butter and eggs for smooth mixing.
- Chill dough if it’s too soft for your press.
- Clean the cookie press disk between batches for sharp shapes.
- Use parchment only for cooling, not baking — it prevents sticking to the pan.
- Add a tablespoon of milk if dough feels too dry.
- Don’t overbake — they should be pale golden, not brown.
These cookies are elegant, nostalgic, and surprisingly simple — proof that good baking is about balance and care, not complication.
Serving Suggestions
These peanut butter spritz cookies are beautiful on any dessert table or cookie platter.
- Serve with Homemade Hot Cocoa Mix for cozy winter nights.
- Pair with Chewy Chocolate Chip Cookies for a holiday gift box.
- Add to Peanut Butter Chocolate Fudge Bars for a peanut lover’s dessert spread.
- Enjoy with coffee or Vanilla Bean Latte for an afternoon pick-me-up.
- Serve alongside Soft Sugar Cookies for festive variety.
Whether you’re gifting, entertaining, or just baking for fun, these cookies always bring smiles (and requests for seconds).
Storing And Reheating
Spritz cookies are built to last — they keep their flavor and texture beautifully.
How To Store It
- Cool completely before storing.
- Keep in airtight containers at room temperature for up to 1 week.
- Separate layers with parchment to prevent sticking.
- Freeze dough for up to 2 months; thaw before pressing.
How To Reheat It
- No need for reheating — enjoy at room temperature.
- To refresh crispness, bake for 2–3 minutes at 300°F.
- Reheat briefly in the oven if serving warm.
Properly stored, these cookies stay tender and buttery for days — perfect for make-ahead holiday baking.
Frequently Asked Questions
Can I use natural peanut butter?
It’s best to use creamy commercial peanut butter; natural types can separate and affect texture.
Can I make the dough ahead?
Yes, refrigerate up to 3 days or freeze for longer storage.
Can I decorate them?
Absolutely! Dip ends in melted chocolate or sprinkle with sugar before baking.
Final Thoughts
Peanut Butter Spritz Cookies blend comfort and elegance — the kind of recipe that feels nostalgic yet special. They’re soft, buttery, and full of peanut flavor that melts on your tongue.
- Use creamy peanut butter for the smoothest dough.
- Don’t rush the creaming step — it creates texture.
- Bake just until edges turn light gold for the perfect bite.
These cookies aren’t just for holidays — they’re a year-round favorite that brings simple joy with every press and every crumb.
Peanut Butter Spritz Cookies
Ingredients
Equipment
Method
- Cream butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet mixture, mixing just until combined.
- Load dough into a cookie press and press shapes onto an ungreased baking sheet.
- Bake at 350°F (175°C) for 8–10 minutes, until edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.
Nutrition
Notes
- Use creamy commercial peanut butter for best texture.
- Dough should be soft but not sticky; chill briefly if needed.
- Avoid greasing baking sheets so cookies hold their shape.
