Warm, buttery spritz cookies shaped with a cookie press bring bright color and classic crunch to any holiday table. These Easy Christmas Cookies with Cookie Press use a simple dough that presses cleanly into festive shapes. The cookies bake into pale gold, tender rounds or stars with crisp edges and a melt-in-your-mouth center. They smell of vanilla and a hint of almond and sparkle with colored sugar on top. Pair them with hot cocoa or a savory holiday main like Juicy Christmas Stuffed Beef Roast for a full holiday spread.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 10 minutes (one batch)
- Total Time: 25 minutes
- Servings: 36 cookies
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 120 kcal (approx.)
- Protein: 1 g
- Carbohydrates: 17 g
- Fat: 5 g
- Fiber: 0.3 g
- Sugar: 10 g
- Sodium: 45 mg
Why Make This Easy Christmas Cookies with Cookie Press
These cookies are fast and festive. The dough needs no chilling, so you can press and bake right away. A cookie press gives consistent shapes and pretty edges. The flavor is rich from butter, warm with vanilla, and slightly nutty from almond extract. They are crisp on the outside and tender inside. You can color them for a party or make them classic for cookie exchanges.
How to Make Easy Christmas Cookies with Cookie Press
Make the dough, load your cookie press, and press shapes onto the pan. Keep the dough soft but firm enough to hold shape. Sprinkle colored sugar before baking so it melts slightly and glitters. Bake until the edges just turn golden. Cool on racks so the cookies set firm but stay tender. This method is fast and works well for holiday baking with kids.
Ingredients:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 1/2 cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 cup colored sugar for decoration
Directions:
Step 1: Preparation
Preheat your oven to 375°F (190°C). Line or leave ungreased cookie sheets as directed — these cookies can bake on ungreased sheets. Measure the dry and wet ingredients so everything is ready.
Step 2: Mixing
In a bowl, mix together the flour, baking soda, and baking powder. In a separate bowl, cream together the softened butter and sugar until smooth and light. Beat in the egg, vanilla extract, and almond extract. Gradually blend in the dry ingredients until the dough comes together and holds its shape.
Step 3: Baking
Fill the cookie press with the dough and press shapes onto ungreased cookie sheets. Sprinkle with colored sugar before baking so it sticks to the dough. Bake for 8 to 10 minutes in the preheated oven, or until the edges turn a light golden color.
Step 4: Finishing
Let the cookies cool on wire racks after baking. Allow them to firm up before moving or stacking. The colored sugar will set and the cookies will keep a crisp edge with a tender center.
How to Serve Easy Christmas Cookies with Cookie Press
Serve these cookies on a festive platter for holiday guests. They pair well with hot chocolate, coffee, tea, or eggnog. For a party tray, mix different colored sugars and shapes together. Stack a few between sheets of parchment for gift boxes. For a tea party, serve with mild cheeses and fruit for contrast.
How to Store Easy Christmas Cookies with Cookie Press
Store cookies in an airtight container at room temperature for up to 7 days. Place a piece of parchment between layers to prevent sticking. For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature before serving.
Expert Tips for Perfect Easy Christmas Cookies with Cookie Press
- Use room-temperature butter for smooth creaming. Cold butter won’t blend well.
- If dough is too soft to press, chill it for 10–15 minutes. It should still be pliable.
- Don’t overbake. Watch for light golden edges to keep centers tender.
- Clean the cookie press if dough builds up between shapes to keep crisp lines.
- Use superfine colored sugar for even sparkle; coarse sugar can shift shape.
- For easy cleanup, press onto parchment for a quick slide-off.
- If your press slips, wipe the plate to remove excess dough between presses.
Delicious Variations
- Lemon Spritz: Add 1 teaspoon lemon zest and replace almond extract with lemon extract.
- Chocolate Spritz: Replace 1/4 cup flour with 1/4 cup unsweetened cocoa powder for chocolatey designs.
- Spiced Spritz: Add 1/2 teaspoon ground ginger and 1/4 teaspoon ground cinnamon for a warm flavor.
- Iced Spritz: Once cool, pipe simple royal icing and add sprinkles for a decorated look.
- Nutty Twist: Fold 1/4 cup finely chopped toasted almonds into the dough for extra crunch.
Frequently Asked Questions
Q: Can I make the dough ahead?
A: Yes. You can make the dough and refrigerate it, tightly wrapped, for up to 48 hours. Let it soften slightly at room temperature so it’s easy to press. You can also freeze dough for up to 3 months and press shapes from thawed dough.
Q: Do I need a cookie press for this recipe?
A: A cookie press gives uniform, festive shapes and is the easiest tool for spritz-style cookies. If you don’t have one, you can roll the dough into logs, chill, slice thin, and bake, though shapes will differ.
Q: Why did my cookies spread too much?
A: Excessively soft dough, warm oven, or over-creaming butter and sugar can cause spreading. Chill the dough briefly, ensure butter is not melted, and bake on a properly preheated oven.
Q: Can I skip the almond extract?
A: Yes. Replace almond extract with another teaspoon of vanilla if you prefer. Almond adds a subtle nutty note but is not essential.
Q: How do I keep the colored sugar from burning?
A: Use superfine colored sugar and sprinkle lightly. Place cookies in the center of the oven and watch them closely; the short bake time reduces burning risk.
Q: Can I make these cookies gluten-free?
A: Yes. Substitute a 1:1 gluten-free flour blend that includes xanthan gum. Texture may differ slightly, so chill the dough a bit before pressing.
Q: How many cookies will one batch make?
A: Yield depends on shape size and press settings. Expect about 36 small to medium cookies from this recipe.
Conclusion
These Easy Christmas Cookies with Cookie Press are a quick way to add homemade charm to your holidays. They bake up buttery, fragrant, and ready to decorate in minutes. For a classic spritz version with similar buttery flavor and tips, see this helpful guide: Buttery Spritz Cookies Recipe | Easy Christmas Cookies!
Happy baking — press, sprinkle, and share the cheer!
Print
Easy Christmas Cookies with Cookie Press
- Total Time: 25 minutes
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
Warm, buttery spritz cookies shaped with a cookie press, perfect for holiday gatherings.
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 1/2 cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 cup colored sugar for decoration
Instructions
- Preheat your oven to 375°F (190°C) and prepare the cookie sheets.
- Mix together the flour, baking soda, and baking powder in one bowl.
- In another bowl, cream together the softened butter and sugar until smooth and light. Beat in the egg, vanilla extract, and almond extract, then gradually blend in the dry ingredients until the dough comes together.
- Fill the cookie press with the dough and press shapes onto ungreased cookie sheets. Sprinkle with colored sugar before baking.
- Bake for 8 to 10 minutes until the edges turn a light golden color.
- Cool on wire racks before serving.
Notes
Store cookies in an airtight container for up to 7 days. For long-term storage, freeze the dough or cookies.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 45mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 30mg
