Buttery Spritz Cookies - An Easy Christmas Cookie Recipe! (2024)

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These Spritz Cookies are buttery, tender and such festive Christmas cookies! The cookie dough is super easy to put together and there’s so many ways to decorate them. A great make-ahead cookie!

Looking for more Christmas cookie recipes? Try my soft gingerbread cookies, or these easy cut out sugar cookies!

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Table of Contents

  • Buttery Homemade Spritz Cookies
  • What Makes These the Best Spritz Cookies
  • What Are Spritz Cookies?
  • How to Make Spritz Cookies
  • Video Tutorial for Making Spritz Cookies
  • Get the Recipe

Buttery Homemade Spritz Cookies

I’m going to be honest with you. Spritz cookies never used to appeal to me. Whenever I had them they were store-bought versions or something and they were usually super crispy and lacked flavor.

Well as with most things, when you make themselves and see how they should really taste, it changes everything!!

What Makes These the Best Spritz Cookies

These Spritz Cookies are so dang good! Where have they been all my life?!? As long as you don’t over bake them, they are super soft and tender and stay that was for at least a week. They have a lovely buttery flavor that is accentuated with some soft almond flavor and together it all just melts right in your mouth! I literally couldn’t stop eating them.

And bonus – they are SUPER easy to make! The cookie dough comes together easily and doesn’t need to be refrigerated. And the cookies don’t really spread while baking and their small, so you can make a bunch at a time – quickly and easily!

What Are Spritz Cookies?

Now before we go into how to make these awesome cookies, lets talk about what they are exactly. The word “spritz” comes from the German word “spritzen”, which means “to squirt”. They are basically named for the way they are made – by squirting/pressing the cookie dough through a cookie press.

As for taste and texture of these cookies, I would describe them as a cross between a cutout sugar cookie and shortbread. They are like sugar cookies in their simple flavor and the fact that you make them into shapes, but with sugar cookies you’ll use cookie cutters and with spritz cookies, you use a cookie press (which is easier and faster!). They are kind of like shortbread in texture – but totally better. Shortbread is often more dry and crumbly. With the addition of the egg to these cookies, they are more tender and don’t fall apart when you bite into them. Instead they melt in your mouth!

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How to Make Spritz Cookies

Step 1: Make and Color Your Cookie Dough

  1. Make the cookie dough. You’ll cream the butter and sugar together, then add the egg and the extracts (I use a little vanilla and almond). Finally, add the flour and salt and mix just until combined.
  2. Color your cookie dough. If you want to use a few colors, divide your dough into parts and color it. I recommend gel icing color, not food coloring. Gel icing color allows you to add a small amount to achieve bright color. With food coloring you have to add a lot and it thins out your cookie dough, which will cause your cookies to spread too much.
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Step 2: Add Your Cookie Dough to a Cookie Press

Now you add your cookie dough to the cookie press and shape your cookies! I’m a big fan of this cookie press, but feel free to use whichever you have.

How to Use a Cookie Press

You’ll add the plate of the shape you want to make to the bottom of the press and then add your cookie dough into the top. Hold the press upright with the bottom directly on the cookie sheet. Press the lever to release a cookie, then lift up the press and you have your cookie!

If the cookie dough sticks to the press, you can use your finger to gently release the cookie. If it holds it’s shape, great. If not, add it back to your press and keep going. It is important to not try to press the cookies out onto something that’s really non-stick, like parchment paper, or you will have trouble.

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Step 3: Decorate Your Spritz Cookies!

To decorate the cookies, I used a variety of sprinkles. The options are endless when it comes to sprinkles. But you could also decorate them with chocolate chips or add a chocolate drizzle after baking them.

Step 4: Bake Your Spritz Cookies

Now it’s time to bake the cookies. I wanted to be sure that my cookies were super soft and tender, so I baked them just until they were done – about 5 minutes. Definitely don’t over bake them and dry them out.

The final cookies are purely amazing! Soft, tender and buttery! It’s hard not to eat one right after the other until they’re all gone! These will definitely be a hit for you this Christmas!

