One of my favorite and fondest memories of my childhood was putting up the Christmas tree as a family. My parents used to own a flower shop, so they had all the cool ornaments and Christmas decorations. As a kid, it felt like the happiest time ever. But as my sisters and I started to get older, we didn’t really keep up with all the Christmas traditions that we used to do. It was mostly because we were all so busy with our own plans, but these Christmas spritz cookies remind me so much of my sweet childhood memories.
Okay, so I recently discovered how to use a cookie press. Where has this been all my life?! This cookie press came with so many cute template plates and it was so easy to use. I wish I knew about this sooner! Spritz cookie dough is the perfect consistency to use for cookie presses.
These spritz cookies are crispy, buttery, and not overly sweet. They are perfect when paired with coffee or tea. I eat at least 3 of these every morning with my cup of coffee. I told my husband the other day that I feel like I’m on Santa Clause’s diet, the cookie diet!
What you’ll need for these Classic Spritz Cookies
- unsalted butter
- vanilla extract
- all purpose flour
How to make classic Spritz Cookies
- Make the cookie dough. Prepare a baking sheet by lining with parchment paper or silicone mat. Preheat the oven to 350ºF. Using a stand mixer or electric mixer, cream together 2 sticks of unsalted butter and 2/3 cup sugar until it is light and fluffy in consistency (about 6 minutes). Once the butter and sugar mixture is light and fluffy, you’ll want to add 1 egg and 1 1/2 tsp and mix to combine. Add 1/4 tsp salt and 2 1/4 cup all purpose flour, mix well to combine.
- Color your cookie dough. Divide the cookie dough and use gel food coloring to color it to your desired color. I recommend gel food coloring, you only have to use a few drops to achieve the color you want!
- Fill the cookie press. Take a few scoops of cookie dough onto a sheet of parchment paper and roll into logs. Fill the cookie press with the cookie dough logs. Alternatively, you can use a spoon to scoop the cookie dough into the cookie press to fill it. This is the cookie press I used, but use any kind you have on hand!
- Decorate cookies. Sprinkle cookies with a variety of sprinkles or even candy toppings, such as candy cane pieces.
How to use a cookie press
- Once you’ve filled the cookie press, place a template plate of choice and screw it on to secure it.
- Hold the cookie press upright, with the lever nearest to you and the bottom of the press on the parchment-lined baking sheet. Press the lever to release the cookie dough and lift the cookie press straight up. It took a few tries for me to get the hang of it, but the great thing about it is that you can add the cookie dough back to the press and just re-do it!
Classic Spritz Cookies
Makes 30-32 cookies
2 sticks unsalted butter
2/3 cup sugar
1 large egg
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 1/2 cups all purpose flour
- Preheat oven to 350ºF. Line a baking sheet with parchment paper or a silicone mat.
- In a bowl, using a stand mixer or electric mixer, cream together the butter and sugar until light and fluffy. Cream for about 6 minutes.
- Add egg and vanilla extract, mix to combine
- Add salt and all purpose flour, mix well to combine.
- Fill the cookie press with cookie dough.
- Press cookies onto the baking sheet, spacing cookies at about 1/2-inches apart.
- Decorate cookies with sprinkles, candy pieces, or even dried edible flowers.
- Bake for 10-12 minutes, or until the cookie edges turn slightly golden.