These classic holiday spritz cookies are truly the perfect Christmas treat. Light and buttery, each bite delivers a delicious snap. You’ll love the flavor and simplicity of this classic Christmas cookie!
Holiday Spritz Cookies Recipe
I just made a big batch of these wonderful holiday spritz cookies as well as some of my famous Christmas gooey butter cookies for a family party tonight.
When it comes to holiday desserts, I really love sticking with the classics.
I’ll bet you can remember your grandma, or perhaps your aunt, bringing a plate of these pretty little holiday spritz cookies to your Christmas gatherings.
With some holiday desserts being over-the-top decadent, it’s really nice to have a delicious little treat like these easy holiday spritz cookies.
Just because these cookies aren’t crazy sweet doesn’t mean you won’t be going back for more! In fact, these cookies are often the first to disappear!
Holiday spritz cookies are also a wonderful choice for gift giving because they are so easy to package and transport.
I love filling a small decorative holiday tin with these gorgeous little gems and gifting them to my friends and family.
Christmas Spritz Cookies
The Christmas sprinkles and shapes are really the only things that make this recipe unique to the holidays.
This is a wonderful spritz cookie recipe that can be used for many different occasions throughout the year!
Spritz Butter Cookies
These holiday spritz cookies are incredibly light and buttery in flavor.
Be sure you’re using a high-quality butter for the best flavor results!
Spritz Cookie Press
To make these lovely little Christmas spritz cookies you’ll need a cookie press.
I’ve been using this cookie press a few years now and it has never let me down!
When it comes to Christmas cookies, I have quite a few favorites in addition to these tasty holiday spritz cookies. Don’t miss my raspberry almond thumbprints, my chocolate crinkles, our classic snowball cookies, and my easy holiday cake mix cookies!
- 1 cup unsalted butter, softened
- ⅔ cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 cups flour
- ¼ teaspoon salt
- colored sugars or sprinkles for decorating
- Preheat oven to 350 degrees. I placed my cookie sheet in the refrigerator to chill, this helps to keep the dough from spreading.
- In a small bowl stir together the flour and the salt and set aside.
- Cream the butter and the sugar until light and fluffy. Add the egg yolks, the vanilla and the almond extract and mix just until combined.
- Mix in the dry ingredients a little at a time until well combined.
- Fill your cookie press with dough and press 2 inches apart onto the chilled cookie sheet. Sprinkle with colored sugar or sprinkles. Bake for 6 to 8 minutes or until the sides just begin to brown. Remove from oven and allow them to sit on the pan for 3 to five minutes before transferring to a wire rack to cool.
Nutrition Information:Yield: 30 Serving Size: 2
Amount Per Serving: Calories: 109 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 35mg Sodium: 24mg Carbohydrates: 11g Fiber: 0g Sugar: 5g Protein: 1g