Welcome to the Holiday Tradition
Spritz Cookies have long been an essential part of my family’s Christmas celebrations, capturing the festive spirit in every bite. With their rich, buttery texture and charming shapes, these cookies are more than just a sweet treat; they are part of the holiday magic. Whether you’re hosting a cozy holiday gathering or simply curling up by the fireplace with loved ones, these cookies are sure to spread warmth and cheer.
Why You Will Love This Recipe
For me, baking these cookies has always been about more than just the end result; it’s about the shared laughter, the messy, flour-covered counters, and the joy of decorating. The simplicity of the ingredients brings out an authentic, buttery flavor that makes them a favorite on every Christmas cookie tray. What I love most is their versatility, with endless possibilities of shapes, colors, and sprinkles that let you get creative in the kitchen. If you love a recipe that feels as nostalgic as it does delicious, these Christmas cookies will capture your heart.
Ingredients for Delicious Cookies
The ingredients for these holiday cookies are humble and straightforward, yet they come together to create something truly special. All you need are pantry staples: butter, sugar, flour, an egg, vanilla extract, and a pinch of salt. The magic lies in how these simple components blend to form a delicate cookie dough that, when pressed into festive shapes, transforms into a holiday masterpiece. It’s a reminder that sometimes the most cherished flavors are born from the simplest of beginnings.
How to Make Spritz Cookies
Baking these cookies is an experience unto itself. The traditional cookie press might seem intimidating at first, but trust me, it’s part of the fun. I remember my first time using a cookie press, it was a new one, and I struggled to get the dough to properly stick to the cookie sheet. I ended up on the phone with my mom, who has been making them since the 1990s with her old battery-operated press. Her advice helped me figure out that every press has its own quirks, and sometimes it’s about finding the right technique.
With a bit of practice, Matt and I found our rhythm. We discovered that some shapes needed a double press while others just required a single pump. It took some patience to get a consistent flow, but once the dough started coming out smoothly, it felt effortless. And if you don’t have a cookie press? No worries, a piping bag with a star tip works beautifully, adding an elegant touch to your cookies. And for the simplest option, rolling the dough into small balls and gently flattening them still yields an irresistibly delicious cookie.
Creative Twists for Your Spritz Cookies
One of the most delightful things about Spritz Cookies is their adaptability. You can infuse the dough with lemon zest for a bright citrus note or add almond extract for a nutty twist that complements the buttery flavor perfectly. If you feel adventurous, tint the dough with food coloring to create a batch of red and green cookies, which are perfect for holiday themed trays. I also love experimenting with decorations: drizzling melted chocolate over the finished cookies or sprinkling them with crushed peppermint candies for that extra festive touch.
Tips and Tricks
The key to mastering Spritz Cookies is understanding your cookie press. Every model is different, and understanding how your press works will make a significant difference. My best tip is to keep the cookie sheet cool. If the sheet becomes too warm, the dough might not stick properly. Also, if the dough is too soft, a brief chill in the refrigerator can help firm it up. When piping without a press, a little bit of patience and even pressure is crucial for even beautiful shapes.
Can I make Spritz Cookies without a cookie press?
Absolutely! You can use a piping bag with a decorative tip, or simply roll the dough into small balls and press them down lightly with a spatula.
Why isn’t my dough sticking to the baking sheet?
This is a common issue and is often because the baking sheet is too warm or too greased. It helps to use an ungreased, cool sheet for the best results.
Can I make the dough ahead of time?
Yes, you can make the dough ahead and store it in the refrigerator for up to three days. Just let it come to room temperature before using it with the cookie press.
Embrace the Holiday Spirit
For me, the true joy of Spritz Cookies is in sharing them not just the cookies, but also the moments spent baking, decorating, and making memories in the kitchen. These cookies are a testament to the spirit of Christmas, a reminder that some of the best moments are created when flour is spilled, icing drips off the counter, and laughter fills the room. I always find myself coming back to these classic Spritz Cookies each year because they carry with them a warmth that can only be found in traditions shared with loved ones.
This holiday season, I hope you’ll join me in baking a batch of Spritz Cookies. It’s not just about creating something delicious it’s about capturing the magic of the holidays in a way that will last a lifetime.
For more holiday cookie inspiration, be sure to check out some of my family favorites like Pecan Snowballs, Whipped Shortbread Cookies, Gingerbread Thumbprint Cookies, and the irresistible Chocolate Crinkle Cookies. And don’t forget to visit my Christmas section for more festive recipes to make your holiday season bright!
For more holiday cookie recipes, try these Pecan Snowballs, Whipped Shortbread Cookies, Gingerbread Thumbprint Cookies, and these Chocolate Crinkle Cookies.
For more Christmas recipes, visit my Christmas section on Swanky Recipes.
Spritz Cookies
Ingredients
- 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
Topping
- 1 large tube royal icing see notes for a homemade glaze version
- variety of sprinkles
Instructions
- 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 the oven for 6-8 minutes.
- Allow cookies to cool, then transfer them to a cooling rack.
- Spread cookies with royal icing.
- Decorate with a variety of sprinkles and crushed candy canes.
- Allow cookies to dry and store in an airtight container or bag.
Notes
Nutrition
Nutritional information is only an estimate and it’s accuracy is not guaranteed to be exact.
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