Super lovely, super easy spritz cookies are like the gift of magi. These buttery, tender, and addictive treats fill up the cookie jar with one bake. And because you can make them in all sizes and whimsical shapes, a box of them is a fantastic gift for holiday celebrations!
My first experiment with spritz cookies was two years ago. The eggless cookies had that gorgeous snap, and they melted in the mouth. What I didn’t expect was that the dough would stubbornly refuse to come out of the cookie press.
I learned my lesson, tweaked a few things, and lo and behold, I had an easy recipe for spritz cookies. Perfectly balanced with vanilla, sugar, and butter, spritz cookies have a mildly sweet flavor and shape that sing of the holidays.
The almond extract adds a magical note that enhances the flavor tremendously. The simple ingredient lends a lot of oomph—just what you need for holiday baking. If you can’t find any almond extract, you can still make the spritz cookie. But my advice would be to not skip it.
WHY TRY THESE HOLIDAY BUTTER COOKIES?
Makes a big batch, great for cookie exchanges or parties
A holiday classic and very, very popular celebratory cookies
Make ahead cookies when you’re pressed for time or doing other things
WHAT IS A SPRITZ COOKIE?
Spritz cookies have a characteristically soft texture. The dough is made primarily with butter, sugar, and flour and is very easy to dispense, squirt, or press. They're slightly different from shortbread cookies, as the dough does not need to be chilled or rolled.
Their ethnicity is tied to Germany, Scandinavia, and the Netherlands, with the cookies taking their name from the German word "spritzen," which means squirt. And that's pretty much how you make them: by squirting them through a cookie press or piping them with a pastry bag.
WHAT IS A COOKIE PRESS?
A cookie press is a life-saving tool, especially during the holiday season when you’re drowning in baking. It's easily accessible online and reasonably priced.
What it does is pump out cookies in quaint shapes very quickly. It’s not necessary for this holiday cookie recipe because a piping bag works just as well.
HOW TO MAKE SPRITZ COOKIES?
Step 1: Beat softened butter and caster sugar thoroughly with an electric beater.
Step 2: Add an egg, vanilla extract, and almond extract, and give the mixture a good creaming.
Step 3: Add all-purpose flour right at the end and mix until it is just incorporated.
Step 4: My cookie press broke during the last experiment, and I never got around to getting a new one. So, I made the spritz cookies without a press by piping the dough through a star-shaped nozzle.
Step 5: Bake for 10 to 12 minutes, until the cookies are pale golden.
Step 6: Allow them to cool for five minutes before carefully lifting and placing them on a wire rack.
Final step: Serve!
NOTES ON BEST SPRITZ COOKIES RECIPE
- You can use an electric beater or stand mixer when making spritz cookie dough, but keep in mind to use a low speed to avoid over-developing the dough.
- I prefer to add the flour with a spatula because it ensures all ingredients are evenly mixed without over-mixing, which makes for a tough cookie.
- Because we’re going to be piping these easy spritz cookies, you want a softish, buttery consistency to the dough. Feel free to add a couple of tablespoons of lukewarm milk to the dough if it's too stiff.
- If you’re using the same tray for your cookie batches, make sure it cools before you pipe a new batch onto it.
- Before they go into the oven, you can decorate these holiday butter cookies with:
- Colored sugar
- Glacé cherries
- You can even mix in food coloring to the dough in this spritz cookies recipe.
- This dough is perfect for experimenting with shapes. I made three different types and then garnished them in 3 different ways:
- White, blue, and silver sprinkles for winter
- Red and green sprinkles for Christmas time
- Half dipped in chocolate because why not!
MAKE AHEAD CHRISTMAS COOKIES
What I love about spritz cookies is not their versatility. Yes, with one dough, I can pipe out 40 cookies in so many fun shapes (if you use a cookie press or a smaller size, the recipe makes 60). And decorate them in endless ways. They really are a feast for the eye.
But what makes them a winner in my book is that it’s a make-ahead recipe for Christmas cookies. You can have the dough ready and refrigerated in advance. Just remember to bring it down to room temperature before spooning it into the cookie press or piping bag, so it’s not too stiff to pipe or press.
HOW DO YOU NOT MESS UP SPRITZ COOKIES?
Spritz cookies have a high-fat content, so they tend to spread during baking. The first tip is to not grease your tray. You want the dough to stick to it and prevent the cookies from spreading and losing their shape. If the first batch of your cookies still spreads, chill the piped dough for 15-20 minutes and then bake.
HOW DO YOU STORE BUTTER COOKIES (SPRITZ)?
Nothing lasts in my home. Homemade Christmas cookies have been disappearing faster than I can bake them. But if your batch lasts, keep them in an airtight container, and they’ll stay fresh for a week.
MORE HOMEMADE CHRISTMAS COOKIES
Half the joy of cooking is sharing it with others, which is why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this spritz cookie recipe as much as we do!
Easy Spritz Cookies
- 1 cup ( 230 gms) Butter, softened I used salted butter. If using unsalted butter, please add 1/4 tsp salt along with the flour.
- 1/2 cup (100 gms) Caster sugar
- 1 Egg
- 1 tsp Vanilla extract
- 1 tsp Almond extract
- 2 1/4 cup (280 gms) All-purpose flour
- 2-3 tbsp Milk, lukewarm Optional
- Sprinkles, Melted chocolate for decorating
- Preheat your oven to 180C. Line a baking tray with parchment paper or Silpat. You can also leave the tray unlined and ungreased.
- Beat the softened butter and sugar in a large bowl, using an electric beater, until the mixture is fluffy and light.
- Add the egg, vanilla extract, and almond extract. Mix well.
- Mix the flour in using a spatula. If the dough is very stiff, please add milk, one tablespoon at a time. The batter should be soft and have a pipable consistency.
- Transfer the dough into a piping bag fitted with a wide star nozzle ( or a cookie press). Pipe the dough onto the baking tray. Decorate with the sprinkle of your choice, if using.
- Bake for 10-12 minutes at 180C until pale golden. Cool on the baking tray for 5 minutes before carefully transferring to a cooling rack to cool completely.
- Once the cookies are cooled, you can dip them in melted chocolate. Allow the chocolate set for 15-20 minutes.
- Store in an air-tight container. Enjoy!