These Spritz Cookies are a classic holiday cookie that round out any cookie platter! Not too sweet and perfectly buttery, you’ll want to make a batch of these easy cookies for your next party!
We’re celebrating all things cookies today! Remember how I said I was ready to start holiday baking? Well, cookies have definitely been a part of that holiday baking.
I’m partnering with Bob’s Red Mill and their United States of Cookies. 50 different cookies that represent all 50 states.
Every state has something that makes it special and unique, and we’re celebrating those differences in cookie form!
When I think of a cookie that can be found at just about every holiday party and gathering in Minnesota, I immediately think of classic spritz cookies.
They are everywhere this time of year. You’ll find them at your office party, your family Christmas, and at your local grocery store.
Which makes sense when you think about the fact that spritz cookies are a traditional Christmas cookie in Scandinavian countries. Basically 1/3 of Minnesotans are Scandinavian!
If you’re from Minnesota, you probably know just which Scandinavian countries your family and your in-law’s family are from (there will probably be a lot of teasing when it isn’t the same country!)!
Spritz cookies actually come from a German word meaning “to spritz”, but are typically known as Swedish or Norwegian cookies. These fun little cookies show up in all kinds of shapes, sizes, and colors.
Some recipes call for confectioner’s sugar, while others call for granulated sugar. Some call for a combination of vanilla extract and almond extract while others only call for one or the other. There are even some variations that call for crushed almonds.
When looking through my recipe box at the recipes I’ve collected from family and friends, I discovered that no two were the same. So, I went with a combination.
I started with Bob’s Red Mill organic unbleached all-purpose flour as the base. This flour is a kitchen staple that is incredibly versatile and perfect for all of your baking needs, especially baking cookies.
To that I added granulated sugar instead of confectioner’s sugar and a combination of both vanilla and almond extract. More vanilla than almond.
The result? A soft dough that was easy to use in the cookie press and a baked cookie that is not too sweet, just the right amount of crunchy chewy, and perfectly buttery!
Since each batch makes a lot of cookies, you only have to make one batch of dough in order to have enough cookies to serve at your next holiday party!
Get creative with food coloring if you want to dye the dough to match the shape, stick to using different colored sprinkles, or even leave them plain.
These classic cookies won’t disappoint!
More Spritz Cookie Flavors!
These Spritz Cookies are a classic holiday cookie that round out any cookie platter! Not too sweet and perfectly buttery, you’ll want to make a batch of these easy cookies for your next party! Preheat oven to 375. In the bowl of a stand mixer, or with an electric mixer, cream together butter and sugar. Beat in egg, vanilla extract, almond extract, and salt until creamy. With the mixer on low, or with a wooden spoon, slowly beat in flour until just combined. Place dough in cookie press fitted with desired template. Pipe dough onto an ungreased cookie sheet. Decorate with desired sprinkles, candies, etc. Bake for 6-8 minutes, or until cookies are set. If you prefer a crispy cookie, bake for the entire time. Remove to a wire rack to cool for 5 minutes before removing from cookie sheet. If your dough is too soft, refrigerate for 30 minutes before placing in cookie press. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Classic Spritz Cookies
Ingredients
Instructions
Notes
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I was selected for this opportunity as a member of Clever and the content and opinions expressed here are all my own.
Marye says
Oh! One of my favorite Christmas cookies! These look sooo good!
Dorothy @ Crazy for Crust says
These look like they’d melt in your mouth. Cookie perfection, right here!
Monica says
I just love this time of year and getting to see, make, and eat all these wonderful cookies. Every year I think about getting a cookie press but end up just using a piping bag with a tip if I make these cookies. Yours looks wonderful and so very festive! Happy holidays!
Christin@SpicySouthernKitchen says
I look forward to these cookies every year!
Catherine says
Your spritzer cookies came out beautiful! It’s already looking like Christmas now. These are a classic family favorite. Pinning for later! xo, Catherine
Gayle @ Pumpkin 'N Spice says
These cookies are so pretty, Jessica! Spritz are one of my favorites, and you definitely can’t go wrong with a classic. Looks perfect for the holidays!
Julie Evink says
Oooo I love Spritz Cookies! Brings back so many memories of eating Grandma’s every year! YUM!
