Christmas spritz cookies are a reminder of cozy kitchens, twinkling lights, and the sweet, buttery smell that instantly takes you back to childhood holiday baking.
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Holly’s Recipe Highlights
- Flavor: These almond spritz cookies have a sweet, buttery flavor with a soft, delicate crumb and a hint of vanilla and almond.
- Skill Level: This spritz cookie recipe is a great way to get comfortable using a cookie press since the dough is soft, easy to handle, and presses into perfect shapes with very little effort. The first time I used it, I realized how simple it truly was.
- Serving Suggestions: Since these freeze well and have a sweet presentation, they are perfect for cookie exchanges or Christmas gifts. Make a Christmas cookie gift box and add these, along with Christmas sugar cookies, perfect gingerbread cookies, and shortbread cookies.
What are Spritz Cookies?
- Spritz cookies are classic buttery Christmas treats made by pressing soft dough through a cookie press. Their name comes from the German word spritzen, meaning “to squirt,” referring to the way the dough is pushed through the press to form festive shapes.
- The dough forms delicate, shaped designs, like stars, Christmas trees, and wreaths, perfect for holiday trays. I love gifting Christmas tins with different shapes and festive colors. So buying a cookie press with these optional shapes is ideal!
- Light, tender, and mildly sweet, these cookie press cookies get their signature flavor from butter, vanilla, and almond extract.
Ingredient Notes
- Butter & Sugar: Be sure to use real butter (not margarine) for the best buttery flavor.
- Egg: The egg binds the ingredients together and adds some moisture.
- Extracts: Vanilla and almond extracts bring the warm, sweet, nostalgic flavor that spritz cookies are known for. Feel free to do all vanilla if needed.
- Flour: Gradually add the flour so it stays soft enough to press cleanly through a cookie press.
Variations
- Add in a few drops of food coloring (or gel food coloring) to change the colors. I divide the cookie dough into 2 or 3 pieces and color each.
- Swap out the almond extract and substitute with rum extract, peppermint, lemon, rosewater, or orange.
- Add holiday spices by adding a teaspoon of ground cinnamon and half a teaspoon of ground nutmeg.
- Add Christmas sprinkles or dip the butter spritz cookies in melted chocolate for some added flair.
How to Make Spritz Cookies
- Beat butter, sugar, and salt.
- Add the rest of the ingredients.
- Put batter into a cookie press and squeeze it onto a baking sheet.
- Bake (full recipe below). Cool.
Storing and Freezing Spritz Cookies
- Always let the cookies cool before storing. They will keep in an airtight container at room temperature for up to 4 days.
- Spritz cookies are one of the best recipes for making ahead to get a jump on holiday baking. Pack them in freezer bags or containers, layering with parchment paper to protect the shapes. They’ll keep in the freezer for 3 months. Thaw on the counter before serving.
Holiday Cookie Classics
Did you enjoy this Spritz Cookie Recipe? Be sure to leave a rating and comment below!
Equipment
Ingredients
- 1 ¼ cups powdered sugar
- 1 cup butter softened
- ½ teaspoon salt
- 1 large egg
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 ½ cups all-purpose flour
Instructions
- Preheat oven to 375°F.
- With a mixer on medium speed, cream powdered sugar, butter, and salt until fluffy. Mix in egg, vanilla, and almond extract.
- Add flour a little bit at a time beating after each addition.
- Place dough into a cookie press. Squeeze cookies about 1½" apart and add sprinkles if desired.
- Bake 7-9 minutes.
Notes
Ensure all ingredients are room temperature.
Make a spice spritz by adding a teaspoon of ground cinnamon and half a teaspoon of ground nutmeg.
No Cookie Press? No problem!
To make spritz cookies without a cookie press, roll out the dough and use cookie cutters or a glass to cut out round shapes. Or, shape into one-inch balls and press them with anything that has a design, the bottom of a glass can leave a pretty design.
Keep leftovers in an airtight container at room temperature for 4 days or in the freezer for 3 months.
Nutrition Information
Serving: 1cookie | Calories: 86 | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 71mg | Potassium: 11mg | Fiber: 1g | Sugar: 4g | Vitamin A: 148IU | Calcium: 3mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cookies, Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Easy recipe, soft, buttery and delicious. This was the easiest recipe I’ve made for Spritz cookies and they pressed really well. Will definitely make these again.
So glad you loved them Susan!
Can I use a hand mixer?
Yes, a hand mixer will work just fine.
I have tried many spritz recipes and this is the best!!! Thank you!
Nancy, we are happy to hear that you are enjoying the spritz cookies.
First try at spritz cookies and loved this recipe! Dough was easy to work with tastes delicious.
I haven’t made your recipe – yet – but I’ve been looking for a way to make cookie-press cookies without using a press, but with that same delicious dough. With arthritic hands, I can’t use my cookie-press this year. So tomorrow I’m going to try your suggestions. The thin, uncolored cookie-press cookies have always been my very favorite of the dozen or so recipes I make every year.
What I’d really like to know, however, is what disc did you use to make the uncolored cookies in the photo? I’ve had a cookie press since childhood (I have one exactly like my mother’s Mirro press from the1960s, with the same discs), but I’ve never seen a disc that could make cookies that shape, and they are spectacular. Thanks for your help!
I love these cookies too! That shape comes from the disc seen here in the top row, second from the left that looks like seven little stars.
Hello! Have you baked any Spritz Cookies in an air fryer yet? If so, how long did you bake them? Did you change the ingredients? Did you use parchment paper? I have a tall air fryer with 3 pierced trays, not the bucket kind. Any advice? Thank you!
Hi Susan, we have not tried making these in the air fryer. Maybe another reader has that could weigh in?
This is the same recipe as my Moms. The best,,,I’ve used it for years also. My favorite and everyone else too! And,,,,the copper Cookie press,,,,in the recipe picture, is the same one that was my Mom’s,,,now mine that I use. Tried all those fancy ones, electric etc. Nope always to back to that one! Happy Baking!
I’m so glad you enjoyed this cookie recipe Karen!
I’ve tried several times to make spritz cookies but the dough always clings to the inside is the press and the dough doesn’t come out neatly. What am I doing wrong?
Are you using an ungreased non-stick cookie sheet? The cookies need to be able to cling to the pan. Sticky dough can means your dough is too soft, so you can also try to chill the dough slightly. I hope this helps DeDe!
This is the perfect spritz recipe!!
We couldn’t agree more Julie!
Thank you, which disk has that design? Can you show on your IG stories?
Depending on what press you have you will want to choose one that looks like a star. Ours has one circle in the middle with 6 circles on the outside to make that shape. I hope that helps!
How did you do your star cookies?
We use a cookie press to make these cookies. I hope that helps!
These were so yummy! I lightly rolled my dough in flour and used a small mooncake press to shape the cookies, adding sprinkles or decorating sugar to some. Came out adorable!
Your spritz cookie recipe is the very best, I tried others but yours by far turned out better
Thank you
I’m so glad you loved it Stella!
So easy peasy, Thanks for a great recipe. Rolled out, no cookie press. Finally had success with a rolled out recipe. Quick and easy. So happy!
If I can’t use almond extract b/c our child is allergic to almonds, do I add another 1/2 teaspoon of vanilla extract or just use the original 1/2 teaspoon of vanilla extract? I guess I’m asking would I use 1 teaspoon vanilla extract if not using almond extract? Thank you!!!
You can use 1 teaspoon of vanilla.