Classic Buttery Spritz Cookies: Your Ultimate Guide to Holiday Baking
There’s nothing quite like the aroma of freshly baked cookies to herald the holiday season. Among the myriad of festive treats, **classic spritz cookies** hold a special place in many hearts and homes. These soft, delicate, and wonderfully buttery cookies are not just a delight to eat, but also a joy to make, especially when adorned with vibrant sprinkles and imaginative shapes. They are simple yet utterly irresistible, embodying the true spirit of holiday baking.
For many, the earliest holiday memories are steeped in the warmth of the kitchen, surrounded by loved ones, diligently baking batches of cookies to share with friends, neighbors, and, of course, to savor ourselves. In our family, the holiday cookie platter was never complete without a selection of favorites: the rich indulgence of mint fudge, the delicate sweetness of snowball cookies, the spicy kick of gingersnaps, the timeless appeal of sugar cookies, and always, these quintessential **butter spritz cookies**.
Spritz cookies are unequivocally one of my absolute favorite holiday cookies. Their characteristic soft, buttery texture almost melts in your mouth, leaving behind subtle hints of vanilla and almond extract that sing of festive cheer. What truly sets them apart is the fun and creativity involved in their making. Using a cookie press transforms simple dough into an array of enchanting shapes—think charming Christmas trees, delicate wreaths, whimsical snowflakes, and adorable little teddy bears. These delightful shapes then become the perfect canvas for a dazzling display of festive sprinkles, making each cookie a tiny work of edible art.
Are **spritz cookies** a cherished holiday tradition in your home? If they haven’t made it onto your annual baking list yet, now is the perfect time to start this delicious custom. Their ease of preparation, combined with their crowd-pleasing flavor and charming appearance, makes them an essential addition to any holiday celebration.
Table of Contents
- What are Spritz Cookies?
- Why You’ll Love This Spritz Cookie Recipe
- Ingredients You’ll Need
- Do I Need to Use a Cookie Press?
- How to Make Spritz Cookies
- Tips for Making the Best Spritz Cookies
- Variations and Flavor Ideas
- Frequently Asked Questions (FAQ)
- More Holiday Cookie Recipes to Try
- Get the Recipe
What Are Spritz Cookies?
The delightful name “spritz cookies” originates from the German word “spritzen,” which translates to “to squirt.” This perfectly describes the method of their creation: a specialized **cookie press** is used to “squirt” or extrude the soft dough into various intricate shapes directly onto a baking sheet, ready for baking.
While often compared to sugar cookies or shortbread, spritz cookies possess their own distinct charm. They share the characteristic sweet, buttery flavor profile and tender texture of their counterparts, but it’s their unique, often whimsical shapes and vibrant decorations that truly set them apart. Historically, these cookies have been a beloved part of European Christmas traditions, particularly in Germany and Scandinavia, where they are known for their delicate beauty and festive appeal. Over generations, they have traveled across continents, becoming a treasured holiday staple in many cultures worldwide, often passed down through family recipes.
Why You’ll Love This Spritz Cookie Recipe
- Nostalgic Flavor: This recipe captures the classic, authentic taste of butter spritz cookies that evoke childhood memories and holiday cheer.
- Melt-in-Your-Mouth Texture: Perfectly soft, tender, and buttery, these cookies have an irresistible texture that makes them truly addictive.
- Endless Customization: From various cookie press dies to a rainbow of sprinkles and optional glazes, you can easily customize these cookies to suit any theme or occasion.
- Fun for All Ages: The process of pressing and decorating spritz cookies is a delightful activity for the entire family, making it a perfect holiday tradition.
- Perfect for Gifting: Their beautiful shapes and delicious taste make them ideal for homemade holiday gifts, cookie exchanges, and festive platters.
Ingredients You’ll Need
Making these classic **butter spritz cookies** is incredibly straightforward, and the ingredient list is beautifully basic. You’ll find that you likely already have most, if not all, of these staples in your pantry. For the full, precise measurements, remember to refer to the detailed recipe card at the bottom of this article.
