Old-Fashioned Spritz Butter Cookies (Grandma’s Christmas Cookie Press Recipe)

There’s something about the sound of an old-fashioned cookie press that brings back Christmas memories. Grandma would fill it with buttery dough, choose a little Christmas tree or wreath disc, and start pressing cookies onto a baking sheet. Before long, the kitchen counter would be covered with tiny holiday shapes waiting to go into the oven.

These Old-Fashioned Spritz Butter Cookies are just like the ones you remember. They’re rich and buttery, with delicate, lightly crisp edges and tender centers. A little vanilla and optional almond extract give them that familiar Christmas bakery flavor.

And unlike traditional cutout sugar cookies, there’s no rolling, cutting, or chilling required. Just mix the dough, fill your cookie press, and make as many festive shapes as you like.

This recipe makes about 60 small cookies, perfect for Christmas cookie tins, holiday parties, and sharing with neighbors.

Why You’ll Love These Spritz Butter Cookies

• Classic Christmas flavor: Rich butter, vanilla, and a hint of almond.
• No chilling required: The dough is ready to press immediately.
• Beautiful holiday shapes: Make Christmas trees, wreaths, stars, and flowers.
• Great for gifting: One batch makes approximately 60 cookies.
• Simple ingredients: Everything is easy to find at the grocery store.
• Fun to decorate: Add colored sugar, sprinkles, or candied cherries before baking.

Ingredients You’ll Need

Unsalted Butter — 1 Cup: Softened butter is the most important ingredient. It should be soft enough to mix easily but not melted.

Granulated Sugar — ¾ Cup: Sweetens the cookies and helps create delicate, lightly crisp edges.

Large Egg — 1: Helps hold the dough together.

Vanilla Extract — 1 Teaspoon: Adds that familiar homemade butter cookie flavor.

Almond Extract — ½ Teaspoon (Optional): Gives the cookies a traditional bakery-style taste.

All-Purpose Flour — 2½ Cups: Provides structure while keeping the dough soft enough for a cookie press.

Salt — ¼ Teaspoon: Balances the sweetness.

Holiday Decorations: Red and green sanding sugar, sprinkles, or halved candied cherries.

How to Make Old-Fashioned Spritz Butter Cookies

Step 1: Prepare the Oven and Baking Sheets

Preheat your oven to 350°F.

Use clean, cool, ungreased metal baking sheets. Avoid parchment paper or silicone baking mats because the dough needs to grip the bare metal to release properly from the cookie press.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar for approximately 2 minutes, until light and creamy.

The butter should be soft but not greasy or melted.

Step 3: Add the Egg and Extracts

Mix in the egg, vanilla extract, and optional almond extract.

Beat just until combined, scraping down the bowl as needed.

Step 4: Add the Dry Ingredients

In a separate bowl, whisk together the flour and salt.

Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms.

Avoid overmixing.

Step 5: Fill the Cookie Press

Choose your favorite cookie press disc, such as a Christmas tree, wreath, star, or flower.

Fill the cookie press with the soft dough, following the manufacturer’s instructions.

Step 6: Press the Cookies

Hold the cookie press upright against a cool, ungreased metal baking sheet.

Press the dough onto the pan and lift the press straight up.

Leave approximately 1 inch between cookies.

If a shape doesn’t come out correctly, simply return that dough to the bowl and try again.

Step 7: Decorate

Sprinkle the unbaked cookies with red and green sanding sugar or holiday sprinkles.

For a traditional look, add a small piece of candied cherry to the center of wreaths or flowers.

Step 8: Bake

Bake for 7–9 minutes, until the cookies are set and the very edges are just beginning to turn pale golden.

Watch closely because these small cookies can brown quickly.

Step 9: Cool

Let the cookies rest on the baking sheet for approximately 2 minutes.

Carefully transfer them to a wire rack to cool completely before storing.

Grandma-Style Tips for Perfect Spritz Cookies

Use softened butter. Butter that’s too cold makes the dough difficult to press, while melted butter can cause spreading.

Don’t chill the dough before pressing. This recipe works best when the dough is soft and freshly mixed.

Use bare metal baking sheets. The dough needs to stick briefly to the pan so it releases from the press.

Keep baking sheets cool. Allow pans to cool completely before pressing another batch.

Measure flour carefully. Spoon flour into the measuring cup and level it rather than packing it down.

Don’t overbake. Spritz cookies should be pale with just a little golden color around the edges.

Easy Spritz Cookie Variations

Chocolate Spritz Cookies: Replace ¼ cup of the flour with ¼ cup unsweetened cocoa powder.

Orange Spritz Cookies: Add 1 tablespoon finely grated orange zest to the dough.

Lemon Spritz Cookies: Add 1 tablespoon finely grated lemon zest for a fresh citrus flavor.

Chocolate-Dipped Spritz Cookies: After baking and cooling, dip half of each cookie into melted chocolate.

Christmas Sprinkle Cookies: Decorate the unbaked shapes with festive red and green sugar.

What to Serve With Spritz Butter Cookies

These little cookies look beautiful arranged on a Christmas tray alongside homemade fudge, snickerdoodles, gingerbread cookies, and peppermint bark.

They’re especially good with a warm cup of coffee, hot chocolate, or spiced apple cider.

Because they’re small and easy to pick up, they’re also perfect for holiday cookie exchanges.

How to Store Spritz Butter Cookies

Room Temperature: Store completely cooled cookies in an airtight container for up to 1 week.

Freezer: Freeze baked cookies in a freezer-safe container for up to 2 months. Place parchment paper between layers to protect the delicate shapes.

Make Ahead: Refrigerate the unbaked dough in an airtight container for up to 2 days. Let it soften to a pressable consistency before using.

For Christmas gifts, pack the cookies gently into tins so the delicate shapes don’t break.

Frequently Asked Questions

Why won’t my spritz cookies stick to the baking sheet?

The pan may be greased, warm, or lined with parchment paper. Use a clean, cool, ungreased metal baking sheet.

Why is my dough too stiff for the cookie press?

The butter may have been too cold, or the dough may contain too much flour. Measure carefully and use softened butter.

Why are my spritz cookies spreading?

The butter may have been overly warm or melted, or the baking sheet may have been hot.

Can I make spritz cookies without a cookie press?

Yes, although the shapes will be different. You can use a sturdy piping bag fitted with a large star tip to pipe small rosettes.

Can I use salted butter?

Yes. Use the same amount of salted butter and omit the additional ¼ teaspoon salt.

A Sweet Old-Fashioned Christmas Memory

Some Christmas traditions are remembered by the smell of cookies baking, while others are remembered by the little things we did together.

Making spritz cookies was often one of those traditions. Someone would choose the cookie press discs, someone else would add the colored sugar, and everyone waited for the first warm batch.

These Old-Fashioned Spritz Butter Cookies are a lovely way to bring that tradition back, one little Christmas tree or wreath at a time.