Desserts
Martha Stewart's spritz cookie recipe brings Italian café charm to your kitchen with its signature piped swirls and crunchy almond topping. I first discovered these delicate cookies while helping Nonna shape gnocchi—her spritz press transformed simple dough into elegant treats that disappeared in minutes.
The technique blends Italian precision with vanilla swirls that feel like a hug in every bite.
What makes these cookies special is the combination of tender vanilla dough piped into elegant swirls and topped with toasted almonds for texture. Unlike traditional Italian spritz cookies, Martha's version incorporates vanilla bean for depth, while the almond topping adds a satisfying crunch.
The dough requires minimal handling, making it perfect for both beginners and experienced bakers seeking professional results.
By the time these cookies emerge from the oven, you'll have golden, swirled beauties with crisp edges and a tender center. The vanilla aroma fills your kitchen while the almond topping adds just the right contrast.
These are cookies that look impressive but taste even better—ideal for holiday gatherings or when you want to impress without spending hours in the kitchen.
With just a few simple ingredients and the right technique, you'll create cookies that taste like they came from an Italian bakery. The secret lies in proper dough temperature and even piping—once mastered, these become your go-to dessert for any occasion. Let's get started on creating these elegant treats!
Ingredients for martha stewart spritz cookie
Simple ingredients transform into elegant Italian café cookies with Martha's signature swirls and almond crunch.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for dough |
| Granulated Sugar 🍚 | ½ cup | For sweetness balance |
| Vanilla Bean Paste 🌿 | 1 tbsp | Or 1 tsp vanilla extract |
| Large Eggs 🥚 | 1 whole | Room temperature |
| Almond Flour 🥜 | ¼ cup | For almond topping |
| Powdered Sugar 🍚 | ¼ cup | For topping sweetness |
| Sliced Almonds 🥜 | ½ cup | Toasted for crunch |
| Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Vanilla Extract 🌿 | ½ tsp | Optional extra flavor |
| Baking Powder 🍞 | ½ tsp | For lift in dough |
| Cornstarch 🌾 | 1 tbsp | For tender crumb |
The butter needs to be cold—pull it from the fridge 15 minutes before mixing so it's soft but not melted. European-style butter like Plugrá or Land O'Lakes works best for flavor. For the almonds, Trader Joe's sliced almonds are my go-to—they toast perfectly and stay crunchy. The vanilla bean paste adds that professional touch, but if you're using extract, Burton's brand is my top pick for quality. Flour matters too—King Arthur or Gold Medal are reliable choices that won't weigh down the dough.
No vanilla bean paste? Double the vanilla extract—just know the flavor will be slightly different. Sliced almonds too expensive? Slivered almonds or even crushed pistachios work in a pinch, though the texture changes. The dough needs to be chilled for at least 1 hour—this is non-negotiable for those perfect swirls. If you're short on time, make the dough the night before and let it rest overnight. For the almond topping, toast the almonds in a dry pan over medium heat until golden—about 5 minutes—then immediately mix with powdered sugar and almond flour.
Dough keeps 3 days in the fridge wrapped tightly in plastic, or 3 months frozen in a sealed container. The almond topping can be made ahead and stored in an airtight container for 1 week. Once baked, cookies stay fresh 5 days at room temperature if you store them in layers with parchment between. I like to portion the dough into 4 equal balls before piping—this makes swirling easier and ensures consistent shapes.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this dough—just fold, chill, and roll. The butter and sugar get worked by hand until it’s just right, no standing mixer required. Honestly, my arms thank me after making a batch.
- Vanilla-Packed Magic: That vanilla bean paste? It’s the secret weapon. One sniff of the dough and you’ll understand—it’s rich, floral, and lingers like a hug. The eggs bind it perfectly, so every bite stays tender.
- Party in a Jar: These freeze like a dream, so I make a big batch and stash them for holidays or last-minute gifts. Wrap them in parchment, tie with twine, and boom—you’ve got a crowd-pleaser that looks fancy but took zero effort.
