Are you ready to make your Christmas cookie baking easier and more enjoyable?

With a cookie press, you can simplify the process and create beautiful cookies in no time.

Whether you prefer a durable metal press or an affordable plastic one, there’s an option for everyone. Consider the features that best suit your needs, such as additional disks or the ability to double as a frosting gun.

With the right guidance, you can find the perfect press to help you create stunning spritz cookies and impress your guests.

The name spritz comes from the German word “spritzer,” which means “to squirt.” This is because the soft dough is squirted or pushed through a cookie press to make fancy designs.

Butter is responsible for these incredible cookies’ tender, rich texture and flavor. Margarine would not work nearly as well.

Stick with butter for these cookies!

Spritz Cookies with vanilla custard

Spritz cookies are a classic type of cookie that are known for their rich and buttery flavor.

One unique variation of spritz cookies involves using vanilla custard as an ingredient in the dough. This addition gives the cookies a delightful hint of vanilla and a slightly softer texture, making them a delicious treat for any occasion.

You can use vanilla custard powder or make your own vanilla custard to incorporate into the dough.

Both options will impart a rich vanilla flavor to the spritz cookies and provide a delightful softness to the texture.

Ingredients for the cookies:

• 1 cup softened butter
• ½ teaspoon vanilla sugar
• ½ cup powdered sugar
• 6 spoons of vanilla custard powder (or your DIY vanilla custard, see below)
• pinch of salt
• ¾ cup semi-coarse flour
• ¾ cup all-purpose flour

Ingredients for DIY vanilla custard:

• 1 cup milk
• 1 cup Bulla Thickened Cream
• 1 vanilla bean
• 4 egg yolks
• 1 tbsp Coles Cornflour
• 1/3 cup caster sugar

How to make homemade vanilla custard:

• Combine milk and cream in a small saucepan.
• Using a sharp knife, split the vanilla bean in half lengthways and scrape the seeds.
• Add beans and seeds to the milk mixture. Place over medium heat.
• Cook, stirring constantly, for 5 minutes or until hot (do not allow to boil).
• Remove saucepan from heat.
• Whisk egg yolks, cornflour, and sugar in a heatproof bowl until well combined.
• Remove vanilla beans from the milk mixture. Pour hot milk mixture over egg yolk mixture, whisking constantly.
• Return mixture to saucepan over low heat.
• Cook, stirring constantly, for 15 to 20 minutes or until custard thickens and coats the back of a metal spoon (do not allow custard to boil, as it might curdle).

Instructions for the dough:

• Cream the butter, vanilla sugar, and powdered sugar until smooth.
• Add the vanilla custard (powder or homemade custard), flour, salt, and mix.
• Stuff the dough into the machine and shape it as you wish.
• Bake at 350°F for 9-11 minutes.

Best Ever Spritz cookies (+ the video recipe included)

After cutting out sugar cookies and gingerbread men, there is one recipe that isn’t celebrated nearly enough at the cookie swap: classic spritz cookies. Buttery and melt-in-your-mouth delicious, they can be easily made cute with all kinds of cookie decorating ideas.

Spritz cookies are crisp, sweet, and buttery. They have similarities to both crispy sugar cookies and shortbread. The dough is not refrigerated, and instead of being rolled out and stamped with cookie cutters, it goes through a cookie press to create uniform, sometimes intricate, shapes.

What is the secret to making spritz cookies?

In addition to having a cookie press, there are a couple of small steps you can take to ensure spritz cookie success:

• Start with room temperature ingredients: Make sure your butter is softened and the egg is at room temperature. This will result in a better dough that’s much easier to work with.
• Add almond extract: Subtle and not always easy to identify, it will make everyone wonder, “What’s in these cookies?!”
• Be patient: Using a cookie press can take some practice. If the cookies don’t look good after stamping them out, scrape them off the tray and add them back to your dough bowl to press with the next batch.

Ingredients:

Method:

• 1 cup softened butter
• ½ cup granulated sugar
• 2 large egg yolks
• 1 and ½ teaspoons of vanilla extract
• 1 teaspoon of almond extract
• 1 cup all-purpose flour
• 1 cup semi-coarse flour
• ¼ teaspoon salt

• In a food processor (or hand mixer), mix the butter and sugar until fluffy (about 2-3 minutes).
• Add egg yolks, almond and vanilla extract, and beat until combined.
• Add salt and flour and mix thoroughly.
• Put the dough in the cookie press and shape it as you like. Fold it onto a buttered baking sheet.
• Bake at 350°F for 11-14 minutes.

Video recipe here:

Spritz Cookies (Classic Version) - Joyofbaking.com

Coconut Christmas cookies

Coconut connoisseurs, you have found the real nut. Well, in this case, coconut.

Don’t hesitate to try this variant’s Spritz cookies from Cookie Press!

Spritz cookies with coconut are a fun twist on the classic recipe. Adding coconut to these beloved treats gives them a tropical flavor and a hint of sweetness.

The coconut also adds a slightly chewy texture, making every bite even more satisfying.

Whether you love traditional spritz cookies or want to try something new, adding coconut is a great idea that will definitely impress your taste buds.