More Christmas Cookie Recipes:

Best Cutout Sugar Cookies for Decorating

Candy Cane Cookies
Easy Sugar Cookie Recipe
Christmas Tree Chocolate Chip Cookie Cake
Peanut Butter Blossoms
Chocolate Crinkle Cookies
Chocolate Peppermint Thumbprint Cookies
Classic Chewy Snickerdoodles
White Chocolate Dipped Cranberry Oatmeal Cookies

Video Tutorial for Making Spritz Cookies

[adthrive-in-post-video-player video-id=”CnBtCFsR” upload-date=”2019-12-05T10:00:00.000Z” name=”Classic Spritz Cookies” description=”These Spritz Cookies are buttery, tender and so festive! The cookie dough is super easy to put together, there’s so many ways to decorate them and they are a great make-ahead cookie!” ]

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Buttery Spritz Cookies - An Easy Christmas Cookie Recipe! (6)

Recipe

Buttery Classic Spritz Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 55 reviews

  • Author: Lindsay
  • Prep Time: 35 minutes
  • Cook Time: 5 minutes
  • Total Time: 40 minutes
  • Yield: 65-70 cookies
  • Category: Cookies
  • Method: Oven
  • Cuisine: American
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Description

These Spritz Cookies are buttery, tender and such festive Christmas cookies! The cookie dough is super easy to put together and there’s so many ways to decorate them. A great make-ahead cookie!

Ingredients

  • 1 cup (224g) unsalted butter, room temperature
  • 3/4 cup (155) granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 2 1/4 cups (293g) all purpose flour
  • 1/2 tsp salt
  • Red gel icing color, optional
  • Green gel icing color, optional
  • Sprinkles

Instructions

1. Preheat oven to 350°F (180°C). Line baking sheets with silicone baking mats. I don’t recommend parchment paper with these cookies. You want the cookie dough to stick to the surface you press them onto and parchment paper is non-stick. Set cookie sheets aside.
2. Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy, about 3-4 minutes. You should be able to see the mixture lighten in color and get a creamy texture and know it’s ready.
3. Add the egg and mix until well combined.
4. Add the vanilla extract and almond extract and mix until well combined.
5. Add the flour and salt and mix until the dough is combined, then remove the bowl from the mixer and finish combining with a rubber spatula, if needed. Do not over mix.
6. If coloring some of the cookie dough, divide it into parts. I used white, red and green, so I divided it evenly into three parts.
7. Use the gel icing color to color the dough. Add small amounts to begin with, then add more as needed. You can always add additional color, but can’t remove it if you add too much. Adding too much liquid will thin out your cookie dough a bit.
8. Add one of the colors of cookie dough to your cookie press (I use this one) and follow the directions for your press to set it up. Hold the cookie press perpendicular to your cookie sheet and press out the cookies. They can be fairly close together, since they don’t really spread.
9. Decorate the cookies with sprinkles, if desired.
10. Bake cookies for 5-8 minutes. I prefer them nice and soft, so I went with 5 minutes, but feel free to increase that time and adjust based on your oven.
11. Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.
12. Store cookies in an air tight container for up to about 1 week.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 48
  • Sugar: 2.2 g
  • Sodium: 18.1 mg
  • Fat: 2.7 g
  • Carbohydrates: 5.2 g
  • Protein: 0.5 g
  • Cholesterol: 9.6 mg

Categories

  • Christmas
  • Cookies
  • Holidays
  • Recipes
  • Recipes with video
  • Sweets and Treats
Buttery Spritz Cookies - An Easy Christmas Cookie Recipe! (2024)

FAQs

What is the secret to making spritz cookies? ›

Tips To Make the Best Spritz Cookies
  1. Cream Butter and Sugar. Be sure you cream butter and sugar well...it might take longer than you think! ...
  2. Add Your Egg. Add your egg ONLY after butter and sugar is fully creamed together.
  3. Avoid Overworking. ...
  4. Press! ...
  5. Skip the Grease. ...
  6. Decorate. ...
  7. Bake.

What is the difference between a spritz cookie and a butter cookie? ›

What is the difference between spritz and butter cookies? These cookies are nearly identical, except for one ingredient: egg. Egg makes the Spritz cookie dough a bit easier to work with, but it also helps the cookies keep their shape when baked.

