These Spritz Cookies are so easy to make and decorate and are perfect for any cookie platter. They may be small, but they are festive and delicious!
Looking for more favorite Christmas cookies? Try these Peppermint Kiss Cookies or Christmas M&M Cookies for a great variety.
![Wreath, snowflake, and Christmas tree spritz cookies with holiday sprinkles.](https://www.tasteandtellblog.com/wp-content/uploads/2023/12/Spritz-Cookies-1.jpg)
Christmas cookie season is well underway!
And you can’t bake Christmas cookies without adding these Spritz Cookies to the mix.
These cookies are perfect for any cookie platter – they are super cute, taste delicious, and have a great texture to mix things up.
Add these to a plate with all of your favorite Christmas cookies, (along with some Oreo Balls and some Microwave Caramels), and you’ll have the perfect plate for sharing!
This recipe does require a cookie press, but it’s a kitchen tool that I think you need if you are a fan of Christmas cookies! (Don’t have a press? Read below to see how to make these cookies without a press.)
Ingredients
- Butter: I like to use unsalted butter. You want to make sure it is at room temperature, but not too soft.
- Sugar: You just need granulated sugar.
- Egg: You need a large egg. Let it sit out for 15 minutes and it will incorporate better.
- Extracts: I love using a mixture of vanilla extract and almond extract. The almond extract really brings a great flavor to these cookies. You can always just use all vanilla, though.
- Flour: You need all-purpose flour for this recipe.
- Salt: The salt will help to balance the flavors.
- Food Coloring: This is optional. If you do color the dough, a gel food color will work the best.
- Sprinkles: These are also optional. I do like to add a few different kinds.
How to Make Spritz Cookies
Start by creaming together the butter and the sugar. You want this really creamed together – I like to let it run in my stand mixer for at least 2 minutes.
Once it comes together, add in the egg and both extracts.
Add the flour and the salt and beat until the dough comes together. It will still be a bit sticky.
Fill your cookie press according to the manufacturer’s instructions.
Press the dough onto your baking sheets. You don’t want to use parchment paper – you can use a silpat liner or just press the dough straight onto an un-greased baking sheet.
If adding sprinkles, place them on the dough, then bake the cookies until just golden on the edges.
Tips and Tricks
- If you want to color the cookies, add a couple drops of gel food coloring to the butter and sugar mixture before adding the flour. You don’t need a lot, (I used way too much when making the cookies for these photos!), just a couple drops.
- To decorate the cookies, the sprinkles will stick better if added before baking. I will sometimes take a small spray bottle that is reserved for food to get the top a bit damp, which will help the sprinkles to stick. Just be aware that the sprinkles will sometimes bleed. Colored sugar will stick easier than sprinkles, as well.
- These cookies don’t really spread, so you can place them as close together as your cookie press allows.
- If you make the dough ahead of time and refrigerate it, you will need to let it come back to room temperature before putting it in your cookie press.
Don’t Have a Cookie Press?
No cookie press? You can make these cookies without one!
While the press will give you consistent cookies with fun shapes, if you don’t have a press, you can place the dough in a piping bag with a star tip. Then just pipe the cookies onto the baking sheet. They will not look as consistent, but they will still be delicious!
More Christmas Cookies
Meringue Cookies
Peanut Butter Blossoms
The Best Sugar Cookie Recipe
Chocolate Crinkle Cookies
Christmas Shortbread Cookies
Spritz Cookies
Ingredients
- 1 cup unsalted butter at room temperature
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
Instructions
- Preheat to 350ºF.
- In a large bowl, or using the bowl of a stand mixer, beat the butter and sugar together until they are light and fluffy, about 2 minutes. Beat in the egg and both extracts, then add the flour and salt and mix until the dough comes together.
- Use your cookie press manufacturer’s instructions to fill the cookie press. Press the cookies onto a baking sheet lined with a silpat liner or an unlined baking sheet. (You don’t want to use parchment for this recipe, as the cookies will not stick to it when pressed.)
- Bake the cookies until they are just lightly browned on the edges, about 7-8 minutes.
- *If you want to color the cookies, add a couple drops of gel food coloring to the butter and sugar mixture before adding the flour.
- *To decorate the cookies, the sprinkles will stick better if added before baking. I will sometimes take a small spray bottle that is reserved for food to get the top a bit damp, which will help the sprinkles to stick. Just be aware that the sprinkles will sometimes bleed. Colored sugar will stick easier than sprinkles, as well.
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