This holiday season, bring the flavor of Christmas into your home by baking these delicious Christmas spritz cookies. You can share them at parties, add them to your holiday cookie platter, and pass them out to your neighbors.
Table of Content
The word 'spritz' comes from the German word spritzen which means - 'to squirt' which refers to the cookie dough squirting out of the cookie press.
For a long time, I presumed spritz cookies were one of the most difficult cookies to make because my first few attempts back in college with a cookie press were a huge disaster. And of course, my friends made me feel better by saying - it's not you, the cookie press isn't working. Since then I've only used the piping bag and star tip just like mom.
Fast forward a few years later, I'm using the same recipe but with a new cookie press. Guess what? Perfect cookies. Turns out IT WAS the cookie press.
Now I have the best spritz recipe for you. This one has been with me for many years and like my macaron recipes, I use this as my base recipe to create new variations.
These Christmas spritz cookies are a wonderful tradition in our home. These buttery shortbread-based cookies are sure to brighten your holiday cookies platter. Today, I share with you my no-fail recipe and method.
Why make this cookie recipe
- The recipe is very simple and easy and yet, not the standard recipe you find everywhere else.
- The brown sugar in these adds a nice caramel flavor combined with the cinnamon and ginger. The cornstarch gives these cookies that shortbread crumbles in the mouthfeel. These are delicious on their own, but you can definitely add a sugar glaze if you want.
- There is no need to chill the dough before you press the cookies. Which means these are perfect for your last minute baking.
- I usually double the batch of dough but with just one batch you can make a variety of shapes by simply changing the cookie dice.
- I highly recommend an electric mixer (stand mixer or hand mixer) so you beat butter and sugar well to make lovley light and airy cookies.
- I've used melted white chocolate and sprinkles to decorate these with the kids, and yet you can have fun with these in so many different ways. You can also make these with jam as I did in my Jam spritz cookies
Which cookies press is good for spritz cookies?
I've been through my fair share of cookie press disasters and would end up putting my dough into a piping bag. While I'm not a slave to brands, I will say that ever since I've got this Italian cookie press I've did not have a single day of frustration or disappointment. My cookies press out perfectly every single time.
It is not the cheapest on the market but if you look at the video below you will see it is the easiest cookie press I've ever owned. (also, if you buy a cookie press, you probably will not have to buy one again soon) The other two recommended and affordable cookie press are these models by OXO and Wilton.
Ingredients and substitutes
- Unsalted butter – I like to use unsalted butter in all my baking so I can control the amount of salt. And yet, if you must use salted butter and omit the salt in the recipe.
- All-purpose flour – I always use all-purpose flour with great success. You do not need any other flour.
- Cornstarch – Also known as cornflour – I never miss an opportunity to add starch, cornflour, rice flour, semolina to my cookies. These add a nice crumbly texture.
- Brown Sugar – I’ve used light brown sugar and highly recommend it. White sugar will make the cookies crisper while brown sugar will make them chewier
- Vanilla extract – I like using vanilla extract but a ⅛ teaspoon almond extract or ¼ teaspoon rose extract works just as well. You can also combine gel food coloring and flavorings for example make orange color with orange extract.
- Spices– In fall I like to use teaspoon ground cinnamon and ground ginger to make wonderful spice spritz cookies. You can also use pumpkin spice or gingerbread spice or omit the spices if you prefer. .
Ho wto make spritz cookie recipe
- Preheat the oven at 356°F / 180°C/ Gas Mark 4
- Dry ingredients – In a large bowl add the flour, salt, spice, cornstarch – Sitr to combine and set aside.
- In the bowl of a stand mixer with the paddle attachment on medium speed, cream butter, and brown sugar until light and fluffy.
Pro tip - For cookies, butter should be at room temperature about 60 F to 70 F, so they don't spread when baking. - Next, add the egg followed by the vanilla and almond extract. Scrape the bowl and mix again until creamy.
- Then, add the flour mixture – the consistency of this dough is softer compared to other cookies. That so you can press it easily from the cookie press.
Pro tip - do not chill the cookie dough or you will not be able to use the press comfortably and you might even break the cookie press.
- Divide the dough into 3 or 4 portions. You can color the dough with gel food color at this time.
Pro tip - you can also cover the dough with plastic wrap and keep it n the refrigerator for up to 3 days or in the freezer for up to a month. Thaw before you press the cookies. - Fill the dough into the cookie press with a Christmas disc. Every cookie press is different so make sure to read the instructions well and set the press as per directions.
Pro tip - If you don’t have a cookie press – place the cookie dough into a piping bag with a medium star tip such as the 824. Pipe swirls or kisses onto a baking tray or parchment-lined baking tray.
