By Becky Hardin
Published Dec 16, 2021
Spritz cookies are a classic Christmas cookie that everyone will love! These buttery cookies are easy to make, and fun to decorate. Make a big batch of this spritz cookie recipe for a holiday party, simple Christmas gifts, or just to decorate and enjoy with the family.
Best Spritz Cookies
These classic Spritz cookies are a holiday favorite! They’re so much fun to make for Christmas, and really easy too.
The simple buttery flavor is so delicious, and luckily this recipe makes a lot, because they are hard to stop eating! Make a batch, press into fun shapes, and decorate to your heart’s desire. Then add them to the Christmas dessert table, bring them to a holiday party, or hand them out as gifts.
Why I Love this Christmas Cookie Recipe:
- CLASSIC COOKIES: This spritz cookie recipe is a holiday classic. This is a recipe you can make year after year to keep tradition alive.
- SIMPLY DELICIOUS: These crisp, buttery cookies are so simple and yet so delicious! Something about this flavor is hard to resist.
- BIG BATCH : It’s easy to make a big batch of these Christmas cookies for holiday parties, gifts, or the dessert table.
Be sure to try these Chocolate Spritz Cookies , too!
What are spritz cookies?
Spritz cookies come from a classic German Christmas cookie, called Spritzgeback . It’s a simple dough made of butter, sugar, eggs, and flour, that is shaped into various forms with a cookie press. These little cookies are buttery and crisp!
How to Make Spritz Cookies
You can jump to the recipe card for full ingredients & instructions!
- Preheat oven while you make the cookies.
- Add ingredients to a stand mixer, and combine to make the dough.
- Press dough through a cookie press (use specific instructions included with your press) to shape.
- Place cookies on a baking sheet, and decorate.
- Bake for 8-10 minutes.
- Let them cool, then serve and enjoy!
This OXO cookie press is affordable and easy to use!
If you don’t have a cookie press, you can roll out the dough (to about ½ inch) and use cookie cutters.
Store cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.
Yes, you can freeze these! Place parchment paper between layers of cookies in freezer-safe containers, and freeze for up to 3 months. You can also freeze the dough, then shape and bake later.
All the Holiday Cookies
25+ Favorite Christmas Cookies
Baking and Christmas go hand in hand. See our guide for our fave recipes + tips and tricks for perfect cookies.
These are the best spritz cookies for Christmas. They’re so festive and fun to bake , and the kids will love helping you make these!
Tips!
- Do not line the baking sheets. These cookies bake best directly on the pan.
- Don’t over-mix the dough. Mix ingredients just until fully incorporated.
- Your cookie press will have specific instructions on how to use it.
- The almond extract adds great flavor, but you can substitute it with more vanilla extract if needed. You could also use another flavored extract.
This spritz cookie recipe makes A LOT of cookies, which makes them great for holiday parties. They also make good gifts, since you can make them ahead of time, freeze them, pile them into cookie tins, then hand them out for Christmas.
How can I decorate spritz cookies?
Sanding sugars are one of my favorite things to use to decorate spritz cookies. They’re simple, colorful, and look really beautiful. You could also use sprinkles, icing, or a dusting of powdered sugar/cinnamon/cocoa.
Can I use food coloring to color the cookie dough?
Yes, but be sure to use gel food coloring. Liquid food coloring will mess with the consistency of the dough and make it too thin. You’ll only need a drop or two to color the dough, so use sparingly.
More Easy Cookie Recipes We Love
- Gingerbread Cookies
- Chocolate Vanilla Pinwheel Cookies
- Christmas Cowboy Cookies
- Linzer Cookies
- Raspberry Thumbprint Cookies
- Chocolate Peppermint Cookies
- Tie-Dye Butter Cookies
Make these Spritz cookies for Christmas, or for any other holiday. They’re a classic cookie that everyone will love, they’re easy to make, and they’re delicious!
