Buttery Spritz Cookies are impossibly light with a melt-in-your-mouth texture, making them a beloved holiday tradition for a reason. The soft spritz cookie dough is squeezed through a cookie press, which turns it into a variety of holiday shapes. They're both fun to make and absolutely delicious, so even if you didn't grow up with these butter cookies, they'll quickly become a part of your family Christmas.
We always look forward to making these classic spritz cookies! The name comes from the German word "spritzen," which means "squirt" as the soft dough must be extruded through a piping bag or spritz cookie press. They are very similar to shortbread cookies and dissolve like a soft, buttery cloud almost immediately. They can be a little fussy, but don't worry; we're sharing our top tips so you can make your new favorite cookies perfectly every time!
Why You'll Love These Spritz Cookies
- Traditional Christmas cookie. The spritz is a type of German Christmas cookie, and it's been popular for centuries! They are similar versions from other European countries as well, so many people have fond memories of this classic Christmas cookie.
- They're fun to make. We think all cookies are fun to bake, but these ones take the cake! The extruding process is so much fun, and it's part of what makes these shaped cookies such an iconic Christmas tradition. You can even dip them into melted chocolate and sprinkles for extra detail!
- So crunchy and buttery. This is the best spritz cookie recipe! It will make buttery cookies with a crunchy texture on the outside. They aren't dry or boring though; they immediately begin to melt in your mouth, releasing their sweet, buttery flavor. You'll definitely want more than one!
Ingredient Notes
To make these delicious spritz cookies, you will need the following ingredients (full measurements in recipe card below):
- butter - it's essential to use softened butter. Let your butter come to room temperature before preparing the dough.
- sugar - use regular white sugar for a pale color and crunchy texture.
- salt - this will highlight all the flavors in this spritz cookies recipe.
- egg - egg will bind the dough together and add a fluffy texture.
- vanilla extract
- almond extract - the nutty flavor of almond extract makes these cookies irresistible!
- flour - use regular all purpose flour. No fancy pastry flour required.
- food coloring - if you want to dye your cookie dough, use gel food coloring for the best results.
- sprinkles - these are optional, but it can be fun to use festive sprinkles for a pop of color.
You will also need a baking sheet, stand mixer with paddle attachment, cookie press (try OXO or Wilton), wire rack, and a small spatula.
How to Make the Best Spritz Cookies
- Prep. Preheat oven to 350 F. Line a large baking sheet with a silicone baking mat (no parchment paper) or use a non-stick baking sheet without a liner. You can prepare 2-3 baking sheets or bake in batches using one baking sheet.
- Cream butter and sugar. Cream butter and sugar together using a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer) on medium speed until light and fluffy, about 2 minutes.
- Add wet ingredients. Add salt, egg, vanilla, and almond extract and beat until incorporated.
- Tint dough (optional). If tinting the dough, add in the gel food coloring.
- Add flour. Gradually add the flour and beat on low speed until combined.
- Press cookies. Transfer the dough into a cookie press and fit it with the pattern that you like. Press the cookies into the baking sheet placed 2 inches apart. Add sprinkles on top, if desired.
- Bake. Bake for 7-9 minutes, until the edges and bottoms of the cookies are light golden brown.
- Cool. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely. Once cool, feel free to dip into melted chocolate or add a chocolate drizzle on top, if desired.
Recipe Variations
- Add color and sprinkles. It's fun to make all the different designs stand out with food dye and sprinkles! They'll look so colorful on your Christmas cookie tray.
- Use a pastry bag. Don't have a cookie press? Try adding the dough to a pastry bag with a star tip and squirt it onto an ungreased baking sheet.
- Adjust the flavor. This spritz cookie recipe uses a mixture of vanilla and almond extract, but you can use any flavor. Lemon extract would be lovely!
- Add a glaze. For an extra layer of sweetness, make a simple glaze with powdered sugar and either water or milk. Dip each one, then let them set on a wire rack.
How to Serve
Ths spritz cookie recipe is delicious served on its own, or paired with some of my favorite holiday cookies as part of a Holiday Cookie Box. Try:
- Christmas Sugar Cookies with Royal Icing
- Italian Christmas Cookies
- M&M Christmas Cookies
- Peppermint Snowball Cookies
- Red Velvet Crinkle Cookies
If you love these spritz cookies, you'll love these 30 Christmas Cookie Recipes.
Recipe Tips and Tricks
- Don't rush the creaming process. Since spritz cookies are like shortbread, it's really important to get the butter and sugar really light and fluffy. Be patient!
