30-Minute Spiced Spritz Cookies
Delicate spritz cookies flavored with warm pumpkin pie spice create a tender, buttery base that melts on the tongue. The star is the browned butter glaze—nutty, caramelized, and rich—which these simple pressed cookies into something special. The combination of crisp edges and soft centers, paired with the deep, toasted flavor of brown butter, makes these ideal for fall gatherings, holiday cookie exchanges, or afternoon coffee. What sets this version apart is the technique: browning the butter adds complexity and sophistication that store-bought cookies can't match, while the pumpkin spice brings seasonal warmth without overwhelming. Perfect for anyone comfortable using a cookie press, these work for experienced and novice bakers alike. Serve them at Thanksgiving, Christmas, or whenever you want an impressive homemade treat that tastes far more involved than it actually is.
Ingredients
- 1 cup butter, softened, Land O Lakes
- ½ cup granulated sugar
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flourgluten-free 1-to-1 blend1:1gluten-freegluten-free
texture may be slightly denser
- 2 tablespoons butter, for glaze, Land O Lakes
- ¾ cup powdered sugar
- 1 tablespoons milk, or enough for glazing consistency(optional)
Instructions
- 1
Heat oven to 400F.
- 2
Beat softened butter at medium speed for 30 seconds in a bowl.
- 3
Add granulated sugar, pumpkin pie spice, baking soda, and salt; continue beating and scraping the bowl occasionally until well mixed.
- 4
Add egg and vanilla; beat until well mixed.
- 5
Add flour and beat at low speed until well mixed.
- 6
Load dough into a cookie press fitted with your chosen template.
- 7
Press cookies onto ungreased cookie sheets, spacing them 2 inches apart.
- 8
Bake for 5-8 minutes until edges are set but not brown.
- 9
Transfer to cooling racks and cool completely.
- 10
Melt butter in a heavy saucepan over medium heat.
- 11
Cook, stirring constantly and watching closely, until butter just begins to turn golden brown, then immediately remove from heat.
- 12
Cool slightly.
- 13
Combine browned butter and powdered sugar in a bowl.
- 14
Add vanilla and enough milk to reach your desired glazing consistency.
- 15
Drizzle glaze over completely cooled cookies.
Tips
Watch the butter constantly while browning—it transitions from golden to burnt in seconds. The moment it smells nutty and turns light brown, pull it off heat immediately. This dark color is flavor, not a mistake.
Cool browned butter slightly before mixing with powdered sugar to prevent the sugar from dissolving into a liquid glaze rather than a thick coating that clings to cookies.
Press cookies with steady, even pressure and consistent spacing. Overcrowded cookies bake unevenly; proper spacing ensures uniform crispness at the edges and tenderness in the centers.
Good to Know
Airtight container at room temperature, 5-7 days.
Prepare dough and refrigerate up to 2 days. Press and bake the day of serving for optimal crispness. Glaze cookies no more than 4 hours before serving.
With coffee, tea, or hot cider. Arrange on a platter for holiday gatherings or cookie exchanges.
Common Mistakes
Over-brown the butter to avoid burnt, bitter glaze that overpowers the spiced cookie.
Skip cooling cookies completely before glazing to avoid glaze sliding off warm cookies.
Over-mix dough after adding flour to avoid tough, dense cookies instead of tender, delicate ones.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
texture may be slightly denser
General Alternatives
FAQ
Can I make the dough ahead and freeze it?
Yes. Prepare dough, wrap tightly, and freeze up to 1 month. Thaw in the refrigerator overnight before loading into the press. This method works better than freezing already-pressed cookies.
What if I don't have a cookie press?
Roll dough into a log, chill, slice into rounds, and bake on a sheet. Texture will differ slightly—rounds will be thicker and cake-like rather than delicate. Alternatively, pipe dough using a pastry bag with a large round tip.
How long do these keep and can I freeze baked cookies?
Baked, ungrazed cookies keep 7-10 days in an airtight container. Glazed cookies stay fresh 5-7 days. Freeze baked cookies up to 1 month; thaw at room temperature, then glaze if needed.
What should I serve with these cookies?
Pair with hot beverages: coffee, tea, hot chocolate, or cider. Their buttery, spiced profile complements autumn gatherings. They also work on a holiday dessert platter alongside other cookies and treats.