Spritz Cookies have been around for a long time. When I think of Christmas desserts, this is the first thing to pop into my head. Every Christmas party I’ve ever been to has served a variety of holiday decorated spritz cookies. These cookies are easy to make and truly elevate every cookie platter.
As a kid growing up, these Spritz Christmas Cookies were my absolute favorite. My brother, sister, mom and I set the kitchen table with these buttery holiday shaped cookies, icing, and sprinkles. We’d help mom make the cookie dough then she’d let us take turns using the cookie press. After they were done baking, she’d dunk them in homemade icing and we’d all go crazy decorating them with sprinkles.
It was always a messy process but she always had so much patience with us. It’s memories like this that I’ll always cherish and will hopefully pass down to my kids one day.
Mom would occasionally melt chocolate to dip the cookies in, too. My Nana liked to add sprinkles to everything and I must admit that these classic Christmas cookies taste so good with sugar sprinkles.
If you need more reason to make these cookies, I just heard on a radio show the other day that cookie trays are all the new rage. It’s said that this Christmas tradition is making a comeback. I don’t think I’ve ever stopped doing cookie trays during Christmas but it’s funny how everything makes a comeback!
Spritz Cookies origin comes from Germany. However, my grandparents always had a Swedish and Norwegian Spritz Cookie recipe on hand, too. Today, Spritz Cookies are a symbolic Christmas cookie around the world.
If you’re new to using a spritz cookie press, be sure to read the cookie press directions on how to make Spritz Cookies. They are all different. I recently got a new one and had the hardest time getting the dough to stick to the cookie sheet. I called my mom and asked how her cookie press worked and she told me she has a battery operated one from the early 1990’s!
Matt and I eventually got it to work by double pressing the cookie trigger and hovering it on top of the cookie sheet. I noticed that sometimes some shapes needed two pumps while other shapes only needed one pump. Also, I should note that I refilled the tube with cookie dough as sometimes it took a few pumps to get a rhythm going. Once you get going, it’s a breeze to use the cookie press.
To make Spritz Cookies without a press, use a piping bag filled with the dough and use cake tip. I like to use the star tip to pipe cookies occasionally. This option totally elevates this dessert, too. Additionally, if you don’t have either option, just roll equal portions of dough to make a ball then bake on a cookie sheet. I like to pat the top of the baked cookie with a spatula to flatten it slightly if I’m using this method.
Spritz Cookies are a classic holiday dessert that will be around forever. My family has made a similar version for generations. I always come back to these classic Spritz Cookies when I’m making my own cookie trays during the holiday season.
For more Christmas recipes, visit my Christmas section on Swanky Recipes.
To troubleshoot how to use a Spritz Cookie Press, be sure to read my post as I have discussed this step. Also, if you don’t have a spritz cookie press, read this post for other ways to make this cookie!
- 1 cup ( 2 sticks ) unsalted butter, at room temperature
- 1 cup powdered confectioners' sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 large egg
- 2 1/2 cups all-purpose flour
- 1 large tube royal icing see notes for a homemade glaze version
- variety of sprinkles
- Preheat oven to 375 degrees F.In a large bowl fit with a mixer, cream butter, powdered sugar, and granulated sugar until light and fluffy on high; about 5 minutes.Beat in salt, almond extract, vanilla extract, and egg. Wipe down the sides of the bowl with a spatula then beat.Gradually beat in flour on low until combined. Wipe down the sides of the bowl then beat on medium until dough comes together; about 30 seconds. Fill spritz cookie press fitted with a disk shape with dough. Pipe dough onto bare cookie sheet. Note - sometimes I had to double press the cookie press to get the dough to stick to the cookie sheet. Also, the press should almost touch the cookie sheet as the dough needs to stick onto an unprepared cookie sheet. Don't use parchment paper. Space cookies about 1 1/2 inches apart as they will spread slightly.Bake in oven for 6-8 minutes. Allow to cool then transfer to a cooling rack. Spread cookies with royal icing. Decorate with a variety of sprinkles and crushed candy canes.Allow cookies to dry. Store in an airtight container or bag.
Nutritional information is only an estimate and it's accuracy is not guaranteed to be exact.
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