Christmas Spritz Cookies (Buttery & Easy Recipe)

There is something wonderfully nostalgic about a tin of Christmas spritz cookies — those buttery little trees, stars, and wreaths that melt on your tongue the moment you bite into them. If you grew up with a cookie press in the kitchen, you already know the magic: a simple dough, a satisfying squeeze of the press, and suddenly a plain baking sheet is covered in perfect festive shapes. If you have never made spritz cookies before, this Christmas is the perfect time to start, because they are far easier than they look and twice as delicious as you expect.

Spritz cookies are a classic Scandinavian holiday cookie with a rich, buttery flavor and a delicate, almost shortbread-like crumb. The dough is soft and smooth — never chilled — and it is pressed directly onto an ungreased baking sheet using a cookie press, which shapes each cookie in seconds. A shower of colored sugar or sprinkles before baking gives them their festive sparkle, and because they bake in just 8 to 10 minutes, you can turn out batch after batch while the Christmas music plays.

I am Huma, and spritz cookies hold a special place in my heart. They were one of the first Christmas cookies I ever learned to make, standing on a chair in my grandmother’s kitchen, pressing the cookie gun and squealing every time a perfect little tree appeared on the tray. Years later, I still make them every December, and they are always the first cookies to disappear from the tray. Let me show you exactly how to make them — including how to use a cookie press without any frustration — plus all my best tips, flavor variations, and decorating ideas so your batch turns out beautiful the very first time.

What Are Spritz Cookies?

Spritz cookies are delicate butter cookies made with a cookie press, a clever kitchen tool that pushes soft dough through a shaped disc to create uniform cookies in festive designs — trees, stars, wreaths, snowflakes, flowers, and more. The name comes from the German word “spritzen,” which means “to squirt” or “to spray,” a nod to the way the dough is squeezed through the press onto the baking sheet.

What sets spritz cookies apart from other Christmas cookies is their texture. They are not chewy like a sugar cookie or crisp like a ginger snap — they are tender, buttery, and almost melt-in-your-mouth, with a fine crumb that comes from a high proportion of butter and a dough that is never overworked. They are lightly sweet, which makes them the perfect canvas for colored sugars, sprinkles, and a light glaze or chocolate dip. They are also wonderfully small and dainty, which means a single batch makes dozens of cookies — perfect for sharing.

Because spritz cookies require no rolling, no cutting, and no chilling, they are one of the fastest Christmas cookies you can make. The dough comes together in one bowl in about ten minutes, and the cookie press does all the shaping work for you. It is the kind of recipe that looks impressive and tastes like you spent hours on it, when in truth it was barely any effort at all.

A Little History of Spritz Cookies

Spritz cookies trace their roots to Germany and Scandinavia, where butter cookies pressed into festive shapes have been part of Christmas baking for generations. German families traditionally made “spritzgebäck” for the holidays, and Scandinavian bakers adopted the technique with their own flavors — almond, cardamom, and vanilla. When immigrants brought the cookie press to America, spritz cookies became a beloved part of the American Christmas cookie tradition too, and vintage cookie presses are still treasured in many family kitchens today. There is a reason this cookie has survived for so many generations: it is simple, beautiful, and absolutely delicious.

Why You Will Love These Christmas Spritz Cookies

This recipe has been a December staple in my kitchen for years, and once you try it, I think it will become one in yours too. Here is why these cookies are so beloved:

• Buttery and melt-in-your-mouth: The high-butter dough bakes into cookies that are tender and delicate, with a rich flavor that needs no frosting to shine.
• Fast and fuss-free: No chilling, no rolling, no cutting. The dough is mixed in ten minutes and pressed straight onto the tray.
• Beautiful by design: The cookie press creates perfect trees, stars, wreaths, and snowflakes in seconds — no decorating skills required.
• Makes a big batch: One recipe makes about 60 small cookies, so there is plenty for parties, cookie exchanges, and gift tins.
• Kid-friendly fun: Children love squeezing the cookie press and choosing the sprinkles. It is one of the best holiday baking projects to do together.
• Endlessly customizable: Change the extract, add cocoa or citrus zest, dip in chocolate, or switch up the decorations for a new cookie every time.
• Perfect for gifting: Tucked into a tin with layers of parchment, spritz cookies look gorgeous and travel beautifully.

