Christmas Spritz Cookies Recipe: Easy Festive Treats to Bake

You know, there’s something magical about the smell of butter, sugar, and vanilla swirling through the kitchen when you’re making Christmas Spritz Cookies. The first time I pressed that ornate cookie dough onto a baking sheet, the air seemed to shimmer with nostalgia and holiday cheer. I remember pausing, spatula in hand, just to soak in the moment—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. These cookies aren’t just a treat; they’re a full-on festive experience.

When I was knee-high to a grasshopper, my grandma would let me sprinkle colored sugar on her famous spritz cookies. Years ago, I tried recreating her recipe after a rainy December afternoon, determined to get that perfect buttery crunch and festive look. The recipe I’m sharing today, honestly, is the one I wish I’d discovered ages ago. Each batch comes out looking like little edible ornaments—bright, cheerful, and almost too pretty to eat (almost!).

My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). There’s always that one cousin who tries to swipe the prettiest cookie, and laughter fills the kitchen as we decorate with colored sugars and tiny sprinkles. These cookies are perfect for potlucks, gifting in festive tins, or just brightening up your Pinterest cookie board. They provide pure, nostalgic comfort and are dangerously easy to whip up—trust me, I’ve tested this recipe more times than I can count, in the name of research, of course. It’s become a staple for family gatherings and makes the whole house feel like a holiday wonderland. If you’re searching for a Christmas Spritz Cookies recipe that feels like a warm hug, you’re going to want to bookmark this one!

Why You’ll Love This Recipe

As someone who’s baked hundreds of batches of spritz cookies (no exaggeration), I can tell you that this Christmas Spritz Cookies recipe has earned its spot as my go-to for festive baking. These cookies are not just about looks—they deliver big on flavor and texture, and they’re totally achievable for home bakers of any skill level. Let’s face it, easy recipes are a lifesaver during busy holiday weeks!

• Quick & Easy: You can whip up a batch in under 45 minutes—just what you need when there’s a last-minute party or gift exchange.
• Simple Ingredients: Butter, sugar, flour, and eggs—no fancy grocery runs needed. If your pantry’s stocked, you’re ready to bake.
• Perfect for Festive Occasions: These cookies shine at holiday gatherings, cookie swaps, and as edible gifts tucked into festive tins.
• Crowd-Pleaser: Even the pickiest eaters (like my youngest nephew) can’t resist these. The colors and shapes turn every tray into a party.
• Unbelievably Delicious: The cookies have a tender, buttery crumb and just the right hint of vanilla. You won’t stop at one!

What makes this Christmas Spritz Cookies recipe stand out? It’s all about the technique. I cream the butter and sugar longer than most recipes (learned from a pastry chef friend), which gives the dough its signature melt-in-your-mouth texture. Plus, I use a touch more vanilla for deeper flavor. Decorating is a blast—you can swap in colored sugar, edible glitter, or chocolate drizzle for endless festive flair.

This isn’t just another cookie recipe—it’s the kind you’ll want to make every year, with easy steps and foolproof results. Every bite feels like a special occasion, whether you’re sharing with friends or sneaking one solo with a cup of cocoa. Honestly, these Christmas Spritz Cookies are comfort food, holiday fun, and a Pinterest-worthy treat, all rolled into one.

What Ingredients You Will Need

This Christmas Spritz Cookies recipe uses classic, wholesome ingredients to deliver that bold, buttery flavor and festive crunch—no fuss, no complicated steps. Most of these are pantry staples, and you can find easy substitutions if needed. Here’s what you’ll need:

• For the Cookie Dough:
  • 1 cup (226 g) unsalted butter, softened (adds richness and classic flavor; I prefer Kerrygold for extra buttery taste)
  • 3/4 cup (150 g) granulated sugar (gives the cookies their light, sweet crunch)
  • 1 large egg (50 g), room temperature (binds the dough and adds structure)
  • 2 1/4 cups (270 g) all-purpose flour (provides texture; swap with gluten-free 1:1 flour for a GF version)
  • 1/2 tsp (2.5 ml) pure vanilla extract (for deep flavor—go for real extract, not imitation)
  • 1/4 tsp (1 g) almond extract (optional, but gives that classic holiday scent)
  • 1/4 tsp (1 g) salt (balances sweetness and rounds out the flavors)
• For Decorating:
  • Colored sugar sprinkles (for festive flair—red, green, gold, or silver)
  • Nonpareils or edible glitter (optional, for extra sparkle)
  • Chocolate drizzle (optional, melt 1/2 cup (85 g) semi-sweet chips if you want a chocolatey touch)

Ingredient Tips: If you want a nut-free version, skip the almond extract—it’s still delicious. For dairy-free, swap the butter with plant-based sticks (I’ve used Earth Balance with good results). During summer, you can even swap the colored sugars for pastel shades and make “Spring Spritz Cookies.”

I always recommend using fresh, high-quality vanilla and real butter for the best taste. If you’re shopping, look for small bottles of pure vanilla (Madagascar is my favorite). For flour, King Arthur or Bob’s Red Mill works well, especially if you’re going gluten-free. And if you want to get fancy, add a pinch of citrus zest for a bright twist!

