why make this recipe
Spritz Christmas Cookies are a fast, festive way to fill a cookie platter with buttery shapes and bright sprinkles. They press out in fun patterns from a cookie press, making them ideal for decorating with colored sugar or seasonal sprinkles. If you enjoy classic holiday baking alongside other seasonal treats like holiday gingerbread cookies, these spritz cookies are a must-have.
introduction
These delicate, buttery cookies hold crisp edges with a tender center and take on any seasonal look you like — wreaths, stars, or simple rosettes. The dough is straightforward (no chilling required for a press), so they’re great for baking with kids or making multiple batches for gifting.
how to make Spritz Christmas Cookies
Ingredients :
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Colored sugar or sprinkles for decoration
Directions :
- Preheat your oven to 375°F (190°C).
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Fill a cookie press with the dough and press out onto ungreased baking sheets. Sprinkle with colored sugar or sprinkles.
- Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
how to serve Spritz Christmas Cookies
Serve these cookies on a holiday platter with a mix of shapes and colors. They pair well with hot cocoa, coffee, or a simple platter of cheeses for a holiday tea. For a themed dessert table, arrange them alongside other seasonal bites like snowball cookies to offer contrasting textures and flavors.
how to store Spritz Christmas Cookies
Store cooled cookies in an airtight container at room temperature for up to 1 week. If you need longer storage, freeze in a single layer on a baking sheet until firm, then transfer to a sealed freezer bag for up to 2 months. Thaw at room temperature before serving.
tips to make Spritz Christmas Cookies
- Use room-temperature butter for easy creaming and smoother dough.
- Don’t overmix once you add the flour — mix until just combined to keep cookies tender.
- If the dough seems too soft to press, chill it briefly (10–15 minutes) to firm up.
- Clean the cookie press parts between large shape changes to avoid color or sprinkle carryover.
- Bake one sheet at a time if you notice uneven browning in your oven.
variation (if any)
- Almond or lemon: substitute 1/2 teaspoon almond extract or 1 teaspoon lemon zest for part of the vanilla.
- Chocolate spritz: replace 2 tablespoons of flour with cocoa powder for a chocolate version.
- Iced spritz: cool cookies completely, then pipe a thin glaze (powdered sugar + milk) and add sprinkles before the glaze sets.
FAQ
Q: Can I make the dough ahead of time?
A: Yes — you can prepare dough and refrigerate up to 24 hours. If refrigerated longer, let it soften slightly before pressing.
Q: Can I roll and cut this dough instead of using a press?
A: The dough is formulated for a press but can be chilled, rolled, and cut; expect a slightly different texture.
Q: Why are my cookies spreading?
A: Overcreaming butter and sugar or using too-warm dough can cause spreading. Chill briefly and watch baking time.
Q: Can I freeze shaped cookies before baking?
A: Yes — arrange pressed shapes on a baking sheet and flash-freeze, then transfer to a bag; bake from frozen, adding a minute or two if needed.
Conclusion
For a classic, buttery take on holiday spritz cookies, this recipe is a dependable choice — and you can find another closely related version at Buttery Spritz Cookies Recipe | Easy Christmas Cookies!.
Spritz Christmas Cookies
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Fill a cookie press with the dough and press out onto ungreased baking sheets. Sprinkle with colored sugar or sprinkles.
- Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
