These spritz cookies are a classic cookie for Christmas! Using a cookie press, they turn out fun and festive with a sweet and buttery taste then just decorate with sprinkles!
For more Christmas cookie recipes, try these other favorites including Christmas Sugar Cookies or gingerbread man cookies!
Table of Contents
Classic Spritz Cookie Recipe
Buttery homemade spritz cookies are a variation of butter cookies that are pressed with a cookie press into Christmas shapes and decorated with holiday sprinkles or colors. The shape and soft almond flavor of a spritz cookie is what sets it apart!
These traditional buttery and sweet cookies are so yummy and a very pretty addition to any baking tray or cookie exchange. This recipe allows you to choose whether you want a softer or crunchier cookie which makes this the best spritz cookie recipe around. They freeze well and are something everyone looks forward to!
What are Spritz Cookies?
These cookies get their name from the German word ‘spritzen’ which means to squirt! Very fitting for a cookie that is pressed (squirted) through a press!
They taste somewhat similar to a soft sugar cookies recipe and shortbread cookies but yet stand alone on their own with their main differences being they use almond extract and are shaped using a cookie press!
How to Make Spritz Cookies
In a medium bowl, cream the butter and granulated sugar until fluffy. Beat in the egg, vanilla, and almond extract. Combine dry ingredients then gradually add into the sugar mixture. Chill dough or use immediately.
Add the dough to your cookie press and press the cookies straight down on the pan spacing them about an inch apart. If your cookie sticks to the press, not to worry, just gently use your hands to remove it and place it on the cookie sheet.
Bake until the edges are just barely golden. For a crispier cookie, keep them in for a couple of minutes longer. Remove the sheet from the oven and place the cookies onto a cooling rack.
If you want to make colored cookie dough add some food coloring before adding the dough into the cookie press. Red and green are Christmas favorites! Follow the same shaping and baking directions for colored Spritz cookies.
Enjoy them plain, dusted with powdered sugar, sprinkled, drizzled with powdered sugar icing, or decorate spritz cookies with sprinkles and melted chocolate!
Baking Tips
- If you don’t have a cookie press, use a piping bag for a similar result. You may need to add a little milk to make it less dense for the piping bag.
- Parchment paper is added security, but if you don’t have any you don’t need it. These cookies are buttery enough that they should come directly off the baking sheet with ease.
- Using the press takes practice, so the first few might be a trial and error situation. The key is to keep it perpendicular to the baking sheet as well as using even pressure. I’m sure you’ll find someone in your house more than willing to eat the test batch!
- Colored spritz cookies tend to burn more quickly so keep an eye on them.
Storing, Freezing & Gifting
- Store. Keep these cookies in a covered container at room temperature for up to 4 days.
- Freeze. If you have leftovers, have made a double batch, or were thinking ahead and made some for later, these freeze so well. Keep in an airtight container in the freezer for up to 3 months. Once thawed you would think they were just made!
- Ship. Package these cookies up and ship them to a loved one because they travel well! I like to wrap tightly with plastic wrap and then wrap a layer of bubble wrap. Receiving a package of beautifully decorated homemade cookies is one of the very best gifts.
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Spritz Cookies
Equipment
Ingredients
- 1 cup unsalted butter
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon Kosher salt
Optional: Food coloring, sprinkles
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Cream butter and sugar until fluffy, about 2 minutes. Beat in the egg, vanilla and almond extract.
- In a separate bowl, whisk in the flour, baking powder and salt. Gradually mix into the sugar mixture. If using food coloring, divide dough into bowls and mix in (I did red and green). Refrigerate dough for 30 minutes.
- Follow the direction on your cookie press and add the dough. Then press the cookies perpendicular onto the pan. Space them 1-inch apart.
- Bake for 5-7 minutes, or until the edges are just barely turning golden. If you want them soft, take them out around 5 minutes or if you prefer a crisp cookie cook the full 7 minutes. Remove from oven and onto a cooling rack.
- Enjoy plain or with powdered sugar icing. Store in a covered container.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Christmas, Cookies, Desserts, Freezer-Friendly, Holiday Cookies, Kid-Friendly
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Spritz have always been my favorite out of sugar cookies and shortbread and its because of the lovely almond extract. Great recipe!
Spritz cookies are a holiday favorite! They are so fun to make and your recipe bakes up perfectly!