This spritz cookies recipe is so quick and easy to make! Use a cookie press to shape the buttery cookie dough into fancy designs, and decorate them with glaze and sprinkles.
Looking for more Christmas cookie recipes? Check out my easy sugar cookies, soft and chewy snickerdoodles, and Linzer cookies, too.
Today, we’re making my favorite spritz cookies recipe! Named after the German word “spritzen,” meaning “squirt,” the soft dough is pressed through a cookie press to make intricate designs. These Christmas spritz cookies are sweet and buttery, similar to butter cookies and meltaway cookies. I found a cookie press that creates shapes like small trees, wreaths, and other festive designs. After baking, you can decorate them any way you like!
- A classic Christmas cookie. There’s something cozy and special about a classic spritz cookie that makes it a Christmas cookie plate staple.
- Super easy to make. The cookie press makes these beautiful cookies super simple to make. The dough comes together with just a few pantry staples, and it bakes in just 7 minutes.
- Store well. One reason I love spritz cookies so much is that they store well at room temperature, and you can freeze them, too. They’re perfect for making in advance of the holiday rush!
Ingredients
Here’s an overview of what you’ll need to make this spritz cookies recipe. Scroll down to the recipe card below for measurements.
- Butter – I use salted, but this is a personal preference. Unsalted butter will work, too. Bring the butter to room temperature.
- Powdered Sugar – Also called confectioners’ sugar, the fine texture makes these cookies literally melt in your mouth.
- Egg – This can also be at room temperature.
- Almond Extract – Alternatively, you can use vanilla extract if you prefer.
- All-purpose Flour – Measure the flour using a kitchen scale if available. Otherwise, to avoid overmeasuring, spoon the flour into your measuring cup (don’t scoop directly from the bag), and then level off the cup with the back of a knife.
- Milk – I use a little milk in the glaze to get that perfect consistency.
- Sprinkles – Optional, for decorating.
Helpful Tools
- Cookie Press. Not all cookie presses are created equal. After testing many brands, this OXO press has been my tried and true since I found it in 2017. It is fairly inexpensive, very easy to use, and comes with a disk for making any design you would like: wreaths, swirls, trees, flowers, etc. Plus, it comes with a container to keep them in. It’s sturdy and comfortable in your hand!
- Parchment paper. I use parchment with the majority of my cookie baking, and this spritz cookie recipe is no different.
- Cookie sheet. A high-quality baking sheet is nice to own in general, but this cookie sheet is perfect for baking spritz cookies, as you don’t want them to brown too fast.
Spritz butter cookies are very easy to make thanks to the cookie press. See the recipe card below for detailed instructions.
- Make the dough. Mix the butter and powdered sugar with a paddle attachment on medium speed. Mix in the egg, extract, and salt. Turn the speed to low and mix in the flour.
- Press the cookies. Transfer about a cup of dough at a time to the cookie press. Press cookies onto a baking sheet lined with parchment paper.
- Bake. Bake at 375ºF for 6-7 minutes, until lightly golden on the edges. Transfer to a wire rack to cool.
- Make the icing. Whisk together the powdered sugar and milk. Dip the tops of the cookies in the glaze and top with sprinkles if desired. Allow the glaze to set completely before storing.
Why Is My Spritz Cookie Dough Sticking to the Cookie Press?
The most frequently asked question I get is, “How can I keep my dough from sticking to the cookie press?” In short, sometimes, the dough will stick. Even this spritz cookie dough, which makes beautiful shapes and isn’t very sticky, doesn’t come off the press every single time. If the cookie dough sticks to the press when you lift it off the baking sheet, just gently remove it and place it back on the baking sheet. No stress!
I have made peace with this. As I have tweaked the dough recipe, I have found that the drier you make the dough, the more crumbly the cookies. The more crumbly the cookies, the less likely they are to hold their shape.
Try These Variations
There are so many ways to customize this spritz cookies recipe. Here are a few ideas.
- Add some color. Feel free to add a few drops of food coloring to your spritz cookie dough. I like to do this around the holidays with red and green.
- Add spices. Try adding a little cinnamon or pumpkin spice to your dough to make these unique!
- Switch up the extract. I add almond extract, but like I said you can add vanilla, or how about coconut extract, rum extract, or even lemon extract or add flavor to the cookie or the icing.
- Add a chocolate twist. Try melted chocolate or white chocolate and dip the bottoms or sides of the cookies. You could even drizzle the chocolate on top for a pretty presentation.
Proper Storage
- Room temperature. Once the glaze has hardened, you can stack your spritz cookies in an airtight container. Store for up to 5 days at room temperature.
- Freeze. You can also freeze these spritz cookies for up to a month. Just bake, let cool, and transfer to an airtight container. Thaw at room temperature and enjoy!
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 72 cookies 1x
- Category: Cookies
- Method: Oven
- Cuisine: Dessert
Description
This spritz cookies recipe is easy to make in 20 minutes! This is a nostalgic Christmas cookie, made by pressing the buttery cookie dough through a cookie press.
Ingredients
- 1 cup butter, room temperature
- 1 1/2 cups powdered sugar
- 1 egg
- 1 teaspoon almond extract (or vanilla if you prefer)
- 1/2 teaspoon kosher salt
- 2 1/2 cups all purpose flour
Icing
- 1 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon almond or vanilla extract, if desired
- sprinkles to decorate
Instructions
- Cookies: Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and powdered sugar on medium speed for 1 minute, until combined.
- Add in the egg, almond extract, and salt and mix for an additional minute, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour, mixing until just incorporated.
- Place about 1 cup of dough (depending on the size of your press) into the cookie press. Press cookies onto the baking sheet using the press. Arrange the cookies about 1 inch apart and bake for 6-7 minutes or until lightly golden at the edges.
- Transfer cookies to a wire rack to cool.
- Icing: Whisk together the powdered sugar and milk until smooth. Dip the tops of each cookie into the glaze. Sprinkle if desired. Allow the cookies to set completely before storing.
Notes
- Store airtight at room temperature for up to 5 days for best freshness.
- You can freeze these cookies in a large, zip-top bag for up to a month. I don’t recommend freezing them if you have used glaze, as they become sticky as the glaze thaws. Glaze them when they’re at room temperature and allow to set.
- I like to use 1/2 teaspoon of vanilla extract and a 1/2 teaspoon of almond extract. The combination is subtle and my personal favorite!
How can I make these into chocolate spritz?
I mad a couple of changes to the recipe. Instead of Almond flavor I used Vanilla, I added 1 tsp cinnamon, 1 tsp Ginger, 1/4 tsp nutmeg, 1 tsp clove and reduced the powdered sugar by about 2 tsp. I then dipped the cookies in white chocolate. The cookies came out tasting like really good eggnog.