Easy, classic, buttery, melt in your mouth spritz cookies with simple sprinkle decoration.
If you're looking for other Christmas cookie recipes check out my Christmas kitchen sink cookies, double chocolate peppermint cookies, chocolate dipped peppermint sugar cookies, chocolate thumbprint cookies, brownie cookies or peppermint bark Christmas crack!
Why You'll Love these Spritz Cookies
They're super easy to make. The dough only requires a few ingredients you probably already have at home, and it take just a few minutes to put together.
They're so soft and buttery. They seriously melt in your mouth!
They're fun to make! The dough gets pressed through a special cookie press, which has different designs, and makes these cookies look extra cute, but with very little effort on your part!
Ingredients for Spritz Cookies:
- Flour- all purpose flour is used in these cookies for the best bite
- Sugar- granulated sugar is used to sweeten the cookies
- Egg- just one egg binds the cookie dough together
- Butter- make sure it's softened
- Vanilla- I recommend vanilla bean paste for the best flavor but extract works as well
- Almond Extract- just a bit gives these cookies their iconic flavor
- Salt- brings out all the flavors in these cookies
- Sprinkles and Chocolate- for decorating
Step by Step Instructions
STEP ONE: Start by creaming 1 cup of softened, unsalted butter together with 1 cup of granulated sugar.
STEP TWO: Next add in 1 egg, 1 teaspoon of vanilla and ¼ teaspoon of almond extract and combine until light in color and fluffy.
STEP THREE: Add in 2 ½ cups of all purpose flour and ½ teaspoon of salt. Mix until all is combined.
The cookie dough will be soft. Transfer the dough to a spritz cookie press set with decorative top piece. Press each cookie onto a cookie sheet. Sprinkle the cookies with desired sprinkles before baking.
Bake the cookies at 350 degrees for 7-9 minutes. Let the cookies cool on the baking sheet for a few minutes and then transfer them to a cooling rack to finish cooling completely. You can also drizzle melted chocolate over some if you desire!
FAQs
How do I store the cookies? Keep the cookies in an airtight container for up to three days, or freeze for up to two weeks.
Can I make the dough ahead of time? Yes, store the dough in the fridge for up to three days or freeze for up to two weeks. Make sure to bring the dough to room temperature before baking. You also might need to mix the dough with an electric mixer again to get it back to its original fluffy consistency. Then bake according to the recipe.
Pro Tips
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. (Trust me, I've learned the hard way that I need to measure properly!) Instead scoop spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 120-125 grams.
If you make these cookies please leave a star review! It's so helpful for me. Also tag me on Instagram @inbloombakery_ so I can see. Follow me on Pinterest for other dessert ideas.
Other Christmas Cookies to Try:
Christmas Kitchen Sink Cookies
Chocolate Dipped Peppermint Sugar Cookies
Double Chocolate Peppermint Cookies
📖 Recipe
Spritz Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated white sugar
- 1 egg
- 1 teaspoon vanilla
- ¼ teaspoon almond extract
- 2 ½ cups all purpose flour spooned and leveled
- ½ teaspoon salt
- sprinkles for decorating optional
- melted chocolate for drizzling/dipping optional
Instructions
- Preheat oven to 350 degrees.
- Add 1 cup of softened, unsalted butter and 1 cup of granulated sugar to a large bowl. Cream together with an electric mixer for 1-2 minutes until fluffy.
- Next add in 1 egg, 1 teaspoon of vanilla and ¼ teaspoon of almond extract and combine until pale in color and fluffy, 1-2 minutes.
- Then add in 2 ½ cups of all purpose flour and ½ teaspoon of salt. Mix just until all is combined. The cookie dough will be soft.
- Transfer the dough to a spritz cookie press set with decorative top piece. Press each cookie onto a cookie sheet about 1 inch apart. (They should not spread very much.) Sprinkle the cookies with desired sprinkles before baking.
- Bake the cookies for 7-9 minutes.
- Let the cookies cool on the baking sheet for a few minutes and then transfer them to a cooling rack to finish cooling completely.
- After they are cool, drizzle melted chocolate over some if you desire.
- Store the leftover cookies in an airtight container for up to 3 days.
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