Buttery Vanilla Almond Christmas Spritz Cookies
Your kitchen is about to smell like pure holiday magic. These foolproof Christmas spritz cookies create buttery, almond-flavored perfection that hold their shape and melt in your mouth. Bonus, this classic recipe makes dozens of cookies that taste even better after a few days. Bite-sized butter cookies perfect for the holiday season with zero chill time. Full recipe card below.
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What is a Spritz Cookie?
Classic spritz cookies have been around for decades and they are not your average drop cookies. They’re architectural. They’re festive. And when done right, their buttery flavor is irresistible! They are tender with edges that stay crisp for days and a rich flavor that grows as they sit. Known for their perfect little rosettes, wreaths, trees, pumpkins and more, spritz cookies are small butter cookies that are formed with a cookie press to create intricate designs.
Why You Will Love This Recipe
Spritz cookies are the perfect holiday cookie because one batch makes dozens and their flavor intensifies as they sit. Most cookies are stale within four days, but these taste even better and can last a whole week! Because they are fun to make and decorate, it’s a holiday tradition the whole family can partake in, even if it’s just sampling the merchandise (haha my hubby’s job).
Ingredients
Don’t let their small size fool you, these decadent treats are definitely worth the effort! But there are some key components to getting the recipe right. These are my tips for the best results from my testing and experience.
- Unsalted Butter – You need real butter, softened to room temperature. This one is non-negotiable. It is the backbone of the entire cookie and what gives these holiday cookies their signature buttery flavor. No margarine, no exceptions.
- Sugar – This cookie is not quite as sweet as some, but still needs sugar to balance out the butter. Do not substitute or skip.
- Powdered Sugar – Also known as confectioners sugar. This elevates the sweetness a little more while keeping the cookie dough soft.
- Egg – This binds the wet ingredients and dry ingredients together and adds richness and a little structure without making the dough cakey.
- Milk – This gives the cookie dough a little extra moisture. Any kind of milk works. I use 2% milk.
- Vanilla – Pure vanilla extract is preferred for its richer flavor but imitation will work too. Along with the butter, vanilla is a signature component in the flavor of these cookies.
- Almond Extract – This is what makes spritz cookies taste like spritz cookies. Almond flavor has a very distinct taste and the combination of the butter, vanilla, and almond is what creates the signature flavor of this cookie.
- Baking Powder – This creates lift in the cookies. Too little and they will be dense. Too much and they’ll puff up and collapse.
- Salt – This balances out the cookie dough and all the sugar.
- Sifted Flour – Provides structure without toughness. In my experience, the flour needs to be sifted to create a soft dough that comes out of the press easily. Measure by spooning it into your measuring cup and leveling it off. If the dough is too dry it will be difficult to press. Stick to all-purpose flour for best results.
- Red and Green Food Coloring – While this is optional, these cookies are often made in holiday colors like green Christmas trees. You only need a few drops. I use the old-fashioned liquid kind but you can use gel or paste food coloring as well. Just note the gels and paste are quite a bit more potent and will not require as much.
- Festive Sprinkles/Decorations – There are many ways to decorate spritz cookies, but the easiest way is to use holiday sprinkles. Sprinkle a few on and bake. Or decorate with melted chocolate, colored icing, or other candies.
Making the Shapes
Spritz cookies are known for their different designs and unique shapes. These come from cookie presses. I have a Wilton cookie press and use it every year. It comes with multiple discs that create different patterns. While you could make this recipe with a cookie cutter, you will need a cookie press for the signature spritz shapes.
To use the cookie press, unscrew both ends. Load the cookie design disc into one end and screw the cap back on. At the other end, remove the trigger, place dough into the cylinder of the cookie press and screw the trigger back into place, snug on the dough. Be careful not to overfill the press or you will have difficulty getting the dough out. You will need to reload several times for one batch.
Mixing Options
The easiest way to mix the cookie dough is with a large mixing bowl and either an electric hand mixer or a stand mixer. If you choose to use food coloring, be careful using a wooden spoon as the dye may stain.
Troubleshooting
If you have not used a cookie press before there are a few things to note.
- Sift the Flour – I have found this to be essential. When I skip it, the dough gets stuck in the press.
- Overfilling – If you overfill the cookie press it will not function properly. Make sure to only fill to the line.
