The holiday season is here, and you know what that means? It’s time to bring out those cookie trays, fire up the oven, and dive into the world of baking!
And when we talk about classic Christmas cookies, how can we forget the ever-favorite buttery Christmas spritz cookies?
These delightful bites have been warming our hearts and filling our homes with joy for a long time.
Classic Spritz Cookies
From cute little Christmas trees to intricate stars, the various designs you can achieve with these are a ton of fun.
Gathering the Essentials: Basic Ingredients
- Butter (softened)
- Granulated sugar
- All-purpose flour
- Vanilla extract
- Sprinkles (Tip: sugar sprinkles give that perfect festive shine!)
Full printable recipe with measurements and instructions at the bottom of the post in the recipe card.
The Perfect Mix: Crafting the Dough
Warm up the oven to 375 degrees.
A little tip: An ungreased cookie sheet works wonders for this recipe.
Beat together the butter and sugar until creamy with an electric hand mixer or a stand mixer.
If you use a stand mixer, use the paddle attachment.
Make sure the butter is at room temperature; it makes all the difference.
Add in the flour, egg, and vanilla extract, blending on medium speed until everything’s mixed in nicely.
If you’re feeling a tad experimental, switch up the vanilla with almond extract or even lemon extract for a zesty twist.
Shape It Up! Fun with the Spritz Cookie Press
And, if you’re in the mood for some festive flair, top those shapes with Christmas festive sprinkles. I got some colored sugar sprinkles to top these cookies, but you can use different types of sprinkles.
There are different cookie presses out there, so purchase the one that you would like. You can get different stencil disks with most of them.
Top with the sprinkles and place them into the oven for about 5-8 minutes. You’ll want them firm but not too brown. Once done, let them cool on a wire rack.
Spritz Cookie Variations: Adding a Creative Touch
- Drizzle with melted chocolate, or even dunk half the cookie in for that extra bit of decadence.
- Use gel food coloring to tint your spritz cookie dough in desired colors. Think red, green, and gold for that true Christmas spirit.
- Want a different cookie flavor? Peppermint extract or rum extract could be great additions. You can even add a little lemon zest for a pop of flavor.
- And if you’re more of a sugar cookie person, no worries! Simply use sugar cookie dough in the cookie press for a different take on the classic spritz.
Storing and Sharing
Once cooled, store your delicious cookies in an airtight container, cover them with plastic wrap, or keep them in a classic cookie tin to keep them fresh.
They make the perfect cookies to add to your Christmas cookie tray or as a gift to friends and family.
Spritz cookies, especially during the Christmas season, are more than just treats; they’re memories.
More Holiday Cookie Ideas
- Cherry pecan thumbprint cookies from Family Around The Table
- Corn Flake wreath cookie recipe
- Peanut butter Corn Flake cookie recipes
- 18 Gluten-free Christmas cookies
12 Days of Christmas Cookies
- Copycat Crumbl peanut butter cup cookies
- Buttery Spritz Christmas Cookies
- White chocolate chip peppermint cookies
- Double chocolate peppermint cookies
Whether it’s the vanilla flavor that takes you back to your grandma’s kitchen or the buttery cookies reminding you of holiday cookie recipes passed down for generations, there’s no denying that these are some of the best spritz cookies out there.
In the end, it’s all about the love and warmth these cookies bring. They’re a testament to Christmas traditions, reminding us of the time of year when everything feels magical.
So, as you whip up a batch of these festive cookies, remember to enjoy the process, have fun with the shapes, and, most importantly, share them with your loved ones.
- 1 cup softened butter, salted
- 1/2 cup granulated sugar
- 2 1/4 cups all purpose flour
- 1 egg
- 1 teaspoon vanilla extract
- Sprinkles (I used red and green sugar sprinkles)
- Preheat oven to 375 degrees and get a baking sheet ready (do not use non-stick).
- Using a stand or hand mixer, combine butter and sugar in a large bowl.
- Add flour, egg, and vanilla, mixing until thoroughly combined.
- Using a rubber spatula, scrape the bowl to gather the dough.
- Assemble the cookie press according to package instructions.
- Place the dough in the cookie press, filling completely.
- Press the dough out into shapes.
- Top with sprinkles and bake for 5-8 minutes or until firm but not brown.
- Cool on a wire rack.
- The dough is very buttery, so you will want to use a spoon or spatula to fill the cookie press.
- You will want the dough to be warm so it will stick to the cookie sheet.
- Make sure to use a non-greased baking sheet. DO NOT use a Silpat or parchment paper, or the cookies will not stick.
- If the dough doesn’t want to stick to the baking sheet, place both the baking sheet and the dough in the fridge to cool for 15-20 minutes.
- The recipe will make 60 to 75 cookies, depending on the size of your cookie shapes.
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Nutrition Information:Yield: 60 Serving Size: 1
Amount Per Serving: Calories: 52Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 26mgCarbohydrates: 5gFiber: 0gSugar: 2gProtein: 1g
Nutrition is approximate.