Whether you are an experienced baker with a beloved vintage press or a first-timer who just bought one, this recipe is forgiving, flexible, and fun — and the results are the kind of cookies people remember.

Ingredients You Will Need

One of the loveliest things about spritz cookies is how short and simple the ingredient list is. Six pantry staples and a little vanilla are all it takes to make a cookie that tastes like Christmas. Here is what you will need:

The Cookie Dough

• 1 cup unsalted butter, softened (two sticks — the butter is the star of this cookie, so use good-quality butter if you can)
• 3/4 cup granulated sugar (just enough sweetness to let the butter flavor shine)
• 1 large egg, room temperature (helps bind the dough and gives it a tender structure)
• 1 egg yolk, room temperature (the extra yolk adds richness and helps the cookies hold their pressed shape)
• 2 teaspoons vanilla extract (use pure vanilla for the best flavor — it is the main flavoring in this cookie)
• 1/2 teaspoon almond extract (optional, but it adds that classic bakery flavor that makes spritz cookies taste like the ones from childhood)
• 2 1/4 cups all-purpose flour (spoon and level it, or weigh it at about 270 grams, so the dough is not too stiff)
• 1/2 teaspoon salt (balances the sweetness and brings out the butter flavor)
• 1/4 teaspoon baking powder (just a touch — too much will make the cookies puff and lose their pretty shapes)

For Decorating

• Colored sanding sugar in red, green, and gold (the classic spritz decoration — it sparkles beautifully after baking)
• Holiday sprinkles, jimmies, or nonpareils (add them before baking so they stick to the dough)
• A pinch of ground cinnamon or nutmeg (optional, for a warm holiday spice note in the dough)

That is the whole list — no exotic ingredients, nothing you cannot find at any grocery store. The magic is not in a long list of ingredients, it is in the technique, and I will walk you through every step.

Equipment You Will Need

You need very little special equipment for spritz cookies, but one tool is essential: the cookie press. Here is everything to gather before you start:

• A cookie press (electric or manual — either works beautifully; if you are buying one, look for a sturdy metal model with several disc shapes included)
• Ungreased, unlined baking sheets (this is important — the dough needs to grip the bare metal so the pressed shapes release cleanly; do not use parchment or silicone mats)
• A large mixing bowl and a hand mixer or stand mixer (a mixer makes creaming the butter quick and easy)
• A rubber spatula (for scraping the bowl and loading the dough into the press barrel)
• Measuring cups and spoons (and a kitchen scale if you have one — weighing flour is the most accurate method)
• A thin metal spatula or offset spatula (for lifting the baked cookies off the tray)
• Wire cooling racks (so the cookies cool evenly and stay crisp on the bottom)

If you do not own a cookie press yet, they are inexpensive and widely available in kitchen stores and online, especially around the holidays. Many come with a dozen or more discs, including trees, stars, wreaths, snowflakes, and flowers. It is a small investment that will serve you for many Christmases to come — and once you own one, you will find yourself reaching for it all year round.

How to Make Christmas Spritz Cookies Step by Step

Making spritz cookies is wonderfully straightforward once you understand the rhythm of the cookie press. Follow these steps and your first batch will look like you have been doing this for years.

Step 1: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for 2 to 3 minutes, until the mixture is light, pale, and fluffy. Proper creaming is what gives spritz cookies their tender texture, so do not rush this step. Scrape down the sides of the bowl halfway through so everything mixes evenly. The mixture should look almost white and feel airy when you lift the beaters.