- Be careful not to overmix the dough. If you mix the dough too much, you will activate the gluten, which will give you hard, dry cookies instead of light, fluffy clouds. Mix just enough to bring the dough together, then stop.
- Test the dough. If you try to press the dough through your cookie press and it won't come out properly, try chilling it for 4-5 minutes first.
- Do not line the pan. With this type of cookie, the dough actually needs to stick to the pan. For best results, do not use cooking spray or parchment paper. I found a silicone baking mat to work.
- Chill the pan. If you finding that the cookie dough is not sticking to the pan after pressing out the cookies, chill the pan in the fridge for 5 minutes. It will help a lot.
Storing and Freezing Instructions
How to Store
Store leftover spritz cookies in an airtight container at room temperature in layers separated by sheets of parchment paper for 3-4 days. The unbaked dough can also be refrigerated for 3-4 days. Just let it come to room temperature before baking!
How to Freeze
Wrap the cookies carefully in wax paper or plastic wrap, then store them in a freezer-safe container or bag for several months. If you end up with too much dough, you can freeze it for later too! Wrap it tightly in plastic cling wrap and freeze for up to 3 months. Just be sure to thaw it in the fridge, then let it come to room temperature before baking.
FAQ
You typically do not have to chill the dough for this easy spritz cookie recipe unless your kitchen is warm or you've begun to overwork the dough. If you notice the dough won't hold its shape very well though, place it in the fridge for a few minutes and try again.
Absolutely! The press is totally optional. You can also try rolling the dough out to use your favorite cookie cutters. They make great thumbprint cookies, too! To do this, just roll the dough into a ball and press into it with your thumb, or use the bottom of a glass to leave an interesting pattern. Have fun with it!
One of the challenges of making any spritz recipe is using the press. The dough must be at the right temperature and consistency, and you must use the right pan! Unlike most cookie recipes, you actually want the dough to stick to the pan. This is what separates the dough from the cookie press. If you use parchment paper or a nonstick baking sheet, the dough won't be able to stick. Instead, use an ungreased cookie sheet. It also helps to chill the pan first.
More Cookie Recipes
- 50 Best Cookie Recipes
- Butter Cookies
- Whipped Shortbread Cookies
- Chocolate Thumbprint Cookies
- Lemon Drop Cookies (Anginetti)
- Italian Christmas Cookies (Ricotta Cookies)
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Recipe
Spritz Cookies
- Total Time: 30 minutes
- Yield: 60 cookies
- Diet: Vegetarian
Description
Buttery Spritz Cookies are impossibly light with a melt-in-your-mouth texture, making them a beloved holiday tradition for a reason. The soft spritz cookie dough is squeezed through a cookie press, which turns it into a variety of holiday shapes. They're both fun to make and absolutely delicious, so even if you didn't grow up with these butter cookies, they'll quickly become a part of your family Christmas.
Ingredients
- 1 cup (226 grams) butter, softened to room temperature
- ¾ cup (150 grams) granulated sugar
- ½ teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 ⅓ cups (282 grams) flour
- gel food coloring (optional)
- sprinkles (optional)
- chocolate, melted (optional)
Instructions
- Preheat oven to 350 F. Line a large baking sheet with a silicone baking mat (no parchment paper) or use a non-stick baking sheet without a liner. You can prepare 2-3 baking sheets or bake in batches using one baking sheet.
- Cream butter and sugar together using a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer) on medium speed until light and fluffy, about 2 minutes.
- Add salt, egg, vanilla, and almond extract and beat until incorporated.
- If tinting the dough, add in the gel food coloring now.
- Gradually add the flour and beat on low speed until combined.
- Transfer the dough into a cookie press and fit it with the pattern that you like. Press the cookies into the lined baking sheet placed 2 inches apart. Add sprinkles on top, if desired.
- Bake for 7-9 minutes, until the edges and bottoms of the cookies are light golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely. Once cool, feel free to dip into melted chocolate or add a chocolate drizzle on top, if desired.
Notes
How to store: Store leftover spritz cookies in an airtight container at room temperature in layers separated by sheets of parchment paper for 3-4 days. The unbaked dough can also be refrigerated for 3-4 days. Just let it come to room temperature before baking!
How to freeze: Wrap the cookies carefully in wax paper or plastic wrap, then store them in a freezer-safe container or bag for several months. If you end up with too much dough, you can freeze it for later too! Wrap it tightly in plastic cling wrap and freeze for up to 3 months. Just be sure to thaw it in the fridge, then let it come to room temperature before baking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American
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