My Kodiak Cakes butter cookies can be made with either an old fashioned cookie press or simple cookie cutters, making them as versatile as they are delicious. Rich, tender, and perfectly buttery, they’re lovely in a holiday cookie tin but easy enough for an everyday treat. With my clear, step by step instructions, this Kodiak Cakes spritz cookie recipe turns out beautifully every time, even if you’ve never touched a cookie press before.
We’ve been snowed in a lot this season, which felt like the perfect excuse to brush up on my baking skills. My grandmother used to make the most delicious spritz cookies, so I decided it was time to try them myself. The process is a bit trickier than it looks, but I’ll walk you through all the tips you need for picture perfect cookies every time.
When it comes to spritz cookies, temperature is everything. The dough should be at room temperature, while your cookie sheet needs to be chilled and ungreased so the dough sticks properly as it comes out of the press. If you’re concerned about the shapes holding during baking, pop the pressed cookies into the fridge for 10 to 15 minutes before they go in the oven.
This recipe is genuinely fun to make, so it’s a great one to turn into a family project. Once I perfected the dough, we ended up making more than 100 cookies. Maybe we got a little carried away. Luckily, they freeze well, so extras are never a problem.
As a bonus, I use Kodiak Cakes pancake mix for a small protein boost. (I didn’t skimp on the sugar or butter, though, so they still taste like the real deal.) Let’s bake!
🧈 Kodiak Cakes Butter Cookies Ingredients
Here’s what you need to make Kodiak Cakes butter cookies:
- 1 cup + 2 tablespoons Kodiak Cakes Power Cakes Buttermilk Flapjack & Waffle Mix (142g)
- ½ cup butter, softened (1 stick)
- ⅓ cup granulated sugar (64g)
- 1 large egg yolk
- 2 teaspoons milk
- 1 teaspoon vanilla extract
- 1⁄8 teaspoon almond extract (optional)
- Sprinkles (optional)
Get a printable recipe card below.
Kodiak Cakes is a protein-packed pancake mix that is available at many major grocery stores in the US, Costco, and Amazon. It’s incredibly versatile and works for far more than just pancakes and waffles, making it a great shortcut ingredient to keep in your pantry.
Spritz cookies typically don’t rely on much leavening, meaning ingredients like baking powder that help baked goods rise. Kodiak mix already contains baking powder, so for this recipe we use only an egg yolk instead of a whole egg. The egg white would add extra lift, which can cause the cookies to spread more than you want and lose those crisp, defined shapes.
If you’re feeling ambitious, you can make your own Amish butter for an extra special touch. That said, I usually use regular salted butter from Aldi (so inexpensive!) and the cookies turn out just fine.
The Wilton cookie press comes with an assortment of shapes so you can make themed cookies for every holiday. There is a snowman, turkey, Christmas tree, heart, pumpkin, and more. I made flowers because I’m dreaming of spring.
Aside from the press (or cookie cutters), you need a food scale, light cookie sheet, and electric hand mixer to make this recipe.
🍪 How to Make Kodiak Cakes Spritz Cookies
Preheat the oven to 350F (177C). Place a cookie sheet in the freezer for 20 minutes, so it gets nice and cold. Weigh the Kodiak mix and sugar using a food scale instead of using volume measurements for the best results.
In a large mixing bowl, beat the softened butter and sugar together with a hand mixer until creamy. Add the egg yolk, milk, vanilla, and almond extract (if using), then mix until smooth and fully combined.
Blend in the Kodiak Cakes mix until a soft dough forms. Once combined, the dough is ready to use. Do not chill it, or it will become too firm to press easily.
Insert the desired shape plate into the cookie press and fill it with dough according to the directions that came with your press. Remove the chilled cookie sheet from the freezer and use the press to shoot cookies directly on to the sheet. These cookies do not spread much, so you can place them fairly close together.
To shoot the perfect cookie, hold the press straight up and down against the sheet, click once, then lift it straight up. Practice makes perfect. If a cookie doesn’t turn out quite right, simply scrape the dough back into the barrel and try again.
