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Why You’ll Love This Recipe
When I first made these Lemon Spritz Cookies with Cranberry Buttercream, I was simply experimenting with holiday flavors—and I was not expecting them to become a permanent staple in our Christmas cookie box. The cookies are light and buttery with just the right amount of lemon brightness, and the cranberry buttercream? It is so good, I often catch myself sneaking a spoonful straight from the bowl.
Spritz cookies have always reminded me of the holidays. They are cheerful, delicate, and really easy to make once you get the hang of using the cookie press. I always suggest starting with my Classic Sugar Cookie Dough or Amber Gingerbread Cookie Dough if you're new to cookie shapes, but once you’re comfortable, spritz cookies are so much fun to customize.
These lemon spritz cookies look elegant and festive when sandwiched with the pretty pink cranberry buttercream. Plus, they hold their shape really well when baked—no spreading or puffing, which makes them perfect for layering into cookie gift boxes. And if you love citrusy desserts, be sure to check out my Lemon Blueberry Bundt Cake and Lemon Spritz Cookies with Cranberry Buttercream video tutorial on YouTube!
Watch how I make this recipe
Tools That Make It Easier
- Spritz Cookie Press – This is key for getting beautiful, uniform shapes. If the dough is too warm or soft, chill it for 5–10 minutes before pressing.
- Baking Sheet with Parchment Paper – Traditional instructions call for no parchment, but I use it to avoid getting cookie imprints on my pans and to make removal easier.
- KitchenAid Mixer – Helps me get the butter and sugar perfectly creamed without effort.
- Glass Mixing Bowls – I prefer glass for better visibility, especially when checking dough consistency.
- Silicone Spatula – Gentle when folding in delicate ingredients like chopped cranberries.
- Piping Bag with Metal Tip – Makes assembling sandwich cookies more polished and neat.
- Measuring Cups & Spoons – Accuracy matters with this recipe!
What You’ll Need From Your Pantry
For the Lemon Spritz Cookies:
- 1 ¾ cups all-purpose flour (sifted) – Ensures light, even dough.
- ½ teaspoon salt – Enhances all the flavors.
- ½ teaspoon baking powder – For a tiny lift.
- ½ teaspoon cream of tartar – Adds tenderness.
- ½ cup unsalted butter (melted) – Makes it easier to press through the spritz.
- 1 cup granulated sugar – For sweetness and structure.
- 4 oz cream cheese (room temp) – Adds creaminess and a rich flavor.
- 1 egg yolk – Binds the dough.
- ½ teaspoon vanilla extract (optional) – Rounds out the flavor.
- Zest of 2 lemons & 1 tablespoon lemon juice – Brings fresh citrusy notes.
For the Cranberry Buttercream:
- 1 cup unsalted butter (room temp) – Forms the base of your buttercream.
- 2 tablespoon cranberry puree – Adds tartness and gorgeous color.
- 5 cups powdered sugar – For thick, pipeable frosting.
- 8 finely chopped fresh cranberries (optional) – Adds texture and a burst of berry flavor.
- 1 teaspoon vanilla extract
- Pinch of salt – Balances sweetness.
For Cranberry Puree (Optional):
- 1 cup fresh or frozen cranberries
- 2 tablespoon granulated sugar
- 3 tablespoon water
Optional Garnish:
- Powdered sugar for dusting
Before You Start: My Quick Tip
- If the dough is too soft and sticks to the cookie press, place the loaded press in the fridge for 5–10 minutes.
- Don’t skip sifting your flour—it really makes the dough lighter and easier to press.
- Always cool your cranberry puree completely, or it will melt your buttercream.
- You can freeze the dough for up to 3 months. Just thaw in the fridge overnight.
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Let’s Make It Together
1. Prepare the Cranberry Puree
Simmer 1 cup cranberries with sugar and water until soft, then blend and strain. Cool completely before using.
2. Make the Lemon Spritz Cookie Dough
Whisk flour, salt, baking powder, and cream of tartar in a large bowl. In a mixer, beat melted butter, sugar, and cream cheese until fluffy. Add yolk, vanilla, lemon zest, and juice. Mix in dry ingredients ⅓ at a time until soft dough forms. Load dough into your cookie press and press onto parchment-lined baking sheets.
3. Bake
Bake at 350°F (175°C) for 10–12 minutes. Let cool completely on a wire rack.
4. Make the Cranberry Buttercream
Beat butter until smooth. Add cranberry puree and vanilla. Slowly add powdered sugar until thick and fluffy. Fold in chopped cranberries with a silicone spatula. Transfer to piping bag fitted with a metal tip.
