Fiori di Sicilia Spritz Cookies

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Recipe photo
Hands-on time:
Baking time:
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Yield: 7 to 8 dozen cookies

Recipe photo

These citrus-perfumed spritz cookies are extra-pretty when piped from a cookie press.

Fiori di Sicilia Spritz Cookies

star rating (21) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 7 to 8 dozen cookies
Published: 09/30/2011


  • 1 cup (16 tablespoons) unsalted butter*
  • 3/4 cup sugar
  • 1/2 cup cream cheese
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon Fiori di Sicilia flavoring
  • grated rind (zest) of 1 whole orange and/or lemon
  • 1 large egg yolk
  • 2 1/2 cups King Arthur Unbleached All-Purpose Flour
  • white sparkling sugar for decoration, optional
  • *If you use salted butter, reduce the salt in the recipe to 1/4 teaspoon.


1) Preheat the oven to 375°F. If you're making shaped cookies using a cookie press, chill two ungreased baking sheets in the freezer while you make the dough.

2) Beat together the butter, sugar, cream cheese, salt, vanilla, Fiori di Sicilia, and zest.

3) Beat in the egg yolk, then stir in the flour.

4) If you're using a cookie press, follow the directions that come with the press to pipe cookies onto the chilled baking sheets.

5) If you're not using a cookie press, simply drop the dough by the teaspoonful onto the ungreased baking sheets. Top with coarse white sparkling sugar or colored sugar, if desired.

6) Bake the cookies for 8 to 10 minutes, until they're brown around the edges.

7) Remove from the oven, and wait 5 minutes before transferring the cookies to racks to cool. Be sure to move the cookies before they're totally cool, as otherwise they may stick to the baking sheet.

8) Store completely cool cookies airtight, at room temperature, for up to a week; freeze for longer storage.

Yield: 7 to 8 dozen cookies.


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  • star rating 01/01/2015
  • member-cmarias from KAF Community
  • Perfect spritz cookie recipe. Although the fiori di sicilia flavoring is not something that the average baker would keep on hand, but, to me, it brought the taste to a higher level. The texture was perfect and the baked cookie held its shape.
    Spritz success! Thanks for sharing yours - Irene@KAF
  • star rating 12/15/2014
  • Dee from Blue Ridge, Georgia
  • Had no luck w/cookie press. Had not used before, no directions, so not sure what that problem was. Used 1 tsp. cookie scoop, pulled from oven as directed, cookies just right. But are not very citrusy flavored so am going to glaze w/lime zest also to give a little more pizazz since I'm cookie press challenged.. Maybe next time will double the Fiori de Sicilia as it smells divine! Love my KA silicone baking mat!
  • star rating 12/14/2014
  • Lindsey from New Palestine, IN
  • I made this twice. Once with lemon zest, and once without. The batch with the zest was very very flavorful. The batch without the zest, was really good, just not as flavorful. Both turned out perfect. I also pressed the dough balls down with a fork. When I just baked the cookies in balls, they were doughy in the middle. I highly recommend this recipe if you like lemon cookies.
  • star rating 12/22/2013
  • kgrandin from KAF Community
  • These came out well using the frozen cookie sheets and waiting a few seconds for the dough to stick. I used the princess bakery emulsion and vanilla bean paste and they are delicious. They will now be in all the Christmas cookie combos that I make.... Just like in my childhood.
  • star rating 12/15/2013
  • Sabrina from Virginia
  • Super easy to make and turned out wonderfully! My first time doing spritz cookies and these were perfect.
  • star rating 12/18/2012
  • Sharon from Knoxville, TN
  • Simple to prepare and taste is fabulous, but there is no way that you can use the ratio of fat to dry ingredients called for in this recipe and come out with a cookie that looks anything like the photo. The amount of flour & butter is the same that my cookie press recommends, but including 4 ounces of cream cheese softens the dough considerably. Frozen cookie sheet notwithstanding, I had to add almost half again as much flour on my second attempt.
    Thank you for your feedback. We'll be sure to share it with our test kitchen team for their review. MJR @ KAF
  • star rating 02/22/2012
  • mknuuti140 from KAF Community
  • I dropped the dough by the ts.p full onto the chilled cookie sheet. After 10 minutes and a very slight brown around the edges, I removed the cookies from the oven, waited 5 minutes, and transferred to a rack to cool. I tasted when cool and the cookies were not cooked on the inside. I had to cook them 10 minutes more and still they were not cooked. Finally, I turned them over because I thought the bottom would get too brown and baked them for another 6 minutes. They taste good but I sure don't know what went wrong. I used the correct measure for each ingredient and my oven is accurate.
    If you are certain your oven is accurate, then I would question the baking sheet that you are using. Sometimes the insulated air-bake sheets bake unevenly. If you have further questions, please feel free to call our baker's hotline. ~Amy
  • star rating 01/18/2012
  • karmenbox from KAF Community
  • Friends and family loved the unique taste of these cookies. I'm enjoying the Fiori di Sicilia. It makes ordinary recipes extraordinary.
  • star rating 01/06/2012
  • leebeen1954 from KAF Community
  • Being a Christmas spritz cookie freak, I was excited to try this recipe as it was decidedly different than most others. The dough was wonderfully easy to work with, but the citrus flavor in the finished product was just a little too much. My husband , aka: my personal cookie taster/rater, suggested that I cut back on either the zest (I used orange) or the fiori di sicilla next time. I'm going to take his advice, and I'm pretty sure that the results will move my rating from 4 to 5 stars.
  • star rating 01/02/2012
  • TrojanInOz from KAF Community
  • I had made spritz cookies using an almond paste recipe previously, and didn't care for them, so I was really excited to see this recipe! I piped them out using a large star tip instead of a cookie press, and as long as I kept them small, they came out cute and dainty! (Too large and I ran into spreading issues...) I also doubled the recipe, but kept the Fiori di Sicilia at 1/4 tsp because while it's a great flavor, it can be a little overwhelming. Came out perfectly (gorgeous when you use the vanilla bean paste), and I now have a bazillion cookies to send with my brother to his office!
    A great trick to keep your butter cookies from spreading is to chill the cookie sheets well before piping or pressing. ~Amy
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