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These Spritz Cookies are the cutest little buttery cookies we make every Christmas. They get their pretty shapes from a cookie press instead of a rolling pin and cookie cutters (which makes it so much easier).
What are Spritz Cookies?
Spritz cookies are one of the easiest (and prettiest) Christmas cookies you can make. They bake up fast so you can make enough in one afternoon to take around to all your neighbors. Spritz cookies are traditional pressed butter cookies. The name comes from the German word spritzen, meaning “to squirt,” since the dough is pushed through a cookie press fitted with different shape plates (this is the cookie press that I have). That’s how you get little Christmas trees, wreaths, flowers, and stars without rolling or cutting dough.
The dough is flavored with almond extract (or vanilla) and can be left plain or colored red and green for Christmas. Add sprinkles or sanding sugar, and each tray bakes in just 6 to 7 minutes. That’s it! They are super fun to make (my kids looovveee using the press and decorating them) and even more fun to eat!
🩷 Heidi
Key Ingredients
- Butter – Use softened butter, not melted. It should be soft enough to mix easily but still hold its shape. Butter that’s too warm can cause the cookies to spread and lose their designs.
- Sugar – Regular white granulated sugar works best for this recipe. Don’t substitute powdered or brown sugar, since they can change the consistency of the dough.
- Egg – A room-temperature egg mixes more easily with the softened butter and gives the dough a smoother texture.
- Salt – I like to use fine or extra fine salt so it mixes evenly throughout the cookie dough.
- Almond extract – Almond is the traditional flavoring for spritz cookies but you can use vanilla extract instead if you prefer a more of a butter cookie flavor.
- All-purpose flour – Spoon the flour into your measuring cup and level it off. Too much flour can make the dough stiff and difficult to push through the cookie press.
- Red and green gel food coloring – Optional, but fun for Christmas cookies! Gel coloring works better than liquid because it adds color without adding much extra moisture to the dough. Use a high-quality food coloring, it’s worth a few extra pennies to get vibrant colors!
- Sprinkles or sanding sugar – Use small sprinkles or colored sanding sugar to decorate the cookies before baking. They stick to the dough and add a little sparkle without covering up the shapes.
How to Make Spritz Cookies
- Heat the oven to 400°F. Beat the softened butter, sugar, egg, salt, and almond extract until creamy and evenly combined.
- Mix in the flour a little at a time until the dough comes together. It should be soft enough to squeeze through a press but firm enough to hold a shape.
- Divide it into bowls if you want red and green cookies, leaving some plain if you like. Stir in the gel coloring a little at a time.
- Pack the dough into the barrel with a spatula, choose a shape plate, and secure it according to your press’s instructions.
- Press the dough onto a baking sheet lined with a silicone baking mat, as shown in the photos. Add sprinkles or sanding sugar before baking.
- Bake for 6 to 7 minutes, just until the cookies are set but not browned. Carefully move them right away to a cooling rack. Repeat with the remaining dough, letting the baking sheet cool between batches.
Cookie Press Tips
If the dough won’t release from the press, hold the press straight up and down, squeeze, and lift straight up. You can scoop up a misshapen cookie and try again.
The photos show cookies pressed onto a silicone baking mat, but different presses can behave differently. If the dough won’t stick to the mat, try a cool, ungreased, unlined baking sheet instead. Avoid parchment paper, which often doesn’t grip the dough well enough.
If possible, press the same shapes on each baking sheet. Thin or delicate shapes may bake a little faster than thicker ones.
Make Ahead and Storage
Spritz cookies are great for making ahead! Store completely cooled cookies in an airtight container at room temperature for up to a week. You can also freeze them for up to 2 months in a freezer-safe container with parchment paper between layers. If you want to make the dough ahead of time, refrigerate it and let it soften at room temperature until it’s easy to push through the cookie press.
More Easy Christmas Cookies
Spritz Cookies
Ingredients
- 1 cup butter, softened
- 1/2 cup sugar
- 1 egg
- 1/2 teaspoon salt
- 1 teaspoon almond extract, (or vanilla)
- 2 1/4 cups all purpose flour
- red and green food gel coloring, (optional)
- sprinkles and/or sanding sugar, (optional)
Instructions
- Heat oven to 400℉. Cream together butter, sugar, egg, salt and almond extract.
- Add a little flour at a time, mixing until fully combined.
- Split the dough into bowls and color dough with gel coloring. (optional)
- Load dough into the cookie press with a spatula. Place plate on the front and screw it in place.
- Press the dough onto a baking sheet lined with a silicone baking mat. Add sprinkles or sanding sugar before baking.
- Bake 6-7 minutes until cookies are set, but not brown. Place immediately on a cooling rack. Store in an airtight container.
Equipment
Notes
- Makes approximately 6-7 dozen cookies, depending on the cookie press plate. Nutrition information is based on 3 cookies per serving.
- Rinse and dry the cookie press when switching dough colors.
- If the dough won’t release from the press onto the silicone baking mat, try a cool, ungreased, unlined baking sheet.
- Baking time is 6-7 minutes per tray. Allow additional time for pressing and baking the entire batch.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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