5. Assemble the Cookies
Lay half of the cookies upside down. Pipe frosting onto each and sandwich with a matching cookie. Optional: dust with powdered sugar.
Recipe variations
- Orange Cranberry Version: Swap lemon zest for orange zest and juice.
- Almond Spritz: Replace lemon juice with almond extract.
- White Chocolate Drizzle: After assembling, drizzle cookies with melted white chocolate for an elegant touch.
- Buttercream-Free Option: These cookies taste amazing even without the filling if you're short on time.
Storage Tips
- Buttercream can be made ahead and refrigerated for up to a week. Let it soften at room temp before using.
- Store assembled cookies in an airtight container in the fridge for up to 5 days.
- Unfrosted cookies can be frozen for up to 2 months.
- Amber Gingerbread Cookie Dough
- Classic Sugar Cookie Dough
- Chocolate Ginger Sugar Cookies
- How to Flood Cookies with Royal Icing
Lemon Spritz Cookies with Cranberry Buttercream
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Equipment
- Piping tips set Wilton tip #32
Ingredients
For the Lemon Spritz Cookies
- 1 ¾ cups all-purpose flour sifted
- ½ teaspoon salt
- ½ teaspoon Baking Powder
- ½ teaspoon cream of tarter
- ½ cup unsalted butter Melted and cooled
- 1 cup granulated sugar
- 4 oz cream cheese room temperature
- 1 egg yolk
- ½ teaspoon Lemon Extract optional
- ½ teaspoon vanilla extract
- 2 tablespoon lemon juice From 2 lemons
- Zest From same 2 lemons
For the Cranberry Buttercream
- 1 cup unsalted butter room temperature
- 2 tablespoon cranberry puree
- 5 cups powdered sugar
- 8 Fresh cranberries optional
- 1 teaspoon vanilla extract
- pinch salt
Optional Cranberry Puree
- 1 cup Fresh cranberries fresh or frozen
- 2 tablespoon granulated sugar
- 2 tablespoon water
Garnish
- 2 tablespoon powdered sugar optional
Instructions
Make the Lemon Spritz Cookie Dough
- In a large bowl, whisk together the flour, salt, baking powder, and cream of tartar. Set aside.
- In a hand mixer, beat melted butter, granulated sugar, and cream cheese until fluffy (2–3 minutes).
- Add egg yolk and vanilla extract, mixing until incorporated.
- Add lemon zest and lemon juice. Mix until well blended.
- Add the dry ingredients to the wet, mixing until a soft dough forms.
- Load the dough into a spritz cookie press and press onto an ungreased baking sheet.
- Bake at 350°F for 10–12 minutes until edges just begin to brown.
Make the Cranberry Puree
- Combine 1 cup cranberries, 2 tablespoon sugar, and 2 tablespoon water in a saucepan. Simmer the cranberries over medium heat for about 10 minutes, or until they burst and soften.
- Remove from heat and blend using a hand blender until smooth.
- Strain through a fine mesh sieve to remove the skins.
- Let the puree cool completely before using.
Make the Cranberry Buttercream
- Beat butter until smooth and creamy (about 3 minutes).
- Add cranberry puree and vanilla extract. Mix until combined.
- Slowly add powdered sugar, one cup at a time, mixing between each addition.
- Dice the fresh cranberries finely.
- Fold them gently into the buttercream with a silicone spatula.
- Transfer the buttercream into a piping bag fitted with a metal tip.
Assemble the Sandwich Cookies
- Flip half of the cookies so the flat bottoms face up—these will be the base for the frosting.
- Pipe or spread frosting on the flat side of each upside-down cookie.
- Press another cookie on top to make a sandwich.
- Optional: Dust tops with powdered sugar.
Notes
- If the dough is too soft and sticking to the spritz cookie press, place the loaded cookie press in the fridge for 5–10 minutes before using.
- Most spritz cookie press instructions recommend skipping parchment paper. But I always use it—I like to protect my baking sheets from permanent cookie marks, and it makes it so much easier to lift the cookies off after baking.
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Here’s a peek at the tools, gear, and camera setups I use to film my recipe videos and photograph food at home. Over the years, I’ve tested dozens of different setups, and now I’m sharing what actually works for me—whether I’m filming overhead shots for YouTube or styling still photos for my blog. If you’re curious about how I create the content you see here, these posts are a great place to start.
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