Christmas Spritz cookies are definitely a holiday tradition. These buttery sugar cookies make ever cookie platter look great! And they taste SO good!
It doesn’t matter whether you are making cute little Christmas trees or pretty pink poinsiettias.
Christmas spritz cookies are a fun cookie to make. I’ve eaten them for years and not just at the holidays.
My third grandmother used to press them out with the little star shaped disc and make long wavy shapes.
They were always kept in a shoebox lined with wax paper and they were always available when we dropped by for a visit.
So Christmas cookies aren’t just for Christmas anymore!
In our case, they were Jewish cookies because no one told us any different.
It is often debated whether Spritz cookies are German or Swedish.
I don’t really care! Either way they are delish.
However, I did learn that the German word spritzen means squirt and since you “squirt them out” onto a cookie sheet, maybe these really are German cookies.
I can also remember a Yiddish word used in such a way that it meant you were sweating or perspiring.
Like in, “It’s hot today. I’m really spritzen.”
And I also remember my kids fighting and asking each other (when they were really upset), “Now you gonna squirt a little?”
I guess they could have just substituted the word spritzen.
It has a nicer ring to it, don’t you think?
Regardless, these delcious cookies are a fun way to get your holiday baking started.
They keep for a good while in an airtight container and they can also be frozen.
This year I tried the star shape that my Ilse used to use.
They are fun to do and then I chose to douse them with powdered sugar, though it isn’t necessary.
Ilse’s spritz cookies were always golden, which means she baked them longer then this recipe calls for.
Ilse would also tell you that there is no need for a mixer to make these.
Just put all your ingredients in a bowl and mush everything up with your hands.
Since this is what she used to do, I know it works.
However I would mention that a mixer creates a fluffier dough and a softer cookie.
The choice is yours!
Spritz cookies are a good way to teach your kids about baking!
I tried baking them lightly colored and also until they were more golden all over.
Personally, since I didn’t dye all of the dough, I found I like the undyed cookies baked to a more golden brown because then the butter flavor really comes through.
For the dyed cookies I baked them at 350 degrees for 5-7 minutes and they were not as crisp, but totally tasty and the softer texture was perfect, too!
How to Bake Christmas Spritz Cookies:
Begin by preheating the oven to 350 degrees. Take out your cookie sheets and rather than lining them with parchment paper, I used Silpat pads.
The spritz cookie dough sticks better to them where as on a parchment liked baking sheet, they tend to slip around. An ungreased cookie sheet also works!
If you choose mix your dough by hand in a large bowl, but as I’ve gotten older I prefer using my stand mixer fitted with the paddle attachment.
Cream the room temperature unsalted butter with the sugar until it lightens in color and is light and creamy.
Don’t forget to scrape the sides of the bowl.
Beat in a large egg and then add almond extract, vanilla extract or a combination of the two for this spritz cookie recipe.
Whisk together 2 1/4 cups all purpose flour and 1/2 t salt.
With the mixer on low speed, add the flour mixture slowly to the butter.
Once the dough is mixed, using your hands bring the soft dough together in a large ball.
It may feel sticky at first but after you knead it a few times it should feel like Play-dough!
I divide the batch of dough into the number of pieces I want to color.
I prefer using gel food coloring, though it does take awhile to knead into the dough.
Green cookies and red cookies and some plain dough is generally a good choice for these butter cookies.
Best Cookie Press?
Cookie presses come in a variety of options. Choose the one that fits your needs best. To me that means looking at the metal plate options with each model.
There are so many kinds of shapes available!
I have a Kuhn Rikon cookie press that I like a lot and beats my old-fashioned spritz cookie press any day.
The OXO cookie press is also very popular.
Have fun using different shapes and remember that as you press dough, it is always the first cookie that is the hardest!
If you need to, scrape those up and add the cookie dough back to the remaining dough.
Keep in mind that though this classic spritz cookies dough is very easy to make, but it is the decorating that takes time.
Gather your friends or kids to help.
Unbaked dough is easily decorated with sugar sprinkles and these festive cookies are always the first to brighten up any cookie tray.
Baked cookies can be decorated using a piping bag with melted chocolate or drizzled with royal icing.
Cookie Press Variations:
This Christmas spritz cookies recipe is classic, but can easily be flavored with a teaspoon ground cinnamon or a teaspoon ground nutmeg or even cardamom.
Shoot you could even add lime or lemon zest.
Every once in awhile I add a pinch of espresso so keep in mund that there are many options when making classic butter spritz cookies.
Perhaps it’s the one I remember from my childhood-whether from Ilse’s shoebox or from my moms cookie tray, these are the best spritz cookies I know of.
These buttery cookies are perfect for the Christmas holiday season!
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You Want More?
Christmas spritz cookies recipes are a holiday tradition. The first to disappear from the holiday cookie platter, these buttery sugar cookies are fun to make!
1 c unsalted butter at room temperature
3/4 c sugar
1 large egg
2 t vanilla extract or 1 t vanilla and 1 t almond extract
2 1/4 c all purpose flour
1/2 t salt
Gel coloring, optional
Preheat oven to 350.
Line baking sheets with silicone baking mats.
Cream butter and sugar together on medium speed until light and fluffy, about 3 to 4 minutes.
Add egg and mix well.
Add extract and mix again.
Add flour and salt and mix on low speed, gradually turning up to medium until flour is mixed in. I often cover the mixer with a clean dishtowel so the flour doesn’t go flying everywhere.
Remove dough from bowl and knead until it comes together and feels like play-dough. Divide into as many parts as you want to color.
Using the cookie press, follow the directions and press out the cookies. They can be close together as they don’t spread.
Decorate with sprinkles and colored sugars before baking.
Bake cookies for 5 to 7 minutes. Let cool for 5 minutes before removing to a wire rack.
Cookies can be stored in a shoe box or an airtight container for up to 3 weeks.
Please see post above for other flavoring and decorating ideas.
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