More Christmas Dessert Recipes to Try:
- Classic Pound Cake
- Mint Chocolate Swiss Roll
- Italian Cream Cake
- Biscoff Cheesecake
- Gingerbread Cupcakes
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Ingredients1x2x3x
- ▢ 1 cup unsalted butter 226 grams, room temperature (2 sticks)
- ▢ ⅔ cup granulated sugar 133 grams
- ▢ 1 teaspoon kosher salt 3 grams
- ▢ 3 large egg yolks 42 grams, room temperature
- ▢ ½ teaspoon pure vanilla extract 2 grams
- ▢ ½ teaspoon almond extract 2 grams
- ▢ 2½ cups all-purpose flour 300 grams
- ▢ Sprinkles and sanding sugars optional, for decorating
Instructions
- Preheat oven to 375°F. Set aside baking sheets. Do not use parchment paper – bake the cookies directly on the baking sheets.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and salt together until light and fluffy, about 3 minutes. 1 cup unsalted butter, ⅔ cup granulated sugar, 1 teaspoon kosher salt
- Add the egg yolks, one at a time, mixing well after each addition. 3 large egg yolks
- Add the vanilla and almond extracts, beating just until incorporated. ½ teaspoon pure vanilla extract, ½ teaspoon almond extract
- Turn off the mixer and add the flour. With the mixer on low speed, fold in the flour just until all flour has been incorporated. 2½ cups all-purpose flour
- Follow the directions for your cookie press to form the cookies onto the baking sheets. Decorate with sprinkles and sugars, if desired. Sprinkles and sanding sugars
- Bake for 8-10 minutes.
- Transfer cookies to a wire rack to completely cool.
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Stand Mixer
- Cookie Press
Becky’s Tips
- Do not line the baking sheets. These cookies bake best directly on the pan.
- Don’t over-mix the dough. Mix ingredients just until fully incorporated.
- Your cookie press will have specific instructions on how to use it.
- The almond extract adds great flavor, but you can substitute it with more vanilla extract if needed. You could also use another flavored extract.
Nutrition information is automatically calculated, so should only be used as an approximation.
By Becky Hardin
Published Dec 2, 2020
These raspberry thumbprint cookies are super easy to make and a wonderful cookie to enjoy during the holidays. Perfectly soft cookies are filled with a sweet jam, what’s not to love?!
Jam Thumbprint Cookies
One of my favorite things about Christmas is cookies , not to say I don’t enjoy them all year round, but I definitely have a lot of them in my house over the holidays !
This super cute thumbprint cookies are filled with raspberry jam for a fun and festive treat.
If you are a lover of thumbprint cookies, be sure to check out my Chocolate Thumbprint and Creme de Menthe Thumbprint Cookies recipes!
Why you’ll love this Raspberry Thumbprint Cookies Recipe:
- Easy: Made with simple ingredients, these cookies are easy to make. It’s a great recipe for your kids to help with in the kitchen.
- Quick: It takes about 10 minutes to make these cookies and another 10 minutes to bake them. Perfect when you have a cookie emergency!
- Soft and delicious! these cookies come out so perfectly soft and the sweet raspberry jam makes them irresistible!
I love these cookies for Christmas, but they’re just as good year-round, for any occasion. They’re perfect for Valentines , Easter , summer weekends, or any time you need a sweet treat!
How to make raspberry thumbprint cookies
You can jump to the recipe card for full ingredients & instructions!
- Cream together the butter and sugars.
- Mix in the egg yolk and vanilla.
- Stir in the dry ingredients.
- Roll the dough into balls and make a dent in each ball.
- Fill the dent with jam and bake.
Recipe Variations
If raspberry jam is not…your jam…you can mix these cookies up with your favorite flavor. Use strawberry jam to keep them festive, or try them with grape, blackberry or apricot.
How long do they keep?
Once the cookies have cooled completely, store them in an airtight container with the layers separated with parchment. They will keep for 3 days at room temperature or up to 6 days in the fridge.
Can you freeze them?
Yes, these thumbprint cookies freeze well. I prefer to flash freeze them on a baking sheet and then transfer to an airtight container. That way they don’t stick together when they freeze.
Thaw the cookies for an hour or so at room temperature before enjoying.
Tips!
- These cookies are deliciously soft with the perfect amount of sweet and tart produced by the jam. I included the pecans for a little extra crunch, but it’s important that the pecans are small enough for the dough to stick together.
- When recipe testing, I tested the recipe without using an egg yolk and used a whole egg instead. I found that it completely changed the structure and the cookies were definitely harder and more crunchy when I used a whole egg. I think the egg yolk is necessary in order to keep the cookies soft.
