Go Back

Easy Christmas Spritz Cookies

These soft, buttery Christmas Spritz cookies are a holiday favorite with classic flavor and beautiful decorative shapes made with a cookie press.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 38 cookies
Course: Cookies, Dessert
Cuisine: American, German
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

  • 1 stick unsalted butter softened
  • 1 stick margarine softened
  • 0.75 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 3.5 cups all-purpose flour
  • 1 heaping teaspoon baking powder
  • gel food coloring optional

Equipment

  • electric mixer
  • Spritz cookie press with various shapes
  • Ungreased cookie sheets
  • Cooling rack

Method
 

  1. Cream softened butter and margarine with electric mixer until fluffy.
  2. Add sugar ½ cup at a time, alternating with eggs, mixing well after each addition.
  3. Mix in vanilla extract until combined.
  4. In separate bowl, whisk together flour, salt, and baking powder.
  5. Add flour mixture to butter mixture by hand, a little at a time, until just combined. Do not overwork.
  6. Chill dough for 15 minutes. Also chill cookie sheets for 15 minutes.
  7. Load cookie press with chilled dough according to manufacturer's instructions, packing firmly.
  8. Press cookies onto ungreased, chilled cookie sheets, holding press upright.
  9. Add sprinkles or sanding sugar immediately after pressing, before baking.
  10. Bake at 350°F for 10-15 minutes until bottoms are lightly golden.
  11. Transfer to cooling rack immediately after baking.

Notes

Do not grease cookie sheets - dough needs to stick to form shapes. Store in airtight container with saltine cracker for up to 1 week. Dough can be chilled for several days - bring to room temperature before using.