Step 2: Add the Eggs and Extracts

Beat in the whole egg and the egg yolk, one at a time, mixing well after each addition. Then add the vanilla extract and the almond extract if you are using it, and mix until just combined. The batter should be smooth and creamy. If it looks slightly curdled for a moment after the eggs go in, do not worry — it will come together as you continue mixing.

Step 3: Mix in the Dry Ingredients

In a separate bowl, whisk together the flour, salt, and baking powder. Add the dry ingredients to the wet ingredients all at once, and mix on low speed just until the flour disappears and a soft, smooth dough forms. Stop as soon as the dough comes together — overmixing develops gluten and can make the cookies tough instead of tender. The finished dough should be soft, pliable, and slightly sticky, but firm enough to hold a shape. It should not be runny, and it should not be stiff like playdough. If your kitchen is very warm and the dough feels too soft, let it rest for 10 minutes — but do not refrigerate it, because cold dough will not press properly.

Step 4: Load the Cookie Press

Choose the disc shape you want — a tree, a star, a wreath, or a snowflake are all classic Christmas choices — and fit it into the bottom of the cookie press barrel. Pack the dough into the barrel in small spoonfuls, pressing it down firmly to remove any air pockets. Air pockets are the enemy of a good spritz cookie: they cause the press to sputter and the shapes to come out broken. Fill the barrel about three-quarters full, screw on the top, and you are ready to press.

Step 5: Press the Cookies Onto the Baking Sheet

Hold the cookie press upright on an ungreased, unlined baking sheet, with the bottom of the press flat against the metal. Squeeze the trigger once — one firm, steady click — then lift the press straight up. A perfect cookie shape should stay behind on the sheet. Space the cookies about an inch apart; they barely spread, so you can fit a lot on each tray. If a cookie does not release cleanly, press the dough back into the barrel and try again — sometimes the first cookie or two are practice, and that is completely normal. If the dough is too soft and the shapes slump, let the dough rest for 10 minutes. If the dough is too stiff and will not press, your butter may have been too cold — let it warm up slightly and try again. After a few cookies, you will find your rhythm, and pressing becomes almost meditative.

Step 6: Decorate and Bake

Before baking, sprinkle the pressed cookies with colored sanding sugar, jimmies, or nonpareils. The decorations stick best when added while the dough is still soft and slightly tacky. Bake one tray at a time in a preheated 350°F (175°C) oven for 8 to 10 minutes, until the edges are just set and the bottoms are very lightly golden. The tops should still look pale — spritz cookies should not brown on top. Let the cookies cool on the baking sheet for 2 minutes, then transfer them gently to a wire rack to cool completely. While one tray bakes, press the next tray so you always have a tray ready to go into the oven.

Tips for Perfect Spritz Cookies Every Time

Spritz cookies have a reputation for being tricky, but honestly, they are only tricky if you do not know the few things that matter. These tips come from years of pressing cookies and a few memorable disasters, and they will save you from all of them.

Use a Bare, Ungreased Baking Sheet

This is the single most important tip in this entire article. Spritz cookie dough needs to grip the baking sheet so the pressed shape releases from the press and stays on the tray. If you use parchment paper, a silicone mat, or a greased pan, the dough will stick to the press instead of the tray and you will get a mangled blob. Use a plain, ungreased, unlined metal baking sheet, and make sure it is cool and completely dry before you press. If your sheet is warm from the previous batch, let it cool completely — warm metal makes the dough too soft to hold its shape.

Do Not Chill the Dough

Almost every other Christmas cookie recipe tells you to chill the dough, but spritz dough is the exception. Cold dough is too stiff to press through the cookie press, and it will jam the mechanism or come out in broken pieces. Spritz dough should be used at room temperature, soft and pliable. If your kitchen is very warm and the dough gets too soft and the shapes slump, let it rest on the counter for 10 minutes rather than putting it in the refrigerator — a short rest firms it up just enough without making it too cold to press.

