Classic Spritz Cookies

5 from 2 votes

This Classic Spritz Cookies recipe gives you fun holiday-shaped, buttery soft cookies that melt in your mouth and are a fun addition to any holiday cookie tin!

Prep Time20

Cook Time10

Total Time30

Course: Dessert

Cuisine: American

Servings: cookies

Author: Jennifer

Ingredients

1 1/2 cups Unsalted Butter room temperature
1 cup Granulated Sugar
1 tsp Baking Powder
1 large Egg
1 tsp Vanilla Extract
3 1/2 cups All-Purpose Flour

Optional Decorating Extras

2-3 drops Red Food Coloring
2-3 drops Green Food Coloring
Red Sanding Sugar
Green Sanding Sugar
Blue Sanding Sugar
White Nonpareils
6-8 oz Semi-sweet Chocolate used after baking cookies
1 tbsp Coconut Oil melted with the chocolate

Instructions

Adjust your oven to the 2nd level mark (just above center) and preheat your oven to 375ºF. Set aside 2-3 ungreased cookie sheets (no parchment paper is needed either).
Using your stand mixer with a large mixing bowl (or a stand mixer and paddle attachment work well too), beat the unsalted butter and granulated sugar on medium-high speed until light in color and fluffy in texture.
1 1/2 cups Unsalted Butter, 1 cup Granulated Sugar
Add in the baking powder, egg, and vanilla extract.
1 tsp Baking Powder, 1 large Egg, 1 tsp Vanilla Extract
Add in the all-purpose flour and mix together on low speed until well blended. The cookie dough should be smooth and something thick.
3 1/2 cups All-Purpose Flour
If coloring your cookie dough, divide it out into separate bowls. Add 2-3 drops of food coloring to each bowl of cookie dough, then mix with a hand mixer.
2-3 drops Red Food Coloring, 2-3 drops Green Food Coloring
Fill the cookie press, then using your preferred disc shape, press out each cookie onto an ungreased cookie sheet (parchment paper not needed either), leaving 1-2 inches between them. Decorate using sanding sugars or nonpareils.
Red Sanding Sugar, Green Sanding Sugar, Blue Sanding Sugar, White Nonpareils
Bake the cookies at 375ºF for 8-10 minutes. The cookies will puff up but will not spread that much. Let them cool on the cookie sheet slightly before carefully transferring them to a cooling rack.
After cooling, you can mix chocolate and coconut oil to pipe onto the cookies. The chocolate mixture should be thinner, making it easier to pipe.
6-8 oz Semi-sweet Chocolate, 1 tbsp Coconut Oil
Keep cookies at room temperature in an airtight container with a slice of bread to keep them nice and soft.

Notes

You can melt some semi-sweet chocolate chips with coconut oil and pipe them onto the cookies.
Store your cookies in a food container. To keep them extra soft, add a slice a bread to the container.

Nutrition