Spritz buttery festive cookies

My grandmother kept her cookie press in the back of a kitchen drawer, tucked behind flour-dusted measuring cups and decades of kitchen wisdom. One December afternoon, she pulled it out and showed me how these delicate butter cookies came alive through the metal shapes—each squeeze of the press felt like a small magic trick. Spritz cookies became my favorite thing to make with her, not because they were fancy, but because they were hers, and because something about the ritual of pressing, decorating, and watching them turn golden made the kitchen feel like the warmest place in the world.

I made these last Christmas for our office party, and something unexpected happened—people actually asked for the recipe, which never happens. My coworker Sarah stood by the table and ate four in a row, then looked at me with real surprise and said they tasted like something from a real bakery. That moment made me realize these cookies aren't just holiday decoration; they're proof that sometimes the simplest things, made with real butter and a little care, become the ones people actually remember.

Ingredients

• Unsalted butter, softened: Room temperature is non-negotiable here—cold butter won't cream properly, and you'll end up with a dough that won't press through cleanly.
• Granulated sugar: This is your only sweetener, so it carries all the work; don't substitute with brown sugar or you'll lose the delicate structure.
• Large egg: At room temperature, it blends smoothly and helps bind everything together without making the dough sticky.
• Vanilla and almond extracts: The vanilla is essential, but the almond extract is your secret weapon—it adds a subtle complexity that makes people ask what the mystery flavor is.
• All-purpose flour: Measure by spooning and leveling, never scooping straight into the bag, or you'll end up with too much flour and tough cookies.
• Fine salt: It brightens the butter flavor and prevents the cookies from tasting flat.
• Decorations: Sanding sugar, chocolate, and sprinkles are entirely optional, but they turn these into something that looks like you actually tried.

Instructions

Preheat and prepare:

Set your oven to 350°F and line your baking sheets with parchment paper. If you're using a nonstick surface, you can skip the parchment, but parchment makes cleanup infinitely easier.

Cream the butter and sugar:

Beat the softened butter and sugar together for 2-3 minutes until it looks pale and fluffy, like whipped clouds. This step is what makes the cookies tender, so don't rush it.

Add the eggs and extracts:

Drop in the egg and both extracts, then beat until everything is completely blended and the mixture looks smooth and creamy. Scrape down the bowl halfway through so nothing gets left behind.

Mix in the dry ingredients:

Gradually add the flour and salt, stirring gently until the dough just comes together. The dough should be soft and slightly sticky—if it's too stiff, the press won't cooperate.

Press the cookies:

Fill your cookie press according to the manufacturer's instructions, then press shapes directly onto your prepared sheets about an inch apart. This is the meditative part, and it goes faster than you'd think.

Decorate if desired:

Sprinkle with colored sugar or decorations right after pressing, while the dough is still slightly tacky and things will stick.

Bake until golden:

Bake for 7-9 minutes, watching carefully for the edges to just barely turn golden. Underbaked is better than overbaked here—these cookies will firm up as they cool.

Cool and finish:

Let them sit on the baking sheet for 2 minutes to set up, then transfer to a wire rack. Once completely cool, drizzle with melted chocolate if you're feeling fancy.

Save

The real magic happened the first time my daughter pressed the cookies herself, standing on a step stool in our kitchen, her tongue poking out slightly as she concentrated on making perfect shapes. She made lopsided stars and hearts and little blobs that didn't look like anything, and when they came out of the oven, we didn't care one bit. We dusted them with sugar together and ate them warm, and that became the moment these cookies transformed from just a recipe into something I'll make with her forever.

The Equipment Question

You absolutely need a cookie press for this recipe—there's no good way around it, and it's one of those kitchen tools that costs almost nothing and gets used every holiday season. A stand mixer makes the creaming process easier, but you can use a hand mixer or even cream everything by hand if you have good arm strength and patience. Parchment paper isn't required, but it changes the game for cleanup and ensures even browning on the bottom of the cookies.

Flavor Variations Worth Trying

The base recipe is beautiful on its own, but it's also forgiving enough to play with. Lemon zest or orange zest can replace the almond extract, giving you cookies that taste bright and slightly citrusy. Cardamom adds a warm, spiced note if you're in the mood for something more sophisticated, and a tiny bit of rose water creates something entirely different that still feels festive and elegant.

Storage and Serving Secrets

These cookies stay fresh for about a week in an airtight container at room temperature, and they're almost better on day three or four when they've had time to soften slightly and the flavors have deepened. They freeze beautifully too—either baked and decorated, or as plain baked cookies that you can decorate later. I've learned that serving them slightly warm makes them taste fresher, and serving them with coffee or hot chocolate turns them into an actual moment rather than just a snack.

• Store in an airtight container with parchment between layers to prevent sticking and breakage.
• Make the dough ahead and keep it covered in the fridge for a few hours if you want to spread out the baking time.
• Drizzle chocolate on cooled cookies right before serving for maximum freshness and visual impact.

Save

Spritz cookies are proof that the best holiday traditions don't need to be complicated—they just need to be made with good butter and pressed with a little care. Every time I pull out that cookie press, I think of my grandmother's kitchen and my daughter's concentrated little face, and that's what makes these cookies worth making again and again.

Recipe FAQs

→ What is the best butter for this dough?

Use unsalted butter at room temperature for a smooth, creamy dough texture and balanced flavor.

→ Can almond extract be substituted?

Yes, lemon or orange zest can be used to add a fresh citrus note instead of almond extract.

→ How do I prevent dough from sticking in the cookie press?

Ensure the dough is soft but not chilled, and fill the press smoothly to maintain consistent shapes.

→ What decorations work best for these cookies?

Colored sanding sugar, sprinkles, and drizzled melted chocolate add festive appeal without overpowering the buttery flavor.

→ How should these cookies be stored after baking?

Store in an airtight container at room temperature for up to one week to maintain freshness and texture.