- Don’t over mix the cookie dough or they can become tough. Just mix it until the dry ingredients are combined.
More Holiday Cookies
Marbled Christmas Butter Cookies Recipe
Molasses Cookies
Mom’s Famous Snickerdoodle Cookies Recipe
Hershey Kiss Cookies
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Ingredients1x2x3x
- ▢ ½ cup salted butter 113 grams, room temperature (1 stick)
- ▢ ½ cup brown sugar 107 grams
- ▢ ½ cup powdered sugar 57 grams
- ▢ 1 egg yolk 14 grams
- ▢ 2 teaspoons pure vanilla extract 8 grams
- ▢ 1 teaspoon ground cinnamon 3 grams
- ▢ ½ teaspoon ground nutmeg
- ▢ 1½ cups all-purpose flour 180 grams
- ▢ ½ cup chopped pecans 57 grams
- ▢ ½ cup raspberry jam 170 grams
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- Using a hand mixer, cream the butter, brown sugar, and powdered sugar together until light and fluffy, about 1-2 minutes ½ cup salted butter, ½ cup brown sugar, ½ cup powdered sugar
- Mix in the egg yolk and vanilla 1 egg yolk, 2 teaspoons pure vanilla extract
- Stir in the cinnamon, nutmeg, flour, and pecans until just combined. Don’t overmix. 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, 1½ cups all-purpose flour, ½ cup chopped pecans
- Roll the dough into balls and press a thumb or teaspoon measurer into the center of the dough to make an indentation.
- Fill the indents with jam and bake for 8-10 minutes, or until just set. ½ cup raspberry jam
- Let cookies sit on the baking sheet for 5 minutes before transferring to a cooling rack to finish cooling. They will still feel soft, but they will continue to harden as they finish cooling.
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Hand Mixer
Becky’s Tips
- These cookies are deliciously soft with the perfect amount of sweet and tart produced by the jam. I included the pecans for a little extra crunch, but it’s important that the pecans are small enough for the dough to stick together.
- When recipe testing, I tested the recipe without using an egg yolk and used a whole egg instead. I found that it completely changed the structure and the cookies were definitely harder and more crunchy when I used a whole egg. I think the egg yolk is necessary in order to keep the cookies soft.
- Don’t over mix the cookie dough or they can become tough. Just mix it until the dry ingredients are combined.
Nutrition information is automatically calculated, so should only be used as an approximation.
Spritz Cookies Recipe
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Stand Mixer
- Cookie Press
Ingredients
- 1 cup unsalted butter 226 grams, room temperature (2 sticks)
- ⅔ cup granulated sugar 133 grams
- 1 teaspoon kosher salt 3 grams
- 3 large egg yolks 42 grams, room temperature
- ½ teaspoon pure vanilla extract 2 grams
- ½ teaspoon almond extract 2 grams
- 2½ cups all-purpose flour 300 grams
- Sprinkles and sanding sugars optional, for decorating
Instructions
- Preheat oven to 375°F. Set aside baking sheets. Do not use parchment paper - bake the cookies directly on the baking sheets.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and salt together until light and fluffy, about 3 minutes. 1 cup unsalted butter, ⅔ cup granulated sugar, 1 teaspoon kosher salt
- Add the egg yolks, one at a time, mixing well after each addition. 3 large egg yolks
- Add the vanilla and almond extracts, beating just until incorporated. ½ teaspoon pure vanilla extract, ½ teaspoon almond extract
- Turn off the mixer and add the flour. With the mixer on low speed, fold in the flour just until all flour has been incorporated. 2½ cups all-purpose flour
- Follow the directions for your cookie press to form the cookies onto the baking sheets. Decorate with sprinkles and sugars, if desired. Sprinkles and sanding sugars
- Bake for 8-10 minutes.
- Transfer cookies to a wire rack to completely cool.
Notes
- Do not line the baking sheets. These cookies bake best directly on the pan.
- Don’t over-mix the dough. Mix ingredients just until fully incorporated.
- Your cookie press will have specific instructions on how to use it.
- The almond extract adds great flavor, but you can substitute it with more vanilla extract if needed. You could also use another flavored extract.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
