I have made these Christmas spritz cookies for many years, and they are a family favorite!
They look all fancy too! That’s because I use a cookie press to give them shape. I have had four different cookie presses over the years, and this OXO cookie press is by FAR my favorite (Amazon affiliate).
I don’t just use it for Christmas either. Since the cookie press comes with so many different shapes, I have made these for baby showers, bridal teas, etc. I’ve made the heart shape for Valentines Day. I even made my husband a few batches of these while we were dating. Just-because-I-love-you cookies. Ah memories!
But I make them most reliably around Christmas time.
You can just use different color sugars to decorate them however you want. For my Christmas spritz cookies, I did Christmas trees, wreaths, red poinsettias and pink poinsettias.
Now these are a butter cookie recipe, not lightened up in any way. FULL on treat recipe here! We don’t lighten up or health-i-fy Christmas cookies, birthday cake or Thanksgiving food in our family. Only The Real Deal will do.
I do have a couple tips for y’all. The first one may sound a little strange. I recommend NOT using parchment or silcone liners for this recipe, but just nonstick cookie sheets. Why? It helps the dough distribute out of the cookie press better. When I tried to use parchment, the dough would stick to the cookie press, and I couldn’t get it to transfer to the baking sheet!
The cookies have a lot of butter in them, which helps them not to stick too much on their own. I let the cookies cool for about 5 minutes on the cookie sheet before I remove them carefully with a good sturdy flipper/ turner. This recipe makes about 100 cookies, and I would estimate that only eight to ten of them broke because they were stuck to the pan. Not too shabby in my book!
Second, I often skip the egg wash. But I tried it this time around.
The verdict? It helps the decorative sugar to stick a lot better. Without the egg wash, the sugar falls off a bit more. Also, you’ve already used the yolks in the cookie. It’s good to use those egg whites for something. You’ll still have a lot of egg whites left, by the way. You can skip this step if you wish.
Third, this particular press is the best because after the dough gets to the first cookie (takes two to three clicks), it only takes one “click” of the cookie press to make a cookie.
If one happens to come out ugly, I just scoop it up, and throw it back into the dough bowl. I run it back through the cookie press in the next batch.
Tools Used to Make Christmas Spritz Cookies
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- Electric mixer – I used my KitchenAid
- OXO cookie press – you can use any brand, but this one is hands down the best I have ever owned!
- Non stick baking sheets – I am using the Calphalon ones
- Pastry brush if you choose to do the egg wash
- Turner/ spatula
- Cooling rack
Christmas Spritz Cookie Recipe
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- 1 cup unsalted butter (2 sticks, room temperature)
- 1 cup powdered sugar
- 4 eggs, with the yolks and whites separated
- 1 tsp vanilla
- 1/4 teaspoon almond extract
- 1/2 teaspoon salt
- 3 cups all purpose flour (spooned and leveled)
- decorative sugars of your choice
Preheat the oven to 350 degrees.
Using an electric mixer, mix the butter and sugar until creamy.
Add the egg yolks, vanilla extract, almond extract, salt, and mix a minute or so.
Add the flour gradually, and mix until well-incorporated. (Scrape the sides of the bowl, if needed).
Fill the cookie press with the dough, and form the cookies according to your particular cookie press instructions. I use a nonstick baking sheet without any parchment or silicone pads.
Use a pastry brush to brush the egg whites over the formed dough.
Sprinkle the dough with decorative sugar and/or sprinkles of your choice.
Bake for 10 minutes in the preheated oven at 350.
Remove the cookies from the oven, and allow to cool for about 5 minutes
Use a turner/ flipper to carefully remove the cookies from the baking sheet, and continue cooling completely on a wire rack before storing in an airtight container.