Get the Dough Consistency Right

The dough should feel like soft playdough: smooth, pliable, and slightly sticky, but not wet or runny. If it is too stiff, the press will struggle and the cookies will come out ragged. If it is too soft, the shapes will spread and lose their definition. The most common cause of stiff dough is too much flour, so measure carefully by spooning flour into the cup and leveling it off, or weigh it — 270 grams for this recipe. If your dough does turn out too stiff, knead in a teaspoon of milk or cream until it softens. If it is too soft, knead in a tablespoon of flour.

Press With One Firm, Steady Click

The technique matters: hold the press flat against the baking sheet, squeeze the trigger once with a firm, steady motion, and lift straight up without wiggling. Wiggling the press or squeezing twice will smear the shape. If you are using a manual twist-style press, give it one full, even turn. It takes a few cookies to get the feel, so do not be discouraged if the first two or three are imperfect — even experienced bakers sacrifice the first cookie of every batch to the learning curve. Eat the imperfect ones warm; they are the baker’s reward.

Keep the Press Barrel Full

A half-empty press barrel is more likely to trap air pockets, which cause sputtering and broken shapes. Refill the barrel when it gets down to about a quarter full, packing the dough in firmly to push out any air. Take your time loading the dough — press it down with the back of a spoon so there are no gaps. A well-packed press makes beautiful cookies; a loosely packed one makes a mess.

Choosing Your Cookie Press Shapes

Half the fun of spritz cookies is choosing the shapes, and a good cookie press comes with a whole set of discs to play with. For Christmas, the classics are the tree, the star, the wreath, and the snowflake — each one looks gorgeous with a sprinkle of colored sugar. The tree shape looks wonderful in green sanding sugar with a tiny gold star sprinkle on top. The wreath is beautiful with red nonpareils dotted around it like berries. Stars look stunning in gold or red sugar, and snowflakes are elegant in white or silver sugar on their own.

Do not be afraid to mix shapes on the same tray — a variety of shapes in one tin looks far more festive and generous than a tin of all one shape. You can also use the flower or shell discs for a non-Christmas batch, or the heart disc for Valentine’s Day. Label your discs if your press came with many, and keep them in a small bag or box so you can find your favorites quickly each December.

Decorating Ideas for Christmas Spritz Cookies

Spritz cookies are beautiful straight out of the oven, but a little decoration takes them from lovely to spectacular. The key is to decorate before baking — sprinkles and sugars need to be pressed gently onto the soft dough so they bake into the cookie and stay put.

Colored sanding sugar is the classic choice: it is coarser than regular sugar, so it catches the light and sparkles like frost. Red, green, and gold sugars on matching shapes look like a jewel box. Nonpareils — those tiny round sprinkles — add a lovely texture and a pop of color, and they hold up beautifully in the oven. Jimmies, the longer rod-shaped sprinkles, are also wonderful, though they can sometimes slide off round shapes, so press them in gently.

For a more elegant look, bake the cookies plain and decorate them after they cool. Dip half of each cookie in melted white or dark chocolate, then sprinkle with crushed candy canes, chopped pistachios, or gold sanding sugar before the chocolate sets. Or drizzle the cooled cookies with a simple glaze made from powdered sugar and milk, tinted red or green. A chocolate-dipped spritz cookie in a gift tin looks like it came from a gourmet bakery, and it takes only a few extra minutes.

7 Fun Variations to Try

Once you have mastered the classic vanilla-almond version, spritz cookies are a wonderful canvas for flavor experiments. Here are seven of my favorite variations — each one starts with the same base recipe, with just a few changes.

1. Chocolate Spritz Cookies

Replace a quarter cup of the flour with unsweetened cocoa powder and add a teaspoon of instant espresso powder to deepen the chocolate flavor. Press into trees and stars, sprinkle with white sanding sugar, and you have cookies that look like a snowy chocolate forest. Dip the cooled cookies in white chocolate for an extra treat.

