Christmas Tree Spritz Cookies

Let me introduce you to delightful Christmas tree spritz cookies! They always made an appearance at our holiday gatherings when I was a kid. Add some food coloring and splash in flavored extract to give the cookies festive cheer. Let’s not forget the sprinkles!

History of Spritz Cookies

Rooted in German and Scandinavian cuisine, spritz cookies (spritzgebäck) are a popular Christmas cookie in America. They are made with a rich and buttery shortcrust pastry dough. The dough is pushed through a cookie press fitted with a disc that makes the cookie its shape.

The first cookie presses were used sometime in the 16th century but there is no clear evidence exactly where it was invented it. I have my grandma’s Mirro cookie press and have used it a few times over the year, but much prefer my OXO Good Grips cookie press and its more modern mechanics that make the job of baking these by the dozen a bit easier.

Fun Fact

The root of the German spritzgebäck – spritzen – means “to squirt”, which is exactly what a cookie press (or piping bag) does when the dough is extruded onto a cookie sheet. It’s rather fitting name for the cookie!

Christmas Tree Spritz Cookies

Recipe by Niki Davis

Servings

0

About 9 dozen

Prep time

0

minutes

Cooking time

0

minutes

Calories

kcal

This recipe makes a lot of Christmas tree spritz cookies, but you will get less or more based on the size of the disc you use in your press. They are bite-sized and a bit addictive!

Ingredients

• 3 sticks unsalted butter room temperature

• 1 cup granulated sugar

• 1 large egg plus 1 yolk

• 1 teaspoon vanilla extract

• ½ teaspoon mint extract

• 3½ cups all-purpose flour

• 1 teaspoon baking powder

• Green food coloring optional

• Sprinkles optional

Directions

• Cream the butter and sugar together in a mixing bowl. Add the egg, egg yolk, vanilla and mint extracts and beat well. Combine the flour and baking powder in a separate bowl and gradually add to the creamed mixture. Mix everything together until it forms a soft dough. If the dough is sticky, add more flour in small amounts until it becomes soft but still pliable. Add a drop or two of the green food coloring and beat just long enough to turn the dough a light green color.
• Place the Christmas tree disc into your cookie press, fill the press with dough, and press cookies onto ungreased and cold cookie sheets – this is the best way for the dough to release from the press while sticking to the cookie sheet (and staying put). If using sprinkles, place them on top of each cookie before baking.  
• Bake in 400-degree F. oven for 8 to 10 minutes. Cool on a wire rack before packaging.

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