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.
As a kid, 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 first few attempts back in college 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 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. Just some random press I had picked up at a dollar store. Lesson learned.
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.
Table of Content
About this recipe
The recipe is very simple and easy and 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.
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 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. 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.
- Spices– Use good quality cinnamon and ginger powder from a trusted source. You can use pumpkin spice or gingerbread spice instead as well.
Step by step instructions (pin)
Prepare dough
- Preheat the oven at 180 C / 356 F.
- Dry ingredients – In a bowl combine flour, salt, spice, cornstarch – and set aside.
- In the bowl of a stand mixer with the paddle attachment, cream butter, and brown sugar until light and fluffy.
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.
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 food color gels if you prefer.
- 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.
Tip - If you don’t have a cookie press – place the cookie dough into a piping bag with a medium star tip. Pipe swirls or kisses onto a baking tray or parchment-lined baking tray.
- Press cookies directly on the cookie tray (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.
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 cookie tray.
- 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
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.
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 store them away otherwise they will stick to each other.
- These cookies will stay in an airtight cookie jar for up to 2 week.
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 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 on the tray (unless the tray is not clean).
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You may also like
- See more holiday cookies here
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- Best Vanilla sugar cookies
- Fondant Decorated Christmas cookies
- Snowflake gingerbread cookies
Recipe
Christmas Spritz Cookies
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Video
Ingredients
- 1 cup (227 g) Butter
- ½ cup (110 g) Brown Sugar
- 1 Egg
- 1 tsp Vanilla extract
- ½ tsp Almond extract
- 2¼ cups (280 g) All-Purpose flour
- 4 tbsp (60 g) Cornstarch (cornflour)
- ½ tsp Salt
- ½ tsp Cinnamon ground (optional)
- ¼ tsp Ginger ground (optional)
Sugar glaze
- 1 cup Powdered sugar
- 2 tbsp Water
Decorations
- 1 cup Sprinkles variety
Instructions
- Preheat the oven at 180 C / 356 F.
- Dry ingredients – In a bowl combine flour, salt, spice, cornstarch – and set aside.
- In the bowl of a stand mixer with the paddle attachment, cream butter, and brown sugar until light and fluffy.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. 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 food color gels if you prefer.
- 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.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 baking tray (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. 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 baking tray.
- 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.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. 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 store them away otherwise they will stick to each other.
- These cookies will stay in an airtight cookie jar for up to a week.
Recipe Notes
- 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 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 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
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
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