- Pantry Staple Power: Five ingredients, all basics I already have. The butter stays firm for easy rolling, the flour’s reliable, and the sugar caramelizes just enough to give that perfect crunch. Budget-friendly? Absolutely. Stress-free? Even better.
Step-by-step instructions for Martha Stewart spritz cookies
Here's how to create Martha Stewart's signature vanilla swirl cookies with that perfect almond crunch topping.
Prepare the Dough Base
In a large mixing bowl, combine the 2.5 cups all-purpose flour, 1 tbsp cornstarch, 0.5 tsp baking powder, and 0.5 tsp kosher salt. Whisk these dry ingredients together until evenly distributed—you should see no visible flour streaks. This ensures your cookies will have that signature tender crumb.
In a separate bowl, beat the 1 cup unsalted butter until smooth and creamy, about 2-3 minutes with an electric mixer. Add the 0.5 cup granulated sugar and mix until light and fluffy, about 3-4 minutes. This step is crucial for creating that perfect airy texture. With the mixer running on low speed, add the 1 whole large egg and mix until fully incorporated.
Create the Vanilla Swirl Dough
Divide the dough into two equal portions. To one portion, add 1 tbsp vanilla bean paste and mix until fully combined. This will be your vanilla-infused dough. To the second portion, add 0.5 tsp vanilla extract and mix until smooth. This creates the subtle flavor contrast that makes these cookies special.
Take one portion of vanilla-infused dough and roll it into a log about 12 inches long. Wrap it tightly in plastic wrap and refrigerate for 30 minutes to firm up. This chilling step is essential—it prevents the dough from spreading too much when you pipe the cookies. While the dough chills, preheat your oven to 350°F and line a baking sheet with parchment paper.
Pipe and Bake the Cookies
Using a piping bag fitted with a star tip, pipe 1-inch diameter circles onto the prepared baking sheet, leaving about 1 inch of space between each cookie. Pipe a second circle on top of the first to create the classic double-layered look. Gently press down on the top circle to create a slight indentation in the center.
Bake for 12-14 minutes until the edges are light golden brown and the centers still look slightly soft. The cookies will continue to set as they cool. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Create the Almond Topping
While the cookies cool, prepare the almond topping by combining 0.25 cup almond flour and 0.25 cup powdered sugar in a small bowl. Mix until well combined. In a separate small saucepan, melt the remaining 0.25 cup unsalted butter over low heat. Once melted, remove from heat and stir in the almond flour mixture until smooth.
Spread a thin layer of this almond mixture over the top of each cooled cookie. Immediately sprinkle with 0.5 cup sliced almonds, pressing them gently into the topping. Place the decorated cookies back in the oven for 3-4 minutes to set the almond topping. Let them cool completely before serving.
Rest and Serve
Allow the cookies to cool completely on the wire rack for at least 30 minutes before serving. This resting time ensures the almond topping sets properly and the cookies maintain their shape. Store any leftovers in an airtight container for up to 5 days—though I promise, these won't last that long!
The result should be delicate, swirled vanilla cookies with a delightful crunchy almond topping that adds just the right texture contrast. Perfect for holiday gatherings or as a special treat any time of year!
Pro Tips For Making Martha Stewart Spritz Cookie
- Chill the Dough: Let the dough rest uncovered in the fridge for at least 24 hours—yes, even if you’re eager. I learned this the hard way after making a batch with dough that sat too long at room temp; the cookies spread into sad, flat pancakes instead of crisp spritz rounds. The cold firmness prevents over-spreading, and the flavor deepens overnight.
- Pulse the Butter: When mixing the butter and sugar, pulse the dough in the food processor just until combined—no need to overwork it. I used to run it until smooth, but that turns the cookies dense. Stop when the mixture looks like wet sand; the texture should hold together when pressed, but not be greasy.
- Measure Flour Right: Spoon the flour into the measuring cup and level it off with a knife—don’t scoop directly from the bag. Martha’s recipe is precise, and packed flour adds moisture, throwing off the delicate balance of butter and sugar. A little extra flour makes the cookies tough; a little less makes them greasy.
