Light, crisp, and so buttery, these spritz cookies are a beloved holiday tradition. So good with a warm cup of tea, coffee, or cocoa!
Ah, spritz cookies!
These cookies bring back SO many memories!
When I was little, there was really only one kind of cookie we ever made, and they were spritz.
We had a copper cookie press with a screw on the top, and we’d turn the screw, watch the dough come out, and then sprinkle the tops with colored sugar. It was a Christmas tradition, and one that I looked forward to all year long!
So, when I decided I should have a spritz recipe here, I messaged my mom and asked her if she still had the one we always used to use.
And she told me that the recipe had come from her sister, my Aunt Barbara. She told me Aunt Barb would make them every year. It was HER tradition!
In fact, she had so many Christmas traditions. She was really into Christmas, and would always work so hard to make sure it was special for everyone in the family. Cookies, gifts, decorations, all of it was led by Aunt Barbara.
So I’m really happy to be able to share this here, in honor of my Aunt!
A LOT of batches of spritz cookies made this post possible. I wanted to make sure I had everything just right! So, I did make a few tweaks to the original. But I think Aunt Barb would approve!
Spritz cookies can be a little tricky to make, so after all those batches I have a few tips that might make things easier:
- Cream the butter and sugar together until very pale and fluffy. This is a really important step! It will take a minimum of 5 minutes with an electric mixer. If you don’t whip for the full 5 minutes, the dough will be too thick and dense, and it won’t pass through the cookie press. This step will also help your cookies to be so light and tender!
- Don’t overwork the dough once the flour has been added. Just mix until the flour is incorporated and then stop. Otherwise, your cookies could come out tough.
- Don’t grease your baking sheets or line them with parchment paper. Usually, I’m a parchment paper girl, but in this case it will cause the dough to adhere more to your cookie press than to your baking sheet.
- You might need to click the cookie press more than once to get the dough to release.
- Bake just until beginning to turn golden around the edges.
- Store in an airtight container for up to two weeks at room temperature.
And be sure to scroll past the recipe card, for an affiliate sales link to the cookie press I like best!
More great cookie recipes on my “Cookie Recipes Galore” Pinterest board!
This post contains affiliate sales links.
Preheat the oven to 350 degrees F.
In a large bowl, use an electric mixer to cream the butter and sugar together until very pale and fluffy (about 5 minutes).
Stir in the vanilla and almond extracts until incorporated.
Add the egg and beat until smooth.
Add the flour, baking powder, and salt, and stir together until just barely combined.
Load the dough into a cookie press, and form shapes on baking sheets.
Sprinkle with colored sugar/sprinkles to garnish.
Bake for 10 to 12 minutes, or until just beginning to turn golden around the edges.