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Home » Christmas » How To Make Christmas Spritz Cookies

How To Make Christmas Spritz Cookies

Published: Dec 24, 2020 · Modified: Dec 13, 2022 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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Spritz cookies are one of the best Christmas cookies to make. These buttery cookies melt in your mouth.

A plate with a pile of red, green and white Christmas cookies.

Christmas Spritz Cookies are a favorite Christmas cookie because they taste so good.

These almond flavored butter cookies melt in your mouth.

You can color the dough and make red and green cookies topped with a candied cherry. Bake a double batch and share them with friends.

Spritz Cookie Ingredients

Holiday spritz cookies are made with basic butter cookie ingredients.

You will need flour, powdered sugar, unsalted butter, one egg, a dash of salt and pure vanilla and almond extract.

The almond extract it what give spritz cookies their amazing flavor.

Christmas Spritz Cookie Recipe Ingredients

To make red and green colored spritz cookies you will also need red and green food coloring.

I used gel food coloring which gives the best vibrant colors.

red and green colored spritz cookie dough in small bowls.

I topped these Christmas cookies with red or green candied cherries to stick with the holiday theme and to make a pretty presentation.

Spritz cookies topped with candied cherries on a baking sheet.

If you don't have candied cherries you could decorate the spritz cookies with a drizzle of icing and colored sprinkles.

Let's Bake Cookies

  • Preheat the oven to 165 degrees F.
  • In a medium sized bowl whisk the flour and salt together. Set aside.
  • In a separate large mixing bowl beat the butter until smooth and creamy.
  • Add the powdered sugar to the bowl with the butter and beat until light and fluffy. This will take anywhere from 2 to 5 minutes depending on how soft the butter is.
Beating the wet ingredients in a bowl.
  • Add the egg, vanilla and almond extract to the bowl with the beaten butter and sugar. Beat for 2 minutes or until the ingredients are completely combined.
  • Add the flour to the bowl with the butter mixture. Beat on low until most of the flour is beaten in. Increase to medium and beat until the ingredients are combined. If your mixer starts to strain switch to a wooden spoon and mix until all of the flour is mixed in well. Do not overbeat or the cookies will be tough instead of tender.
dividing cookie dough for coloring.

Divide the dough into 3 equal portions. Fill the cookie press with one portion of uncolored cookie dough and set aside.

A cookie press filled with dough.

Place the two remaining portions of cookie dough into small bowls. Add 5 drops of food coloring to each bowl.

Adding gel food coloring to cookie dough.

Mix the dough with the food coloring until there are no streaks of color in the dough and all of the food coloring is mixed in well. Set aside.

Green cookie dough colored with gel food coloring.

Press the uncolored cookie dough onto a cookie sheet leaving about 2 inches between the pressed cookies.

Cookie sheet filled with pressed cookies before baking.

Add a candied cherry to the center of each cookie. Or bake the cookies without a cherry in the center. Do not over bake the cookies. They should be pale in color. Not browned.

Baked Spritz cookies with cherry in center.

Repeat with the red and green cookie dough changing the shape of the disk used for another shape of cookie.

Making red and green Christmas cookies.

Recipe FAQs

How to decorate Christmas Spritz Cookies?

Christmas Spritz Cookies can be decorated by coloring the cookie dough with gel food coloring, topped with a candied cherry and drizzling with icing. You can also decorated them by sprinkling holiday sprinkles over the icing before it hardens.

Recipe Expert Tips

  • Mixing bowl. Use a large deep bowl to beat the butter and sugar to prevent the ingredients from flying all over the place.
  • Butter: Room temperature butter is best when creaming butter with sugar.
  • Extracts: Always use pure extracts for the best flavor.
  • Food coloring: Gel food coloring give the best vibrant colors in cookie dough. The baked cookies will be a slightly lighter color than the raw dough.
  • Using a cookie press: Practice makes perfect when it comes to using a cookie press. You may have to practice a few times before you get the hang of it. Just scrape the dough up and use it again if the cookies aren't formed properly. I used the OXO Cookie Press.
  • Cookie Press Disks: I used the snowflake disk for the red cookies, the buttercup disk for the white cookies and the sunflower disk for the green cookies.
  • Cookie sheets: Uncoated aluminum cookie sheets work best for Spritz cookie.
  • Cleaning the cookie press: Wash the cookie press well with soap and warm water between uses when switching to the red and green colored dough. If any of the colored dough is left inside there will be streaks of the color on the next batch of cookies that you press.
  • Baking the cookies: Do not over bake the cookies. Spritz cookies should be pale or very light golden on the bottom when done.
  • Powdered sugar icing: When mixing the icing ingredients make sure the icing is thick enough so it does not get runny or the icing will run off the cookie instead of leaving a pretty drizzle on top.
Red, green and white Spritz cookies on a cooling rack.

More Cookie Recipes You'll Love!

  • Cream Cheese Spritz Cookies
  • Almond Spritz Cookies Recipe
  • German Spritz Cookies (Butter Cookies)
  • Christmas Sandwich Cookies

12 Days of Christ Mas Cookies

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Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.