What is the secret to moist cookies? ›

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

Should you use parchment paper when baking spritz cookies? ›

*Also don't grease the sheets or use parchment paper. Spritz cookies release easily when made right! *Don't let your dough sit out so long that it gets dry or so warm that the butter begins to separate.

Why won't my spritz cookies come out of the press? ›

Tips and Tricks for Using a Wilton Cookie Press

Place it in the refrigerator for 3 to 4 minutes and try again. Butter is highly recommended when making Spritz cookie dough. If margarine or solid vegetable shortening is used, the dough may turn out too soft to release from the press.

What is the trick to using a cookie press? ›

If it's too cold, it'll be hard to squeeze out of the pres. If it's too warm, it'll be too soft, and it won't hold its shape when baked. Holding your hand on the tube will warm the dough, so try to use just one hand on the trigger – place your other hand on the cookie sheet to keep it from moving.

What is the best cookie sheet for Spritz cookies? ›

Insulated Cookie Sheets

Pros: Cookie sheets are insulated to prevent the bottoms of the cookies from browning too much or too quickly and are ideal for when you're baking thin or delicate cookies, or treats should be lightly colored, such as spritz cookies and shortbread.

How to get sprinkles to stick to Spritz cookies? ›

Simply putting the sprinkles on before baking goes a long way toward helping sprinkles stick to Spritz cookies. But if you need a little more help getting your sprinkles to stick, you could try a light egg wash before applying the sprinkles. If all else fails, frosting can fix just about any sprinkle mishap.

Why are my Spritz cookies tough? ›

Simply adding the flour to the stand mixer and beating it in runs the risk of overdeveloping gluten and giving you a tough or dense cookie (not what you want after all that work with the creaming). Instead, the best method is to add the flour and mix it in by hand, stopping as soon as no dry flour remains.

Should I use baking soda or baking powder in cookies? ›

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

What is the secret ingredient to keep cookies soft? ›

Light corn syrup is another ingredient that you can add to cookie dough that will help it stay softer longer. The corn syrup you buy at the grocery store is not the high-fructose corn syrup that soft drinks are made with; it's a sugar that is liquid at room temperature and helps other sugars say liquid at high heat.

Why do my cookies get hard after they cool? ›

Cookies become hard when the moisture in them evaporates. This can be caused by leaving them out in the air for too long, baking them for too long, or storing them improperly. The lack of moisture makes the cookies hard and dry, which makes them difficult to enjoy.

Why are my spritz cookies going flat? ›

If you're heavy-handed when measuring, that extra sugar means extra liquid and more spread when baking in the oven. Using too little flour could lead to flat cookies, too. Learning how to measure ingredients is key to good baking.

Why did my spritz cookies spread in the oven? ›

Warm Cookie Sheets

If you're batch baking your cookies, make sure you're placing cookie dough on cooled cookie sheets. If the cookie sheets are too warm, they can cause the cookies to spread.

Why do my spritz cookies taste like flour? ›

Improper flour measurement is the #1 cause of your cookie dough being too dry or the cookies tasting like flour.

How do you get spritz cookies to release from press? ›

You must use cooled off cookie sheets so the cookies will stick to pan and come out of the press with no problem. Cookie sheets can not be warm. That is the answer.

Why are my spritz cookies spreading? ›

Warm Cookie Sheets

If you're batch baking your cookies, make sure you're placing cookie dough on cooled cookie sheets. If the cookie sheets are too warm, they can cause the cookies to spread.

Why are my spritz cookies tough? ›

Simply adding the flour to the stand mixer and beating it in runs the risk of overdeveloping gluten and giving you a tough or dense cookie (not what you want after all that work with the creaming). Instead, the best method is to add the flour and mix it in by hand, stopping as soon as no dry flour remains.

How to prevent spritz cookies from spreading? ›

Chilling cookie dough helps prevent spreading. The colder the dough, the less the cookies will over-spread into greasy puddles. You'll have thicker, sturdier, and more solid cookies. Whenever I make cookies, I plan ahead and chill the cookie dough overnight.

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