Make Ahead

Holiday Spritz Cookies

December  9, 2011
1 Ratings
  • Makes About 7 dozen one to two inch cookies
Author Notes

I always make a few batches of these over the holidays. I adapted the recipe from a "Land O Lakes" butter cookie recipe I found on the inside of the packaging. I find that using turbinado sugar gives the cookie a nice sandy texture. You can just use regular sugar if you like. I use a cookie press, but I've had some success rolling out the dough between sheets of parchment and using cookie cutters. You could also refrigerate, slice and bake. The dough will keep in the fridge for 3-4 days or frozen for about 2 weeks. —madebylis

What You'll Need
  • 1 cup butter, room temperature
  • 3/4 cup turbinado or regular sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • sprinkles or other cookie decorations
  1. Sift dry ingredients into a medium bowl and set aside. Cream butter and sugar for about 3 minutes, scraping down bowl as needed. Add egg and vanilla and mix until incorporated. Slowly add dry ingredients and mix until just combined.
  2. Preheat oven to 400F and load cookie press with dough. Press cookies onto baking sheet lined with parchment. If using, add sprinkles or other decorations. Bake 8 minutes or until bottom of cookies start to brown. Cool on baking rack.

See what other Food52ers are saying.

  • Terri
  • agamom
  • oldkitcheninflatbush
  • madebylis

5 Reviews

Terri December 22, 2016
Favorite holiday cookies from my childhood! I use almond extract instead of vanilla, I think it gives it a festive flavor.

I had trouble getting my cookie press to work on one of the batches, so I popped the dough in the fridge for a couple of hours, then rolled it out and used cookie cutters! It worked great, and they came out just the way I love rolled sugar cookies. Good, simple recipe.
agamom December 21, 2014
Just made these with Pane Belle All purpose Gluten Free Flour. The dough and cookie flavor were absolutely delicious. The dough came out of the press perfectly, good consistency overall. But then, sadly, the pressed form didn't hold. Tried flash freezing the cookie sheet first, as well as freezing the formed cookies before baking (about 15 minutes) but no luck. However, the flavor more than made up for the lack of form even if not ideal for Christmas presentation.
madebylis December 11, 2011
Mmmm...I'll have to try dipping them in chocolate :-)
oldkitcheninflatbush December 21, 2014
Just dip half in chocolate.
oldkitcheninflatbush December 11, 2011
My Grandmother made spritz every Christmas. She would dip one half in chocolate....I continue that tradition. They are such a delicate butter cookie.