- Press cookies directly on the ungreased baking sheet (no parchment paper). Hold the cookie press at a right angle (straight up) to the baking tray, press down, hold, then lift up. If you have any points press them down with a wet finger.
Pro tip - The cookies stick to the parchment paper or silicone mat. The best way to press the cookies out is to do it directly on the ungreased cookie sheet. - Bake the cookies in a preheated oven for 6 to 8 minutes. These do bake quickly so keep a close eye on them. You need to take them out as soon as you see the edges get a slight color.
Pro tip - you can sprinkle some sanding sugar or sprinkles on the cookies before baking too
- Cool on the baking tray for just 10 minutes, then transfer to a wire rack to cool completely.
Pro tip - the cookies continue to bake on the hot baking tray and they release easily when you let them cool on the baking tray. - The cookies are delicious on their own without any frosting. But you can certainly decorate them with melted chocolate and sprinkles.
- For the sugar glaze - combine the powdered sugar and water until you have a smooth pouring consistency. Color and transfer to piping bags. Decorate as desired (watch the video for ideas)
- Let the frosting or glaze dry before you stack them away otherwise they will stick to each other.
Tips for success
- Make sure the butter is firm at room temperature, not soft or melted when you cream the butter and sugar.
- Use fine grain sugar so it creams well with the butter. In the video, you can see I have pulsed my brown sugar in a food processor because the brown sugar I get is very thick and takes very long to cream.
- Cream the butter and sugar until light and fluffy. Do not skip this step because there is no leavening in the recipe. The air you incorporate now is what will give you light cookies.
- After you add the egg - mix again until it is creamy. If you need to add a tablespoon of flour to help it cream.
- Once you add the flour, do not over mix. You do not want to activate the gluten in the dough.
- Do not press too much dough into the cookie press as it will be difficult to press the dough out. Some plastic presses can break with force (don't ask me how I know that).
- Press the cookies directly on the baking tray without any parchment paper. The cookie press creates a suction that helps keep the cookie dough on the tray, so you can pick the press and leave the cookie behind.
- Make sure the baking tray is clean and grease-free. Grease will prevent the cookies from sticking to the tray. If necessary wipe the tray dry.
- Hold the cookie press at a right angle - straight up (see video below). This helps create the suction I speak of above.
- Keep a close watch in the oven these cookies bake fast - 6 to 8 minutes. They do not spread. But if you live in a hot humid climate you can chill the cookies on the tray before baking.
More Christmas treats
- Christmas Tree Cookies Gingerbread
- Christmas MM Cookies or Christmas Star Cookies
- and Christmas Wreath Cake
- Christmas Pavlova
- Snowflake stained Glass Cookies
- Old Fashion Molasses Cookies or Ginger Molasses Cookies
- Gingersnap Cookies or Soft Ginger Cookies
- Jam Spritz Cookies
- Melting Moments Cookies or Whipped Shortbread Cookies
- See all cookie recipes or all holiday cookies here
Frequently asked questions
How long will these Christmas spritz cookies keep?
These cookies will keep in an airtight container for up to a week. You can freeze the dough for up to a month or freeze the cookies for up to three months.
Can I chill the cookie dough and make the cookies the next day?
You certainly can. However, you want to bring the cookie dough back to room temperature so it's soft and can be pressed out of the cookie press. Stiff cookie dough will be hard to press out and can even break your cookie press.
Why are my spritz cookies hard?
These cookies bake in as little as 6 to 8 minutes, any longer than that and you will have toast (yes, hard cookies).
Can I use parchment paper for the spritz cookie?
If you use parchment paper it will be hard to press the cookies because the parchment paper will lift up every time you pick the press. The best way to get perfectly shaped cookies with the press is to use the press directly on an ungreased cookie sheet. Don't worry, they do not stay stuck to the tray.
Which is the best cookie press to buy?
While there are many affordable brands in the market my favorite is this Italian brand and the next highly recommended would be the OXO and Wilton.
Can I make spritz cookies without a cookie press? If you don’t have a cookie press – place the cookie dough into a piping bag with a medium star tip such as the 824. Pipe swirls or kisses onto a baking tray or parchment-lined baking tray. Bake as above.
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Printable Recipe
Christmas Spritz Cookies
Print Pin Rate Share by Email Share on FB Save GrowCalories: 128kcal
Adjust Servings Here: 28 cookies
Description
This holiday season, bring the flavor of Christmas into your home by baking these delicious Christmas spritz cookies. You can share them at parties, add them to your holiday cookie platter, and pass them out to your neighbors
Video
Ingredients
- 1 cup (227 g) Butter (unsalted, room temperature )
- ½ cup (110 g) Light brown Sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- ½ teaspoon Almond extract
- 2¼ cups (280 g) All-Purpose flour
- 4 tablespoon (60 g) Cornstarch
- ½ teaspoon Salt
- ½ teaspoon Cinnamon ground
- ¼ teaspoon Ginger ground
Sugar glaze
- 1 cup Powdered sugar
- 2 tablespoon Water
Decorations
- 1 cup Sprinkles (variety)
Instructions
- Preheat the oven at 356°F / 180°C/ Gas Mark 4
- Dry ingredients – In a large bowl combine flour, salt, spice, cornstarch – and set aside.
