Why won’t my spritz cookies stick to the baking sheet?

Spritz cookies need to be pressed onto ungreased metal baking sheets. If you use parchment or silicone mats, the dough often won’t grip and release properly. Press directly onto clean, cool metal for perfect shapes.

Can I make spritz cookies without a cookie press?

Yes! Roll the dough into 1-inch balls or roll it out and use cookie cutters. The texture stays the same, and you can still decorate with sprinkles before baking.

Why did my dough get too soft or sticky?

Warm kitchens can soften butter quickly. If the dough feels sticky or loses its shape when pressed, chill it for 10 minutes to firm it up just slightly.

Can I use margarine or shortening instead of butter?

You can, but butter gives the best flavor and texture. Margarine can make cookies softer and slightly oily, while shortening creates a more crumbly texture.

What extract combinations work best?

Vanilla and almond are the classic holiday pairing, but try vanilla and peppermint or orange and almond for fun seasonal twists.

Holiday Spritz Cookies – We Are Recipes

Holiday Spritz Cookies

Recipe by Liliya

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

Total Time23 minutes
YieldAbout 4 dozen cookies 1x
DietVegetarian

These Holiday Spritz Cookies are buttery, delicate, and melt-in-your-mouth soft with the perfect hint of vanilla and almond. They’re the classic Christmas cookie that looks beautiful on every holiday tray and tastes even better with a cup of hot cocoa. Made with a simple cookie press or rolled and cut by hand, these festive cookies are fun to make, easy to decorate, and perfect for gifting, cookie swaps, or cozy winter baking days.

Ingredients

Scale

¾ cup salted butter, softened
½ cup granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
½ teaspoon almond extract
⅛ teaspoon salt
2¼ cups all-purpose flour, spooned and leveled
1–2 tablespoons red and green sprinkles

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Instructions

Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper or leave ungreased if using a cookie press.
Cream butter and sugar together in a stand mixer fitted with a paddle attachment for 2–3 minutes, until light and fluffy. Scrape down the sides as needed.
Add the egg, vanilla extract, almond extract, and salt. Mix until smooth and creamy.
Add the flour gradually, mixing on low until a soft dough forms. The dough should be smooth but not sticky.
Transfer dough into a cookie press and press cookies directly onto an ungreased baking sheet. (If not using a press, roll out the dough and cut into desired shapes.)
Decorate with red and green sprinkles before baking.
Bake for 6–8 minutes, or until cookies are set but still pale in color.
Cool completely on a wire rack before storing or decorating further.

Notes

Take your time and don’t rush the process. If this is your first time using a cookie press, it might take a few tries to get those perfect shapes. Read through your cookie press instructions, practice a few test cookies, and once you find your rhythm, you’ll be pressing out perfect little cookies in no time.
Use softened, not melted butter.
Don’t chill the dough before pressing.
Press cookies directly onto ungreased baking sheets.
Watch the bake time closely they should stay light and tender.

Prep Time: 15 minutes
Cook Time: 8 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 75 kcal
Sugar: 4g
Sodium: 40mg
Fat: 4.5g
Saturated Fat: 2.8g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 0g
Protein: 1g
Cholesterol: 15mg

Find it online: https://wearerecipes.com/holiday-spritz-cookies/