No-Chill Buttery Christmas Spritz Cookies
Christmas Spritz Cookies are the kind of holiday baking that feels like a little kitchen magic. A quick press of the cookie press, and you have a tray full of delicate butter cookies ready for sprinkles.
This recipe keeps it simple with pantry staples and no time in the fridge. The dough holds its shape beautifully, so every wreath, tree, and snowflake comes out crisp and clean.
What Makes This Spritz Cookie Recipe a Keeper
These cookies taste the way the holidays smell. Rich butter, a soft crumb that snaps at the edges, and just enough vanilla to feel cozy without overpowering everything else on a cookie plate.
I come back to this version because the confectioners’ sugar makes them exceptionally tender. No graininess from granulated sugar, and the dough presses like a dream without any chilling.
Ingredients
- 1 cup (226 g) unsalted butter, softened: the butter should give easily when pressed but still feel cool, not greasy
- 3/4 cup (90 g) confectioners’ sugar: also called powdered sugar, this is what keeps the cookies so tender
- 1 large egg, at room temperature: cold egg can make the butter seize, so let it sit out for about 20 minutes
- 1 1/2 tsp vanilla extract: use the real stuff if you have it, imitation works fine too
- 2 1/4 cups (280 g) all-purpose flour: spooned and leveled, not scooped
- 1/4 tsp fine sea salt: rounds out the sweetness without tasting salty
- Sprinkles or coarse sugar, for decorating: optional, but the little pops of color make them feel festive
A Few Easy Swaps
- Almond extract: replace half the vanilla with 1/2 tsp almond extract for a nuttier, marzipan-like flavor
- Lemon or orange zest: add 1 tsp finely grated zest with the egg for a bright, citrusy note
- Tinted dough: mix in a few drops of gel food coloring with the egg to make pastel trees or pink wreaths
- Gluten-free flour: use a 1-to-1 baking blend that already contains xanthan gum, and the texture stays close to the original
- Dairy-free: swap the butter for a solid vegan stick butter and you’ll get crisp, buttery cookies without any dairy
If you enjoy this style of cookie, our classic cut-out sugar cookies give you another fun way to decorate for the holidays.
How to Make Christmas Spritz Cookies
Step 1: Cream the Butter and Sugar
In a large bowl, beat the 1 cup softened butter and 3/4 cup confectioners’ sugar together with an electric mixer on medium speed for about 2 minutes. Stop once the mixture looks pale and fluffy and has started climbing up the sides of the bowl.
The color should lighten noticeably, and when you scrape the bowl the texture will feel almost like thick frosting. That lightness is what gives the cookies their airy crumb, so don’t rush it.
Step 2: Mix in the Egg and Vanilla
Add the 1 large egg and 1 1/2 tsp vanilla extract to the creamed butter. Beat on low just until the streaks of yellow vanish and the mixture turns smooth and glossy. Scrape down the bowl once to make sure no butter hides at the bottom.
The dough might look a little separated for a few seconds, and that’s normal. Keep beating gently and it will come together into a thick, silky mixture within about 30 seconds.
Step 3: Stir in the Flour
With the mixer on the lowest speed, gradually add the 2 1/4 cups flour and 1/4 tsp salt. Mix only until the flour disappears and no dry patches remain. The dough will feel soft but not sticky, and it should hold together when pressed between your fingers.
Overworking the dough here can make the cookies tough instead of tender, so stop as soon as the last streak of flour blends in.
Step 4: Press and Decorate the Cookies
Load the dough into your cookie press fitted with whatever disc you like. Press cookies directly onto an ungreased baking sheet, spacing them about 1 inch apart. Sprinkle on any decorations right away while the dough is still tacky enough to catch them.
Work through the dough in batches. If the dough starts to feel too soft to press cleanly, you can pop it in the fridge for 5 minutes, but usually that’s not necessary. The shapes should hold their edges without spreading out into blobs.
Step 5: Bake the Cookies
Preheat your oven to 375°F (190°C) and position a rack in the middle. Bake one sheet at a time for 8 to 10 minutes, until the cookies are just barely golden at the edges. The centers will look quite pale and set but not browned.
Every oven runs a little differently, so check a minute early. The bottoms should be a light sandy gold, and the kitchen will smell gloriously buttery.
Step 6: Cool and Serve the Cookies
Let the cookies rest on the hot baking sheet for 2 minutes, then use a thin spatula to transfer them to a wire rack. They’ll crisp up as they cool, developing that signature tender snap. Arrange them on a platter while still faintly warm or completely cooled, whichever you prefer.
The little ridges from the press will be distinct and golden, and the sprinkles will be set fast. Serve them with hot cocoa or pack them into tins for gifts.
Tips for the Best Spritz Cookies
- Room temperature butter is key: It should dent with a light finger press. If it’s too warm and shiny, the cookies will spread.
- Don’t grease the pan: Spritz cookies need a dry surface to grab onto so they keep their shape.
- Clean the press disc as you go: A toothpick works well for clearing out bits of dough that can blur the design.
- If the dough won’t release from the press: It might be too cold. Let it sit on the counter for 5 minutes and try again.
- Save any broken cookies: Crush them over ice cream or use them in a holiday trifle.
Keeping Spritz Cookies Fresh
- Room temperature: Store baked cookies in an airtight container with a piece of parchment between layers. They’ll stay crisp and buttery for up to a week.
- Freeze baked cookies: Pack them in a freezer-safe container with wax paper between layers. Thaw on the counter for about 15 minutes, and they taste just-baked.
- Freeze the dough: Shape the dough into a log, wrap tightly, and freeze for up to 2 months. Thaw in the fridge overnight, then let it come to cool room temperature before pressing.
Frequently Asked Questions
Can I use salted butter?
Yes, you can. If you do, skip the added salt in the recipe, or use just a tiny pinch to keep the flavor balanced.
Why did my cookies spread and lose their pattern?
The butter was probably too warm, or the dough got overmixed after adding the flour. Keep the butter soft but cool, and stop mixing as soon as the flour blends in.
Do I need a cookie press to make these?
For the classic spritz shape, a press really does the job best. In a pinch, you can pipe the dough through a large open-star tip, though the ridges won’t be quite as sharp.
Can I color the dough instead of using sprinkles?
Gel food coloring works well. Add a few drops when you mix in the egg, and the color will stay vibrant and not throw off the dough’s texture.
How far ahead can I make the dough?
You can refrigerate the prepared dough for up to 2 days. Let it sit at room temperature for 15 to 20 minutes before pressing so it softens just enough.
Christmas Spritz Cookies Recipe
Ingredients
Method
- Beat butter and confectioners’ sugar on medium speed until pale and fluffy, about 2 minutes.
- Add egg and vanilla; beat on low until smooth and glossy.
- Mix in flour and salt on lowest speed just until no dry streaks remain.
- Load dough into a cookie press and press shapes onto ungreased baking sheets. Add sprinkles immediately.
- Bake at 375°F (190°C) for 8 to 10 minutes, until edges are lightly golden.
- Cool on the sheet for 2 minutes, then transfer to a wire rack. Serve once crisp.
