Perfect for holiday cookie trays & gift boxes.
These Christmas spritz cookies are a classic for a reason. Buttery, lightly sweet, and pressed into festive shapes. They bake quickly and hold their shape beautifully making them perfect for holiday cookie trays and even shipping. This recipe will quickly become a yearly tradition!
Cookies from Childhood
I’m sure you wouldn’t be surprised if I said the cookie recipe that involved the old school super shooter was one of my favorites to bake as a kid! But really, these are super easy to make, no rolling, no portioning. You stick the dough in the press with your festive shaped disc and press them directly on the tray.
It’s a great recipe to get the whole family involved.
Using a Cookie Press
The Super Shooter was the OG cookie press I grew up with that actually requires batteries. You hold down the trigger until you get your desired amount of dough through the disc.
The Cookie Press I use now does not require batteries. It’s just a metal trigger that pushes the perfect amount of dough through. I actually recommend this simpler cookie press over the fancier ones. With the battery operated one, you have to figure out the sweet spot of how many seconds to hold down the trigger. Is it doable? Absolutely, it just takes a bit more finagling.
Push the dough into your cookie press using a small spoon or spatula. This is the trickiest part of the whole process, but not difficult.
Place the end of the press directly on the cookie sheet. Squeeze the trigger, continuing to hold it flat on the cookie sheet, and pull straight up to release. Repeat across your cookie sheet. These will just slightly spread so you can do a significant amount in one go.
I highly recommend reading through the instructions included with your cookie press in case yours has any specific nuances.
Avoiding Cookie Press Mistakes
You have to use an unlined, ungreased baking sheet. I know it seems like the opposite of every cookie recipe you’ve made, but this dough needs to be able to stick to the cookie sheet and hold its shape.
Sprinkles have to be added before baking so they stick.
There will likely be a few cookies you push through that just don’t turn out right. You have to get used to your cookie press and then it’ll be a breeze. If a few don’t turn out right when you initially press them, just take the dough off the cookie sheet and put it back with the other dough. It’s super soft and will mesh back into the press so you don’t have any waste.
Ingredients
Your classic butter, flour, sugar cookies!
Cookie Ingredients
- unsalted butter – softened so it will combine with the sugar and unsalted so we can control the salt
- white granulated sugar
- all purpose flour
- egg
- vanilla extract
- kosher salt – I use Diamond Crystal
Extra Ingredients
- sprinkles – sanding sugar or small sprinkles tend to work better with these cookies but any will work! Add the sprinkles before baking otherwise they won’t stick
Christmas Spritz Cookies Equipment
- cookie press – I use this one!
- my favorite stand mixer – always look out for sales around baking seasons before purchasing
- cookie sheet
How to Make Christmas Spritz Cookies
- Make the Dough: Preheat your oven. In a mixing bowl or stand mixer, cream the butter and sugar until well combined. Beat in the egg and vanilla, then mix in the dry ingredients until the dough comes together.
- Press the Cookies: Load the dough into a cookie press according to the manufacturer’s instructions and insert your desired shape disc. Press the cookies directly onto an unlined, ungreased baking sheet.
- Decorate: Sprinkle the pressed cookies with sanding sugar or sprinkles.
- Bake: Bake the cookies until the edges are just beginning to turn color.
- Cool and Repeat: Let the cookies rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Allow the baking sheet to cool, or switch to a fresh one, before you start pressing the next batch.
How to Store Christmas Spritz Cookies
Once completely cool, store the spritz cookies in an airtight container at room temperature for up to 5 days. Place parchment or wax paper between layers to prevent sticking.
How to Freeze Christmas Spritz Cookies
Baked spritz cookies freeze very well. After the cookies have cooled completely, arrange them in a single layer on a baking sheet and freeze until firm. Transfer to a container or ziplock bag, placing parchment between layers. Freeze for up to 2 months and thaw at room temperature.
Looking for more festive Christmas cookies? You’ll love these Christmas Mini M&M Butter Cookies.
Frequently Asked Questions
Why won’t my spritz cookies stick to the baking sheet?
Spritz cookies need to be pressed onto an unlined, ungreased baking sheet so the dough can stick to the sheet. Using lined or greased pans prevent the cookies from releasing from the press.
Can I use parchment paper or something similar?
No. The cookies won’t be able to adhere to the parchment paper.
Why won’t my dough come out of the cookie press?
If the dough is too cold, it may not press properly. Let it sit at room temperature for a few more minutes, then try again.
How do I know when spritz cookies are done?
Spritz cookies are done when the edges are just beginning to show a slight golden color.
Print
Christmas Spritz Cookies
- Total Time: 36 minutes
- Yield: 86–90 bite-size cookies 1x
Description
Classic buttery cookies with a hint of Christmas!
Ingredients
- 1 cup unsalted butter, softened
- ½ cup plus 2 tablespoons white granulated sugar
- 2¼ cups all purpose flour
- 1 egg
- 1½ teaspoons vanilla extract
- ¼ teaspoon kosher salt
- Festive sanding sugar and sprinkles
Instructions
- Preheat your oven to 400°F.
- In a mixing bowl or a stand mixer fitted with the paddle attachment, add 1 cup softened unsalted butter and ½ cup plus 2 tablespoons white granulated sugar. Mix until well combined.
- Beat in 1 egg and 1½ teaspoons vanilla extract until fully incorporated.
- Add 2¼ cups all purpose flour and ¼ teaspoon kosher salt, mixing just until the dough comes together.
- Load the prepared dough into a cookie press according to the manufacturer’s instructions, making sure to insert your desired shape disc.
- Press the cookies directly onto an unlined, ungreased baking sheet. They will not stick properly if the pan is greased or lined.
- Sprinkle each cookie with sanding sugar or sprinkles if desired.
- Bake for 6-7 minutes, or until the edges are just beginning to show color.
- Allow the cookies to rest on the baking sheet for several minutes, then transfer to a wire rack to cool completely.
- Let the baking sheet cool completely, or switch to a different sheet before pressing your next batch. Switch out your disc before loading the next batch of dough if you want the next set to be a different shape.
- Prep Time: 30 minutes
- Cook Time: 6 minutes
- Category: Sweet Tooth
- Method: Oven
Christmas Mini M&M Butter Cookies
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