Spritz cookies are classic holiday cookies. These Cinnamon Spritz Cookies are sure to be a new fave spritz cookie recipe to your annual holiday baking traditions.
Tis the season for holiday baking!
Some of our favorite recipes are also some of the most popular among readers. From classic Peanut Butter Blossom Cookies and Snowflake Sugar Cookies to brightly colored fun and festive Red Velvet Cookies, there are so many simple cookie recipes to bake up to celebrate the season!
Spritz cookies are a longtime favorite holiday cookie, but this year We thought We'd spice things up a bit – literally. The kids love cinnamon, so We added cinnamon to one of the favorite go-to spritz cookie recipes that We've used.
[feast_advanced_jump_to]❤️ Why you'll love this spritz cookie recipe
These traditional Christmas cookies with a twist are a new holiday baking favorite!
- The spritz cookie recipe calls for less than 10 basic baking ingredients that you probably already have in your house.
- You can use any of your favorite holiday cookie press shapes.
- Leave these as-is or decorate them with red and green sprinkles or pearl sprinkles.
- These are perfect for holiday gift giving and cookie exchanges!
🧈 Ingredient notes
You only need a few basic baking ingredients to make these Christmas spritz cookies.
Butter– you need butter that is soft and pliable for this recipe to work. Take the butter out of the refrigerator 30 minutes to an hour before you start baking. To speed along the softening process, you can microwave the butter for 7 seconds, then let sit on the counter to continue softening.
Eggs – Take the egg out of the refrigerator about 20 minutes before you start baking. Cold eggs are a shock to cookie batter; room temperature eggs will mix more evenly, creating smoother batter.
✅ Step-by-step instructions
Spritz cookies are made using a cookie press, and if you've never made these before, don't let the specialized baking tool fool you: these are SUPER simple and fast to make.
First, preheat your oven to 375°F. Place two baking sheets in the refrigerator to cool them.
- In a stand mixer (or in a large bowl using a hand mixer), cream the butter and sugar together until well blended.
2. Slowly add vanilla extract and egg. Mix until well blended.
3. In a separate bowl, whisk together the flour, cinnamon, and salt.
4. In 1 cup portions, gradually add flour-cinnamon mixture into the bowl with the wet ingredients. Mix simply until all ingredients are fully incorporated. Be careful not to overmix in this step.
5. Use a silicone spatula to scoop the dough into a cookie press, taking care not to overfill the press.
6. Use your cookie press to press out cookie dough in various shapes onto ungreased cookie pans.
7. Bake at 375°F degrees for 6-8 minutes each. The edges should simply be slightly golden brown.
Let the cookies cool at room temperature for a few minutes before serving.
👩🏻🍳 Baking tips and recipe FAQs
Start with cool, dry, ungreased cookie pans. We place the pans in the refrigerator for about 5 minutes before We start pressing cookies out onto them.
The dough isn't coming out of the press right. What did We do?Make sure your dough is soft enough. Do a test run with a small handful of dough in the cookie press, and then make adjustments to your dough as needed – whether you need to add more flour because the dough is too runny or you need to add more liquid in the form of more vanilla extract because the dough is too firm.
How do We get the dough to stick to the pan when using the cookie press?Wash the pans between each batch. After each batch is done baking, allow the pans to cool slightly, then lightly wash off the residual cookie grease with some soap and water, dry, then place in the refrigerator for simply a couple of minutes before pressing more cookies out onto the sheets. This helps the dough stick to the pan when pressing (but not when baking) and prevents the dough from spreading when baking.
Why did the first cookie press shape come out badly?Know that the first one or two attempts don't turn out perfectly. The first time you try to press a cookie shape out onto the sheet pan, the dough may stick to the press. That's normal! Gently guide the dough off, place back in the bowl, then press again. The dough should start sticking to the pan after the first or second time.
Decorating spritz cookies
These Cinnamon Spritz Cookies are a fabulous year-round treat on their own, without any decoration.
Around the holidays, however, feel free to add the traditional colored sprinkles.
Or, you could use the favorite decorating method for these cookies: place edible pearls in the color of your choice (found in most grocery store baking aisles) in a fun design on the cookies. The preference is for white edible pearls; We think they add some elegance to the cookies without detracting from the taste.
Like all spritz cookies, these make great holiday gifts. Be sure to gift some to the cinnamon lovers and/or cookie lovers in your life!
More holiday cookie recipes
We've got so many more cookie recipes on the blog! And if you're looking for holiday baking recipes check out these 33 Freezer-Friendly Cookie Recipes.
- Snowflake Cookies
- Red Velvet Crinkle Cookies
- Chewy Ginger Molasses Cookies
Chocolate Dipped Peppermint Shortbread Cookies
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!
Cinnamon Spritz Cookies
By Marlynn Schotland Prep Time: 15 mins Cook Time: 8 mins Total Time: 23 mins Servings: 48 cookies
These Cinnamon Spritz Cookies are a yummy twist on classic spritz cookies, and are perfect for gift-giving or bringing to your next holiday party!
Equipment
- cookie press
Ingredients
- 1 cup unsalted butter, softened to room temperature
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 large egg, at room temperature
- 2½ cups all-purpose flour
- 1 Tablespoon ground cinnamon
- ½ teaspoon salt
- optional: decorator sprinkles or pearls
Instructions
- Preheat your oven to 375°F. Place two baking sheets in the refrigerator to cool them.
- In a stand mixer (or in a large bowl using a hand mixer), cream the butter and sugar together until well blended.
- Slowly add vanilla extract and egg. Mix until well blended.
- In a separate bowl, whisk together the flour, cinnamon, and salt.
- In 1 cup portions, gradually add flour-cinnamon mixture into the bowl with the wet ingredients. Mix simply until all ingredients are fully incorporated. Be careful not to overmix in this step.
- Use a spatula to fill a cookie press, taking care not to overfill the press. Use your cookie press to press out cookie dough in various shapes onto ungreased cookie pans.
- Bake at 375°F degrees for 6-8 minutes each. The edges should simply be slightly golden brown.
- Let the cookies cool at room temperature for a few minutes before serving.
Notes
Makes approximately 48 spritz cookies Storage: Store cookies in an airtight container at room temperature for up to two weeks. You can also freeze these cookies in freezer safe bags or containers in the freezer for up to one month. Butter & Egg: Make sure your butter and egg are at room temperature before using them in this recipe. The butter needs to be soft and pliable, but not melted or runny. The egg simply needs to be at room temperature so that it mixes evenly into the dough.Nutrition
Calories: 68 kcal, Carbohydrates: 7 g, Protein: 1 g, Fat: 4 g, Saturated Fat: 2 g, Polyunsaturated Fat: 0.2 g, Monounsaturated Fat: 1 g, Trans Fat: 0.2 g, Cholesterol: 14 mg, Sodium: 26 mg, Potassium: 10 mg, Fiber: 0.3 g, Sugar: 2 g, Vitamin A: 124 IU, Vitamin C: 0.01 mg, Calcium: 4 mg, Iron: 0.3 mgNutrition information is automatically calculated, so should only be used as an approximation.
What are YOUR favorite cookies to give and get this holiday season?
This spritz cookie recipe was first published on December 16, 2015. It was updated with new photos and more helpful recipe content on December 8. 2022.
