Simple Spritz Christmas Cookie Recipe

Preparation 5 mins
Cook Time 12 mins
Total Time 0:17
Serves 8 dozen     adjust servings


  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 1/2 cups butter (softened)
  • 1 cup granulated sugar
  • 1 egg
  • 2 tablespoons milk
  • option 1 - 1/2 tsp almond extract + 1 tsp vanilla extract
  • option 2 - Wilton Treatology "Cinnamon Bun" flavor
  • 5 drops cinnamon graham cracker
  • 2 drops salted caramel
  • 2 drops vanilla cream
  • +To Decorate
  • Colored sugar sprinkles
  • Mini Rolos to make sandwich cookies.
  • Chocolate Candy Melts
  • Candy Cane Sprinkles


  1. Preheat oven to 350ºF. For Spritz cookies you do NOT want to line the sheet with a mat or parchment. I also found that the dough stuck better to cold cookie sheets, so pop them into the freezer between batches.
  2. In bowl, combine flour and baking powder. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, milk, and extracts OR flavorings. Mix well. Gradually add flour mixture to butter mixture; beat until combined. Do not chill. Fill cookie press with dough and with desired disks, press cookies onto ungreased cookie sheet.
  3. Sprinkle with colored sugar if desired.
  4. Bake 10-12 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheet on cooling rack. Remove from sheet; cool completely on a wire rack.
  5. +To Decorate
  6. You can leave them with just the sugar sprinkles.
  7. You can spread chocolate over the bottoms of cookies and add candy cane sprinkles. Let harden before putting into a container.
  8. Place cookies with their back up on a cookie tray. Place two mini Rolos or one standard sized Rolo candy on top and heat at 350 for 3 - 5 minutes - just enough to soften the caramel. Place a second cookie on top for the sandwich.


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