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Christmas spritz cookies in red green and vanilla colors with sprinkles

Best Spritz Cookie Recipe

This spritz cookie recipe makes buttery pressed cookies that hold their shape, bake quickly, and look beautiful on Christmas cookie trays. Perfect for cookie press baking, holiday gifting, and make-ahead dessert boxes.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 60 cookies
Course: Dessert
Cuisine: American
Calories: 55
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened but not melted
  • 2/3 cup granulated sugar
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 1/4 cups all-purpose flour spooned and leveled
  • 1/4 teaspoon fine salt
  • Gel food coloring optional
  • Sprinkles or sanding sugar optional

Equipment

  • 1 Cookie press Use any sturdy cookie press with decorative discs
  • 1 Large mixing bowl For mixing the dough
  • 1 Hand mixer or stand mixer For creaming butter and sugar
  • 1 Measuring cups and spoons Or use a kitchen scale for better accuracy
  • 2 Ungreased metal baking sheets Keep pans cool; do not use parchment paper
  • 1 Wire cooling rack For cooling cookies completely

Method
 

  1. Preheat oven to 375°F (190°C). Use clean, cool, ungreased metal baking sheets. Do not use parchment paper when pressing the cookies.
  2. Beat the softened butter and granulated sugar in a large bowl for 1 to 2 minutes, just until smooth and creamy.
  3. Add the egg, egg yolk, vanilla extract, and almond extract. Beat until combined.
  4. Add the flour and salt. Mix on low speed until a soft dough forms. The dough should feel smooth and soft, not sticky or crumbly.
  5. If using food coloring, divide the dough into portions and mix in gel food coloring.
  6. Pack the dough into a cookie press fitted with your chosen disc.
  7. Hold the cookie press flat against the ungreased baking sheet. Press once, pause for one second, then lift straight up.
  8. Add sprinkles or sanding sugar if desired.
  9. Bake for 7 to 9 minutes, until the cookies are set and the edges are barely golden.
  10. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Notes

Use clean, cool, ungreased metal baking sheets. Do not use parchment paper or silicone mats when pressing the cookies because the dough needs to grip the pan.
If the dough feels sticky, add 1 tablespoon of flour. If it feels too stiff, let it rest at room temperature for a few minutes.
If the cookies spread, chill the dough for 5 to 10 minutes and make sure the baking sheet is cool before pressing the next batch.
Store baked spritz cookies in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.