Easy Iced Spritz Cookies – Best Christmas Cookie Recipe

My aunt swore she hated spritz cookies. For years. Her exact words were, “They’re just butter and flour with a middleman.” She’d say this every December while I was elbow-deep in cookie dough, wrestling with a cookie press that had a personal vendetta against me. Then, last Christmas Eve, I caught her. I had made a batch of these iced spritz cookies—the ones I’m about to share with you—and left them on the counter to cool. I walked back into the kitchen to find her standing there, half a cookie in her mouth, trying to look innocent. “These are different,” she mumbled, reaching for another one. “They have… structure.” And that, my friends, is how the family skeptic became the family’s biggest fan. Honestly, if I can get her stamp of approval, this recipe is a Christmas miracle you need on your cookie tray.

I mean, let’s be real for a second. Cookie presses have a reputation. They can be finicky, the dough can be dry, and you’re left with a pile of broken wreaths and sad little Christmas trees. But this recipe? It’s different. It’s the one that made me stop buying pre-made dough from the store. The dough is soft enough to pipe beautifully but sturdy enough to hold its shape. And the icing? It’s a simple, glossy affair that sets up just right—not too hard, not too sticky. You know that feeling when you finally crack the code on a recipe that’s been giving you trouble? That’s this one. It’s the kind of cookie that makes you look like a pro, even if you’re just trying to get through your holiday baking list without losing your mind.

Why You’ll Love This Recipe

Let me tell you why this specific recipe for easy iced spritz cookies is the one you’ll come back to year after year. I’ve tested it more times than I care to admit—through sticky doughs, broken cookie presses, and one particularly tragic batch that tasted like flour and regret. This version is the winner.

• Quick & Easy: From start to finish, you’re looking at about 30 minutes of active work. The dough comes together in one bowl, and you don’t need a stand mixer if you have a good whisk and some arm strength.
• Simple Ingredients: Butter, sugar, flour, egg, vanilla—that’s it. No weird extracts, no hunting down specialty items at three different stores. You probably have all of this in your kitchen right now.
• Perfect for Christmas: These are the quintessential holiday cookie. They look festive, they hold up well on a cookie tray, and they’re the first thing to disappear at a party. I’ve brought them to cookie swaps, office parties, and family gatherings, and they always get the same reaction: “Wait, you made these?”
• Crowd-Pleaser: Kids love the shapes and the icing. Adults love that they’re not overly sweet. And everyone loves that they’re sturdy enough to eat without making a mess. No crumb trails on the carpet!
• Unbelievably Delicious: The texture is the real star here. They’re crisp on the outside, tender on the inside, and that thin layer of icing adds just the right amount of sweetness. It’s the kind of cookie that makes you close your eyes after the first bite.

What makes this recipe different from the rest? It’s the technique. Most spritz cookie recipes are dry and crumbly. This one uses a slightly higher ratio of butter to flour, which gives you a dough that’s pliable and easy to work with. Plus, I’ve included a trick for the icing that keeps it from turning into a sugary mess. It’s glossy, it sets quickly, and it doesn’t bleed into the cookie. That’s the difference between a good cookie and a great one.

This recipe isn’t just good—it’s the kind that makes you feel like you’ve accomplished something. It’s comfort food reimagined for the holiday season. Perfect for impressing guests without stress, or turning a simple Tuesday night into something memorable. Trust me, your cookie tray needs this.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver that classic spritz cookie flavor and texture. Nothing fancy here—just pantry staples that come together beautifully. I’ve included some notes on what to look for and what to swap if you need to.

For the Cookies

• 1 cup (2 sticks) unsalted butter, softened – I use Land O’Lakes for the consistent fat content. Make sure it’s truly softened, not melted. You want it to be at room temperature, about 65°F.
• 3/4 cup granulated sugar – Regular white sugar works best here. Brown sugar adds too much moisture and will make the cookies spread.
• 1 large egg yolk – Just the yolk. The white adds too much liquid and can make the dough sticky. Save the white for your morning omelet.
• 1 teaspoon vanilla extract – Pure vanilla extract, not imitation. The flavor difference is noticeable, especially in a simple cookie like this.
• 1/2 teaspoon almond extract – This is my secret weapon. It adds a subtle nuttiness that makes these cookies taste bakery-quality. You can leave it out if you prefer, but I strongly recommend it.
• 1/4 teaspoon salt – Fine sea salt or table salt. It balances the sweetness and enhances the butter flavor.
• 2 cups all-purpose flour – Spoon and level it. Don’t scoop directly from the bag, or you’ll end up with too much flour and a dry dough.

