Christmas Spritz Cookies
(Step by Step & Video)
Spritz cookies are a Christmas tradition whether you use a cookie press or piping bag. These buttery shortbread cookies are sure to brighten your Christmas cookie platter. Today, I share with you my no-fail recipe and method with tips to make sure you have perfect Christmas Spritz Cookies every single time.
As kids, I only knew Spritz cookies as Christmas cookies. I think because mom only made them during Christmas. Although I think they are perfect at any time of the year. Mom didn’t have a cookie press, so she would only use a piping bag with a star tip. She’d usually make swirls to look like wreaths and sprinkle some sanding sugar on them.
For a long time, I presumed spritz cookies were one of the most difficult cookies to make because my very first attempt with a cookie press was 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.
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. Just some random press I had picked up at a dollar store. Lesson learned.
Now I have the best spritz cookie 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.
About this Spritz Cookie Recipe
This is my no-fail recipe whether you use a cookie press or a piping bag with a star tip. The recipe is very simple and easy and not the standard recipe you find everywhere else.
I’ve got brown sugar in these that add a nice caramel flavor combined with the cinnamon and ginger. The cornstarch gives these cookies that shortbread mouthfeel. These are delicious on their own, but you can definitely add a sugar glaze if you want.
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.
Let’s Talk ingredients and substitutes (Save/Pin)
- 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 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. These add a nice crumbly melt in the mouthfeel. It also lightens the cookie.
- Brown Sugar – I’ve used light brown sugar and highly recommend it. White sugar will make the cookies crisper while the brown sugar will make them chewier
- Vanilla extract – I like using vanilla extract. And yet, it also tends to color the dough. So, if you need a white or plain white dough, add clear vanilla extract or rose essence. Having said that, always use a good quality vanilla extract. I know it’s expensive which is why I make my vanilla extract, vanilla bean paste as well as vanilla sugar.
- Spices– Use good quality cinnamon and ginger powder from a trusted source. You can use pumpkin spice or gingerbread spice instead as well.
Useful Tips and Tools
- I prefer to weigh my ingredients with a kitchen scale for the correct measurements. When appropriate, I also use my measuring cups and spoons. Read – how to measure ingredients correctly when baking.
- I’m not a slave to mixers. And yet, when you need some good creaming, I highly recommend you use the Kenwood or Kitchen Aid mixers.
- A good baking tray is always important. So, try using a light-colored baking tray. Another option is to line the baking tray with parchment paper.
- If you aren’t going to fill or decorate cookies, a regular rolling pin will work just fine. I like to use my cookie rolling-pin that has the side spacers that will also help you with rolling. So all your cookies are leveled and bake evenly.
- Also, it is really important to cool cookies completely on all sides. So, after 10 mins take them off the baking tray to prevent them from cooking further. Place them on a cooling rack so air circulates on all sides. This prevents steam from going back into the cookie, thus, keeping them crispy not soggy.
- Most cookies usually bake between 10 to 12 minutes. Since cookies bake quickly they can also get over-baked. This is due to our tendency to get distracted at the last minute. Hence, my solution is a kitchen timer that is always set to 10 minutes. I turn it on as soon as I place the cookies in the oven. This has saved me many cookies since my kids always keep me busy.
Which cookie 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. The other two recommended and affordable cookie press are these models by OXO and Wilton.
How to Make Perfect Spritz Cookies (Save/Pin)
Prepare dough
- Preheat the oven at 180 C / 356 F.
- Combine dry ingredients – flour, salt, spice, cornstarch – and set aside.
- Cream butter and brown sugar until light and fluffy.
- Add the egg followed by the vanilla and almond extract.
- Scrape the bowl well and mix it again until creamy.
- Next, add in the flour mixture – the consistency of this dough is soft.
Press cookies with a Spritz Cookie Press
- Divide the dough into 3 or 4 portions.
- You can color the dough with food color gels if you prefer.
- Fill the dough into the cookie press with a Christmas disc.
- Press cookies directly on the cookie tray (no parchment paper).
Pipe cookies with a piping bag
- If you don’t have a cookie press – place the cookie dough into a piping bag with a large open star tip.
- Pipe swirls or kisses onto a baking tray or parchment-lined baking tray.
Bake Cookies
- Bake the cookies in a preheated oven for 6 to 8 minutes. These do bake quickly so keep a close eye on them.
- Cook on the baking tray for just 2 minutes, then transfer to a cooling rack to cool completely.
- When cooled, store in an airtight container for up to a week.
Decorate the Cookies
- The cookies are delicious on their own without any frosting.
- But you can certainly decorate them with melted chocolate and sprinkles, OR
- You can make a simple sugar glaze with just 1 cup of powdered sugar and 1 tablespoon water.
- Let the frosting dry before you store them away.
10 Tips for making Perfect Spritz Cookies every single time.
- Make sure the butter is firm 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 on 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 the 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 which 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.
Frequently asked questions
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.
You can if you want more cinnamon. I think the recipe has just enough. So the cinnamon is not overpowering, and yet you can certainly add more.
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.