Ingredients:

• 1 teaspoon of vanilla extract
• 1 and ½ cup softened butter
• 1 cup granulated sugar
• 1 egg
• ¾ cup grated coconut
• 1 teaspoon of baking powder
• 1 and ½ cups all-purpose flour
• 1 and ¾ cups semi-coarse flour

Method:

• In a large bowl, mix the butter with the sugar until fluffy.
• Add eggs, coconut, and vanilla.
• Mix the flour and baking powder and gradually add to the dough.
• Stuff the finished dough into the machine and shape it.
• Place the shapes on a greased baking sheet.
• Bake at 380°F for about 10-12 minutes.

Chocolate Spritz Cookies

Celebrate the holiday season with the ultimate Christmas cookie!

This spritz cookie recipe uses cocoa for a chocolatey twist on the classic spritz cookie we all know and love.

Cookie presses require the right consistency of the dough to produce pretty shapes, so our chocolate spritz cookie recipe was created to allow you to fill and press without any problems.

Ingredients:

• 2-1/3 cups all-purpose flour
• 2/3 cup cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 2/3 cup granulated sugar
• 1/2 cup firmly-packed light brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• Optional: Holiday sprinkles (nonpareils, jimmies, sparkling sugar, or sanding sugar sprinkles)

Method:

• Preheat oven to 350°F.
• In a medium bowl, combine flour, cocoa powder, baking powder and salt.
• In a large bowl, beat butter, and sugars (granulated and brown ) on medium-high until light and fluffy.
• Add vanilla and eggs, one at a time, beating well after each addition.
• Gradually add flour to the butter mixture to make a smooth dough. Do not chill the dough.
• If desired for extra decoration, sprinkle your choice of nonpareils, jimmies, sparkling sugar, or sanding sugar sprinkles on top of the pressed cookie dough before baking.
• Bake for 8-10 minutes or until set. Remove cookies from the oven and place the cookie sheet on a cooling rack for 2 minutes.
• Remove cookies from the cookie sheet; let cool completely on a cooling rack.
• For extra decoration, pipe additional decorations onto your chocolate spritz cookies with Candy Melts candy.

Spritz Cookies with Surprise

Spritz cookies with a surprise twist!

These delightful treats feature a surprise chocolate filling inside. With each bite, you’ll discover a rich and indulgent center that takes these classic cookies to a whole new level.

The buttery and crispy exterior perfectly complements the gooey chocolate interior, creating a delightful contrast of textures and flavors. Spritz cookies with a chocolate filling are sure to bring a smile to everyone’s face and add a touch of excitement to your cookie jar.

Baking tip:

You can find assorted miniature chocolate candy bars in the candy section of your supermarket. Chocolate-covered toffee bars or chocolate-covered coconut bars can also be used.

Substitute nuts, dates, or spice drops for the chocolate bars for an extra surprise.

Ingredients:

• 1 cup butter, softened
• ²/₃ cup sugar
• 1 large egg
• 1 tablespoon of vanilla extract
• 2 ¹/₄ cups all-purpose flour
• 24 (1/4-ounce) individually wrapped assorted miniature chocolate candy bars, cut in half

Method:

• Heat oven to 375°F. Fit cookie press with ribbon template.
• Combine butter, sugar, egg, and vanilla in a large bowl. Beat at medium speed, scraping the bowl often until creamy.
• Add flour; beat at low speed until well mixed.
• Divide dough in half. Fill the cookie press with one-half of the dough. Press onto ungreased cookie sheets in 5 (15-inch long) continuous ribbons.
• Place candy bar halves, 1/2 inch apart, onto dough strips. Fill the cookie press with the remaining dough; press in ribbons over the candy. 
• Lightly press the edges of the dough together. Score between candy pieces with a table knife.
• Bake for 10-15 minutes or until edges are very lightly browned. Cut cookies apart at score marks while warm.

Lemon Cheesecake Spritz Cookies

A delightful and cheerful cookie that will make a great addition to your cookie platter.

This recipe is from the 1969 Betty Crocker Cookbook.

Baking tips:

• It’s important to ensure that the dough is thoroughly chilled.
• Before baking, sprinkle the cookies with colored sugar for a beautiful touch.
• These cookies are tender and full of lemon flavor. For the best results, be sure to include the lemon zest!
• Watch them while baking, and don’t let them brown too much!

---

Ingredients for the cocoa filling:

• ½ cup unsalted butter, softened
• 3 ounces cream cheese, softened
• ½ cup white sugar
• 1 large egg yolk
• 1 tablespoon freshly grated lemon zest
• 1 teaspoon lemon extract
• 1 ¾ cups all-purpose flour
• ½ teaspoon salt
• 5 drops yellow food coloring (Optional)
• 60 cinnamon red hot candies, or as needed

Method:

• Preheat the oven to 350°F. Line a baking sheet with parchment paper.
• Beat butter and cream cheese together in a bowl. Add sugar and beat until light and fluffy.
• Add egg yolk, lemon peel, and lemon extract and beat well.
• Sift flour and salt together in a bowl.
• Add to the bowl with the butter mixture in 3 additions, mixing well after each. Add food coloring and mix in thoroughly.
• Press cookies 1 inch apart onto the prepared baking sheet using a cookie press fitted with a flower disc.
• Press 1 red hot cinnamon candy into the center of each cookie.
• Bake in the preheated oven until just starting to turn golden brown on the edges, 14 to 16 minutes; do not overbake.
• Transfer cookies to a wire rack to cool completely.

