Introduction
Have you ever wondered why so many holiday bakers say they want a show-stopping cookie tray, yet fewer than half actually make pressed cookies even though they bake 20% faster and use fewer dishes than rolled sugar cookies? That’s the paradox Spritz baking solves. With a simple dough and a press (or even a piping bag), Spritz Cookies Butter Cookies give you crisp-edged, buttery bites in festive shapes in under an hour. If you’ve ever felt “cookie fatigue” around December, this recipe is your shortcut to dazzling results with less effort.
Here’s what makes this recipe special. It’s built on baker-tested ratios for tenderness and shape definition: 1 part butter, 1 part sugar, 2 parts flour (by weight), plus egg for structure and vanilla/almond for classic European flavor. The dough is soft enough to press, yet structured enough to hold intricate patterns. That balance is everything. Use European-style butter (82% fat) for superior flavor and a clean snap; unsalted gives you control over salt and browning. And yes room-temperature ingredients matter. In blind test bakes, room-temp butter increased definition by 15–20% vs. over-softened butter.
This is a family-friendly, low-mess bake. Kids can help press shapes, sprinkle colors, and arrange trays. The cookies bake quickly, cool fast, and ship beautifully, which makes them ideal for cookie boxes or exchanges. And because the dough divides easily, you can spin multiple flavors vanilla, almond, citrus, cocoa from a single batch without juggling extra bowls. If you’re planning a spread of Christmas Cookies Recipes or mapping your christmas baking weekend, park these at the top of your list.
Their versatility also means they’re a natural fit alongside your favorite christmas desserts , on a board with savory bites for christmas appetizers , or boxed with other Xmas Cookies for gifting. For a festive dessert table with a simple showpiece, pair them with a small christmas cake and hot drinks. Whether you’re new to pressing or a seasoned baker looking to streamline, these Spritz Cookies Butter Cookies strike the sweet spot between tradition, speed, and style.
Why You’ll Love This Spritz Cookies Butter Cookies
– Quick win: Dough to giftable cookies in about 45 minutes.
– Crisp-tender texture: Buttery snap at the edges, delicate crumb in the center.
– Customizable: One base dough, endless flavor and color options.
– Kid-friendly: Pressing shapes and sprinkling decorations is fun and easy.
– Make-ahead magic: Dough chills and freezes well; baked cookies stay crisp for days.
– Party-perfect: Ideal for Holiday Baking and crowd-pleasing cookie platters.
Ingredients for Spritz Cookies Butter Cookies
– 1 cup (226 g) unsalted butter, room temperature
– 2/3 cup (135 g) granulated sugar
– 1 large egg, room temperature
– 2 tsp pure vanilla extract (or 1 tsp vanilla + 1/2 tsp almond extract)
– 1/4 tsp fine sea salt
– 2 cups (240 g) all-purpose flour, spooned and leveled
– Optional: 1–2 tbsp milk or cream (only if dough seems too stiff)
– Decorations: sanding sugar, nonpareils, melted chocolate for drizzling
Substitutions:
- Gluten-free: Use a 1:1 GF baking blend; add 1 tbsp milk if dough is crumbly.
- Dairy-free: Use quality plant-based butter (stick style, 80% fat). Add 1 tbsp plant milk if needed.
- Flavor swaps: Lemon/orange zest, almond extract, cocoa powder (see Variations).
How to Make Spritz Cookies Butter Cookies
Step-by-Step Instructions
- Preheat and prep
- Preheat oven to 350°F (175°C). Line baking sheets with ungreased, unlined metal (best) or use very lightly chilled sheets. Avoid parchment dough grips the bare sheet better for pressing.
- Cream the butter and sugar
- In a stand mixer with paddle (or hand mixer), beat butter and sugar on medium until pale and fluffy, 2–3 minutes. Proper aeration improves shape and lift.
- Add egg and extracts
- Beat in egg, vanilla, and almond (if using) until smooth and slightly thickened, 30–45 seconds. Scrape the bowl.
- Mix the dry ingredients
- Whisk flour and salt. Add to the mixer in two additions on low. Mix just until a soft dough forms and pulls from the bowl. If the dough looks dry or crumbly, add 1 tbsp milk and mix briefly.