For the Icing

• 1 1/2 cups powdered sugar – Sifted if it’s lumpy. Nobody wants lumpy icing on their pretty Christmas trees.
• 2 tablespoons milk – Whole milk gives the best texture, but 2% works fine. You might need a little more or less depending on humidity.
• 1/2 teaspoon vanilla extract – Again, pure is best.
• Food coloring (optional) – Gel food coloring works best. Liquid coloring can thin out the icing too much. I love using red and green for Christmas.
• Sprinkles (optional) – Because it’s not Christmas without sprinkles. I use rainbow jimmies or nonpareils.

Substitution Notes

If you’re dairy-free, you can use a high-quality vegan butter substitute. I’ve had good luck with Earth Balance. For a gluten-free version, use a 1:1 gluten-free baking flour blend. Just be aware the texture will be slightly different—still good, but not as tender. And if you don’t have almond extract, just use an extra 1/2 teaspoon of vanilla.

Equipment Needed

You don’t need a lot of fancy equipment for these cookies, but a few key tools make the job much easier. Here’s what I use:

• Cookie press – This is non-negotiable. I use the OXO Good Grips cookie press. It’s sturdy, easy to load, and comes with several discs. If you don’t have one, you can sometimes find them at thrift stores. Just make sure the plunger moves smoothly.
• Baking sheets – I prefer light-colored, rimmed baking sheets. Dark sheets can cause the cookies to brown too quickly on the bottom.
• Parchment paper or silicone baking mats – Parchment is my go-to. It makes cleanup a breeze and ensures the cookies don’t stick.
• Electric mixer (hand or stand) – A hand mixer works perfectly. If you’re using a stand mixer, use the paddle attachment.
• Cooling rack – Essential for letting the cookies cool evenly before you ice them.
• Small piping bags or zip-top bags – For the icing. If you don’t have piping bags, a zip-top bag with a tiny corner snipped off works just fine.

Preparation Method

Alright, let’s get to the good part. Here’s how to make these easy iced spritz cookies step by step. I’ve included all my little tricks and warnings so you don’t make the same mistakes I did.

1. Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper. Don’t skip this step—the parchment helps the cookies release cleanly from the press.
2. Cream the butter and sugar. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. This takes about 2-3 minutes with a hand mixer. You want it to look pale and airy. Scrape down the sides of the bowl once or twice.
3. Add the wet ingredients. Beat in the egg yolk, vanilla extract, and almond extract until combined. The mixture might look slightly curdled at this point—that’s normal. Don’t panic.
4. Add the dry ingredients. In a separate bowl, whisk together the flour and salt. Gradually add this to the butter mixture, mixing on low speed until just combined. Stop as soon as you don’t see any more streaks of flour. Overmixing will make the cookies tough.
5. Load the cookie press. Spoon the dough into the cookie press cylinder. Don’t overfill it—about three-quarters full is perfect. Twist on the disc of your choice. I love the Christmas tree and wreath shapes.
6. Press the cookies. Hold the press perpendicular to the baking sheet. Press down firmly, then lift straight up. If the dough sticks to the press, chill the dough for 10 minutes. If the dough is too stiff, let it sit at room temperature for a few minutes. You want it to be pliable but not sticky.
7. Bake. Bake for 7-9 minutes, or until the edges are just barely golden. The cookies should look set but not brown on top. Rotate the baking sheet halfway through for even baking.
8. Cool completely. Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire rack. They need to be completely cool before you ice them—otherwise, the icing will melt and slide right off.
9. Make the icing. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. If it’s too thick, add a drop more milk. If it’s too thin, add a little more powdered sugar. The consistency should be like thick glue—it should flow slowly off the spoon.
10. Ice the cookies. Dip the tops of the cookies into the icing, or use a small spoon to drizzle it on. Let the excess drip off. If you’re using sprinkles, add them now before the icing sets.
11. Let the icing set. Place the iced cookies back on the cooling rack. Let them sit for about 30 minutes, or until the icing is firm to the touch. If you’re stacking them, make sure the icing is completely set first.

Cooking Tips & Techniques

I’ve made my fair share of mistakes with these cookies. Here’s what I’ve learned so you don’t have to go through the same trial and error.

The dough temperature is everything. If your dough is too warm, it will stick to the press and make a mess. If it’s too cold, it won’t pipe out smoothly. The sweet spot is room temperature, about 68-70°F. If your kitchen is warm, pop the dough in the fridge for 10 minutes before loading the press.

Don’t overbake. Spritz cookies are done when the edges are just barely golden. They’ll continue to set on the baking sheet after you take them out. If you wait until they’re brown, they’ll be dry and crumbly.

Use a light touch with the press. You don’t need to press down hard. A firm, even pressure is all it takes. If you press too hard, the cookies will be too thin and might break when you try to move them.

Chill the baking sheets between batches. If you try to press dough onto a hot baking sheet, it will spread and lose its shape. Let the sheet cool completely before using it again. I keep a second sheet in the fridge so I can rotate them.