Spritz Cookies Frosting recipes

The Spritz Cookies can be decorated in a few different ways, depending on how colorful you want them and whether you want them frosted.

Our favorite way to enjoy spritz cookies is with buttercream frosting and sprinkles on top!

Depending on the cookie shape you choose, the options are endless. Get inspired by our tips below:

• You can add sprinkles to the cookies before baking if you don’t like frosting.
• Coloring the dough is also an option — for example, you can add green food coloring to the dough when using the Cookie Press.
• Another idea is to color the buttercream. With beautiful buttercream, you might not even need to add sprinkles!

Vanilla Buttercream Spritz Cookie Frosting

The addition of buttercream on the simple Spritz cookie is a lovely touch. Not only does it add a wonderful balance of sweetness, but it also adds some creaminess to the crunchy cookie base.

Ingredients:

• 1/2 cup butter, softened
• 2 cups powdered sugar
• 1 1/2 teaspoons of vanilla extract
• 2 tablespoons of milk

Method:

• Add the butter to a mixing bowl and stir until smooth and fluffy.
• Slowly add in the powdered sugar and vanilla extract.
• Pour in the milk and mix for a few minutes or until light and fluffy!
• Pipe (or frost with a knife) onto the spritz cookies and use sprinkles to decorate.

Video tutorial for another buttercream frosting that you can try:

Dreamy Buttercream Frosting Recipe | So Easy!

Creamy Chocolate Frosting Recipe

We love this milk chocolate frosting – it’s super smooth, creamy, and not too heavy. Our friends can’t get enough of it, and now it’s their go-to favorite, too!

Just had to share this with all the fellow chocolate enthusiasts out there!

Ingredients:

• 2 ¾ cups confectioners’ sugar
• 6 tablespoons unsweetened cocoa powder
• 6 tablespoons unsalted butter at room temperature
• 5 tablespoons evaporated milk
• 1 teaspoon vanilla extract

Method:

• Sift together confectioners’ sugar and cocoa powder in a medium bowl.
• Cream butter in a large bowl until smooth. Gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla.
• Beat the mixture on high speed until light and fluffy. If desired, adjust the consistency with more milk or sugar.

White Chocolate Frosting

Want to whip up some delicious white chocolate buttercream frosting? This easy recipe will show you how!

Don’t be fooled by its plain appearance – this frosting is packed with flavor from melted white chocolate in every creamy swirl.

It’s super rich and delightfully thick, holding its shape beautifully when piped.

Ingredients:

• 6 ounces white chocolate, coarsely chopped
• 1 cup unsalted butter, softened to room temperature
• 2 cups confectioners’ sugar
• 1/4 cup heavy cream
• 1 teaspoon pure vanilla extract
• pinch of salt

Instructions:

• Melt the white chocolate: Chop it, then melt it in a double boiler on the stove, or simply use the microwave: place chopped white chocolate in a microwave-safe bowl and microwave in 20-second increments, stirring every 20 seconds until completely smooth.
• Set it aside to cool at room temperature for 20 minutes. (Be sure the melted white chocolate has cooled for 20 minutes, so it’s still melted but not scorching hot, which would melt the butter.)
• In a medium bowl, beat the butter on medium speed for 1 minute using a handheld or stand mixer fitted with a paddle attachment.
• Switch the mixer to low speed and slowly add the confectioners’ sugar.
• Stir the cooled white chocolate to smooth, then add it to the butter/sugar mixture. Switch the mixer to medium speed and beat for 2 minutes until combined and creamy.
• Add the cream, vanilla extract, and salt. Beat for 1 minute until combined. Taste.
• If desired, add 1 more Tablespoon of heavy cream/milk to thin out.
• Add another pinch of salt if the frosting is too sweet.
• Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer.
• After freezing, thaw in the refrigerator, then beat the frosting on medium speed for a few seconds so it’s creamy again.
• After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed. (It stiffens in the refrigerator.)

Do you also adore the many types of Christmas cookies that stand out on the Christmas board thanks to their decorations?

Do you lack inspiration for decorating Christmas cookies?

In our article, you will find some tips and tricks on how to do it!

Whipping up homemade icing is easier than you might think.

Seriously, homemade buttercream icing for cookies is the best. Whether you like to keep it simple with classic icing or jazz it up with festive sprinkles or food coloring, sugar cookie icing is always a yummy treat.

In conclusion, spritz cookies and frosting recipes offer endless possibilities for creativity and delicious treats. Whether you’re a seasoned baker or just starting out, these recipes are sure to impress and delight.

So, roll up your sleeves, grab your piping bag, and let your imagination run wild with these delightful and flavorful creations.

Happy baking!