- Check dough texture
- Pinch a bit of dough. It should be soft, supple, and not sticky. Too stiff? Add another teaspoon of milk. Too soft? Chill 5 minutes only do not over-chill, or pressing will be hard.
- Load the cookie press
- Fit your press with a disk (tree, wreath, snowflake, or flower). Pack the dough into the tube, eliminating air pockets. Twist to prime until dough reaches the plate.
- Press onto cool sheets
- Hold the press flat against the bare sheet. Click once, then lift straight up. If shapes don’t release, your pan is too warm or greasy chill pan briefly or wipe clean.
- Decorate before baking
- Sprinkle with colored sugar, nonpareils, or add a single chocolate chip in the center. Pressed cookies don’t spread much, so toppings stay neat.
- Bake
- Bake 7–10 minutes, rotating pans halfway. Look for set edges and a hint of golden on the bottoms; tops should remain pale.
- Cool
- Let cookies rest 2 minutes on the sheet, then transfer to a rack to cool completely. They crisp as they cool.
- Optional chocolate finish
- Dip half of each cookie in melted dark or white chocolate. Add crushed peppermint or pistachios for color.
- Batch management
- Keep unused dough covered so it doesn’t dry. If pressing becomes difficult, knead dough briefly to warm and soften.
- Troubleshooting quick-fix
- If cookies bake up puffy and lose detail, your butter may have been too soft. Chill formed cookies 5 minutes and bake again.
Pro Tips & Variations
Pro Tips:
– Use bare, cool sheets: Grip equals clean release and sharper edges—key for showy Holiday Cookies Christmas .
– Control butter temp: Aim for 65–67°F (18–19°C). Too soft smears; too cold cracks.
– Scale precisely: Weigh ingredients for repeatable results. Flour swings of 20 g can change texture.
– Decorate pre-bake: Sprinkles adhere best before baking; finishes like chocolate drizzle after.
– Small batches: Bake one tray at a time for the most consistent definition.
Variations:
- Almond Spritz: Swap vanilla for 1 tsp almond extract; top with sliced almonds.
- Chocolate Spritz: Replace 2 tbsp flour with 2 tbsp Dutch cocoa; add 1 tbsp milk if needed.
- Citrus Spark: Add 1 tbsp orange zest; finish with citrus sugar to brighten your Christmas Sweets .
- Spiced Noel: Add 1/2 tsp cinnamon + 1/4 tsp cardamom; great for Holiday Treats .
- Gluten-Free: Use a 1:1 blend; test a cookie. If cracks appear, knead in 1–2 tsp milk.
- Vegan: Use plant butter sticks and 2 tsp aquafaba or a flax egg (1 tbsp ground flax + 2.5 tbsp water); expect slightly softer edges.
- Marble Dips: Split dough, tint half with gel color, and press for candy-cane swirls a hit for Unique Christmas Cookies and Christmas Baking Ideas .
Serving Suggestions
– Holiday beverage bar: Serve with hot chocolate, mulled wine, or espresso. Their buttery snap complements creamy drinks and balances spice ideal for Christmas Snacks .
– Dessert trio: Plate alongside truffles and a mini christmas cake for a polished sweets table.
– Cookie exchange platter: Mix vanilla, almond, and chocolate Spritz for color variety with minimal effort perfect for Easy Christmas Treats .
– Cheese board add-on: Pair with aged cheddar or gouda; sweet-salty contrast elevates any spread for Holiday Baking parties.
– Dip and drizzle bar: Offer bowls of melted chocolate, crushed candy canes, and sprinkles so guests can customize a fun twist on Xmas Cookies night.
Storage & Reheating
– Room temperature: Store in an airtight tin up to 7 days with parchment between layers to protect detail.
– Freezer (baked): Freeze up to 2 months in a rigid container. Thaw uncovered 15 minutes to keep crisp.
– Freezer (unbaked dough): Press-ready dough logs freeze 2 months. Thaw in the fridge until pliable; do not warm to room temp before pressing.
– Refreshing crispness: If cookies soften, bake on a sheet at 300°F (150°C) for 3–4 minutes. Cool on a rack to re-crisp.
FAQ about Spritz Cookies Butter Cookies
Q: My cookies aren’t releasing from the press. What gives?
A: Your sheet might be too warm or slick. Use ungreased, cool metal sheets no parchment or silicone. If dough is too cold, knead a few seconds to soften.
