Spritz Butter Christmas Cookies – a delicious recipe with unsalted butter, sugar, egg, vanilla, Green food coloring, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 375u00b0 F.
2
Beat the butter and sugar together with an electric mixer at medium speed until fluffy and light. Add the egg and vanilla extract and continue to beat until combined.
3
Add the green food coloring drop by drop, using the electric mixer to incorporate, until you reach your desired hue; gel food coloring will take fewer drops than liquid. I usually use 4 drops of gel food coloring to get a nice pale green color (anything too too green gets Grinch-y and creepy).
4
Add the flour and salt to the green mixture; stir with a wooden spoon to combine.
5
Pack the dough into your cookie press, fitted with the disk design for wreathes or trees (or whatever! Live your life). Press the dough into shapes on a cookie sheet, spaced about 1 inch apart. Don't grease your cookie sheet or use parchment paper-the stickiness will help release the shape from the press. Decorate the cookies with sprinkles or colored sugar, if using.
6
Bake until slightly golden at the bottom edges, about 7 to 9 minutes. Transfer to a wire rack to cool completely before storing, at room temperature, in an airtight container.
916
kcal
Calories
49
g
Fat
108
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 sticks (1 cup) unsalted butter, room temperature, 1 cup granulated sugar, 1 egg, 2 1/2 teaspoons vanilla extract, and more.
Yes, Spritz Butter Christmas Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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