Classic Spritz Cookies (Buttery, Pressed Trees, Wreaths & Stars)

Classic spritz cookies are the Christmas cookie that asks the least of you and gives the most back: a soft butter dough pressed through a cookie press into trees, wreaths, stars, and rosettes, baked until just golden, and ready for sprinkles, a chocolate dip, or nothing at all. There is no chilling, no rolling, and no cutters to wash. One bowl of dough fills tray after tray, which is exactly why spritz has stayed a holiday tradition for generations.

For more cookie-tray classics, try Spooky Halloween Sugar Cookies and Chewy Chocolate Chip Cookies alongside this batch.

Why This Recipe Works

• Soft dough presses cleanly: The high-butter, egg-rich dough holds ridged shapes without springing back or cracking.
• No chilling needed: The dough goes straight from bowl to press to oven, so a full batch is done in about half an hour.
• Bare sheets grip the dough: Pressing onto ungreased, unlined sheets lets each cookie release from the press instead of lifting with it.
• They decorate themselves: Ridges catch sprinkles and colored sugar beautifully, and the shapes look festive even plain.

Ingredients

• 1 cup (227 g) unsalted butter, softened
• 2/3 cup (135 g) granulated sugar
• 1 large egg
• 1 teaspoon (5 ml) vanilla extract
• 1/2 teaspoon (2.5 ml) almond extract
• 2 1/4 cups (280 g) all-purpose flour
• 1/4 teaspoon (1.5 g) fine salt
• Colored sugar or sprinkles, for decorating (optional)

(full list in card)

Photo note: the primary photo shows piped spritz in varied shapes, some dipped in chocolate or sprinkles; the second shows plain pressed spritz rounds.

How to Make Classic Spritz Cookies

Step 1: Beat the butter, sugar, and egg

Beat the butter and sugar until light and fluffy, about 3 minutes. Beat in the egg, vanilla, and almond extract until smooth, scraping down the bowl as needed.

Step 2: Mix in the flour

Add the flour and salt and mix on low just until a soft, smooth dough forms. The dough should be soft enough to press but firm enough to hold a ridge — add a teaspoon of milk only if it feels stiff.

Step 3: Press into shapes

Fit a cookie press with a tree, wreath, or star disk. Press the cookies directly onto cool, ungreased baking sheets, spacing them 1 inch (2.5 cm) apart. Add sprinkles or colored sugar now, before baking.

Step 4: Bake until just golden

Bake at 375°F (190°C) for 8 to 10 minutes, until the edges are lightly golden. Cool on the sheet for 2 minutes, then transfer to a rack. Dip cooled cookies in melted chocolate if you like.

Tips

• Use cool, bare sheets: Warm or greased sheets make the dough slip instead of sticking, so the press lifts the cookie back up.
• Keep the press flat: Hold the press flat against the sheet and squeeze once, fully, for even shapes.
• Do not overbake: Spritz goes from golden to dry fast — pull them when the edges just color.
• Re-press warm dough: If a shape misfires, scrape it back into the bowl and press it again; the dough forgives.

Storage

Store the cookies in an airtight container at room temperature for up to 1 week, or freeze undecorated cookies for up to 2 months. Thaw at room temperature and dip or dust just before serving for the freshest look.

Frequently Asked Questions

Do I need a cookie press for spritz cookies?

A press gives the classic ridged shapes, but you can pipe the dough through a large open-star tip instead. The cookies will be slightly less uniform but just as buttery.

Why will my spritz not stick to the baking sheet?

Greased, lined, or warm sheets are the usual cause. Use cool, bare metal sheets and make sure the press sits flat before squeezing.

Can I color spritz dough?

Yes. Add gel food coloring with the wet ingredients for red, green, or any holiday shade. Use gel, not liquid, so the dough stays pressable.

Can I freeze spritz dough?

Yes. Wrap the dough tightly and freeze for up to 1 month. Thaw in the fridge until soft enough to press, then shape and bake as usual.

Recipe Card

Recipe: Classic Spritz Cookies. Prep: 20 minutes | Cook: 10 minutes per batch | Total: 35 minutes | Servings: 48 small cookies | Calories: 60 per serving (estimated).

Photo Credits

Primary image: “Buntes Spritzgebäck” by Olivia Fries, CC BY-SA 4.0 — https://commons.wikimedia.org/wiki/File:Buntes_Spritzgeb%C3%A4ck.jpg

Second image: “Spritz with no coloring” by MarkTraceur, CC BY-SA 4.0 — https://commons.wikimedia.org/wiki/File:Spritz_with_no_coloring.JPG