2. Peppermint Spritz Cookies

Add half a teaspoon of peppermint extract to the dough in place of the almond extract, and sprinkle the pressed cookies with crushed candy canes before baking. The cool mint flavor with the buttery cookie is pure Christmas, and the red and white candy pieces look stunning on green trees and white snowflakes.

3. Almond Spritz Cookies

Double the almond extract to a full teaspoon and add a quarter teaspoon of almond flavoring to the dough, then top the cookies with a single sliced almond before baking. These taste like the almond cookies from a European bakery and are especially lovely pressed into flower shapes.

4. Lemon Spritz Cookies

Add the zest of one lemon and a tablespoon of fresh lemon juice to the dough, and sprinkle with yellow sanding sugar. The bright citrus flavor is a refreshing change from the usual holiday spices, and these are wonderful pressed into flower or star shapes for a spring cookie tray.

5. Cardamom Spice Spritz Cookies

Add half a teaspoon of ground cardamom and a quarter teaspoon of cinnamon to the dry ingredients for a warm, Scandinavian-inspired flavor. These are the traditional flavors of a Swedish Christmas, and they make the whole kitchen smell like a holiday market. Sprinkle with gold sugar before baking.

6. Cream Cheese Spritz Cookies

Replace two tablespoons of the butter with two tablespoons of softened cream cheese. The cream cheese adds a subtle tang and an even more tender crumb, and the cookies stay soft for days. This is my favorite variation for gift tins, because the cookies taste freshly baked even after a few days.

7. Maple Pecan Spritz Cookies

Replace the vanilla extract with maple extract, add a quarter cup of finely chopped toasted pecans to the dough, and sprinkle the pressed cookies with a little brown sugar before baking. These taste like a cozy autumn morning and are perfect for a Thanksgiving cookie tray as well as a Christmas one.

How to Store Spritz Cookies

Proper storage keeps spritz cookies crisp and buttery for up to two weeks, which makes them one of the best make-ahead Christmas cookies. Once the cookies are completely cool, store them in an airtight container at room temperature, with sheets of parchment or wax paper between the layers to protect the delicate shapes and decorations. They will stay fresh and delicious for 10 to 14 days — longer than most Christmas cookies, because their low moisture content keeps them crisp.

Keep the container in a cool, dry spot away from the stove and any humidity. Moisture is the enemy of a crisp spritz cookie: it can make the decorations bleed and the cookies go soft. Do not refrigerate them — the cold and condensation will ruin the texture. If your kitchen is very warm, store the container in the coolest part of the house, and the cookies will be just fine.

Can You Freeze Spritz Cookies?

Yes, spritz cookies freeze beautifully! Let the baked cookies cool completely, then arrange them in a single layer in a rigid, airtight container with parchment between the layers, and freeze for up to 3 months. The rigid container is important — a bag will crush these delicate cookies. Thaw them at room temperature for about an hour before serving, and they will taste just-baked. You can also freeze the dough: shape it into a log, wrap it tightly in plastic wrap, and freeze for up to 3 months. Thaw the dough in the refrigerator overnight, let it come to room temperature, and then press and bake as usual. This make-ahead trick means you can have fresh spritz cookies with almost no notice all season long.

Make-Ahead Timeline for Stress-Free Holiday Baking

Spritz cookies are one of the easiest holiday treats to plan ahead, and a little scheduling makes the whole season feel calmer. Up to 3 months before: Bake and freeze the cookies, or freeze the dough in a log as described above. Up to 2 weeks before: Bake the cookies and store them in an airtight container at room temperature — they keep beautifully. 2 to 3 days before your event: Decorate with chocolate dips or glazes if you are doing a dressed-up version, so the decorations have time to set. Day of: Arrange the cookies in tins or on a platter, add a few fresh sprigs of pine or a ribbon for presentation, and enjoy. Because spritz cookies hold up so well and make such a big batch, they are one of the least stressful items on any holiday baking list — and your guests will think you spent all day on them.

