Classic spritz cookies Christmas

Classic Spritz Cookies

36 COOKIES

Prep Time1 HOUR 10 MINUTES

Cook Time8 MINUTES

Cooling Time10 MINUTES

Total Time1 HOUR 28 MINUTES

Soft and buttery classic spritz cookies shaped like Christmas trees, poinsettia, and snowflakes for the holidays season!

Preheat the oven to 350°F/180°C. And line 3 half sheet size cookie sheets with ungreased parchment paper or silpat silicone mats (I prefer silicone mats).
In a bowl of a stand mixer, beat the butter with the sugar until creamy (1 minute).
Add the egg and vanilla extract, and beat for 30 seconds, then with a spatula scrape off the sides and the bottom of the bowl and beat for 30 more seconds.
Add in flour and salt, and mix on medium speed until just combined.
Divide the dough into 3, leave one plain and add different food colorings to the other 2 (I like to add food coloring with a toothpick), and mix again.
Start with the plain cookie dough, and to the cookie press add the dough, and press out shapes on the cookie sheet (if the sheet/silicone mats are greasy, the cookie won’t stick and won’t deattach from the press). Repeat with the remaining colored cookie dough. Decorate with sprinkles if using.
Bake for 8 minutes in the preheated oven, allow to cool for 5-10 minutes then cool completely on a wire rack if needed (these are small thin cookies, they cool quickly).

To Store: Store cookies in a covered container at room temperature for up to 10 days.
To Freeze: Freeze baked cookies for up to 2 months, well wrapped in an airtight container.
Decorate with melted white or milk chocolate and sprinkles if desired.