Christmas Spritz Cookies
A classic German Christmas cookie made with a buttery dough and pressed into festive shapes. These Christmas Spritz Cookies are light, sweet, and perfect for decorating with colored sugar or sprinkles.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 36 cookies
- Category: Cookie
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Ingredients
- 1 stick (1/2 cup) unsalted butter, softened
- 1 stick (1/2 cup) margarine, softened
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- Pinch of salt
- 3 1/2 cups all-purpose flour
- 1 heaping teaspoon baking powder
- Optional: gel food coloring
Instructions
- Cream softened butter and margarine in an electric mixer until fluffy.
- Add sugar 1/2 cup at a time, alternating with eggs. Mix well after each addition.
- Add vanilla extract and mix until combined.
- In a separate bowl, whisk together flour, salt, and baking powder.
- Fold flour mixture into the butter mixture by hand, a little at a time. Do not overmix.
- Chill the dough in the refrigerator for 15 minutes.
- Chill baking sheets in the fridge for 15 minutes.
- Load chilled dough into a cookie press following manufacturer instructions.
- Press cookies onto ungreased, chilled baking sheets.
- Decorate with sprinkles or sanding sugar if desired.
- Bake at 350°F for 15 minutes, until edges are just lightly golden.
- Cool on tray for 2 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not grease baking sheets—dough needs to stick to the cold surface.
- If dough is too soft, chill longer; if too stiff, let it sit at room temperature briefly.
- Store cookies in airtight container with a saltine cracker to absorb moisture.
- Dough can be refrigerated for up to 3 days before baking.
Find it online: https://www.recipebyelena.com/christmas-spritz-cookies/