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–+ servings
Easy Christmas Spritz Butter Cookies Recipe
katya bou

Spritz Cookies Butter Cookies

Show-stopping pressed cookies with buttery snap and delicate crumb, baked in under an hour. This European-style recipe balances butter, sugar, and flour for crisp edges and detailed shapes, perfect for versatile flavors and festive decorating.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 5 minutes
Total Time 45 minutes
Servings: 40 cookies
Course: Cookies, Dessert
Cuisine: European, Holiday
Calories: 90
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Cookie Press
  • Stand Mixer or Hand Mixer
  • Baking Sheet (bare metal preferred)
  • Cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with ungreased, bare metal sheets or very lightly chilled ones. Avoid parchment paper.
  2. In a stand mixer or with a hand mixer, beat butter and sugar on medium speed until pale and fluffy, about 2–3 minutes.
  3. Beat in the egg, vanilla, and almond extracts (if using) until smooth and slightly thickened, about 30–45 seconds. Scrape down bowl.
  4. 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.
  5. 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.
  6. 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.
  7. Press dough onto cool, bare baking sheets. Click once and lift straight up. Chill pan briefly or wipe if shapes don't release easily.
  8. Decorate cookies before baking with sanding sugar, nonpareils, or chocolate chips for neat toppings.
  9. Bake cookies 7–10 minutes, rotating sheets halfway, until edges set and bottoms lightly golden; tops stay pale.
  10. Cool cookies on sheets for 2 minutes, then transfer to a rack to cool completely and crisp up.
  11. Optional: Dip half of each cookie in melted dark or white chocolate and add crushed peppermint or pistachios for color.
  12. Keep unused dough covered to prevent drying. Knead briefly to warm if pressing becomes difficult.
  13. If cookies bake puffy and lose detail, chill formed cookies 5 minutes and bake again.

Nutrition

Calories: 90kcalCarbohydrates: 10gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 15mgSodium: 50mgPotassium: 15mgSugar: 5gVitamin A: 380IUCalcium: 10mgIron: 0.2mg

Notes

Test one cookie to adjust baking time. Split dough for multiple flavors and colors to create variety. Store baked cookies in airtight tins up to 7 days with parchment between layers for detail preservation.
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