These are my favorite spritz cookies! Using a cookie press, shape this easy buttery cookie dough into intricate shapes and have fun decorating with sprinkles, chocolate, and chocolate chips. No cookie dough chilling required and the cookies freeze and ship wonderfully.
We started my annual 10-day Christmas cookie countdown yesterday with peppermint bark cookies and I have an equally festive classic Christmas cookie recipe for you today.
These are my favorite spritz cookies.
What Are Spritz Cookies?
The base dough is very similar to my sugar cookies, butter cookies, and pinwheel cookies. Each are shaped a different way, and spritz cookies are shaped with a cookie press. They’re buttery and sweet and, with the right recipe, hold their intricate shape when baked. Spritz cookies are also similar to shortbread cookies, but spritz cookies usually contain an egg. Eggs help the spritz cookies hold their shape when baked, so they don’t crumble like shortbread cookies do.
The word “spritz” actually comes from the German word spritzen which means “to squirt.” This refers to squirting or pushing the cookie dough through a cookie press. I don’t know why, but I always associate the word spritz with “spritely” because spritz cookies remind me of something little spritely fairies would eat!
What Is a Cookie Press?
I added a cookie press to my baking tools collection a few years ago. Inside this baking tool is a metal plate with a stenciled shape. A cookie press presses your cookie dough through the metal plate to create beautifully shaped cookies. It’s actually a lot easier than a rolling pin and cookie cutters!
- I recommend this OXO cookie press. This is not a sponsored post; I genuinely love this cookie press. It’s the easiest to use and comes with 12 different shapes you can swap out. Just read the hundreds of positive reviews. It also makes a wonderful holiday gift! I always include it in my annual Holiday Baking Gift Guide.
How to Make Spritz Cookies
This is my favorite recipe for spritz cookies. I love it so much that I published it in my cookbook Sally’s Cookie Addiction. Here’s why this is my favorite:
- Uses very basic ingredients
- 1-bowl recipe: Like snowball cookies, another easy and classic Christmas cookie!
- No dough-chilling required
- Fun to decorate, with no separate icing recipe required: Use sprinkles, chocolate chips, melted chocolate; and try tinting some of the dough a color.
- Freezer-friendly: After thawing, they still taste fresh!
- Ship wonderfully: These cookies hold their shape during the journey! Learn more about how to ship cookies.
The dough comes together in 1 bowl, using a mixer. There is no baking powder or baking soda needed; these buttery spritz cookies are dense, not airy. They hardly spread, so you can fit a bunch onto your baking sheets. Since the cookies are small, you can use 1 batch of dough to make a variety of shapes with your cookie press. You can even tint some of the cookie dough red or green like you see in my pictures!
How Do I Use a Cookie Press?
Each press comes with a set of instructions and the OXO cookie press I recommend is super user-friendly. Select a plate, such as the snowflake shape, and place it in the bottom compartment. After your cookie dough is prepared, spoon it inside the tube. Attach the top of the cookie press to the tube. Hold the cookie press upright, with the bottom pressed against your baking sheet. Press the lever until it clicks and lift up the cookie press. The shaped cookie will be on your baking sheet! *If the cookie dough sticks to the cookie press, use your fingers or a knife to release it and place onto the cookie sheet.
- No Cookie Press? Instead, use a pastry bag fitted with a 1/2-inch (13 mm) open star tip and use my butter cookies or chocolate butter cookies recipe, which is this cookie dough with a little milk to help make it pipe-able. 🙂
These are my favorite spritz cookies! Using a cookie press, shape this easy cookie dough into intricate shapes and have fun decorating with sprinkles, chocolate, and chocolate chips. No cookie dough chilling required and they freeze and ship wonderfully.
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 2 and 1/3 cups (291g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon salt
- optional: gel food coloring, sprinkles, chocolate chips, and melted chocolate for decorating
- Preheat oven to 350°F (177°C).
- Line 2 or 3 large baking sheets with silicone baking mats, or use nonstick baking sheets with no liner. (Do not use parchment paper because the cookie dough, when pressed out of the cookie press, will not adhere to it.) While the oven is preheating, and if your refrigerator or freezer has room, it’s helpful to chill your lined baking sheets. It sounds odd, but dough coming out of the cookie press adheres much better to a cold surface.
- Make the dough: In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until smooth, about 2 minutes. Add the egg, vanilla extract, and almond extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- On low speed, beat in the flour and salt. Turn up to high speed and beat until completely combined.
- Press the dough: Follow cookie press manufacturer’s directions to fit your cookie press with a decorative plate. Scrape some of the dough into your cookie press. Hold the cookie press perpendicular to the cold lined baking sheet and press out the cookies 2 inches (5 cm) apart. If desired, decorate the shaped cookie dough with sprinkles or press a chocolate chip into the center. Note: It’s helpful to lightly brush the shaped cookie dough with water before adding sprinkles—this helps them stick.
- If the cookie dough becomes too soft as you work, chill the shaped cookie dough in the refrigerator for 10 minutes before baking.
- Bake until very lightly browned on the edges, 7–9 minutes.
- Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. If desired, drizzle with melted chocolate.
- Cookies stay fresh in an airtight container at room temperature for up to 1 week.
- Make Ahead Instructions: You can chill the cookie dough in the refrigerator for up to 4 days before pressing the dough through the cookie press. You can also freeze the cookie dough for up to 3 months; allow to thaw overnight in the refrigerator, then bring to room temperature before continuing with step 5. Baked cookies freeze well for up to 3 months; thaw before serving.
- Special Tools (affiliate links): Baking Sheets | Silicone Baking Mats | Electric Mixer (Handheld or Stand) | OXO Cookie Press | Cooling Rack | Gel Food Coloring (if desired for tinting the cookie dough) | Sprinkles (such as Red Sanding Sugar, Green Sanding Sugar, Sapphire Sanding Sugar, or Christmas Nonpareils)
- Almond Extract: Almond extract adds such a wonderful flavor and I don’t recommend skipping it. If desired, you can leave it out completely or add another 1/2 teaspoon of pure vanilla extract in its place. You can also substitute with 3/4 teaspoon peppermint extract, lemon extract, or another flavor extract you enjoy. Adding 1/4 teaspoon of ground cinnamon is delicious too!
- Food Coloring: I tinted 1/4 of the cookie dough green with 1 very tiny drop of green food coloring. I recommend gel food coloring. Use sparingly; 2 drops is plenty for the entire batch.
- No Cookie Press? No problem! Instead, use a pastry bag fitted with a 1/2-inch (13 mm) open star tip and use my butter cookies recipe, which is this cookie dough with a little milk to help make it pipe-able.
Keywords: spritz cookies
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