Holiday Spritz Cookies 🎄🍪 – Buttery, Festive, and Absolutely Addictive!

Introduction Holiday Spritz Cookies

Few cookies capture the spirit of the holidays quite like Holiday Spritz Cookies — those buttery, bite-sized gems that melt in your mouth and fill your kitchen with cozy, nostalgic aromas.

Pressed into festive shapes like wreaths, trees, and stars, these cookies are not only delicious, but also a joy to make and decorate. Whether you’re baking with kids, prepping a gift tin, or putting together your annual cookie platter, spritz cookies are always a standout.

Simple in ingredients but full of charm, these cookies are a Christmas tradition worth keeping — and sharing.

Why You’ll Love These Spritz Cookies

✅ Melt-in-your-mouth buttery texture
✅ Super easy to customize with flavors and colors
✅ Fun to press into holiday shapes
✅ Stay fresh for days (perfect for gifting!)
✅ A batch makes dozens — ideal for parties and cookie swaps

They’re the kind of cookie that invites holiday music, messy counters, and warm mugs of cocoa. ❤️

What Are Spritz Cookies?

Spritz cookies come from the German word spritzen, which means “to squirt” — referring to how the dough is pressed or “squirted” through a cookie press to form intricate shapes.

Originally popular in Scandinavia and Germany, they’ve become a beloved American Christmas cookie, known for their:

• Distinctive pressed shapes
• Buttery crumb
• Delicate sweetness

They’re similar to shortbread but lighter and more delicate, and the cookie press makes them a little extra fun.

Ingredients Overview

Here’s what you need to whip up the magic:

• 1 cup unsalted butter, softened
• ⅔ cup sugar
• 1 large egg
• 1 tsp vanilla extract
• ¼ tsp almond extract (optional but delicious)
• 2¼ cups all-purpose flour
• ¼ tsp salt
• Holiday sprinkles (totally optional, totally adorable)

These are everyday baking staples — which is part of the charm. No need for fancy ingredients when the technique and tradition do the heavy lifting.

Butter: The Star of the Show

In spritz cookies, butter is everything. It’s what gives them that unmistakable melt-in-your-mouth texture and rich flavor.

Pro Tips:

• Use unsalted butter so you can control the salt
• Let it soften at room temperature — not microwaved, or the dough will be greasy
• Beat it until it’s light and fluffy — this incorporates air and makes the cookies delicate

If your butter’s too soft or melted, the cookies won’t hold their shape when pressed.

The Role of Sugar and Egg

Granulated sugar sweetens the dough without making it too soft, which is key to keeping the shapes crisp and clear.

One egg helps bind everything and adds a subtle richness.

Tip:

Make sure the egg is room temperature — it blends better and prevents the dough from separating.

Flavor Boosters: Vanilla & Almond Extract

This is where the holiday scent kicks in.

• Vanilla extract adds warmth and depth
• Almond extract (just ¼ tsp!) gives these cookies their classic spritz taste

If you’ve ever had those irresistible Danish butter cookies, that’s almond working its magic. You can leave it out, but it’s highly recommended for authentic flavor.

Flour and Salt: Structure & Balance

With just 2¼ cups of flour, you’re aiming for a dough that’s soft enough to press but firm enough to hold shape.

A touch of salt (¼ tsp) balances the sweetness and brings out the butter flavor.

Pro Tip:

Don’t overmix after adding flour — it can toughen the cookies. Mix just until the dough is smooth.

Making the Perfect Spritz Dough

This dough comes together in minutes, but here’s how to make sure it’s just right:

1. Cream butter and sugar until fluffy (about 3 minutes)
2. Add egg and extracts, beating until smooth
3. In a separate bowl, whisk flour and salt
4. Gradually add the flour mixture to the butter mix
5. Beat until a soft dough forms — it should be pliable but not sticky

If your dough feels too soft, pop it in the fridge for 10–15 minutes before pressing.

Using a Cookie Press Like a Pro

The cookie press is the heart of spritz cookies. If you’ve never used one before, don’t worry — it’s easier (and more fun) than it looks!

How to Use It:

1. Choose a festive disk – like a Christmas tree, star, snowflake, or wreath.
2. Fill the barrel with your prepared dough – pack it in without air pockets.
3. Hold the press upright and flat on an ungreased, cool baking sheet (important — greased pans = slipping dough).
4. Press firmly once and lift straight up.

Boom! Your first cookie is born.

