Christmas Spritz Cookies: Classic, Buttery, and Beautifully Festive

Last Updated on November 8, 2025 by Chef Josie

Nothing says “holiday baking” like a plate of colorful, buttery Christmas Spritz Cookies. These delicate cookies are crisp on the edges, tender in the center, and irresistibly buttery, the kind of cookie that melts in your mouth.

Made using a cookie press and decorated with festive sprinkles, chocolate, and sugar, they’re the perfect addition to your Christmas cookie platter or holiday gift tins. Whether shaped like trees, wreaths, or snowflakes, these cookies are timeless holiday favorites that never fail to impress.

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Why You’ll Love These Christmas Spritz Cookies

• Classic and festive: A staple on every Christmas cookie tray.
• Buttery and light: The perfect melt-in-your-mouth texture.
• Easy to make: Just load the cookie press and bake; no rolling or cutting needed.
• Endlessly customizable: Add food coloring, sprinkles, or chocolate drizzle.
• Perfect for gifting: Stack beautifully in tins and stay fresh for days.

Ingredients

• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract (or almond extract for classic flavor)
• 2¼ cups all-purpose flour
• ¼ tsp salt
• Food coloring (optional)
• Sprinkles, melted chocolate, or colored sugar for decorating

Instructions

1. Preheat oven: Set oven to 350°F (175°C). Do not line baking sheets with parchment; cookies stick better to ungreased sheets.
2. Cream butter and sugar: In a large bowl, beat butter and sugar together until light and fluffy.
3. Add egg and vanilla: Beat in egg and vanilla (or almond extract).
4. Mix dry ingredients: Add flour and salt; mix until combined. Divide dough if adding colors.
5. Press cookies: Load dough into a cookie press. Press shapes directly onto ungreased baking sheets.
6. Decorate: Add sprinkles or colored sugar before baking if desired.
7. Bake: Bake 7–9 minutes, until edges are lightly golden.
8. Cool and decorate: Let cool completely before dipping in melted chocolate or adding more decorations.

Notes and Top Tips

• For the best results, don’t chill the dough; it needs to be soft for pressing.
• Use room temperature butter, not melted, for perfect consistency.
• Add a touch of almond extract for that classic Danish Spritz flavor.
• Dip half the cookie in dark or white chocolate and top with festive sprinkles.
• Store in airtight containers at room temperature for up to 1 week or freeze up to 2 months.

Serving Suggestions and Variations

These Christmas Spritz Cookies look stunning on holiday dessert tables, cookie platters, and in gift tins. They’re also perfect for cookie exchanges or holiday bake sales.

Fun Variations:

• Chocolate Spritz Cookies: Replace ¼ cup of flour with cocoa powder.
• Almond Spritz Cookies: Add ½ tsp almond extract and top with sliced almonds.
• Colorful Christmas Trees: Tint dough green and top with red sprinkles or star-shaped candies.
• Dipped Delights: Dip cookies in white chocolate and sprinkle crushed candy canes for a peppermint touch.

Storage and Freezing Tips

• Room Temperature: Store cookies in airtight tins for up to 1 week.
• Freeze Dough: Shape cookies, freeze on trays, then store in bags. Bake from frozen; add 1 extra minute.
• Freeze Baked Cookies: Layer between parchment in airtight containers for up to 2 months.

Why You’ll Make Them Again

These Christmas Spritz Cookies are everything a holiday cookie should be: buttery, crisp, and beautifully festive. They’re a joy to bake, decorate, and share.

Whether you’re filling cookie tins for neighbors, adding variety to your holiday dessert table, or baking with kids, these cookies are as fun to make as they are to eat. With endless shapes and decorations, they’ll quickly become a holiday baking tradition in your kitchen.

FAQs

1. Why are my spritz cookies not holding their shape?
Your dough might be too soft. Try chilling it for 10 minutes, but not longer, before pressing.

2. Why won’t the dough stick to the baking sheet?
Spritz cookies need to adhere to an ungreased, cool baking sheet; avoid parchment or silicone mats.

3. Can I make the dough ahead of time?
Yes, refrigerate for up to 3 days. Let it soften slightly before loading into the cookie press.

4. What if I don’t have a cookie press?
You can pipe the dough with a large star tip or shape small rounds by hand, but the press gives that signature design.

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