- Unsalted Butter: The star of the show! Ensure it’s at perfect room temperature for a smooth, creamy dough. Butter is key to the melt-in-your-mouth texture.
- Granulated Sugar: Provides sweetness and helps achieve that delicate crispness around the edges while maintaining softness.
- Large Eggs: Act as a binder, adding moisture and richness to the dough.
- Vanilla Extract: A foundational flavor that enhances the overall sweetness and buttery notes. Use pure vanilla for the best taste.
- Almond Extract: This is the secret ingredient for authentic spritz flavor! It provides that signature, subtle nutty aroma that makes spritz cookies so distinct. Don’t skip it!
- All-Purpose Flour: The structure of our cookies. Measure it correctly by spooning it into the measuring cup and leveling it off.
- Salt: Balances the sweetness and brings out all the other flavors.
- Sprinkles or Sanding Sugar (Optional): For that festive flourish! Choose your favorite colors and shapes to match the holiday spirit.
Do I Need to Use a Cookie Press?
While a cookie press is undeniably the quintessential tool for creating the intricate, classic shapes of **spritz cookies**, it’s an incredibly user-friendly and enjoyable addition to any kitchen. These devices are generally inexpensive, very easy to operate, and a breeze to clean. If you plan on making spritz cookies a regular part of your holiday baking, investing in a good quality cookie press is highly recommended. Many bakers, myself included, store them right alongside their beloved holiday cookie cutters, ready for their annual debut.
However, if you’re not ready to commit to purchasing a cookie press, or if you simply prefer a different approach, you absolutely can still make delicious spritz-style cookies! A sturdy **piping bag fitted with a medium star tip** (such as an Ateco 826 or Wilton 1M) can be used to create beautiful swirls, rosettes, or other decorative shapes. To make the dough a little more pliable and easier to pipe through the bag, simply mix in an additional 1-2 tablespoons of milk with the eggs during the dough preparation stage. This slight adjustment in consistency will ensure a smoother piping experience. Once you have your piping bag ready, let your culinary creativity take over! You can pipe small rounds, zigzags, or even create miniature wreaths, allowing for a personalized touch without the press.
How to Make Spritz Cookies
With your ingredients gathered and your tools at the ready, it’s time to embark on the delightful journey of baking these festive cookies! This recipe is designed to be simple and enjoyable, making it the perfect activity to get the whole family involved in holiday baking traditions. Follow these steps for perfect **spritz cookies** every time:
- Prepare Cookie Dough: In the bowl of a stand mixer fitted with a paddle attachment (or using a large bowl and a handheld electric mixer), beat the softened unsalted butter and granulated sugar together on medium speed. Continue mixing until the mixture is light, fluffy, and visibly creamy, usually about 2-3 minutes. This step is crucial for incorporating air and achieving a tender cookie. Next, add the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract and the essential almond extract. Finally, gradually add the all-purpose flour and salt, mixing on low speed until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in tougher cookies.
- Decide on Cookie Shapes and Decorations: This is where the fun truly begins! Select your favorite decorative discs for your cookie press. Popular choices for the holidays include Christmas trees, festive wreaths, delicate snowflakes, and adorable teddy bears. However, your cookie press might offer a wide variety of other charming options. Prepare your sprinkles and sanding sugar, having them ready for immediate use.
- Load Cookie Press: Carefully load the prepared cookie dough into your cookie press. Refer to your manufacturer’s instructions for the best way to load your specific model, as designs can vary. Ensure the dough is packed firmly to avoid air pockets, which can interfere with the pressing process.
- Stamp Cookies onto Baking Sheet Pan: Preheat your oven to 400°F (200°C). Position the cookie press firmly onto an ungreased baking sheet pan. Press the trigger or lever according to your press’s instructions to stamp out individual cookie shapes. You’ll quickly get the rhythm of it! Don’t worry if the first few cookies don’t come out perfectly formed – it’s common for them to be a bit “wonky” as you get accustomed to the press. Simply scrape any misshapen cookies off the pan, return the dough to the press, and try again. Place the cookies about 1 inch apart on the baking sheet. If desired, add sprinkles to the dough shapes *before* baking for a vibrant, baked-in look.