The icing is forgiving. If it gets too thick while you’re working, microwave it for 5 seconds and stir. If it’s too thin, add a little more powdered sugar. It’s not rocket science—just adjust until it feels right.

Variations & Adaptations

One of the best things about this recipe is how easy it is to customize. Here are some of my favorite variations:

• Chocolate Dipped: Instead of the vanilla icing, melt 1/2 cup of semi-sweet chocolate chips with 1 teaspoon of coconut oil. Dip half of each cookie into the chocolate and let it set. It’s decadent and beautiful.
• Lemon Spritz: Replace the vanilla extract with lemon extract and add 1 tablespoon of lemon zest to the dough. For the icing, use lemon juice instead of milk. These are bright and refreshing—perfect for a winter pick-me-up.
• Gluten-Free: Use a 1:1 gluten-free baking flour blend. I’ve tested this with Bob’s Red Mill and it works well. The texture is slightly more tender, but the flavor is spot on.
• Vegan: Use vegan butter and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). The cookies will be a little less crisp, but they’re still delicious.
• Spiced: Add 1/2 teaspoon of cinnamon and 1/4 teaspoon of nutmeg to the flour. This gives the cookies a warm, cozy flavor that’s perfect for the holidays.

Serving & Storage Suggestions

These cookies are best served at room temperature. I like to arrange them on a festive platter, with the iced side facing up so you can see the shapes. They’re perfect on their own, but they also pair beautifully with a cup of hot cocoa or a glass of cold milk.

Storage: Store the cookies in an airtight container at room temperature. They’ll stay fresh for up to a week. If you’re stacking them, place a layer of parchment paper between each layer to prevent the icing from sticking.

Freezing: You can freeze the un-iced cookies for up to 3 months. Just place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. When you’re ready to serve, thaw them at room temperature and then ice them. The flavor actually improves after freezing!

Make-Ahead Tip: The dough can be made up to 3 days in advance and stored in the refrigerator. Just let it come to room temperature before pressing. You can also freeze the dough for up to 2 months—just thaw it overnight in the fridge before using.

Nutritional Information & Benefits

Let’s be honest—these are cookies, not health food. But I always appreciate knowing what I’m eating. Here’s the approximate nutritional breakdown per cookie (based on 48 cookies):

• Calories: 85
• Fat: 4.5g
• Carbohydrates: 10g
• Sugar: 6g
• Protein: 1g

The main ingredient is butter, which provides a good source of fat-soluble vitamins like A, D, and E. The almond extract adds a touch of healthy monounsaturated fats. And hey, it’s Christmas—sometimes you just need a little treat. I always say that a balanced diet includes a cookie or two. It’s good for the soul.

Conclusion

These easy iced spritz cookies are the real deal. They’re simple enough for a beginner but impressive enough for a holiday party. The dough is forgiving, the icing is beautiful, and the end result is a cookie that tastes like Christmas morning.

I love this recipe because it’s the one that made me stop fearing my cookie press. It’s the one I turn to when I need a batch of cookies that will actually hold their shape. And it’s the one that made my aunt eat her words—literally.

So go ahead, give them a try. Customize them with your favorite sprinkles or a drizzle of chocolate. Make a batch for your next cookie swap or just for yourself on a quiet December evening. And when you do, I’d love to hear about it. Leave a comment below and tell me how they turned out. Did you try a variation? Did your family love them? Share your stories—I read every single one.

Happy baking, friends. May your cookie press cooperate and your icing be perfectly glossy!

Frequently Asked Questions

Why did my spritz cookies spread in the oven?

This usually happens when the dough is too warm or the butter is too soft. Make sure your butter is at room temperature (not melted) and chill the dough for 10 minutes if your kitchen is warm. Also, check that your baking sheets are cool before pressing the dough onto them.

Can I use margarine instead of butter?

I don’t recommend it. Margarine has a higher water content, which can cause the cookies to spread and lose their shape. Butter gives you the best texture and flavor. If you need a dairy-free option, use a high-quality vegan butter stick.

How do I clean my cookie press?

Let the cookie press dry completely before storing it. Most parts are dishwasher safe, but I prefer to hand wash them to prevent warping. Use a small brush to get into the crevices of the discs. A toothpick works wonders for stubborn dough.

Can I use this dough for cut-out cookies?

Technically, yes, but it’s not ideal. This dough is designed to be pressed, not rolled. It’s too soft for cut-out cookies and will spread. If you want cut-out cookies, I recommend a separate recipe specifically for that purpose.

How far in advance can I make these cookies?

You can make the dough up to 3 days ahead and store it in the refrigerator. The baked cookies (un-iced) can be frozen for up to 3 months. The iced cookies are best eaten within a week, but they’ll stay fresh in an airtight container for up to 10 days.

Print