- Test Press – Every time I make these the first few pumps of the press are misfires. This is normal. And sometimes the first one is too big or too small. Give it a few pulls.
- Baking Sheets – Do not use cooking spray or parchment paper on your cookie sheets. Baking mats work best here because you want the dough to stick to the pan as it comes out of the press. Otherwise the cookies become misshapen.
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Buttery Vanilla Almond Christmas Spritz Cookies
- Total Time: 33 minutes
- Diet: Vegetarian
Description
Classic spritz cookies just became your new favorite Christmas cookie! This nostalgic Christmas spritz cookie recipe creates buttery, almond flavored Christmas tree cookies that hold their shape and melt in your mouth. Your house will smell like holiday magic and you will have enough cookies for a small army. These butter cookies are the only cookies that taste just as good days later and have a festive vibe for the holiday season.
Ingredients
- 1 1/2 cup Unsalted Butter
- 1 cup White Sugar
- 1/4 cup Powdered Sugar
- 1 Egg
- 2 tbsp Milk
- 1 1/2 tsp Vanilla
- 1 tsp Almond Extract
- 3 1/2 cup Flour sifted
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 6 drops Food Coloring per color
- Sprinkles optional
Instructions
- Pre-heat oven to 350 degrees and prepare baking sheets with baking mats. Do not grease pans or use parchment paper. These are non stick and the dough will not come out of the press properly.
- Cream butter and both sugars in a large bowl or the bowl of a stand mixer on medium speed with a paddle attachment. Note, the butter must be at room temperature and soft but not melted for this to work. Do not use margarine.
- Add in the egg, milk, vanilla, and almond extract and mix again until combined.
- In a separate mixing bowl sift the flour. I highly recommend doing this to keep the dough soft enough to work through the cookie press.
- Whisk in the remaining dry ingredients (baking powder and salt).
- Slowly mix the flour mixture into the bowl with the wet ingredients one cup at a time, mixing until combined. Do not over mix.
- Once the cookie dough is combined, divide the dough into equal parts and place into separate bowls to mix in the food coloring. If you only plan to use one color or not color the dough, skip this step.
- Add 6 drops of food coloring to each bowl and mix. If you use gel or paste food coloring they are quite a bit more potent and will not require as much. This may stain wooden spoons so I do recommend using a mixer.
- Once the cookie dough is colored to your liking, unscrew both ends of the cookie press and load the desired cookie design disc (I used the Christmas tree and star) into one end and screw the cap back on. At the other end, remove the trigger, place dough into the cylinder of the cookie press and screw the trigger back into place, snug on the dough. Be careful not to over fill the press or you will have difficulty getting the dough out. You will need to reload the press several times for one batch of cookies.
- Place the cookie press flat on an ungreased cookie sheet and pull the lever. Remove the press from the pan immediately. Note, when you are first starting it make take a few pulls for the dough to get flowing.
- Top cookies with sprinkles and bake cookies for 6-8 minutes or just until the edges start to turn slightly golden brown. These are small cookies and baking time will vary so watch them carefully.
- Cool cookies on the cookie sheet for 5 minutes and then transfer them to a wire rack.
Notes
Bake time will vary. These cookies are very small so you do not want to overbake them.
Makes about 90 cookies depending on size.
- Prep Time: 25 minutes
- Cook Time: 8 minutes
- Category: desserts
- Method: Bake
- Cuisine: American
More Delicious Cookie Recipes to Try
- Homemade Chewy Peanut Butter Monster Cookies Recipe
- Copycat Crumbl Caramel Apple Cookie Recipe
- Grandma’s Kolaczki Polish Christmas Cookie Recipe
- Soft and Chewy Peanut Butter Blossom Cookie Recipe
- Classic Chocolate Chip Cookies Without Butter
- Dark Chocolate Peanut Butter Crinkle Cookies Recipe
Storage
If you have leftover spritz cookies, which I am sure you will because this recipe makes A LOT, store at room temperature in an airtight container for up to seven days. The butter flavor will intensify as they sit and they will taste even better!
Do NOT refrigerate them or freeze them. Room temperature is the way to go.
When to Make Spritz Cookies
Spritz cookies are a traditional holiday cookie perfect for cookie exchanges and Christmas gifts because the recipe makes dozens of cookies. They can be customized with your favorite festive sprinkles and holiday colors. A fun family activity! But these buttery vanilla almond cookies are a tasty sweet treat for any occasion.
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