Buttery Classic Spritz Cookies are a must-make every Christmas! Using a cookie press, these cookies are so fun to make with all the different shapes and colors, then decorate with sprinkles and bake! The cookie dough does not require chilling, the cookies don’t spread too much and they freeze wonderfully which means they are great to make ahead.
Spritz cookies are one of my absolute favorite cookies that my Mom made every Christmas! They’re bite-sized cookies that are simply flavored but flavorful, they’re soft, tender, and they’re very easy to throw together too. The name Spritz comes from the German word that means to squirt. As you squirt out each cookie, you will understand where the name comes from!
I also love how easy it is to get perfect fun shapes using just a cookie press, and they’re so easy and fun to decorate. I always thought that Spritz cookies add so much to cookie trays with their pretty shapes and colors.
In terms of texture, I would describe them as a cross between a shortbread cookie and a sugar cookie. For flavoring, use some good quality pure vanilla extract or almond extract or a combination of both!
Why You Will Love This Recipe
- No Chill Cookie. When the cookie dough does not require chilling, I’m all in! It means that I can bake a batch of cookies quickly, and these spritz cookies are one of these amazing recipes.
- Fun to Decorate. If you just use a cookie press, then you already made a batch of beautiful cookies. But for even more fun, add food coloring, sprinkles, or dip in chocolate after baking!
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Butter: I generally use unsalted butter for most of my baking, but if salted butter is what you have then you can use that just make sure to omit the salt in the recipe.
- Flour and Salt: You’re going to need all-purpose flour here, and no leavener like baking powder or baking soda as you don’t want these cookies to puff up.
- Egg: One large egg at room temperature is what you need, make sure to crack it open on a flat surface like a countertop not to get any small pieces of shell get into the egg.
- Sugar: We’re using white granulated sugar in this recipe. Do not substitute with powdered sugar.
- Extracts: Use pure vanilla extract, almond extract, or a combination of both.
- Food Colorings, Sprinkles, Melted Chocolate. These ingredients are optional, and depend on how you want your final cookie to look.
This recipe requires a spritz Cookie Press. This is the one that I have and find it really easy to use. However, if you go through many batches every year then Marcato Cookie Press is the best option.
How To Make Spritz Cookies
- Preheat the oven to 350°F/180°C. And line 3 half sheet size cookie sheets with ungreased parchment paper or Silpat silicone mats (I prefer silicone mats).
- In a bowl of a stand mixer, beat the butter with the sugar until creamy (1 minute).
- Add the egg and vanilla extract, and beat for 30 seconds, then with a spatula scrape off the sides and the bottom of the bowl and beat for 30 more seconds.
- Add in flour and salt, and mix on medium speed until just combined.
- Divide the dough into 3, leave one plain and add different gel food colorings to the other 2 (I like to add food coloring with a toothpick), and mix again.
- Start with the plain cookie dough, to the cookie press add the dough, and press out shapes on the cookie sheet (if the sheet/silicone mat is greasy, the cookie won’t stick and won’t deattach from the press). Repeat with the remaining colored cookie dough. Decorate with sprinkles if using.
- Bake for 8 minutes in the preheated oven, allow to cool for 5-10 minutes then cool completely on a wire rack if needed (these are small thin cookies, and they cool quickly).
- The surface of your pans matters: The trick to making Spritz Cookies is figuring out how to get them to stick to the pan! I prefer to use clean Silpat silicone mats when I make spritz cookies. It’s important the mat is very clean(not greased!) so that the cookies will stick to it and release from the cookie press. Any grease will keep them from sticking. I’ve found that sometimes parchment paper is a bit too non-stick, and the cookies are harder to press. Also, parchment is so lightweight that it moves around too much for pressing spritz.
- You may have luck using a dry, clean and cold baking sheet without a liner too. Practice a bit and see what works best. If you need to re-use your sheet pan or Silpat to make all of the cookies, you need to wash it in between batches and then place it in the fridge to get cold before trying to press cookies on it again.
- Use Any Mixer: You can use either a Stand Mixer or a hand held mixer to make Spritz Cookie dough. If you bake a lot, you will find that having the big stand mixer can make your life a lot easier in the kitchen.
- Decorate: You can drizzle glaze or melted chocolate over the baked cookies, dipping half of the cookie is also a great idea.
How to Store Spritz Cookies
These classic Spritz Cookies can be stored in an airtight container for up to 10 days at room temperature. You can also freeze these cookies for longer storage of up to 2 months.
Other Christmas Cookies You Should Try
- Stained Glass Cookies
- Meltaway Cookies
- Decorated Shortbread Cut Outs
- Candy Cane Cookies
- Cinnamon Roll Cookies
- Classic Gingerbread Men Cookies
- You should also check out this super easy and amazing Basic Cookie Dough that can make 8+ different and unique cookies!
Enjoy making these beautiful Spritz Cookies for Christmas! Be sure to Pin the recipe to save it.