Spritz Cookies

By Maria Lichty

Published on December 01, 2023

View RecipePin Recipe4.231

Every holiday season I love making cookie boxes to gift to family, friends, and neighbors. I love including a variety of cookies: Andes Mint Cookies, Snickerdoodles, Peanut Butter Blossoms, Easy Sugar Cookies, Chocolate Crinkle Cookies, and more!

I also love including Spritz Cookies. They are classic Christmas cookie! The cookies are buttery, tender cookies that melt in your mouth. The flavors are simple but SO good!

This spritz cookie recipe is easy to make, you just need a cookie press. You can make the cookies in a variety of fun shapes and sizes. Decorate with sprinkles to make the cookies extra festive, you can even color the dough with gel icing color, if you want to brighten up the dough.

I love this recipe because it makes A LOT of little cookies. They also stay fresh for a few days and freeze well so you can make them in advance. Plus, they are a fun addition to any cookie platter or box for the holidays.

Cookie Ingredients

• Butter– use unsalted butter that is at room temperature.
• Granulated sugar– to sweeten the cookies.
• Egg– use a large egg that is at room temperature.
• Vanilla extract– always use pure vanilla extract.
• Almond extract– I like to add a little almond extract. It’s optional, but the flavor is so good.
• Flour– use all-purpose flour. When measuring, fluff, spoon, and level. Don’t pack flour into the measuring cup.
• Salt– I use kosher salt.
• Sprinkles– if you want to add a pop of color and fun!

Cookie Press

To make spritz cookies, you need a cookie press. A cookie press makes small shaped cookies that are consistent in size.

We use this cookie press. It comes with 12 classic and custom designs. It is easy to use, you just press the lever, and it’s easy to clean. It also comes with a storage case for the different discs, which is nice. Check out more cookie press options here!

Make sure you read the manufacturer’s instructions before getting started.

• Choose the shape you want to use.
• Place that plate in the bottom of the press.
• Add the cookie dough into the top of the press.
• Hold the press upright with the bottom directly on the baking sheet. Don’t use parchment paper or a Silpat.
• Press the lever to release the dough shape. Lift up the press and ta-da, you have a fun cookie!

How to Make Spritz Cookies

• Preheat oven to 350 degrees F.
• In the bowl of a stand mixer (or using a hand mixer), cream the butter and sugar together until creamy and smooth, scraping down the sided of the bowl with a spatula, if necessary.
• Add the egg, vanilla, and almond extract. Mix until well combined.
• Add the flour and salt and mix until just combined. Don’t over mix.
• If you want to add a few drops of gel coloring to the dough for colorful cookies, you can. See tips below.

• Make sure you read the cookie press manufacturer’s instructions before getting started. Choose your desired pattern and fit your press with the desired plate. Add some of the dough to the cookie press.
• Press cookies onto an unlined and ungreased baking sheet, about 2 inches apart. You don’t want to use parchment paper or a Silpat baking mat, press the cookies directly onto the baking sheet. Make sure your baking sheet is not warm.
• Decorate with sprinkles, if desired. If the dough gets too warm, you can always chill the cookies for 15 minutes before baking. If the dough is too warm, they will spread.

• Bake for 5 to 9 minutes or until cookies are just starting to brown around the edges and bottom. Check early so you don’t over bake the cookies! Every oven is different.

• Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.

Coloring the Dough

If you want to color the dough to make the cookies green, red, or any color, you certainly can. I recommend using gel coloring instead of regular liquid food coloring. Only a few drops of gel food coloring will give you a better and brighter color than the liquid option. The liquid food coloring will also thin out the dough, causing it to spread too much.

To color the dough: It is best to start with a small amount and add until you get the color you want, so only add a couple of drops to begin with. If you want a brighter color, add another drop or two, until desired color is reached. If you want to use a few colors, divide your dough into parts and then add the coloring.

Making the Dough in Advance

• You can make the dough in advance. Wrap in plastic wrap and store in the refrigerator for up to 4 days. Let the dough come to room temperature before putting in the cookie press.
• You can also freeze the dough for up to 3 months. Thaw overnight in the refrigerator and let come to room temperature before pressing.

How to Store & Freeze Spritz Cookies

• Store cookies in an airtight container for up to 1 week on the counter.
• You can freeze baked cookies for up to 3 months in a freezer bag or container.

More Christmas Cookie Recipes

• Andes Mint Cookies
• Peppermint Bark Chocolate Chip Cookies
• Thumbprint Cookies
• Mexican Wedding Cookies
• Snickerdoodle Cookies
• Peanut Butter Blossoms
• Easy Sugar Cookies

Find MORE cookie recipes HERE and in my cookie cookbook, Let’s Eat Cookies!

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Cookies

Spritz Cookies

This classic Christmas cookie uses a cookie press to create buttery, tender cookies that are festive and fun! Choose your favorite shape, decorate with sprinkles, and add to your holiday cookie platter.

4.23 from 22 votes

PrintSave RecipeReview

Prep Time 40 minutes mins

Cook Time 5 minutes mins

Total Time 43 minutes mins

Cuisine American

Servings 70 cookies

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 1 cup unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract, optional
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• Sprinkles, for decorating, optional

Instructions

 

• Preheat oven to 350 degrees F.
• In the bowl of a stand mixer (or using a hand mixer), cream the butter and sugar together until creamy and smooth, scraping down the sided of the bowl with a spatula, if necessary.
• Add the egg, vanilla, and almond extract. Mix until well combined.
• Add the flour and salt and mix until just combined. Don’t over mix. If you want to add a few drops of gel coloring to color the cookie dough, you can. Or divide the dough and make a few different colors.
• Make sure you read the cookie press manufacturer’s instructions before getting started. Choose your desired pattern and fit your press with the desired plate. Add some of the dough to the cookie press.
• Press cookies onto an unlined and ungreased baking sheet, about 2 inches apart. You don’t want to use parchment paper or a Silpat baking mat, press the cookies directly onto the baking sheet. Make sure your baking sheet is not warm. Decorate with sprinkles, if desired. If the dough gets too warm, you can always chill the cookies for 15 minutes before baking. If the dough is too warm, they will spread.
• Bake for 5 to 9 minutes or until cookies are just starting to brown around the edges and bottom. Check early so you don't over bake the cookies.
• Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.

Notes

Making the Dough in Advance: You can make the dough in advance. Wrap in plastic wrap and store in the refrigerator for up to 4 days. Let the dough come to room temperature before putting in the cookie press. You can also freeze the dough for up to 3 months. Thaw overnight in the refrigerator and let come to room temperature before pressing.

Storing Cookies: Store cookies in an airtight container for up to 1 week on the counter. You can freeze baked cookies for up to 3 months in a freezer bag or container.

Nutrition

Calories: 45kcal, Carbohydrates: 4g, Protein: 0.5g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 9mg, Sodium: 18mg, Potassium: 2mg, Fiber: 0.001g, Sugar: 2g, Vitamin A: 84IU, Calcium: 1mg, Iron: 0.01mg

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