Buttery Christmas Spritz Cookies always disappear first at my house. I make a batch, set them out to cool, and somehow three are gone before I even grab the sprinkles. If you want a cookie that’s easy to press, tastes buttery, and looks festive with almost no effort, you’re in the right spot. I’ll walk you through my favorite method, what ingredients actually matter, and how to avoid those crumbly dough mishaps. It’s simple stuff, and you’ll end up with a tray that looks like you worked way harder than you did. Ready to press and bake
What Are Spritz Cookies?
Spritz cookies are delicate, buttery little cookies made by pressing soft dough through a cookie press. The press creates charming shapes like trees, stars, and snowflakes. The texture is tender, slightly crisp at the edges, and melt in your mouth. They’re lightly sweet and perfect for decorating with colored sugars or a simple glaze.
The Story Behind This Recipe
I’m Cuts Food, the cook behind this Deliciously Easy Buttery Christmas Spritz Cookies Recipe!. On a rainy weekend, I dialed in the flavors so it’s weeknight-friendly and full of comfort vibes. Buttery Christmas Spritz Cookies always disappear first at my house. I make a batch, set them out to cool, and somehow three are gone before I…
These are not sugar cookie cutouts. With spritz, there’s no chilling, no rolling, and no flouring the counter. The dough needs to be soft enough to press smoothly, which is why the right butter temperature matters. Too cold and you’ll fight the press. Too warm and the shapes melt in the oven.
Spritz dough is similar to butter cookies, but the press gives them that classic holiday look. If you love the flavor of classic butter cookies, you might also enjoy these Chicago Public School style butter cookies for a nostalgic twist.
Here’s my biggest tip with spritz: stick with real butter. The flavor carries the whole cookie, so use a brand you love. A touch of almond extract makes them taste like a bakery cookie. Vanilla brings warmth. The mix of both is magic.
How to Make Spritz Cookies
If you’ve ever struggled with spritz dough not sticking to the sheet or the shapes looking blob-like, I’ve been there. This is the method that works every time for me. It’s the same process I use when I make the batch I call the Deliciously Easy Buttery Christmas Spritz Cookies Recipe! and it never fails.
Ingredients
- 1 cup unsalted butter, softened to cool room temp
- 3/4 cup granulated sugar
- 1 large egg, room temp
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional but amazing)
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon fine salt
- Holiday sprinkles, colored sanding sugar, or melted chocolate for topping
Step-by-Step Directions
- Cream the butter and sugar until light and fluffy, about 2 minutes. You want it creamy but not whipped like frosting.
- Beat in the egg, vanilla, and almond extract until smooth.
- Add the flour and salt. Mix on low just until combined and no dry streaks remain. The dough will be soft and pliable.
- Fill your cookie press with dough. Attach your favorite disk shape.
- Press cookies directly onto an unlined, ungreased cookie sheet. The dough sticks better to a bare pan so the shapes release cleanly.
- Decorate with sprinkles if you like. Bake at 350°F for 7 to 10 minutes until the edges are just set and pale golden.
- Cool on the sheet for 5 minutes, then transfer to a rack. Dip or drizzle with chocolate if that’s your thing.
Pro Tips You’ll Actually Use
Butter temp is the secret. You want it soft enough to dent with a finger but still slightly cool. If it’s greasy or shiny, it’s too warm and your shapes will spread.
No parchment or silicone mats for pressing. Go straight onto the clean pan. Once baked, they’ll release easily with a thin spatula.
If the dough feels stiff, add 1 teaspoon of milk at a time and mix briefly. If it’s too soft, chill the filled press in the fridge for 10 minutes.
Try flavor swaps: orange zest in the dough, peppermint extract instead of almond, or a little cinnamon for warmth.
If you’re a chocolate lover, you’ll also like playing around with this chocolate spritz cookie variation. It bakes up just as pretty and tastes like a cocoa dream.
“I followed this spritz method for our cookie exchange and finally got perfect shapes. The dough pressed easily, and everyone asked for the recipe. Total win.”
Whenever I share the Deliciously Easy Buttery Christmas Spritz Cookies Recipe! with friends, I encourage them to decorate a few different ways and turn the platter into a little cookie village. Kids love placing the sprinkles and choosing shapes. It’s fun, and it’s low stress for a busy December weekend.
How to Use a Cookie Press
Cookie presses can look a bit intimidating the first time, but once you learn the rhythm, you’ll fly through a batch in minutes. The key is a clean pan and a steady, straight press. Here’s how I set myself up for success when I make the Deliciously Easy Buttery Christmas Spritz Cookies Recipe! each season.
Quick Press Setup
- Choose your disk and lock it in. Trees and snowflakes show detail best.
