Classic Buttery Spritz Cookies (Classic Christmas Recipe)
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This Spritz Cookie Recipe makes lightly sweet butter cookies that are pressed into all kinds of fun little shapes. Leave them plain or decorate with sprinkles and sanding sugar for extra sparkle. Bake up a batch of Christmas spritz cookies for a cookie swap or holiday treat!
Who loves classic Spritz cookies? They’re so much fun to make, and make the best Christmas cookies – ever! This holiday season, add these butter spritz cookies to your baking radar.
They’re wonderful cookies to make for family and friends, and a great way to add a decorative and delicious holiday cookie platter to your dessert table.
They’re dense cookies, and I love the almond flavoring that is added. The intricate shapes are fun to make them stand out during special occasions, but the flavor and texture are what make them one of my favorite holiday cookies.
You can serve these holiday spritz cookies just like they are or have some fun with the recipe.
Add red and green Christmas sprinkles, color with food coloring, or play around by making different shapes.
While using cookie presses are common for these buttery spritz cookies, you can use cookie cutters to make fun new shapes.
Some ideas would be green trees, Santa’s hat, or any other various shapes that you want.
Once you make the cookie dough, you’ll see that the full recipe goes a long way so you’ll have plenty of different cookies to try out different designs if you want! All you need is a decorative plate and a batch of dough to get started!
Spritz Cookie Recipe
There’s nothing more fun than tiny, buttery bites in the shapes of stars, wreaths, or even Christmas trees.
A lightly crisp exterior gives way to melt-in-your-mouth sweetness — you won’t be able to stop at just one!
Enjoy Italian spritz cookies plain or add a little dazzle with your favorite frosting and sprinkles.
Italian wedding cookies are just as simple to make as this spritz cookie recipe. Plus, you won’t even need any special tools!
And you can never go wrong with a classic sugar cookie party! Set the kids loose with bowls of colored frosting while the adults try their hand at icing more intricate designs.
Ingredient Notes and Substitutions
- Salted Butter – I know, I know. You always hear me say to use unsalted sticks, but this spritz cookies recipe is a bit different.
We need the extra flavor while ensuring every last grain is properly dissolved — otherwise, the treats will taste salty. - Flour – All-purpose is perfect! If you need a gluten-free version of these treats, any 1:1 all-purpose blend should work.
- Sugar – Regular granulated white sugar is all you need. Coconut sugar is a suitable substitute but the color of your cookies may be a bit darker.
However, don’t try to substitute brown sugar — the dough will be too soft. - Vanilla Extract – Since this spritz cookies recipe is so simple, use the highest quality extract you can get.
Or, replace the vanilla extract with something a little more fun — lemon, peppermint, or even maple would be delicious.
Tips for Making Italian Spritz Cookies
- Use room temperature ingredients.
I cannot stress enough how important this is! The butter should be very soft and the eggshells should no longer feel cool to the touch.
Let both sit on the counter for at least 30 minutes before you start this spritz cookie recipe.
- Don’t grease your pans.
The dough needs to grip the surface so it doesn’t spread. If you’re concerned about sticking, add a layer of parchment instead.
- Want some color?
Use gel food coloring to change the hue of your Italian spritz cookies without changing the consistency of the dough.
It’s more concentrated than liquid, so start with just a drop or two and add more if needed.
Spritz Cookie Decorating Ideas
No holiday cookie is complete without a little sparkle!
Decorate the tops of each spritz cookie with colorful sprinkles or sanding sugar before they go in the oven. This way, they will be nestled into the dough and won’t fall off.
For a more sophisticated look, dip half of each spritz cookie in candy melts — you could choose different colors to match the occasion!
Or, add a simple drizzle of chocolate or royal icing for an extra sweet touch.
Kitchen Tools You Will Need
- Stand mixer or large mixing bowl with hand mixer
- Baking Sheets lined with parchment paper
- Cookie Press – Most come with a selection of discs in classic shapes, but you can get a holiday set for even more designs!
- A sturdy silicone spatula can be used for scraping, stirring, and smoothing and is easy to clean too!
- Cooling Racks – Cool a large batch of treats without taking up a lot of counter space.
Spritz Cookies Recipe FAQ
The name “spritz” comes from the German word spritzen which means “to squirt” — an apt name because the dough is squirted or pushed through the cookie press!
It’s the only way to get those signature, intricate designs while ensuring the dough holds together when baked.
There are differing opinions on this, so you can certainly test it out either way. The logic is that the dough is more likely to hold its pressed shape when the butter is soft, so it shouldn’t be chilled first.
While 10 dozen treats may seem like a lot, keep in mind that these are much smaller than regular cookies.
You can still cut the ingredients by half for a smaller batch or if you want to test out the recipe first to get a feel for it.
Storing Christmas Spritz Cookies
Once cooled, pressed cookies will keep at room temperature for 3 to 4 days before they get stale or soft.
They will absorb moisture from the air, so be sure to keep them in an airtight container. Add parchment between layers if you decorate them with icing so they don’t stick together.
You can also freeze spritz cookies for up to a month! Place them on a baking sheet in a single layer and freeze until firm, about an hour.
Then, transfer to an airtight storage container — freezer bags won’t protect the delicate cookies well enough.
Enjoy!
With love, from our simple kitchen to yours.
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Classic Buttery Spritz Cookies (Classic Christmas Recipe)
Ingredients
- 1 1/2 cups salted butter
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- Sprinkles
Instructions
- Preheat the oven to 400°F.
- In a large mixing bowl or stand mixer fitted with a paddle attachment, cream together the butter, sugar, and salt. Beat until light and fluffy.
- Add the eggs one at a time, beating between each addition then add the vanilla.
- Slowly add the flour with the mixer beating on low speed, beating until well incorporated.
- Use a rubber spatula to transfer the dough to a spritz cookie press fitted with the desired disk. Press dough out onto an ungreased baking sheet. Add sprinkles before baking if desired.
- Bake for 6 to 8 minutes or until the cookies are barely golden around the edges.
- Cool completely before icing, if desired.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2021, updated and republished December 2024
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I have made these cookies for years.Family favorite.
These were so yummy. They are sweet with a great melt in your mouth texture.
Can you make these without a cookie press?
Hi Diana,
Sure you can! Just use a pastry bag and a star tip to make beautiful spritz cookies. Hope this helps. Have a great day!
TSRI Team Member,
Holli
Can you add almond flavoring????
Hi Terry,
Of course you can! They would be delicious! Enjoy and let us know how it goes!
TSRI Team Member,
Holli
I always have used almond extract. Yummy
can this recipe be used to roll and cut out small cookies
I don’t have a cookie press but do have cookie cutters but I’m thinking they may be too big.
these cookies are absolutely delicious! i made them for a party and they were a hit. donna’s recipes never disappoint!
Hi Eliana!
We’re so glad you enjoyed!
TSRI Team Member,
Devlyn
Wow! This recipe was amazing. I added a dash of almond extract for a little extra flavor, and they turned out perfect.
Hi Nicole!
I’m glad you enjoyed the recipe!!
TSRI Team Member,
Devlyn