Buttery Spritz Cookies are an easy and buttery Christmas cookie made with basic ingredients.
The usual pantry ingredients (like flour, sugar, and butter) are flavored with a bit of vanilla & almond extract, pressed with a cookie press (you can still make these without a press, details below), and baked into a pretty delicate cookie.
What are Spritz Cookies?
Spritz cookies are small butter cookies with a dough that uses basic ingredients (but the flavor definitely not basic!).
They are most often made with a cookie press to make a classic Christmas cookie recipe. The word spritz comes form the German word spritzen, meaning “to squirt” since the cookies are pressed through a press.
Spritz vs. Shortbread
While they taste similar to whipped shortbread cookies the main difference is the egg. The texture is less crumbly, they’re more sturdy in texture like a sugar cookie.
This spritz cookie recipe uses the basics, all-purpose flour, powdered sugar, vanilla extract, and almond extract for a melt-in-your-mouth cookie recipe.
Be sure to use real butter (not margarine) for the best buttery flavor.
- Add in a few drops of food coloring (or gel food coloring) to change the colors. I divide the cookie dough into 2 or 3 and color each.
- Swap out the almond extract and substitute rum extract or your own favorite flavors.
- Make a spice spritz by adding a teaspoon of ground cinnamon and half a teaspoon of ground nutmeg.
How to Make Spritz Cookies
This easy recipe uses basic staple ingredients. The dough is stiff enough that there’s no need to chill before baking.
- Beat butter, sugar, and salt with an electric mixer in a bowl. Add the rest of the ingredients (per the recipe below).
- Put batter into a cookie press and squeeze it onto a baking sheet.
- Bake until fragrant and very slightly browned at the edges. Cool on a wire rack.
- Ensure ingredients are room temperature.
- Use an ungreased cookie sheet (with no parchment paper).
Look for a cookie press with shapes with holiday themes, such as snowflakes, Christmas trees, or pinecones.
For a decorative touch, add red or green food coloring to the dough as you cream the butter and sugar together. Christmas sprinkles, chocolate chips, melted chocolate, cake decorations to add a festive touch.
How to Make Spritz Cookies Without a Cookie Press
No Cookie Press? No problem! To make spritz without a cookie press, roll out the dough and use cookie cutters or a glass to cut out round shapes. Or, shape into one-inch balls and press them with anything that has a design, the bottom of a glass can leave a pretty design.
FREEZER Pack them in freezer bags or containers. Spritz cookies are one of the best recipes for making ahead to get a jump on holiday baking.
They’ll keep for months, and take only minutes to thaw. Be sure to make a lot and you’ll never be without a treat to offer guests or bring to parties.
COUNTER You can also store tightly covered spritz cookies in the pantry for up to a week, or in the fridge for two weeks or longer.
Flavored with almond extract and portioned out with a cookie press, it’s easy to churn out dozens of yummy cookies.
Preheat oven to 375°F.
With a mixer on medium speed, cream butter, powdered sugar, and salt until fluffy. Mix in egg, vanilla, and almond extract.
Add flour a little bit at a time beating after each addition.
Place dough into a cookie press. Squeeze cookies about 1 ½” apart and add sprinkles if desired.
Bake 7-9 minutes.
Make a spice spritz by adding a teaspoon of ground cinnamon and half a teaspoon of ground nutmeg.
No Cookie Press? No problem!
To make spritz cookies without a cookie press, roll out the dough and use cookie cutters or a glass to cut out round shapes. Or, shape into one-inch balls and press them with anything that has a design, the bottom of a glass can leave a pretty design.
Serving: 1cookie, Calories: 86, Carbohydrates: 10g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 16mg, Sodium: 71mg, Potassium: 11mg, Fiber: 1g, Sugar: 4g, Vitamin A: 148IU, Calcium: 3mg, Iron: 1mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Course Cookies, Dessert