Kodiak Cakes Spritz Cookies Tip
The trick to keep the cookies sticking to the sheet is to use a cold cookie sheet with no parchment, silicone liner, or greasing. I used a light colored cookie sheet. You may need to adjust the baking time by a minute or two if you use a dark sheet.
After you’ve filled the cookie sheet with cookies, add sprinkles if desired. Return the sheet to the freezer for 10-15 minutes to help prevent spreading. Bake the cookies for 8-10 minutes at 350F (177C).
Baking time will vary based on cookie size, so check early if it’s your first batch. The bottoms should be lightly golden brown when done. This recipe makes about 44 cookies, so plan to bake them in batches.
Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Once cooled, move them to the refrigerator and chill fully before serving.
Kodiak Cakes Butter Cookie Tips
To make these cookies without a cookie press, chill the dough for one hour. Roll it out, cut with cookie cutters, and bake on a parchment lined sheet. Adjust the baking time based on cookie thickness and size.
Storage Tips
Store the cookies in a covered container in the refrigerator for 3 to 4 days, or freeze for longer storage. They freeze beautifully and make a great make ahead treat.
Kodiak Cakes Butter Cookies (Spritz Cookie Recipe)
My Kodiak Cakes butter cookies can be made with either an old fashioned cookie press or simple cookie cutters, making them as versatile as they are delicious.
Cook Time 8 minutes
Total Time 8 minutes
Course Snack
Cuisine American, German
Servings 44
Calories 36 kcal
Please leave a comment below 😊
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Preheat the oven to 350°F (177°C). Place a cookie sheet in the freezer for 20 minutes, so it gets nice and cold. Weigh the Kodiak mix and sugar using a food scale instead of using volume measurements for the best results.
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In a large mixing bowl, beat the softened butter and sugar together with a hand mixer until creamy. Add the egg yolk, milk, vanilla, and almond extract (if using), then mix until smooth and fully combined.
- Blend in the Kodiak Cakes mix until a soft dough forms. Once combined, the dough is ready to use. Do not chill it, or it will become too firm to press easily.(See the tips in the article if you’ll be using cookie cutters instead.)
- Insert the desired shape plate into the cookie press and fill it with dough according to the directions that came with your press. Remove the chilled cookie sheet from the freezer and use the press to shoot cookies directly on the sheet. These cookies do not spread much, so you can place them fairly close together.
- After you’ve filled the cookie sheet with cookies, add sprinkles if desired. Return the sheet to the freezer for 10-15 minutes to help prevent spreading. Bake the cookies for 8-10 minutes at 350°F (177°C).Baking time will vary based on cookie size, so check early if it’s your first batch.
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Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Once cooled, move them to the refrigerator and chill fully before enjoying.
💭 Expert Tips from Dietitian Summer Yule
This is a level 3 recipe (weight maintenance and active lifestyles). Swapping Kodiak mix in for flour is a simple way to add a little extra protein to your baking. It’s one of those small shifts that feels practical and nourishing, especially if you already keep it in your pantry.
That said, these cookies are still rich with butter and sugar, a deliciously decadent treat. They’re meant to be savored and shared, the kind of treat that feels special without needing to be complicated.
Nutrition information is for one cookie. (Admittedly we can never eat just one!)
nutrition info disclaimer
All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.
The nutrition information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be inaccurate, so please don’t sweat the numbers too much.
“To taste” means to your preferences, which may have to be visual to follow food safety rules. Please don’t eat undercooked food x
Calories: 36kcalCarbohydrates: 3.4gProtein: 0.8gFat: 2.2gSaturated Fat: 1.3gVitamin A: 1.5% DVCalcium: 1.4% DV
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Hello! I’m Summer, a registered dietitian and home chef who loves to cook, eat, and create recipes for you! Every recipe on this site has been tested by me to help ensure your success in the kitchen. All eaters are welcome here 🙂
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