These ingredients are easy to find, easy to substitute, and come together for a dough that’s sturdy enough for pressing yet delicate enough to melt in your mouth—just what you want in Christmas Spritz Cookies.

Equipment Needed

Making the perfect batch of Christmas Spritz Cookies is way easier when you’ve got the right tools. Here’s what’s essential (and a few handy alternatives):

• Cookie Press: The star of the show! I use an old-fashioned metal press, but plastic options work well too. If you don’t have a press, you can roll and cut shapes with cookie cutters.
• Baking Sheets: Heavy-duty aluminum sheets help cookies bake evenly. Nonstick is nice, but parchment paper works wonders for easy cleanup.
• Mixing Bowls: One large for dough, one small for eggs—nothing fancy needed.
• Hand Mixer or Stand Mixer: Creaming butter and sugar by hand is possible, but electric mixers make it a breeze (and save your arms!).
• Rubber Spatula: For scraping every last bit of dough out of the bowl.
• Wire Cooling Rack: Essential for cooling cookies quickly and evenly.
• Measuring Cups & Spoons: Precise measurements matter in baking—don’t eyeball it!
• Sprinkle & Sugar Shakers: Optional, but fun for decorating with kids.

I’ve used bargain store presses and high-end brands, and honestly, both can work. Just keep your cookie press clean and dry—mine’s lasted years with a quick hand wash after every use. If you’re on a budget, check thrift stores; I found one for $2 that worked like a charm. No mixer? A sturdy wooden spoon will get the job done, though your arms might get a workout!

Preparation Method

1. Prepare Your Ingredients: Measure everything out before you start. Butter should be softened but not melted. (Leave it out for 30 minutes, or use the microwave for 10 seconds at a time.)
2. Cream Butter and Sugar: In a large mixing bowl, beat 1 cup (226 g) unsalted butter and 3/4 cup (150 g) granulated sugar with a hand or stand mixer on medium speed for 2-3 minutes, until light and fluffy. (It should look pale and airy—don’t rush this step.)
3. Add Egg and Extracts: Crack in 1 large egg, then add 1/2 tsp (2.5 ml) vanilla extract and 1/4 tsp (1 g) almond extract (if using). Beat until fully incorporated. Scrape the bowl with a rubber spatula to make sure everything’s mixed.
4. Mix Dry Ingredients: In a separate bowl, whisk together 2 1/4 cups (270 g) all-purpose flour and 1/4 tsp (1 g) salt. Slowly add this mixture to your wet ingredients on low speed, mixing just until a soft dough forms. (If it looks crumbly, keep mixing—it’ll come together!)
5. Load Dough into Cookie Press: Scoop the dough into your cookie press, packing it in but not overfilling. If the dough is sticky, chill it for 10-15 minutes. (Too soft and it won’t hold the shape; too firm and it’s tough to squeeze.)
6. Shape Cookies: Press cookies directly onto ungreased baking sheets. Space them about 1 inch (2.5 cm) apart. If the dough doesn’t stick, try wiping the sheet with a barely damp paper towel—learned that trick the hard way!
7. Decorate: Sprinkle colored sugar or nonpareils on cookies before baking. If you want to drizzle with chocolate, wait until after baking and cooling.
8. Bake: Place sheets in a preheated 375°F (190°C) oven. Bake for 8-10 minutes, until edges are just turning golden. (Watch closely—these go from perfect to overdone in a flash.)
9. Cool: Let cookies sit on the baking sheet for 2 minutes, then transfer to wire racks to cool completely. They’ll firm up as they cool.

Troubleshooting: If cookies spread too much, your butter was too soft or the dough was overmixed. If shapes aren’t clear, chill the dough a bit more. For best results, bake one sheet at a time in the center of the oven.

Tip: When pressing, keep the press vertical and don’t twist—just one firm press and release. A little practice makes perfect! For efficiency, prep two sheets at once and rotate them in and out of the oven. The cookies should smell buttery and sweet, and look slightly golden underneath when done.

Cooking Tips & Techniques

Baking Christmas Spritz Cookies is part art, part science. Over the years, I’ve picked up a few professional techniques (and learned from plenty of kitchen mishaps, you know):

• Room Temperature Ingredients: Always use room temp butter and eggs for the smoothest dough. Cold ingredients can make the dough stiff and tough to press.
• Don’t Overmix: Once the flour is in, mix just until combined. Overmixing can lead to tough cookies (trust me, I’ve baked some rock-hard spritz in my day).
• Cookie Press Troubles: If your cookies aren’t sticking to the sheet, the dough might be too soft. Chill it for a few minutes. If it’s too dry, knead in a teaspoon of milk.
• Decorating: Sprinkle sugars before baking so they stick. Add chocolate or icing after cooling for a crisp finish.
• Multitasking: While the first batch bakes, prep the next sheet. Clean your press between colors for sharp designs.
• Consistency: Weigh ingredients for best results. Flour packed into a cup can throw off your dough—use a kitchen scale for accuracy.
• Bake Evenly: Rotate sheets halfway through baking if your oven has hot spots. (I learned this after a batch came out half golden, half pale!)
• Cool Completely: Let cookies cool fully before storing or decorating. Warm cookies can crumble or melt your toppings.

