Buttery Spritz Cookies are a colorful, festive way to celebrate Christmas! If you're looking for an easy Christmas cookie recipe, you're in the right place. Bonus: look how cute those sprinkles are!
Prep Time10 minutesminutes
Cook Time12 minutesminutes
Additional Time30 minutesminutes
Total Time52 minutesminutes
Ingredients
1cup (2 sticks)salted butter, softened
1cuppowdered sugar
1egg, room temperature
1tablespoonmilk
1teaspoonvanilla extract
2cupsall-purpose flour
1-2teaspoonsred food coloring
1-2teaspoonsgreen food coloring
Red sugar sprinkles
Green sugar sprinkles
Red, green and white variety sprinkles
Cookie press tube
Instructions
In a large bowl, whip the butter until light and fluffy with a hand mixer or stand mixer.
Sift in the powdered sugar into the bowl and beat again until smooth and fluffy. Add the egg, milk and vanilla extract and beat again until well combined. Sift in the flour and stir until combined.
Divide the dough into three separate bowls. Mix as much of the green food coloring into one third of the dough until desired color reached. Repeat with the red food coloring, leaving the third bowl plain.
Cover the bowls and chill dough for 30 minutes in the fridge, or up to 48 hours.
Preheat the oven to 375°F and prepare a cookie baking sheet with parchment paper or spray with non-stick spray.
Select the cookie press shapes that you would like to use and push the dough into the tube according to the instructions on your cookie press manual. Place the disk shape that you are using on the tube and seal it.
Press the cookies out onto the prepared baking sheet, not too far apart as these will not spread that much. Sprinkle your choice of sprinkles onto the cookies, if desired.
Bake for 6 -7 minutes, or until the edges just start to turn a light golden color.
Remove from the oven and let them cool for 5-6 minutes before removing them from the pan and cooling completely on a cookie cooling rack.
Repeat the baking process with the remaining dough then serve once cooled.
Notes
These cookies can be stored for up to 2 weeks in an airtight container.