Buttery Spritz Christmas Cookies (Easy Spritzgebäck Recipe)

Buttery Spritz Christmas Cookies (Easy Spritzgebäck Recipe)

This recipe uses confectioners’ sugar for a soft dough that presses easily and bakes into cookies that are light, tender, and not overly sweet. A cookie press does most of the work, so once the dough is ready you can fill a baking sheet in no time.

Spritz cookies are one of those recipes that is special enough for Christmas and are often a family tradition.

What are Spritzgebäck Spritz cookies?

Spritzgebäck is a traditional German and Alsatian Christmas cookie made from a simple mixture of butter, sugar, eggs, and flour. The dough is pushed through a cookie press fitted with different patterned disks to create pretty shapes.

In German, the verb spritzen means “to squirt,” so Spritzgebäck are literally “squirted” or pressed cookies. Once baked, they are crisp at the edges, delicate, and wonderfully buttery.

This version is an American-style Spritz cookie with a nod to its German name, and it fits right in with the rest of your holiday baking lineup.

Ingredients at a glance

These cookies are made from pantry and refrigerator staples you probably already have on hand. The exact amounts and full instructions are in the printable recipe card below.

You will need:

• Butter
• Confectioners’ sugar
• Salt
• Egg
• Vanilla extract
• Almond extract
• All-purpose flour
• Colored sugar and sprinkles for decorating

The almond extract gives these cookies that classic bakery-style flavor, and the confectioners’ sugar helps create a smooth dough that presses easily.

Tips for perfect Spritz Christmas cookies

A few small details make a big difference with Spritz cookies.

Use properly softened butter

The butter should be soft but not melted. It should give easily when pressed with a finger, yet still hold its shape. Very soft or melted butter can cause the cookies to spread and lose their design.

Beat the dough until creamy

Cream the butter, confectioners’ sugar, and salt until light and fluffy. This step gives you a smooth dough that presses cleanly from the cookie press. Add the egg and extracts and mix until well combined before adding the flour.

Adjust the dough if needed

Spritz dough is thicker than a drop cookie dough, but it should still move through the press without too much strain.

• If the dough is too stiff to press, let it sit a few minutes at room temperature or briefly knead it with clean hands until it softens slightly.
• If the dough feels very soft, you can chill it for a short time, just until it firms up enough to hold its shape when pressed.

Use ungreased baking sheets

For Spritz cookies, ungreased metal baking sheets work best. The dough needs to “grab” the pan so it releases from the cookie press. If the pan is greased, or if you use parchment paper, the dough may slip and not hold the design.

Press the cookies evenly

Hold the cookie press straight up and down on the baking sheet, close to the surface. Press out the dough, then lift straight up so the shape stays neat. Aim for cookies that are about the same size so they bake evenly.

Decorate before baking

If you are using colored sugar or sprinkles, add them before baking so they adhere to the dough. You can keep some trays simple, then dip a few cooled cookies in melted chocolate for a pretty mix on your cookie plate.

Watch the baking time closely

Spritz cookies bake quickly. They should be set and very lightly golden at the edges, not deeply browned. Every oven and cookie press is a little different, so begin checking early and note the timing that works in your kitchen.

Decorating ideas

You can keep these cookies very simple, or dress them up for Christmas trays and gifting.

• Classic sugar sprinkle: Add red, green, gold, or white sanding sugar before baking.
• Chocolate dipped: After the cookies cool, dip one end in melted semi-sweet or white chocolate and add holiday sprinkles.
• Tinted dough: Tint portions of the dough with a drop or two of food coloring for green wreaths, trees, or other shapes.
• Flavor twist: Use a touch of orange or lemon zest in part of the dough for a citrus variation.

Choose one or two decorating ideas so the process stays easy.

Make ahead, storage, and freezing

One reason Spritz cookies are a holiday favorite is that they keep well, which makes them ideal for early baking and gift giving. Spritz cookie dough can be made 1-2 days ahead. Keep it well-wrapped in the refrigerator. Before pressing, allow the dough to warm slightly at room temperature until soft enough to move through the cookie press. You can also tint the dough or prepare different shapes ahead of time to simplify baking day.

Store fully cooled cookies in an airtight container at room temperature for up to 1 week. Layer the cookies with waxed paper or parchment to protect the delicate edges.

Freezing Instructions

To freeze baked cookies:

Cool cookies completely, then place them in a single layer on a baking sheet to freeze. Transfer to an airtight container or freezer bag, layering with waxed paper or parchment. Freeze up to 2 months. Thaw at room temperature.

