Easy Christmas Spritz Cookies

ByMadison Rae
Jump to Recipe·Print Recipe
SPREAD LOVE

why make this recipe

Christmas Spritz Cookies are a delightful treat that brings joy to any holiday gathering. They are easy to make, festive, and can be decorated in various ways to match the holiday spirit. Their buttery flavor and crisp texture make them a favorite for both kids and adults. Plus, making these cookies can be a fun family activity that spreads holiday cheer!

how to make Easy Christmas Spritz Cookies

Ingredients:

  • 1 Stick of unsalted Butter, softened
  • 1 Stick of Margarine, softened
  • 3/4 cup Sugar
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • Pinch of Salt
  • 3 1/2 cups all-purpose Flour
  • 1 heaping teaspoon Baking Powder
  • Optional gel food coloring

Directions:

  1. Put the softened unsalted butter and margarine in an electric mixer. Mix until the butter mixture is fluffy.
  2. Next, add sugar, half a cup at a time, alternating with the eggs.
  3. Add the vanilla extract and mix well.
  4. In another bowl, mix the flour, salt, and baking powder together.
  5. Gradually add the flour mixture to the butter mixture by hand, a little at a time. Be careful not to overwork the dough.
  6. Chill the dough in the fridge for about 15 minutes.
  7. Also, chill your baking pan for 15 minutes in the fridge. This helps the dough stick better to the pan.
  8. Load your Spritz Cookie Press according to the instructions.
  9. If the dough feels too soft, chill it a little more. If it’s too stiff, let it sit out for a few minutes.
  10. Press the cookies onto an ungreased cookie sheet.
  11. Before baking, add any sprinkles or sanding sugar.
  12. Bake at 350°F for 10 to 15 minutes.

how to serve Easy Christmas Spritz Cookies

Serve your Christmas Spritz Cookies on a festive plate or tray. You can pair them with hot cocoa or holiday punch for a special treat. They also make great gifts when wrapped in colorful cellophane or placed in a decorative tin.

how to store Easy Christmas Spritz Cookies

To store the cookies, keep them in an airtight container at room temperature. They will usually stay fresh for up to a week. For longer storage, you can freeze them. Make sure to place parchment paper between layers to keep them from sticking.

tips to make Easy Christmas Spritz Cookies

  • Make sure the butter and margarine are softened to room temperature for better mixing.
  • Don’t skip chilling the dough; it helps the cookies hold their shape.
  • Experiment with different food colors to create festive designs!
  • Use a variety of sprinkles to make each batch unique and colorful.

variation

For a twist, you can add different extracts such as almond or peppermint for extra flavor. You can also try adding chocolate chips or nuts to the dough for varied tastes.

FAQs

1. Can I use only butter instead of margarine?
Yes, you can use just butter. The cookies may taste a bit richer.

2. What if I don’t have a cookie press?
You can use a piping bag with a star tip to pipe the cookie shapes instead.

3. How can I make my cookies softer?
Try adding a bit more margarine or butter to the dough or underbaking them slightly.

4. Can I decorate the cookies after baking?
Absolutely! You can use icing or melted chocolate to decorate once the cookies have cooled.

Print
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Easy Christmas Spritz Cookies

  • Author: admin
  • Total Time: 30 minutes
  • Yield: 24 cookies 1x
  • Diet: Vegetarian
Print Recipe

Description

Delightful and festive cookies that bring joy to any holiday gathering, easy to make and fun to decorate.

Ingredients

Scale
  • 1 Stick unsalted Butter, softened
  • 1 Stick Margarine, softened
  • 3/4 cup Sugar
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • Pinch of Salt
  • 3 1/2 cups all-purpose Flour
  • 1 heaping teaspoon Baking Powder
  • Optional gel food coloring

Instructions

  1. Put the softened butter and margarine in an electric mixer. Mix until fluffy.
  2. Add sugar, half a cup at a time, alternating with the eggs.
  3. Add the vanilla extract and mix well.
  4. In another bowl, mix flour, salt, and baking powder together.
  5. Gradually add the flour mixture to the butter mixture by hand, careful not to overwork the dough.
  6. Chill the dough in the fridge for about 15 minutes.
  7. Chill your baking pan for 15 minutes in the fridge.
  8. Load your Spritz Cookie Press according to the instructions.
  9. If the dough is too soft, chill a little more; if too stiff, let sit out for a few minutes.
  10. Press the cookies onto an ungreased cookie sheet.
  11. Add sprinkles or sanding sugar before baking.
  12. Bake at 350°F for 10 to 15 minutes.

Notes

To store, keep in an airtight container at room temperature for up to a week, or freeze with parchment paper between layers.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 6g
  • Sodium: 100mg
  • Fat: 7g
  • Saturated Fat: 3g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 0g
  • Protein: 2g
  • Cholesterol: 20mg

Keywords: Christmas cookies, holiday treats, baking, festive cookies

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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