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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
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


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


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)
  • teaspoon almond extract
  • 5 drops green food coloring (gel works best)
  • 5 drops red food coloring (gel works best)
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  • 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.


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.


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
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