To freeze the dough:

Wrap the dough tightly in plastic wrap, then place in a freezer bag or container. Freeze up to 2 months. Thaw in the refrigerator, then let it soften at room temperature until it presses easily.

Helpful tools for Spritz cookies

You do not need a lot of equipment, but a few tools make the process smoother.

• Cookie press with assorted disks
• Large mixing bowl and hand or stand mixer
• Sturdy metal baking sheets
• Cooling racks
• Small bowls for sprinkles or colored sugar

If you have a cookie press tucked away in the cabinet, this is a lovely recipe to bring it back into service. I have used my cookie press for many years. Recently while at a thrift store, I came across a vintage Mirro cookie press. With a nod to my childhood and a twinge of nostalgia, I bought it. If you are looking for a cookie press, below is a suggestion:

Cookie Press for Baking, Spritz Cookie Press, Thicken Cookies Press Gun Kit with 16 Discs and 6 Decorating Tips, Suitable for DIY Cookies Maker and Cake Icing

>> Affiliate Link

Serving ideas

Spritz cookies add pretty color and texture to any Christmas cookie tray. Try serving them:

• On a dessert table with hot chocolate, coffee, or tea after a Christmas gathering
• Packaged in small tins or cellophane bags for neighbors, teachers, or hostess gifts

Because they are small and light, they are perfect for nibbling and sharing.

How to make Spritz Cookies

In a large bowl, cream together 1 cup softened butter, 1 1/4 cups sifted confectioners’ sugar, and 1/2 teaspoon salt until light and fluffy.

Beat in the egg, 1 teaspoon vanilla extract and 1/2 teaspoon almond extract.

Gradually add 2 1/2 cups all-purpose flour. 

Mix until fully combined.

If desired, tint the dough (or a portion of the dough) using Gel food coloring.

Fill your cookie press and using a disk of your choice, begin pressing dough 2 inches apart onto ungreased baking sheets. I began with a parchment-lined cookie sheet and had a difficult time with the dough not releasing. A non-greased sheet pan works perfectly! No need for parchment.

Sprinkle the cookies with colored sugar and sprinkles, as desired.

Bake in pre4-heated 375F oven for 6–8 minutes, or until set but not browned. Transfer cookies to a wire rack to cool completely. Baking time will depend on the size of the cookies.

Spritzgebäck Spritz Christmas Cookies recipe

Print Recipe

Ingredients

  

• 1 cup butter softened
• 1 1/4 cups confectioners’ sugar
• 1/2 teaspoon salt
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 1/2 cups all-purpose flour
• Colored sugar and sprinkles for decorating

Instructions

 

• Preheat oven to 375°F.
• In a large bowl, cream together the butter, confectioners’ sugar, and salt until light and fluffy. Beat in the egg and extracts. Gradually add the flour and mix until fully combined.
• Using a cookie press fitted with your choice of disk, press dough 2 inches apart onto ungreased baking sheets. Sprinkle with colored sugar, if using.
• Bake for 6–8 minutes, or until set but not browned. Transfer cookies to a wire rack to cool completely.
• Yield: about 7 1/2 dozen cookies.

Notes

Dough Consistency:
Spritz dough should be soft enough to move smoothly through a cookie press but firm enough to hold its shape on the baking sheet. If the dough feels too stiff to press, let it rest for a few minutes at room temperature or knead it lightly with clean hands to warm and soften it. If the dough is very soft, chill it for 10–15 minutes until slightly firmer.

Pressing Tips:
Use ungreased, unlined metal baking sheets so the dough can “grip” the surface and release cleanly from the press. Hold the cookie press upright and close to the pan, press once, and lift straight up.

Coloring the Dough:
You can tint all or part of the dough with food coloring. Gel coloring works best because it doesn’t change the dough texture.

Decorating:
Add colored sugar or sprinkles before baking so they adhere well.

NUTRITIONAL INFO (Per Cookie, Approximate)

Based on a yield of 7 1/2 dozen (90 cookies).

Calories: 48
Total Fat: 2.3 g
Saturated Fat: 1.4 g
Cholesterol: 9 mg
Sodium: 19 mg
Carbohydrates: 6.4 g
Sugar: 3.3 g
Protein: 0.4 g

These numbers are calculated from standard USDA ingredient data and rounded to the nearest tenth. They are typical for small pressed butter cookies.

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