The Best Classic Spritz Cookies Recipe for the Holidays

Spritz biscuits are traditional Christmas biscuits that are usually decorated with colourful icing and covered with fillings such as nuggets. They are buttery and sweet like spray cookies and sweet biscuits and can be transformed into fun designs like stars, flowers, Christmas trees and snowflakes. Spritz cookies are formed and distributed on a cookie sheet using a cookie press, which pushes or squeezes the individual cookies through a tube with a trigger. The word spritzen actually comes from the German word spritzen, which means shrink (hence the function and name of the Spritzkekspresse).

What is the best cookie press for making stuffed biscuits?

Although it is possible to make cookies with a pipette without the need for a pipette, cookie presses are a simple and easy way to quickly create fun treats. This type of tool has been around for decades, but the current versions contain several different cookie sheets that can be used in any form for any occasion! If you don’t have a cookie press, just put the dough in a bag with a star or other design trick and press it.

How to make the Perfect Classic Nozzle

Making cookie dough

Beat soft butter and sugar in a large bowl until smooth.

Add egg, vanilla extract and almond extract and beat for another minute at high speed. Add dry ingredients at low speed and then increase the speed until they are combined.

Pulp dyeing

One or two drops of food dye per half batch of dough is usually sufficient. Carefully add more and more, stir and fold until the dough has the desired colour.

Put the dough in the biscuit press

Follow the instructions provided with the cookie press to set it up. Place the dough in the press and hold it vertically on the parchment tray, pressing the biscuits about 5 centimetres apart.

Injection furnace

Bake the cookies in a preheated 350°F oven on a baking tray until golden brown, 6-8 minutes. Biscuits must be completely chilled before they are processed and decorated.

How to decorate shortbread

Once the water biscuits have cooled down, get creative! Use your favourite icing recipe to decorate moulded biscuits with patterns and sprinkle them generously with toppings such as sprinkles. With the coloured cookie dough a simple royal glaze is a nice easy touch.

Can you freeze the spritz cookie dough?

This dough can be made in advance and kept in the freezer for about three months. Simply defrost the dough in the fridge before baking, then bring to room temperature before pressing and baking. Baked biscuits can also be frozen for about three months – just defrost them before eating.


Preheat the oven to 350°F and place two large baking trays on parchment paper.

Using the hand or hand blender with paddle attachment, whisk softened butter and sugar into a large bowl at medium speed until smooth, about 2 minutes. Add egg, vanilla extract and almond extract and beat for another minute at high speed. Gradually the sides break to keep combing well.

Add flour and salt and beat at low speed. Turn and hit until you reach the full combination.

Roll out the dough in the biscuit press, follow the instructions for placing the moulding plates and pressing the biscuits. Hold the press perpendicular to the cookie sheet and press the cookies about 5 centimetres apart.

Bake the formed biscuits in the prepared oven for 6 to 8 minutes, until lightly browned.

Take them out of the oven and let them cool completely before decorating them.


The food colour is optional and does not affect the final taste. However, don’t forget to keep a close eye on the different coloured biscuits so that they don’t bake too much. In this case they are not golden brown, but still stiff and light brown or tanned at the edges.

Almond extract and vanilla extract can more or less be added to each other. Adapt to your preferences, but don’t miss it!

If the dough softens during work, put it in the fridge for about 10 minutes before baking.

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