These cookies bake in as little as 6 to 8 minutes, any longer than that and you will have toast (yes, hard cookies).
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 clean baking tray. Don’t worry, they do not get stuck the tray (unless the tray is not clean).
While there are many affordable brands in the market my favorite is the Italian Marcato and the next highly recommended would the OXO and Wilton.
Absolutely. Just sprinkle some sanding sugar or sprinkles directly on the cookies before baking.
SAVE THIS RECIPE ON PINTEREST FOR LATER. TRIED MY RECIPE? SHARE IT WITH ME, PLEASE.
Share a picture of your work with me by uploading an image here below my image on this board. You can also find a collection of my tutorials and recipes here on Pinterest.
Christmas Spritz Cookies
Print Pin RateDescription
Ingredients
- 228 grams (8.04 oz) Butter
- 150 grams (0.68 cups) Brown Sugar
- 1 (1 ) Egg
- 1 tsp (1 tsp) Vanilla extract
- 1/2 tsp (1/2 tsp) Almond extract
- 320 grams (2.56 cups) All-Purpose flour
- 4 tbsp (4 tbsp) Cornstarch/Cornflour
- 1/2 tsp (1/2 tsp) Salt
- 1/2 tsp (1/2 tsp) Cinnamon powder
- 1/4 tsp (1/4 tsp) Ginger – ground
Instructions
PREPARE DOUGH
- Preheat the oven at 180 C / 356 F.
- Combine dry ingredients – flour, salt, spice, cornstarch – and set aside.
- Cream butter and brown sugar until light and fluffy.
- Add the egg followed by the vanilla and almond extract.
- Scrape the bowl well and mix it again until creamy.
- Next, add in the flour mixture – the consistency of this dough is soft.
PRESS COOKIES WITH A SPRITZ COOKIE PRESS
- Divide the dough into 3 or 4 portions.
- You can color the dough with food color gels if you prefer.
- Fill the dough into the cookie press with a Christmas disc.
- Press cookies directly on the cookie tray (no parchment paper).
PIPE COOKIES WITH A PIPING BAG
- If you don’t have a cookie press – place the cookie dough into a piping bag with a large open star tip.
- Pipe swirls or kisses onto a baking tray or parchment-lined baking tray.
BAKE COOKIES
- Bake the cookies in a preheated oven for 6 to 8 minutes. These do bake quickly so keep a close eye on them.
- Cook on the baking tray for just 2 minutes, then transfer to a cooling rack to cool completely.
- When cooled, store in an airtight container for up to a week.
Decorate the Cookies
- The cookies are delicious on their own without any frosting.
- But you can certainly decorate them with melted chocolate and sprinkles.
- OR You can make a simple sugar glaze with just 1 cup of powdered sugar and 1 tablespoon water.
- Let the frosting dry before you store them away.
Equipment
Nutrition Information
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
About Videos – most recipes has two videos – a quick version & longer detailed version. Sometimes a similar recipe video may be used
You may also like
- Eggless Chocolate Chip Cookies
- Chocolate Chip Cranberry Cookies
- Ginger Chocolate Crinkle Cookies
- Classic Gingerbread Cookies
- Almond Crinkle Cookies
- Thin Crisp Chocolate Chip Cookies
- Custard Cookies aka Custard Shortbread Cookies
- Shortbread Stamped Cookies
- Aquarium Cookies
- Almond Linzer Cookies
- Custard Cookies
- Chrismas Sugar Cookies decorated with fondant
- Best Chocolate Sugar Cookies Recipe
- Best Vanilla Sugar Cookies
- 15 must-have tools for a home baker
- 10 best gifts for a bread baker
- 10 Essential Pots and Pans to help you cook better
- My Favorite Cake Decorating Books
- 15 Healthy Eating Habits for the family
- 10 Amazing Gifts for a Cake Decorator
- What’s in My Camera Bag?
- What is my Cake Room – Tools and Equipment
- Best Stand Mixer for Home Bakers
- What’s in my Kitchen – Tools, Appliances, and Gadgets
Mayuri Patel
Such cute little spritz cookies. Perfect as gifts or even for parties. I had a cookie press and use to make spritz cookies for my kids birthday parties. Someone borrowed it and after so many years hasn’t come back to me. I guess its time for me to buy a new one and will look out for th brand you’ve recommended.
Veena Azmanov
Thanks, Mayuri. Yes, this Italian brand is the best I’ve had so far.
Adrianne
These are the cutest Christmas cookies ever!! I love the detailed explanation and steps also. Creative with a festive touch, love them!
Veena Azmanov
Thank you, Adrianne.
Jamie
These spritz cookies are so adorable! I’m always looking for more cookie recipes this time of year and now I have another one for my collection!
Veena Azmanov
Thanks, Jamie. I hope you try these
SHANIKA
These Christmas Cookies look so amazing! This is the perfect sweet treat to make with kids!
Veena Azmanov
Absolutely, perfect treat for kids.
Beth
I like your tip about using cornstarch. I actually don’t use it to much so looking forward to seeing how it makes the cookie lighter!
Veena Azmanov
Thanks, Beth. I hope you try these