Red, green and white Christmas Spritz cookies on a holiday plate.

Christmas Spritz Cookies

Arlene Mobley - Flour On My Face
Pretty red and green and white Christmas Spritz Cookies each decorated with a festive cherry on top. These rich buttery almond Spritz cookies will be a colorful addition to any Christmas dessert table.
5 from 1 vote
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Prep Time 15 mins
Cook Time 30 mins
Cool 30 mins
Total Time 1 hr 15 mins
Course Dessert
Cuisine American
Servings 18 Servings
Calories 211 kcal

Equipment

  • Spritz Cookie Press
  • Baking Sheets
  • Wire Cooling Racks
  • Piping or plastic baggy

Ingredients  

Spritz Cookie Dough

  • 2 ¼ cups unbleached all-purpose flour
  • ¼ teaspoon salt
  • 1 ¼ cups powdered sugar
  • 1 cup unsalted butter (softened)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract

Cookie Decorating Ingredients

  • 1 cup powdered sugar
  • 2 tablespoon water (plus a teaspoon if needed)
  • ⅛ teaspoon almond extract
  • 5 drops green food coloring (gel works best)
  • 5 drops red food coloring (gel works best)
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Instructions 

  • Preheat the oven to 365 F. degrees .
  • Whisk the flour and salt together in a bowl, set aside.
  • In a large bowl beat the butter and powdered sugar.
  • Add the egg, vanilla and almond extract to the bowl.
  • Beat until combined well.
  • Add the flour to the bowl of butter mixture and beat until combined. Switch to a wooden spoon if the batter gets too thick for your mixer.
  • Divide the dough into three equal portions.
  • Fill a cookie press with one portion of the dough and fit a metal disk on the end.
  • Add the red food dye to one portion of dough and the green to the remaining portion of cookie dough. Mix the coloring in well with no uneven streaks of color. Set aside until needed.
  • Press the uncolored Spritz cookie dough onto a cookie sheet leaving about 2 inches between each cookie.
  • Place the cookie sheet in the refrigerator while you press the remaining Spritz cookies.
  • Bake the cookies in the preheated oven for 8 to 10 minutes.
  • Remove the baked cookies from the oven and place the cookie sheet on a wire cooling rack. Cool for 8 minutes then transfer the cookies to the cooling rack to cool completely before icing.

Make the Decorating Icing

  • Mix the powdered sugar, 2 tablespoons of water and almond extract in a small bowl. Mix well. If needed add a half to one teaspoon more water until the icing will drizzle slowly from the spoon.
  • Pour the icing into a piping bag or a plastic baggie. Twist the top and secure with a rubber band. Cut the very end of the tip off making a small hole. Squeeze the bag to see how the icing flows. If the hole is too small snip another piece off.
  • Drizzle the icing over each cookie making a zig zag pattern. Leave the cookies undisturbed until the icing hardens.
  • Store the cookies in an air tight container to keep fresh.
  • Makes 3 dozen cookies.

Video

Recipe Expert Tips

  • Mixing bowl. Use a large deep bowl to beat the butter and sugar to prevent the ingredients from flying all over the place.
  • Butter: Room temperature butter is best when creaming butter with sugar.
  • Extracts: Always use pure extracts for the best flavor.
  • Food coloring: Gel food coloring give the best vibrant colors in cookie dough. The baked cookies will be a slightly lighter color than the raw dough.
  • Using a cookie press: Practice makes perfect when it comes to using a cookie press. You may have to practice a few times before you get the hang of it. Just scrape the dough up and use it again if the cookies aren't formed properly. I used the OXO Cookie Press.
  • Cookie Press Disks: I used the snowflake disk for the red cookies, the buttercup for the white cookies and the sunflower disk for the green cookies.
  • Cookie sheets: Uncoated aluminum cookie sheets work best for Spritz cookie.
  • Cleaning the cookie press: Wash the cookie press well with soap and warm water between uses when switching to the red and green colored dough. If any of the colored dough is left inside there will be streaks of the color on the next batch of cookies that you press.
  • Baking the cookies: Do not over bake the cookies. Spritz cookies should be pale or very light golden on the bottom when done.
  • Powdered sugar icing: When mixing the icing ingredients make sure the icing is thick enough so it does not get runny or the icing will run off the cookie instead of leaving a pretty drizzle on top.

Nutrition

Serving: 2Cookies | Calories: 211kcal | Carbohydrates: 27g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 38mg | Potassium: 24mg | Fiber: 1g | Sugar: 15g | Vitamin A: 330IU | Calcium: 7mg | Iron: 1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

More Christmas

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

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Comments

  1. Allyson

    December 08, 2022 at 6:14 pm

    Your cookies look so festive for Christmas goodie gifts. Your'e a bonus feature tonight at the #HomeMattersParty @ Southern Sunflowers. It's a cookie exchange post this week.

    Reply

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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