Pro Tips:

• Use aluminum baking sheets without parchment for best results — the dough needs to grip the surface to stick.
• If the cookies don’t stick, your pan might be too warm or oily — give it a quick wipe and try again.
• If your dough is stiff, warm it slightly with your hands or let it rest at room temp.

Cookie presses are available in both manual twist and trigger-style versions. Either works; it’s just about what feels more comfortable for you.

Decorating Spritz Cookies

Here’s where the magic happens 🎨✨

Decorating spritz cookies is fun for all ages — and you can keep it simple or go all out.

Decor Before Baking:

• Colored sugar
• Holiday sprinkles
• Nonpareils or jimmies
• Crushed candy canes
• Mini chocolate chips

Sprinkle right after pressing the dough, before baking.

Optional Post-Bake Toppings:

• Drizzle with melted white chocolate
• Dip half the cookie in dark chocolate
• Dust lightly with powdered sugar
• Sandwich two cookies with jam or ganache

These cookies may be simple in flavor, but their shape and style make them the canvas of your holiday creativity.

Baking Tips for the Best Texture

To get that perfect balance of crisp edges and a buttery, tender middle, follow these baking best practices:

• Preheat the oven to 375°F (190°C)
• Use unlined, ungreased baking sheets
• Bake for 8–10 minutes — until edges are just lightly golden
• Let cool for a few minutes on the tray before transferring to a wire rack

Don’t overbake — spritz cookies are meant to be light in color and delicate in texture.

Watch the First Batch Closely:

Every oven is a little different. The first tray is your tester — adjust timing slightly if needed.

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Cooling & Storage Tips

After baking, let your cookies cool completely on a wire rack.

Storage:

• Store in an airtight container at room temperature
• Best enjoyed within 5–7 days
• Layer with wax paper to prevent sticking

They actually taste even better the next day, once the flavors have had time to settle and deepen.

Freezing:

• You can freeze the dough (in a log or disc shape, then thaw before pressing)
• Or freeze baked cookies, separated by parchment, for up to 2 months

Holiday Variations

Want to change it up? This base recipe is super adaptable.

Flavor Ideas:

• Chocolate Spritz – Add 2 tbsp cocoa powder to the flour
• Peppermint Spritz – Add ¼ tsp peppermint extract and crushed candy canes
• Citrus Spritz – Add 1 tsp orange or lemon zest to the dough
• Spiced Spritz – Add a pinch of cinnamon and nutmeg for a warm twist

Color Ideas:

• Add a few drops of red or green food coloring to the dough for extra cheer
• Divide the dough into batches and color each one differently for a rainbow tray

Gifting & Presentation Ideas

These cookies are made for sharing. 🎁🎄

Packaging Tips:

• Layer them in holiday tins with tissue or wax paper
• Stack in cellophane bags tied with ribbon
• Nestle them in mini bakery boxes with a personalized tag

Great for:

• Neighbor gifts
• Teacher treats
• Office cookie exchanges
• Stocking stuffers

Add a handwritten card or recipe tag for an extra warm touch.

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Conclusion

Holiday Spritz Cookies are more than just sweet bites — they’re tiny, edible expressions of joy. From the satisfying click of the cookie press to the buttery scent that fills your kitchen, these cookies bring comfort, nostalgia, and creativity to every bite.

Whether you’re baking solo, with kids, or hosting a cookie decorating party, spritz cookies are an easy way to make the season feel magical and homemade.

So preheat that oven, grab your press, and let the holiday baking magic begin! 🍪🎄✨

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FAQs

1. Can I make spritz dough ahead of time?
Yes! You can refrigerate the dough for up to 2 days. Let it soften slightly before loading into the press, or it may be too stiff to use.

2. Why won’t my cookies stick to the baking sheet?
The sheet may be too warm, greasy, or lined. Spritz cookies should be pressed onto cool, ungreased, unlined metal baking sheets.

3. Can I freeze the dough or finished cookies?
Absolutely! Wrap dough tightly and freeze for up to 1 month. Baked cookies can be frozen in airtight containers, separated by parchment, for up to 2 months.

4. How do I color the dough?
Use gel or liquid food coloring. Add after the wet ingredients are mixed. Start with a drop or two and mix well for even color.

5. What’s the best cookie press to use?
Stainless steel presses like OXO or Marcato are durable and user-friendly. Manual or trigger-style depends on your preference — both work great for this recipe.

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