How to Gift Spritz Cookies for Christmas

Homemade food gifts are the most thoughtful kind of Christmas gift, and a tin of spritz cookies is practically made for sharing. They are inexpensive to make in bulk, they look gorgeous when packaged up, and everyone — from coworkers to neighbors to teachers — loves receiving a tin of homemade cookies.

For a beautiful gift, line a decorative tin with parchment paper or a festive paper doily, arrange the cookies in neat layers with parchment between them, and close the lid with a ribbon and a handwritten gift tag. Mix several shapes and colors in each tin for the prettiest presentation — a tin of all-green trees is nice, but a tin of trees, stars, wreaths, and snowflakes in red, green, and gold looks like a treasure chest. If you are delivering the cookies, use a rigid tin or box so the delicate shapes do not get crushed, and add a little note with the cookie’s name — “Christmas Spritz Cookies, baked with love” — so the recipient knows what they are enjoying.

Serving Ideas for Holiday Parties

Spritz cookies are a natural fit for any holiday gathering, and there are so many fun ways to serve them beyond just setting out a plate — though a big beautiful plate never fails. Try arranging them on a tiered cake stand with other Christmas cookies for an elegant dessert display, mixing shapes and colors for a jewel-like effect. They make a lovely addition to a cookie tray alongside gingerbread men, snowball cookies, and chocolate crinkle cookies, adding a delicate, buttery note that balances the richer cookies.

For a Christmas cookie exchange, spritz cookies are one of the best choices: they travel well, they look beautiful, they stay fresh for two weeks, and they are easy to make in a large batch. For a kids’ party, set out a “decorate your own” station with plain baked spritz cookies, small bowls of colored sugar and sprinkles, and a little icing for glue — it doubles as an activity and a dessert. Pair the cookies with a mug of hot cocoa, a glass of cold milk, or a cup of coffee for the adults. Wherever you serve them, put the plate somewhere central — these are the cookies everyone reaches for first, and they disappear fast.

Troubleshooting: Common Spritz Cookie Problems

Even experienced bakers run into spritz trouble sometimes, and most problems have a simple fix. Here are the issues I hear about most often, and exactly how to solve them.

The Dough Will Not Come Out of the Press

This usually means the dough is too stiff — often because of too much flour or butter that was too cold. Let the dough warm up on the counter for 10 to 15 minutes, then knead in a teaspoon of milk or cream to soften it. If it is still too stiff, your flour measurement may have been heavy; next time, weigh the flour instead of scooping it.

The Shapes Come Out Blurry or Spread in the Oven

Blurry shapes usually mean the dough was too soft or too warm, or the oven was not hot enough. Make sure the dough is at room temperature — not warm — and that your oven is fully preheated before the first tray goes in. If the shapes spread, try adding a tablespoon of flour to the dough. Also check your baking powder: more than the quarter teaspoon in this recipe will make the cookies puff and lose their definition.

The Cookies Stick to the Press Instead of the Tray

This is almost always a greased or lined baking sheet. The dough needs bare metal to grip. If you used parchment or a silicone mat, switch to a plain ungreased sheet and the problem will disappear. A warm baking sheet can also cause sticking, so always press onto a cool tray.

The Cookies Are Too Hard or Too Dry

Hard spritz cookies usually mean overbaking. These cookies bake fast — 8 to 10 minutes is all they need, and the tops should still look pale when you take them out. They firm up as they cool. If your cookies are still hard, check your oven temperature with a thermometer, and make sure you measured the flour correctly — too much flour is the other common cause of dryness.

Frequently Asked Questions About Spritz Cookies

Got questions? I have answers! Here are the most common questions I hear about making Christmas spritz cookies at home.

Do I need a cookie press to make spritz cookies?

