Classic soft and buttery spritz cookies all dressed up for holidays!
This recipe was developed in partnership with Go Bold With Butter.
My earliest holiday memories include baking cookies with my mom and siblings to give to friends and neighbors. We’d show up on their doorstep with a plate of cookies and a Christmas carol or two. I was always embarrassed by the singing, but I loved the part where we turned our kitchen into a cookie baking factory for a few days.
We only baked spritz cookies for the holidays, using our cookie press to make shapes like trees, wreaths, and stars. As soon as they came out of the oven we’d shower them with colorful sprinkles and eat about half straight from the pan. They’re so pop-able! I dare you to eat just one spritz, it’s not possible. They’re simple but irresistible. And even though one batch makes a ton, we always barely had enough to share with our friends and neighbors.
Are spritz cookies a holiday tradition in your house, too? If not, they should be!
- 1 cup unsalted butter , at room temperature (236 grams, 2 sticks)
- ⅔ cup granulated sugar (132 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 ¼ cups all-purpose flour (270 grams)
- ½ teaspoon salt
- Sprinkles or sanding sugar optional
- Preheat oven to 400°F.
- In bowl of stand mixer fitted with paddle attachment, or large bowl with handheld mixer, beat butter and sugar on high until creamy, about 2-3 minutes.
- Add eggs one at a time, mixing after each. Add vanilla and almond extracts.
- Add flour and salt and mix on low until combined.
- Load cookie dough into spritz cookie press and, following manufacturer’s instructions, press dough out onto ungreased cookie sheets about 1 inch apart.
- Alternately, you can load cookie dough into a large piping bag fitted with a medium star tip. Pipe dough in small 1-inch shapes about 1 inch apart.
- Bake until dough is set and bottoms just begin to turn brown, about 8-10 minutes.
- Top with sprinkles or sanding sugar immediately, and let cool on pan 5 minutes, then carefully transfer to wire rack to cool completely.
- Repeat with remaining dough.
Disclosure: This recipe was made with Real® Butter in partnership with the American Butter Institute. Thank you for supporting partnerships with brands and campaigns I believe in, which make it easier for me to bring you new and creative content. All opinions are always my own. To see all of the recipes I have created for Go Bold with Butter, click here.