- Bake: Transfer the pressed cookies to the preheated oven. Bake at 400°F (200°C) for approximately 7-10 minutes, or until the dough is visibly set and dry. The edges should remain pale or just barely begin to turn a very light golden color. Over-baking will result in crispier cookies rather than the desired soft, tender texture. Keep a close eye on them, as oven temperatures can vary.
- Add Decorations and Cool: As soon as the cookies come out of the oven, while they are still warm, add any additional sprinkles or sanding sugar you desire. The warmth of the cookies will help the decorations adhere. Allow the cookies to cool on the baking sheet for a few minutes to firm up slightly. Then, carefully use a thin spatula to transfer them to a wire rack to cool completely.
Tips for Making the Best Spritz Cookies
Achieving perfect **spritz cookies** is a rewarding experience, and a few key tips can make all the difference. Follow these expert recommendations to ensure your holiday cookies are nothing short of spectacular:
- Butter Temperature is Crucial: Always ensure your unsalted butter is at perfect room temperature. It should be soft enough to indent easily with your finger, but not at all greasy, shiny, or melted. If the butter is too warm, the dough can become overly soft, leading to cookies that spread excessively in the oven and lose their defined shapes. If it’s too cold, it won’t cream properly with the sugar, resulting in a dense dough.
- Use an Ungreased Cookie Sheet: This is a non-negotiable step for spritz cookies! Press the dough directly onto an ungreased baking sheet. **Do NOT use parchment paper or silicone mats.** The slight stickiness to the bare metal pan is essential for the dough to detach cleanly from the cookie press and hold its shape. Don’t worry, these buttery cookies contain enough fat that they will release effortlessly from the pan after baking.
- Sprinkle Strategy: Sprinkles can be added either before baking, immediately after baking, or even both! Adding them before baking can sometimes create a slightly melted, embedded look, while adding them immediately after the cookies come out of the oven ensures they adhere well to the warm surface and retain their vibrant color and shape. I often do both for maximum festive impact!
- Watch Baking Time Closely: Spritz cookies are small and delicate, meaning they bake very quickly. Every oven can vary, so it’s vital to keep a close eye on them. The cookies are done when they appear completely set and dry, and the bottoms just begin to show a hint of light golden color. The edges should remain unbrowned; if they start to brown, your cookies will be more crisp than the desired soft, tender texture. I highly recommend baking a small test batch first to precisely dial in the perfect baking time for your oven.
- Chill Dough if Needed: If you find your dough is becoming too soft to press cleanly (especially in a warm kitchen), cover it and chill it in the refrigerator for 15-20 minutes. Just be careful not to chill it too long, as it will become too stiff to press.
- Troubleshooting Misshapen Cookies: It’s common for the first few presses to be imperfect. Simply scrape them off the ungreased sheet, add the dough back to your press, and try again. Consistency improves with practice!
- Creative Decoration Ideas: Beyond sprinkles, there are many ways to adorn your **spritz cookies**:
- Color the Dough: Mix a few drops of gel food coloring into the dough along with the eggs to create vibrant, colorful cookies for any occasion.
- Drizzle with Chocolate: Once cooled, drizzle the cookies with melted dark, milk, or white chocolate for an extra touch of indulgence.
- Simple Icing Glaze: A quick glaze made from powdered sugar, a touch of milk, and a splash of vanilla or almond extract can add a beautiful, subtle sweetness and finish.
- Ensuring Sprinkles Stick: If you’re adding sprinkles to cooled cookies and they don’t seem to adhere well, lightly brush the cookies with a thin simple syrup (equal parts sugar and water, simmered until dissolved and then cooled) before adding the sprinkles. This provides a sticky surface for them to cling to.
- Storage and Shelf Life: **Spritz cookies** are fantastic keepers! Store them in an airtight container at room temperature for up to a week, and they will remain wonderfully delicious. For longer storage, you can freeze them in a single layer until solid, then transfer them to a freezer-safe ziplock bag or airtight container for up to a month or even longer. Thaw at room temperature before serving.
