This post may contain affiliate links.

These light, buttery spritz cookies are topped with a creamy frosting and festive sprinkles – it wouldn’t be the holidays without ’em!

Jump to Recipe
A tray full of snow flake and Christmas tree spritz cookies.

When I think back to my childhood and the sweet treats that were always on the Christmas platter, these are the first ones that pop into my mind. I have so many memories baking these cookies and frosting them with my mom, sister, grandma and cousins. For us, it simply isn’t Christmas without “press” cookies!

So what makes these the best spritz cookies? Personally, I think it’s the perfect cookies and the addition of the frosting. The cookies themselves aren’t super sweet (they remind me of a shortbread cookie), so the addition of buttercream is a lovely touch. Not only does it add a wonderful balance of sweetness, it also adds some creaminess to the crunchy cookie base.

Something else I really like about these cookies is how simple they are to make. There’s no chilling the dough and no rolling/cutting out the dough. Therefore, they’ve got the same flavor and festive-ness of a cut-out sugar cookie, but with a whole lot less effort!

A pile of spritz cookies with a snow flake spritz cookie on top.

Can I make these spritz cookies ahead of time and freeze them?

Absolutely! In fact, many years I’ll bake a batch early on in December to “save for the holidays.” However before I know it, they’ve disappeared, so I will make another batch (or double batch)!

Here are a couple tips for making these ahead of time:

  • Bake the cookies, let the cool completely, frost them and place on a cookie sheet. Freeze the cookies for about an hour (this will harden the frosting so they don’t stick together), then place them in a container.
  • Freeze the cookies for up to 2 months prior to consumption.
  • Be sure to freeze them in an airtight container or a freezer bag. This will help keep air out, making them stay good longer.
A close up image of a snow flake cookie being held.

Are spritz cookies easy to make?

Oh yeah! Making the cookie dough is very easy and with just a few ingredients, they come together quickly. Then unlike many cookie recipes, there is no chilling time to account for (woohoo!). In fact, if you did chill the dough, it would be extremely tough for the cookie press to push out the dough.

So once you’ve got the cookies, it’s time to put together the frosting. The frosting is also very simple to make. I like to use a piping bag with a star tip to frost the cookies. It’s much quicker than taking a knife and spreading frosting on all 72 cookies.

A pile of spritz cookies in front of a glass of milk.

How do I know when the cookies are done?

I like to check on the cookies after they’ve been baking for 8 minutes. If I see a golden brown color on some of the cookies edges, I’ll take them out right away. If they don’t have any color yet, I’ll add a minute or two to the timer and then check again.

When I remove the cookies from the parchment paper, I like to see just a tiny bit of a golden brown hint of color on the bottom edges of the cookies. That’s when I know it’s time to take them out of the oven!

How should I decorate the spritz cookies?

There are a couple different ways to go about decorating the cookies, depending how colorful you want them and if you want them to be frosted.

My favorite way to eat spritz cookies are with the buttercream frosting and sprinkles on top! However, my mom on the other hands, doesn’t like the buttercream on top so we will put sprinkles on a few of the cookies before they cook. That way, they’re still festive, but without the frosting.

There are a few different ways to decorate the cookies. Depending on which cookie shape you choose, the options are endless.

  • You can add sprinkles to the cookies before baking (for those of you who aren’t big on frosting).
  • You can add color to the dough. Many times when I’m using the Christmas Tree press, I’ll add green food coloring to the dough before shaping them. So, food coloring is always an options!
  • Color the buttercream! With the pretty buttercream, you might not even need to add sprinkes!
A close up shot of someone holding a tree shaped spritz cookie.

Are spritz cookies limited to just the winter holidays?

Absolutely not! Depending on which brand your cookie press is, there are so many different shape options. For example, I love using the heart shape around Valentines Day (see below!). And the butterfly and the flower in the spring! Mine even has a pumpkin for autumn!

A picture on the left has a little girl eating a heart shaped cookie. A picture on the right is a plate full of heart shaped cookies with pink frosting.

A couple of my other favorite holiday recipes include…

Praline Crunch – Praline Crunch snack mix has crispy, crunchy, caramel-coated Crispix cereal and pecans studded throughout. It’s SO good, however, be warned: this stuff is seriously addictive!!

A close up image of praline crunch.

Cranberry Apple Bread – With its tender texture, fruit sprinkled into each bite and a crumb topping, this bread just can’t be beat! It would be a great addition to any holiday brunch or wrapped up as a yummy gift!

Two slices of of cranberry bread stacked on a wooden board.

And my favorite Christmas cookie of all time……Grandma’s Spritz Cookies!!!

Grandma’s Spritz Cookies

Author: Kelsey
72 cookies
These buttery cookies are decorated with a vanilla buttercream and sprinkles, perfect for the holidays!


  • Cookie Press
  • Oven


  • 1 c butter softened
  • 1/2 c shortening*
  • 1 c sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 tsp almond extract
  • 1/4 tsp salt
  • 3 1/2 c flour
  • 1/8 tsp baking soda

Vanilla Buttercream

  • 1/2 c butter softened
  • 2 c powdered sugar
  • 1 1/2 tsp vanilla
  • 2 tbsp milk


  • Preheat oven to 400°F.
  • Cream the butter, shortening and sugar until light and fluffy.
  • Add the eggs, vanilla and almond extract.
  • Stir in the flour, salt and soda. Mix well.
  • Using a cookie press, shape the cookies onto a parchment-lined baking sheet.
  • Bake for 8-10 minutes; let cool on a wire rack.

Buttercream frosting

  • Add the butter to a mixing bowl and stir until smooth and fluffy.
  • Slowly add in the powdered sugar and vanilla extract.
  • Pour in the milk and mix for a couple minutes, or until light and fluffy!
  • Pipe (or frost with a knife) onto the spritz cookies and use sprinkles to decorate.


*If you don’t have any shortening, you can use another 1/2 c of butter instead.
“Dance Around the Kitchen” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

did you love this recipe?

Share it with me on Facebook and find more recipes on Pinterest for more!

Recipe added to the Weekend Potluck and Meal Plan Monday.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Hi!! These look so good!! I have been looking at cookie presses and there are so many to choose from!! Can you recommend a good one to me? I don’t want to just buy one nilly willy! Thank you so much!! Love your blog!!

    1. Hi Lisa! I’m so glad you enjoy following my blog – it’s become such a fun hobby of mine. I just love it!!! In terms of cookie presses, I’ve got a Pampered Chef cookie press. I was hoping to attach a link, but it looks like they do not sell that version anymore. They do have a new style, but it doesn’t have very good reviews. However, this one ( ) looks very similar to the one I’ve got, so it might be worth a try. Good luck!!! -Kelsey

  2. I made this kind of cookie before and had trouble with the cookies coming out the correct shape. They don’t always stick to the cookie sheet. I do love making them they are delicious but it’s kinda frustrating when they don’t stick. Any suggestions would be appreciated. Merry Christmas

    1. Hi Pam –
      Great question. It’s definitely a buttery recipe, which makes them delicious, yet can also make them difficult to stick to the pan. A couple recommendations… first, do not grease your pan and skip the parchment paper – I find that it’s much more difficult to get them to stick to parchment. Also, I’m not sure what you’re using, but a regular pan will work better than a non-stick coated pan. Lastly, use the dough right away. If it sits out at room temperature too long, the butter will get even softer in the batter and could cause more issues. Try placing it in the fridge for 30 minutes before using the press. Hope that helps! Merry Christmas, Pam!!!