Spritz cookies are a favorite holiday cookie that is simple and delicious, bite-sized and easy to make! What more can you ask for? I usually eat a dozen of these before I am done in the kitchen, but luckily the recipe makes over 80 spritz cookies! Sweet, buttery and adorable, these cookies are the perfect addition to any holiday occasion.
I bought a cookie press last year and it is super fun to make all the different cookie shapes. The one I purchased came with 12 different shapes you can easily change. If you don’t already have a cookie press you can find them on Amazon, Bed Bath & Beyond, Michaels and Target (or wherever you buy your baking supplies). I bought mine at Michaels and used a 50% off coupon. I love their coupons!
Although a cookie press is highly recommended and super easy to use, you can make these with a pastry bag instead using the open star tip to craft various shapes. I have this Cookie Press from Wilton.
The ingredients are quite basic and you can make this quick recipe using only one bowl. Be sure to use softened to room temperature unsalted butter and egg for the best results. I used my KitchenAid Mixer with the paddle attachment, but you can use a hand mixer just as easily.
One easy time saving tip with this recipe is you can make the dough ahead and freeze it. You can easily fit 20 cookies on one baking sheet and even more if your baking sheet is larger. You can also add a little food coloring to some of your dough to make different colored cookies. I used a large baking sheet with a silicone mat and fit 24 cookies. You can also use parchment paper if you don’t have a silicone mat. Once the cookies have been pressed onto the baking sheet, you can decorate your cookies as simply as you like: sprinkle with different colored sprinkles, drizzle with chocolate or add a chocolate chip or M&M, even crushed candy canes to the cookie.
Your family, friends and loved ones will love these amazing bite-sized Spritz Cookies. Wrap them up in little baggies or a bakers box and give them away. I hope you enjoyed making these as much as I did. And how many did you eat…?!
Happy Baking! Enjoy!!!
- 1 cup 2 sticks unsalted butter softened to room temperature
- 3/4 cup granulated sugar
- 1 large egg at room temperature
- 1 1/2 tsp pure vanilla extract
- 2 1/4 cups all-purpose flour (spoon & leveled)
- 1/2 teaspoon salt
- optional: sprinkles chocolate chips, melted chocolate or crushed candy canes for decoration
Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats.
In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until smooth, about 2 minutes. Add the egg, vanilla extract, and almond extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
On low speed, beat in the flour and salt. Turn up to high speed and beat until completely combined.
Press the dough-- follow manufacturer’s directions to fit your cookie press with a decorative plate. Scrape some of the dough into your cookie press. Hold the cookie press perpendicular to the lined baking sheet and press out the cookies 2 inches apart. Decorate the shaped cookie dough with sprinkles if you desire.
If the cookie dough becomes too soft as you work, chill the shaped cookie dough in the refrigerator for 10 minutes before baking.
Bake until very lightly browned on the edges, 7 to 9 minutes.
Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cookies stay fresh in an airtight container at room temperature for up to 1 week.
Make ahead tip: You can chill the cookie dough in the refrigerator for up to 4 days before pressing the dough through the cookie press. You can also freeze the cookie dough for up to 3 months; allow to thaw overnight in the refrigerator, then bring to room temperature before continuing with step 4. Baked cookies freeze well for up to 3 months; thaw before serving.
To make ahead, you can either chill the cookie dough in the refrigerator for up to 4 days or freeze the dough for up to 3 months. If freezing, allow the dough to unthaw in the refrigerator overnight before bringing to room temperature to create your cookies.
To change the flavor of these cookies slightly, you can substitute the almond extract with peppermint extract to make the flavor even more festive!