Variations and Flavor Ideas
While the classic vanilla-almond flavor of spritz cookies is unbeatable, these versatile butter cookies are also fantastic for experimenting with new tastes. Here are a few ideas to inspire your next batch:
- Citrus Zest: Add 1-2 teaspoons of finely grated lemon, orange, or lime zest to the dough along with the extracts for a bright, refreshing flavor.
- Chocolate Spritz: Substitute 1/4 cup of the all-purpose flour with unsweetened cocoa powder to create a rich chocolate version.
- Peppermint Delight: Replace half of the almond extract with peppermint extract for a cool, minty twist, perfect for Christmas. Top with crushed candy canes!
- Spice it Up: Add 1/2 teaspoon of ground cinnamon or a pinch of nutmeg for a warmer, subtly spiced cookie.
- Nutty Flavors: While the almond extract provides a nutty aroma, you can also try other extracts like hazelnut for a different profile.
Frequently Asked Questions (FAQ)
Here are some common questions about making **spritz cookies**:
- Can I make spritz cookie dough ahead of time? Yes, you can! Prepare the dough as directed, then wrap it tightly in plastic wrap and refrigerate for up to 2-3 days. Let it come to room temperature for about 30-60 minutes before attempting to use the cookie press, as cold dough will be too stiff.
- Why are my spritz cookies spreading? This is usually due to the butter being too warm or the oven temperature being too low. Ensure your butter is at the correct room temperature (firm but pliable), and double-check your oven temperature with an oven thermometer. Also, avoid greasing the baking sheets.
- Why isn’t my cookie press working / why isn’t the dough sticking to the pan? The most common culprits are either the dough is too cold/stiff, or the baking sheet is greased or has parchment paper. Ensure the dough is pliable (room temperature but not melted butter) and always press onto an *ungreased* baking sheet.
- How long do spritz cookies last? Stored in an airtight container at room temperature, they will stay fresh and delicious for about a week. In the freezer, they can last for a month or more.
- Can I use margarine instead of butter? While possible, butter is highly recommended for the best flavor and texture. Margarine can alter the consistency and flavor significantly.
More Holiday Cookie Recipes to Try
If you’re in the mood for more festive baking, here are some other wonderful holiday cookie recipes that are sure to become family favorites:
- Frosted Sugar Cookie Cut Outs: A classic for decorating, offering endless creative possibilities.
- Peppermint White Chocolate Chip Cookies: A delightful combination of minty freshness and rich white chocolate.
- 4-in-1 Shortbread Cookies: Versatile and tender, perfect for multiple flavor variations.
- Chewy Gingersnaps: A warm and spicy treat with a wonderfully chewy texture.
Get the Recipe
Ready to bake a batch of these enchanting **Classic Butter Spritz Cookies**? Below you’ll find the complete, easy-to-follow recipe card with all the precise measurements and instructions to guide you through every step. Happy baking!
Spritz Cookies
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Ingredients
- 1 cup (236 grams) unsalted butter , at room temperature
- ⅔ cup (132 grams) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 ¼ cups (270 grams) all-purpose flour
- ½ teaspoon salt
- Sprinkles or sanding sugar , optional
Instructions
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Preheat oven to 400°F (200°C).
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In bowl of stand mixer fitted with paddle attachment, or large bowl with handheld mixer, beat butter and sugar on high until creamy, about 2-3 minutes.
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Add eggs one at a time, mixing after each. Add vanilla and almond extracts.
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Add flour and salt and mix on low until combined.
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Load cookie dough into spritz cookie press and, following manufacturer’s instructions, press dough out onto ungreased cookie sheets about 1 inch apart.
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Alternately, you can load cookie dough into a large piping bag fitted with a medium star tip. Pipe dough in small 1-inch shapes about 1 inch apart.
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Bake until dough is set and bottoms just begin to turn brown, about 8-10 minutes.
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Top with sprinkles or sanding sugar immediately, and let cool on pan 5 minutes, then carefully transfer to wire rack to cool completely.
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Repeat with remaining dough.
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This recipe was originally published December 2016, and was developed in partnership with Go Bold With Butter.