- In the bowl of a stand mixer with the paddle attachment on medium speed, cream butter, and brown sugar until light and fluffy.Pro tip - For cookies, butter should be at room temperature about 60 F to 70 F, so they don't spread when baking.
- Next, add the egg followed by the vanilla and almond extract. Scrape the bowl and mix again until creamy.
- Then, add the flour mixture – the consistency of this dough is softer compared to other cookies. That so you can press it easily from the cookie press. Pro tip - do not chill the cookie dough or you will not be able to use the press comfortably and you might even break the cookie press.
- Divide the dough into 3 or 4 portions. You can color the dough with gel food color at this time. Pro tip - you can also cover the dough with plastic wrap and keep it n the refrigerator for up to 3 days or in the freezer for up to a month. Thaw before you press the cookies.
- Fill the dough into the cookie press with a Christmas disc. Every cookie press is different so make sure to read the instructions well and set the press as per directions.Pro tip - If you don’t have a cookie press – place the cookie dough into a piping bag with a medium star tip such as the 824. Pipe swirls or kisses onto a baking tray or parchment-lined baking tray.
- Press cookies directly on the ungreased baking sheet (no parchment paper). Hold the cookie press at a right angle (straight up) to the baking tray, press down, hold, then lift up. If you have any points press them down with a wet finger. Pro tip - The cookies stick to the parchment paper or silicone mat. The best way to press the cookies out is to do it directly on the ungreased cookie sheet.
- Bake the cookies in a preheated oven for 6 to 8 minutes. These do bake quickly so keep a close eye on them. You need to take them out as soon as you see the edges get a slight color.Pro tip - you can sprinkle some sanding sugar or sprinkles on the cookies before baking too
- Cool on the baking tray for just 10 minutes, then transfer to a cooling rack to cool completely. Pro tip - the cookies continue to bake on the hot baking tray and they release easily when you let them cool on the baking tray.
- The cookies are delicious on their own without any frosting. But you can certainly decorate them with melted chocolate and sprinkles.
- For the sugar glaze - combine the powdered sugar and water until you have a smooth pouring consistency. Color and transfer to piping bags. Decorate as desired (watch the video for ideas)
- Let the frosting or glaze dry before you stack them away otherwise they will stick to each other.
- These cookies will stay in an airtight container or cookie jar for up to a week.
Recipe Notes & Tips
- Make sure the butter is firm at room temperature, not soft or melted when you cream the butter and sugar.
- Use fine grain sugar so it creams well with the butter. In the video, you can see I have pulsed my brown sugar in a food processor because the brown sugar I get is very thick and takes very long to cream.
- Cream the butter and sugar until light and fluffy. Do not skip this step because there is no leavening in the recipe. The air you incorporate now is what will give you light cookies.
- After you add the egg - mix again until it is creamy. If you need to add a tablespoon of flour to help it cream.
- Once you add the flour, do not over mix. You do not want to activate the gluten in the dough.
- Do not press too much dough into the cookie press as it will be difficult to press the dough out. Some plastic presses can break with force (don't ask me how I know that).
- Press the cookies directly on the baking tray without any parchment paper. The cookie press creates a suction that helps keep the cookie dough on the tray, so you can pick the press and leave the cookie behind.
- Make sure the baking tray is clean and grease-free. Grease will prevent the cookies from sticking to the tray. If necessary wipe the tray dry.
- Hold the cookie press at a right angle - straight up (see video below). This helps create the suction I speak of above.
- Keep a close watch in the oven these cookies bake fast - 6 to 8 minutes. They do not spread. But if you live in a hot humid climate you can chill the cookies on the tray before baking.
Nutrition Information
Calories: 128- kcalCarbohydrates: 15- gProtein: 1- gFat: 7- gSaturated Fat: 4- gCholesterol: 23- mgSodium: 104- mgPotassium: 23- mgFiber: 1- gSugar: 5- gVitamin A: 212- IUCalcium: 9- mgIron: 1- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Cindy Wojtkowiak
Because I have celiac disease I would need to make these with gluten free flour. Bob's Red Mill flour is my go to when baking Do you think that will work?Cindy
Veena Azmanov
Cindy I have not tried with gluten-free so I can't say for sure if they will work.