Christmas Spritz Cookies
Buttery pressed holiday cookies in festive shapes with sprinkles.
Updated: Nov 9, 2026
Why you'll like it
- Ready in about 1 hr.
- Serves 24 — easy to halve or double.
- Medium level — everyday equipment only.
- Storage, freezing and reheating covered below.
This Christmas Spritz Cookies recipe takes 1 hour and makes 24 cookies. Spritz are the buttery pressed cookies piped through a cookie press into trees, wreaths, and stars, and no Christmas tray looks right without them.
Helpful guides
Instructions
Heat oven to 375°F with ungreased, cool baking sheets ready. Greased sheets make pressed shapes slide and lose definition.
Cream butter and sugar 2 minutes until smooth, then beat in egg, yolk, and both extracts until fully combined and fluffy.
Add flour and salt and mix just until a soft smooth dough forms that holds shape but yields to the press. Do not chill this dough.
Load the cookie press, hold it flat against the sheet, and squeeze one full click per cookie, lifting straight up. Uniform pressure makes uniform trees.
Decorate immediately with sprinkles, pressing the tiniest ones lightly so they anchor before baking.
Bake 10 to 12 minutes until edges turn the faintest gold; pale centers mean tender cookies. Cool 3 minutes on the sheet, then move carefully to a rack.
Troubleshooting — fixes, not repeats
- If shapes will not stick, sheets are greased or warm; use bare cool sheets.
- If dough will not press, butter was too cold; let the loaded press warm 5 minutes.
- If cookies spread shapeless, oven ran cool or dough overmixed; verify heat and mix less.
- If press sputters air, the barrel was underfilled; pack dough with no gaps.
Make it your way
- For chocolate spritz, replace 1/4 cup flour with cocoa powder.
- For lemon spritz, swap almond extract for lemon and top with yellow sugar.
- For sandwich cookies, pair matching shapes with jam because small sizes make two-bite treats.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Freeze baked cookies up to 2 months; thaw uncovered so condensation never spots them.
FAQ
Do I need a cookie press?
For true spritz shapes, yes. Without one, pipe rosettes with a star tip for a close cousin. Start with the suggested amount, then adjust to suit your taste and equipment.
Why did mine lose shape?
Warm greased sheets or overmixed dough. Bare cool sheets and gentle mixing hold definition. Start with the suggested amount, then adjust to suit your taste and equipment.
Can I color the dough?
Yes, gel color works best and will not thin the dough. Add with the extracts. Start with the suggested amount, then adjust to suit your taste and equipment.