- Fill the barrel with soft dough. Pack it in to avoid gaps.
- Click out a test cookie back into the bowl to purge air pockets.
- Press straight down onto a clean, cool cookie sheet. One full click or squeeze per cookie is usually enough.
- Lift the press up cleanly. If the dough won’t stick, wipe the sheet clean and try again or chill the press for a few minutes.
Fixing Common Press Problems
If the dough doesn’t release, your pan might be too slick or the dough too cold. Wipe the pan with a barely damp paper towel and give the press a minute on the counter to warm slightly. If shapes spread, the dough might be warm. Chill the filled press for 5 to 10 minutes and try again.
If you don’t have a press, you can scoop and flatten gently with a fork for a rustic butter cookie. Or switch lanes and try a festive project like these gingerbread Christmas tree cookies that are easy to decorate with kids.
Once you’ve nailed the press, you’ll be set to share the Deliciously Easy Buttery Christmas Spritz Cookies Recipe! with your whole neighborhood. It’s a holiday shortcut that looks like a bakery tray.
How to Store Spritz Cookies
Keeping Them Fresh
Spritz cookies stay lovely for days if you store them right. Let them cool completely so no trapped steam softens the texture. Then layer them in an airtight tin or container, separated with parchment if decorated. Keep them at room temperature for up to a week.
For longer storage, freeze undecorated cookies in a single layer, then transfer to a freezer bag. They keep well for up to 2 months. Thaw at room temp and decorate afterwards. If you dipped them in chocolate, freeze them between parchment so the coating doesn’t scuff.
If you’re building a dessert spread, pair your tin of spritz with a festive showstopper like this sugar cookie cheesecake. A few different textures on the table always make guests happy.
These storage tips make it easy to plan ahead, especially if you’re gifting the Deliciously Easy Buttery Christmas Spritz Cookies Recipe! to teachers, neighbors, and friends.
More Christmas Cookies
If you’re in full holiday baking mode, you might want a couple more easy wins. Spritz are a great base cookie, but I love rounding out the platter with something chewy, something chocolatey, and something crunchy. Think variety in texture and color, and your cookie tins will look like a gift shop display.
For bright, citrusy flavor, try these cranberry orange cookies that come together fast: Christmas Cranberry Orange Cookies. If you want a soft frosted sugar cookie that melts in your mouth, these Crumbl inspired Christmas sugar cookies are always a hit. And if you want to see the full holiday lineup, peek at the Christmas recipes collection for even more ideas. Finally, classic candy lovers should not miss this easy Christmas toffee for a crunchy bite that pairs perfectly with spritz.
Common Questions
Can I chill spritz dough?
You can, but it’s usually not necessary. If your dough is too soft to press cleanly, chill it for 10 to 15 minutes, then try again. If you chill it longer, let it warm slightly so it presses easily.
Why won’t my cookies stick to the pan when pressing?
Your sheet might be too slippery. Press directly onto a bare, clean sheet with no parchment or silicone mat. A quick wipe with a barely damp paper towel can help.
How do I get sharp shapes?
Use properly softened butter, avoid overmixing, and bake on a cool sheet. If edges are blurry, the dough may be warm. Chill the filled press briefly and try again.
Can I flavor these differently?
Yes. Swap almond for lemon or peppermint extract, add citrus zest, or stir in a teaspoon of cocoa for a subtle chocolate note. Decorate with colored sugar or a thin icing.
Can I double the batch?
Absolutely. Double everything and split the dough between two presses or refill between trays. Bake one sheet at a time for even results.
Ready to Bake and Share the Joy
Now you’ve got everything you need to make the Deliciously Easy Buttery Christmas Spritz Cookies Recipe! at home, from perfect dough texture to smart pressing and easy storage. Keep the butter cool, the pan clean, and the press steady, and you’ll nail it on the first try. If you want another look at a classic approach, this helpful Buttery Spritz Cookies Recipe | Easy Christmas Cookies! is a great resource to reference. Share your platter, gift a tin, and treat yourself to one with coffee while the lights glow. I can’t wait for you to press, bake, and love this Deliciously Easy Buttery Christmas Spritz Cookies Recipe!
Buttery Christmas Spritz Cookies
Ingredients
Method
- Cream the butter and sugar until light and fluffy, about 2 minutes.
- Beat in the egg, vanilla, and almond extract until smooth.
- Add the flour and salt. Mix on low just until combined and no dry streaks remain.
- Fill your cookie press with dough and attach your favorite disk shape.
- Press cookies directly onto an unlined, ungreased cookie sheet.
- Decorate with sprinkles if you like.
- Bake at 350°F for 7 to 10 minutes until the edges are just set and pale golden.
- Cool on the sheet for 5 minutes, then transfer to a rack.