- Use Room-Temp Eggs: Let the eggs sit out for 30 minutes before mixing—cold eggs can make the dough stiff and uneven. I skipped this once and ended up with cookies that looked like they’d been dipped in glue. Room-temp eggs blend smoothly and distribute evenly, giving you that signature tender crumb.
Troubleshooting this dish
Dough Too Sticky
If your dough feels too sticky to pipe, it’s likely too warm. Chill the dough for an extra 15-20 minutes before piping—this helps firm it up.
I’ve found that wrapping the dough log in plastic wrap and placing it in the freezer for 10 minutes works in a pinch if you’re short on time. Remember, cold dough pipes cleanly and holds its shape better. 🧊
Cookies Spread Too Much
Over-baking or using warm dough causes spreading. Stick to the 12-14 minute bake time and ensure your oven is fully preheated to 350°F.
If your cookies still spread, try piping slightly smaller circles (¾ inch instead of 1 inch) and baking on a lower rack to prevent over-browning. A light-colored baking sheet helps too—dark pans can cause uneven cooking.
Almond Topping Won’t Stick
The almond topping needs the cookies to be fully cooled before applying. If it won’t adhere, lightly brush the tops with egg wash (1 egg yolk + 1 tsp water) before adding the topping.
Another trick is to press the almonds gently into the warm topping while it’s still tacky. For extra insurance, place the decorated cookies back in the oven for 2-3 minutes to set the topping completely. 🥜
Vanilla Flavor Weak
If your cookies lack vanilla flavor, the paste or extract might be old. Fresh vanilla bean paste is key—I recommend Madagascar vanilla for a sweeter, more aromatic profile. For extra depth, add ½ tsp vanilla sugar (finely ground vanilla bean seeds) to the dough.
If using extract, Burton’s brand is the gold standard, but store-bought versions can vary in quality.
Piping Bag Clogs
Clogging happens when dough is too dry or the tip is too small. Ensure your dough is properly chilled and moist enough to pipe smoothly. If it clogs, run the piping bag under warm water for 10 seconds to soften the dough, then gently squeeze to clear the tip.
I keep a small bowl of warm water nearby whenever I’m piping—it’s a lifesaver for stubborn dough. A Wilton 1M tip works perfectly for these cookies.
Cookies Too Dense
Overmixing the dough or using too much flour makes cookies dense. Measure flour by weight if possible (280g instead of 2.5 cups) for accuracy. Sift the flour before mixing to avoid lumps, and don’t overwork the butter—it should be creamy, not greasy.
If your dough feels tough, add 1 tsp milk or heavy cream to soften it slightly. 💡
Nutrition facts
Frequently asked questions
What makes these spritz cookies different from regular Italian cookies?
These Martha Stewart spritz cookies feature signature piped swirls created with a vanilla-infused dough log and a contrasting plain dough base. The almond topping adds texture, while the delicate piping technique gives them that elegant café look. Unlike traditional Italian spritz cookies, Martha's version incorporates vanilla bean for extra depth.
Can I make these without a spritz cookie press?
Use a piping bag with a star tip (Wilton 1M) to create the same effect. Pipe 1-inch circles for the base, then pipe a second circle on top to create the swirl. Press gently to create the indentation. The key is keeping the dough chilled for clean piping.
How do I store these cookies to keep them fresh?
Store in an airtight container with parchment paper between layers for up to 5 days at room temperature. For longer storage, freeze the baked cookies (without topping) for 3 months. Reheat in a 300°F oven for 2 minutes to restore freshness. The almond topping stays crispest when stored this way.
Can I substitute almond flour in the topping?
Yes, but texture will change. For a similar crunch, use finely ground toasted almonds or crushed pistachios. The almond flour adds a delicate nutty flavor that pairs perfectly with the vanilla. If avoiding nuts entirely, omit the topping or use powdered sugar only for a simpler finish.
Why does the recipe call for both vanilla bean paste AND extract?
The vanilla bean paste adds intense, aromatic flavor to one dough portion, while the extract provides a milder, consistent vanilla taste in the other. This creates a subtle flavor contrast that makes the cookies more complex. If you only have extract, double the amount (1 tsp total) for similar results.