These tips help you get perfect, festive Christmas Spritz Cookies every time. If you mess up a batch, don’t sweat it—break them up and use as ice cream topping (personal favorite, honestly). Practice makes perfect, and each batch gets easier!

Variations & Adaptations

One of the best things about Christmas Spritz Cookies is how versatile they are. Over the years, I’ve experimented with all sorts of twists, and here are a few favorites:

• Gluten-Free: Swap the all-purpose flour with a 1:1 gluten-free blend. Bob’s Red Mill or King Arthur works well. The cookies stay buttery and crisp!
• Vegan/Dairy-Free: Use plant-based butter sticks and a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water). The taste is still fantastic, and everyone can enjoy them.
• Chocolate Spritz: Replace 1/4 cup (30 g) of the flour with unsweetened cocoa powder for a chocolatey twist. Decorate with white chocolate drizzle and crushed peppermint for an extra festive touch.
• Seasonal Shapes: Use different press discs for hearts, flowers, or stars—perfect for other holidays or birthdays.
• Flavor Boosts: Add a pinch of citrus zest (lemon or orange) or swap almond extract for peppermint for a cool holiday vibe.

If you’re baking for nut allergies, just skip the almond extract. For a personal favorite, I once mixed in 1/4 cup (35 g) mini chocolate chips—harder to press, but totally worth it for the chocolate bursts. You can also try dipping cooled cookies in melted chocolate and rolling them in crushed nuts or coconut.

Whatever your need—dietary, flavor, or just a fun twist—these Christmas Spritz Cookies adapt beautifully. Don’t be afraid to get creative and make them your own!

Serving & Storage Suggestions

Christmas Spritz Cookies are best served fresh and festive. I love stacking them on a holiday-themed platter or arranging them in colorful tins for gifting. Serve them at room temperature for the perfect texture (they’re great with coffee, cocoa, or even a glass of cold milk!).

Pair with other holiday favorites like gingerbread, peppermint bark, or a cozy mug of eggnog. If you’re hosting a party, set out bowls of sprinkles and let guests decorate their own cookies—always a hit with kids and adults alike.

To store, layer cookies between sheets of wax paper in an airtight container. They’ll stay fresh for up to 7 days at room temp. For longer storage, freeze in zip-top bags for up to 2 months. Thaw at room temperature before serving. If you want to revive that fresh-baked taste, pop them in a 300°F (150°C) oven for 3-4 minutes.

Honestly, the flavors get even richer after a day or two. The buttery notes deepen, and the cookies hold their crispness. Just be warned—they tend to disappear quickly, so stash a secret batch if you want leftovers!

Nutritional Information & Benefits

Here’s a quick look at the estimated nutrition per cookie (assuming the recipe yields about 48):

• Calories: ~65
• Fat: ~3.5 g
• Carbs: ~8 g
• Protein: ~1 g
• Sugar: ~4 g

Christmas Spritz Cookies are a treat, but the simple ingredients mean fewer preservatives and additives. Butter provides a little vitamin A, and eggs add some protein. For gluten-free or dairy-free adaptations, you can lighten the recipe with alternative flours and plant-based options.

Allergen alert: Contains wheat, dairy, and egg (unless adapted). If you skip the almond extract, these are nut-safe for most folks. Honestly, I treat these cookies as a once-a-year indulgence—worth every bite for the holiday joy they bring!

Conclusion

Christmas Spritz Cookies are more than just a festive treat—they’re a holiday tradition, a chance to get creative, and a quick way to bring joy to any gathering. Whether you’re an experienced baker or a newbie looking for a Pinterest-worthy cookie, this recipe is worth trying and sharing.

Don’t be afraid to tweak flavors, shapes, or decorations to suit your family’s style. I love this recipe because it’s easy, reliable, and always brings smiles (plus, sneaking a few warm from the oven is half the fun!).

If you give these a try, leave a comment below with your favorite variation, or tag me on social with your colorful creations. Wishing you the happiest holiday baking—may your kitchen be full of sweetness and laughter!

FAQs

How do I keep my Christmas Spritz Cookies from sticking to the cookie press?

If the dough is too sticky, chill it for 10-15 minutes. If it’s too dry, add a teaspoon of milk. Always use softened butter, not melted.

Can I freeze spritz cookie dough for later?

Absolutely! Wrap the dough tightly in plastic and freeze for up to 2 months. Thaw in the fridge before pressing and baking.

What’s the best way to decorate Christmas Spritz Cookies?

Sprinkle colored sugar or nonpareils before baking. For chocolate drizzle or icing, wait until cookies are cool so toppings set properly.

Can I make these cookies gluten-free?

Yes! Use a 1:1 gluten-free flour blend. The cookies will be just as crisp and buttery.

Do Christmas Spritz Cookies need to be stored in the fridge?

Nope! Store in an airtight container at room temperature for up to a week. For longer storage, freeze and thaw before serving.

Print