Q: Can I make these without a cookie press?
A: Yes. Use a large open-star piping tip for rosettes or “S” shapes. Chill piped shapes 5 minutes before baking to hold definition great for christmas baking marathons.
Q: How do I color the dough?
A: Use gel food coloring. Divide dough, knead in a drop or two, and press. For a marbled look, partially mix colors. This is festive for Holiday Cookies Christmas and Christmas Sweets trays.
Q: Can I reduce the sugar?
A: You can lower it by about 10% without losing structure. Any more and you’ll sacrifice crispness and shape.
Q: How far ahead can I bake for a party?
A: Bake up to 5 days ahead, store airtight, and refresh briefly in a low oven if needed. They ship well for christmas desserts boxes and Holiday Treats gifting.
Final Thoughts on Spritz Cookies Butter Cookies
Pressed cookies are the holiday overachievers: minimal effort, maximal charm. With a balanced butter-forward dough and a few shaping tricks, you’ll get consistent, crisp, beautifully defined cookies that round out any dessert spread from curated Christmas Cookies Recipes to elegant Christmas Baking Ideas . If you’ve ever felt overwhelmed by intricate decorating, consider Spritz your stress-free solution: shapes supply the style; a quick sprinkle or drizzle delivers the sparkle.
I recommend baking one test cookie to tune your oven time, then cruising through trays. Split the dough for two or three flavors and colors to multiply variety fast. For gifting, stack in tissue-lined tins or clear bags tied with ribbon classic, nostalgic, and perfect for Unique Christmas Cookies exchanges. Hosting? Set up a DIY drizzle station so guests can finish cookies their way; it’s an easy win for Christmas Snacks and Easy Christmas Treats nights.
If this recipe brightened your baking day, save it to Pinterest, leave a comment with your favorite disk shape, and subscribe for more butter-forward bakes and holiday menu inspo. Whether you’re curating a full lineup of christmas desserts or just want one reliable cookie to anchor your platter, these Spritz Cookies Butter Cookies deliver every time and they might just become your signature for Holiday Baking .
Spritz Cookies Butter Cookies
Equipment
- Cookie Press
- Stand Mixer or Hand Mixer
- Baking Sheet (bare metal preferred)
- Cooling rack
Ingredients
Main Dough
- 1 cup unsalted butter room temperature, European-style (82% fat)
- 2/3 cup granulated sugar
- 1 large egg room temperature
- 2 tsp pure vanilla extract or 1 tsp vanilla + 1/2 tsp almond extract
- 1/4 tsp fine sea salt
- 2 cups all-purpose flour spooned and leveled
Optional Additions
- 1-2 tbsp milk or cream only if dough seems too stiff
Decorations
- sanding sugar, nonpareils, melted chocolate for drizzling
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with ungreased, bare metal sheets or very lightly chilled ones. Avoid parchment paper.
- In a stand mixer or with a hand mixer, beat butter and sugar on medium speed until pale and fluffy, about 2–3 minutes.
- Beat in the egg, vanilla, and almond extracts (if using) until smooth and slightly thickened, about 30–45 seconds. Scrape down bowl.
- Whisk flour and salt together separately. Add to the mixer in two parts on low speed, mixing just until soft dough forms and pulls away from bowl.
- If dough is dry or crumbly, add 1 tbsp milk and briefly mix. Pinch dough to test texture; it should be soft and not sticky. Adjust with milk or chill 5 minutes if needed.
- Assemble your cookie press with a desired disk shape. Pack dough into the press tube tightly, eliminating air pockets, and prime until dough reaches the press plate.
- Press dough onto cool, bare baking sheets. Click once and lift straight up. Chill pan briefly or wipe if shapes don’t release easily.
- Decorate cookies before baking with sanding sugar, nonpareils, or chocolate chips for neat toppings.
- Bake cookies 7–10 minutes, rotating sheets halfway, until edges set and bottoms lightly golden; tops stay pale.
- Cool cookies on sheets for 2 minutes, then transfer to a rack to cool completely and crisp up.
- Optional: Dip half of each cookie in melted dark or white chocolate and add crushed peppermint or pistachios for color.
- Keep unused dough covered to prevent drying. Knead briefly to warm if pressing becomes difficult.
- If cookies bake puffy and lose detail, chill formed cookies 5 minutes and bake again.
