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.
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 that lacked the flavor and texture I expect in a great cookie. But as with most things, when you go homemade you see how things should really taste. Total game changer.
Now I Love Spritz Cookies. Especially These Ones!
Now that I’m making spritz cookies myself, I can’t get enough! They are so dang good. As long as you don’t over bake them, they are super soft and tender and stay that way for at least a week. They have a lovely buttery flavor accentuated with a touch of almond extract. I would describe them as a cross between a cutout sugar cookie and shortbread. Each cookie just melts right in your mouth. Whenever I make these, I literally cannot stop eating them.
And bonus – these are SUPER easy to make! The cookie dough comes together quickly and doesn’t need to be refrigerated. The cookies don’t really spread while baking and they are small, so you can make a bunch at a time. Perfect for holiday party prep.
How to Make These Cookies
Here’s a quick overview of how to make this recipe along with my notes. Scroll down to the recipe card for printable ingredients and instructions.
Make and Color Your Cookie Dough
- 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.
- 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.
Shape the Cookies & Bake
- Add the dough to your 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.
- Decorate! 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.
- 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!
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.
Why Are They Called 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.
How to Store
To store homemade spritz cookies, place them in an airtight container to keep them fresh and prevent them from drying out. Layer the cookies with parchment or wax paper to avoid sticking, especially if they’re decorated with icing or sprinkles. Store them at room temperature for up to 1 week, or in the fridge for up to 2 weeks. For longer storage, freeze the cookies in a freezer-safe container for up to 3 months, thawing them at room temperature before serving.
More Christmas Cookies
Buttery Spritz Cookies Recipe
- Prep Time: 35 minutes
- Cook Time: 5 minutes
- Total Time: 40 minutes
- Yield: 65–70 cookies 1x
- Category: Cookies
- Method: Oven
- Cuisine: American
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.
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
- 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.
- 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.
- Add the egg and mix until well combined.
- Add the vanilla extract and almond extract and mix until well combined.
- 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.
- 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.
- 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.
- 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.
- Decorate the cookies with sprinkles, if desired.
- 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.
- Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.
- 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
I just tried this recipe, it’s my first time making spritz, and they came out perfect! The dough was so easy to work with and they came out so buttery soft and delicate. Thank you for sharing!
So glad you enjoyed them!
Hi Lindsay,
The cookies were delicious, but the sprinkles melted. What type of sprinkles you used in your recipe?
Can I freeze the dough and make cookies later in the month?
I haven’t ever tried it but I would think it’d be fine.
Festive, fun, delicious! This was my first shot at a cookie press, and after the learning curve, it was a blast!
Thank you!
Glad you enjoyed them!
Am i supposed to refrigerate the dough? My shape wont hold together i’m wondering if my butter is to soft?
You should not need to refrigerate the cookie dough. It’s possible that your butter is too soft or that maybe you didn’t add quite enough flour or mismeasured some other ingredient.
Do you sift flour before measuring?
I don’t typically, but I also measure by weight. You can definitely give it a good stir or sift it.
Is the recipe supposed to be powdered sugar or granulated. We made this recipe with granulated and We’re not happy with cookie. Now in the comment I’m seeing people used powdered sugar!
It’s regular granulated sugar. I’m not sure what you weren’t happy with, but if you watch the video, I walk you through the whole process so maybe that would be helpful.
Made these today and I’m thrilled with the results. The dough came together so easily and I had no problems using it in my press. I baked for 5 minutes and they were perfect!! The only change I did make was, I used citrus extract instead of the vanilla and almond. I wanted a brighter flavor as I already have sugar cookies and thumbprints. LOVE this recipe and it will be a go to for me.
Wonderful! So glad you enjoyed them!
So easy and yummy. Thank you!
Thanks for sharing! Can they be frozen?
Yes, they can.
Thank you for the great recipe!! I’ve made spritz cookies before and thought they were kind of boring, but these ones were so literally so addicting. Really good flavour and just melted in my mouth 😍 (I also half dipped mine in chocolate for a lil extra somethin- but they’re also delicious on their own)
I am so glad to hear you enjoyed them!
These look so good! They seem so simple, but there is totally a knack to making them perfect!
Can you tell me the different result that comes from using powdered sugar versus granulated? This is my first year trying them and I would like to get them right! Thank you so very much. I’m not a person who comments much but I’m a long time follower and trust your recipes so very much.
Also…a response above comments on the powdered sugar in the recipe…am I missing that?
No you aren’t missing it. I was kind of wondering too LOL.
So with some cookies they are fairly interchangeable. I suppose powdered sugar can make them slightly more tender. Powdered sugar naturally has some cornstarch in it, so cookies may spread a little less and it can act as a tenderizer. But I personally don’t notice a huge difference most of the time. Either should work well in this cookie.
If your cookies stick and won’t adhere to the cookie sheet put the cookie sheet in the fridge. When cold the dough
comes right off the press and sticks to the pan
What kind of cookie press you use?
I use this OXO one.
I’ve made many different butter spritz cookie recipes over the years, and these have got to be my favorite! The powdered sugar makes such a difference in the texture and the flavor is perfect! The dough came together easily and worked fabulously in my cookie press.
Thanks for sharing Lindsay!
~Lexi
I noticed LexiBites used powdered sugar. Is there a way to ask her what measurements she used? What was the exact recipe she used?
I have approved your comment, so hopefully she will see it.
Can you tell me how much powdered sugar you used in the recipe and if you also added regular sugar, What was the exact recipe you used I really wan to try yours.
Hello Lindsay,
Can’t wait to make these with my children! I was wondering if you happen to know of any natural gel food color (plant and food based, no artificial dyes)? I’ve come across some in powder form, but not sure how that would work.
Thanks!
Sara
I’m sorry, I don’t know of any. I could do a quick search, but I wouldn’t really be able to speak to any of them. I’m sorry!
OK, thanks, I appreciate the reply Lindsay.
Hi Lindsey, me and my daughter made these with the Wilton cookie presses and it didn’t feel as easy as yours looks. Can you share what brand of cookie gun you have in the video? Also what brand of mats. Thanks!
I’m sorry if you had a little trouble with them. I linked to the cookie press I use in the recipe instructions. It’s the oxo brand. As for my baking mats, I have a few different ones but I’m a big fan of the silpat.
What cookie press are you using, I really don’t like the one I have, my cookies turned out great 2 years ago but last year they would not press properly, I have been making cookies for years and I think its time I bought a new press lol, I love your press and will definitely be using your recipe