Zainab says
I need to get started on holiday cookies!! It’s the season and these spritz cookies are perfect!
Erin @ The Spiffy Cookie says
Oh man do these bring back memories!
Susan Salzman says
I have my grandma’s press and a holiday doesn’t go by without making a batch of her famous cookies. Yours are adorable.
Lise - Mom Loves Baking says
These are so cute! And I’m a big fan of Bob’s Red Mill!
Emily @ Life on Food says
I need to make these. My husband loves almond flavoring so these will be a big hit. Plus my cookie press needs to be put to use. Thanks for sharing.
Lane & holly @ With Two Spoons says
These photos are gorgeous!!!
Megan @ MegUnprocessed says
They look beautiful! Great Holiday treats!
Jackie Garvin says
It’s impossible to read this post and not get in the Christmas spirit. I feel like I’m in your kitchen right along beside you.
Kellie @ The Suburban Soapbox says
I love spritz cookies, they’re so much fun to make and always taste divine!
Peggy Stiles says
I tried to make the Spritz cookies tonight but when I used the cookie press they just came out in globs Don’t know what I did wrong. Does the recipe need to be refrigerated first before the cookie press?
Jessica@A Kitchen Addiction says
This dough doesn’t need to be refrigerated. The only things I can think of that would make the dough so soft would be that the butter was warm so the dough ended up soft or the dough was over-mixed.
Suzy| The Mediterranean Dish says
Drooling! I love these for the holidays
Jennifer says
Just made these, thank you! Your recipe uses a lot less sugar than others I’ve seen, and it is delicious. My kids had a blast making them and now I’m scarfing them down with a big cu of coffee!
Jessica@A Kitchen Addiction says
I’m so glad you liked them! Now I wish I was eating a few with a mug of coffee! 🙂
Urtkay says
It just wouldn’t be Christmas without spritz cookies. As a kid I was only allowed to decorate them. Then I learned how to mix the dough and press them out. Many of the recipes call for almond extract as does yours. Having nut allergies I’ve avoided that and generally gone with just vanilla or fiori di sisilia. There are lots of extracts available on line and also non-traditional discs to make nearly any shape you can imagine. Experiment a little, it’s fun!
I’ve taken it to the extreme by making salt-dough spritz “cookies”.
Linda Chartier says
I found my cookie press and made these today with granddaughter. They turned fantastic. Will make them again!
Jessica@A Kitchen Addiction says
Sounds like a fun time! 🙂 I’m so glad you liked them!
Megan says
These look so pretty! My mom always made these and they were great except for the rare occasions when the dough wasn’t quite right and then it was not a fun experience!!
Jocelyn (Grandbaby Cakes) says
These classic cookies would go great with a cup a tea!! Looks amazing!!!
Megan @ Megunprocessed says
So festive and pretty!!!
Carolyn says
These cookies are so cute!
Richa Gupta says
These cookies could be the best for Christmas!
Amy says
These came out so beautifully! Thank you for the clear instructions and great recipe. So pretty and delicious.
Jessica@A Kitchen Addiction says
I’m glad you like them! Thanks so much for letting me know!
Kari says
I make these every year but lost my grandma’s recipe. I searched the internet and don’t ever remember using confectioners sugar or just egg yolks so I thought that was weird. Your recipe looks like what I usually make so I will give it a try!
Josh says
These are great. I took the last third of dough and added about a tablespoon of chocolate powder. Definitely my go to recipe now. Thanks!
Jessica@A Kitchen Addiction says
Great idea to add chocolate powder! Glad you like them!
Lynn says
So excited to make with my young grandchildren for the first time tonight. I have wonderful memories making these with my mom, brother and sisters who are no longer here.
Nicole says
Is there something to substitute the almond extract with? We have nut allergies but I would love to make these with my child.
Jessica@A Kitchen Addiction says
You can leave it out completely, and they’ll still taste great! 🙂 Hope you like them!
Trisha Doucet says
We made your recipe and used our cookie press. It was great! Thanks for sharing!
Sheila says
My husband is allergic to almond, can I skip the almond extract?
Jessica@A Kitchen Addiction says
Yes! 🙂