Yes, a cookie press is really essential for true spritz cookies — it is what creates those perfect, uniform shapes in seconds. You can pipe the dough through a large star tip in a piping bag as a substitute, but the shapes will be more rustic and the dough is quite stiff for piping, so it takes a lot of hand strength. A basic cookie press is inexpensive, widely available, and makes the whole process easy and fun, so I recommend picking one up if you plan to make these more than once.

Why did my spritz cookies lose their shape in the oven?

The most common causes are dough that was too warm or too soft, too much baking powder, or an oven that was not fully preheated. Make sure the dough is at room temperature and not warm, use only the quarter teaspoon of baking powder in the recipe, and let the oven preheat completely before baking. Pressing onto a cool baking sheet also helps the cookies hold their shape.

Can I make spritz cookies without almond extract?

Absolutely. The almond extract adds a lovely bakery flavor, but it is completely optional. You can leave it out and use a full tablespoon of vanilla extract instead, or substitute lemon extract, orange extract, or peppermint extract for a different flavor. The cookies will still be delicious — the butter is the real star of this recipe.

Can I color the spritz dough?

Yes! Gel food coloring works beautifully in spritz dough. Add a few drops to the dough when you add the extracts — green dough makes the most adorable Christmas trees, and red dough makes festive stars and wreaths. Use gel coloring rather than liquid, because liquid coloring can thin the dough and change its consistency. Start with a small amount and add more until you reach the shade you want.

How far in advance can I make spritz cookies for Christmas?

You can bake spritz cookies up to 2 weeks in advance and store them in an airtight container at room temperature — they stay crisp and delicious. For even earlier prep, freeze the baked cookies for up to 3 months, or freeze the dough in a log and press and bake fresh when you need them. I often bake a double batch in early December and freeze half, so there are always cookies ready for unexpected guests.

Are spritz cookies good for a cookie exchange?

They are one of the best choices for a cookie exchange! They travel well in a rigid tin, they look beautiful with their festive shapes and sparkling sugar, they stay fresh for two weeks, and one batch makes about 60 cookies — plenty to share. Because they are so pretty and universally loved, they are always a hit at exchanges.

Can I make spritz cookies gluten-free or dairy-free?

For a gluten-free version, substitute a good 1-to-1 gluten-free flour blend that contains xanthan gum, using the same amount by weight. The texture will be very slightly different but still tender and delicious. For a dairy-free version, use plant-based butter sticks in place of the butter — the dough presses just as well. Check that your sprinkles and sugars are dairy-free as well. The cookies will not be identical to the original, but they will still be wonderful.

Final Thoughts

And there you have it — my favorite Christmas spritz cookies, perfected over many holiday seasons and countless happy taste-testers. They are buttery, delicate, and melt-in-your-mouth delicious, pressed into the prettiest festive shapes and sparkling with colored sugar. They take a fraction of the time of cut-out cookies, they make a big batch, they travel well, and they look like they came straight from a bakery. Whether you are baking for a Christmas party, filling a cookie tray, making gift tins for neighbors and teachers, or just enjoying a quiet afternoon of holiday baking with your kids, these spritz cookies are the recipe you will come back to year after year.

I would love to hear how your batch turns out! Did you try one of the fun variations, or did you invent your own signature flavor with a different extract or decoration? However you make them, I hope these Christmas spritz cookies bring a little extra sweetness and joy to your holiday season. Happy baking, and do not forget to save a few for yourself — the baker always deserves the first taste!

If you loved these Christmas spritz cookies, you will also enjoy these festive holiday treats from the blog:

• Hot Cocoa Bombs Recipe — magical chocolate spheres that melt into the coziest hot cocoa
• Pecan Pie Bark Recipe — all the flavor of pecan pie in an easy no-bake bark
• Monkey Bread Recipe — pull-apart cinnamon sugar bread that is perfect for Christmas morning
• Sugared Cranberries Recipe — sparkling frosted cranberries for garnishing and snacking