Introduction

Old Fashioned Spritz Cookies are a festive and delightful treat perfect for any occasion. Crisp, buttery, and beautifully decorated with colorful candy melts and sprinkles, these cookies are sure to bring joy to your holiday or everyday baking. Let’s dive into creating these charming classics.

This image shows a white rectangular tray filled with three-layered Christmas tree shaped cookies. The bottom layer is a pale beige cookie with a slightly rough texture, the middle layer is red or green glossy icing that covers half of each tree, and the top layer consists of small, colorful round sprinkles scattered over the icing. Some cookies are fully visible while others are stacked and overlapping. The tray is lined with white paper that has red designs, and the background has blurred Christmas decorations in gold, red, silver, and green colors on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup salted sweet cream butter (softened)
⅔ cup granulated sugar
1 large egg (room temperature)
1 tsp clear vanilla flavoring
1 tsp almond extract
2¼ cups all-purpose flour
8 ounce bag red candy melts
8 ounce bag green candy melts
Nonpareil sprinkles

Instructions

Step 1: Preheat the oven to 375°F (190°C).
Step 2: Using a stand mixer or a medium mixing bowl with a handheld mixer on medium-high speed, beat the softened butter for 1 to 1½ minutes until creamy.
Step 3: Add granulated sugar and continue mixing for another minute until well combined.
Step 4: Add the egg, clear vanilla flavoring, and almond extract. Mix on medium-low speed until fully incorporated.
Step 5: Gradually add the all-purpose flour and mix on low speed just until the flour is completely mixed in.
Step 6: Prepare your cookie press with decorator disks for each color. Fill the press tube with the cookie dough.
Step 7: Press the dough onto an ungreased, bare baking sheet, spacing cookies about 2 inches apart. Optionally, sprinkle some nonpareils on a few cookies.
Step 8: Bake for 8 minutes until the edges are just starting to turn golden.
Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 10: Pour half of the green candy melts into one heat-safe bowl and half of the red candy melts into another.
Step 11: Microwave each bowl for 1 minute, then stir. Continue microwaving in 20-second intervals, stirring after each, until the melts are fully melted and smooth.
Step 12: Dip each cookie halfway into the melted candy of your choice and place it on parchment paper.
Step 13: Immediately sprinkle the dipped section with nonpareils, then allow the candy coating to dry and harden completely before serving.

Tips & Variations

For added flavor, try substituting almond extract with lemon or orange extract.
If you don’t have a cookie press, you can pipe the dough using a pastry bag fitted with a star tip.
Use different colored candy melts to match seasonal themes or parties.
Store uncoated cookies separately from decorated ones to avoid melting or smudging the candy coating.

Storage

Store the cookies in an airtight container at room temperature for up to one week. Keep the decorated cookies on a single layer to prevent sticking. If needed, you can gently re-crisp the plain cookies in a 300°F (150°C) oven for a few minutes. Avoid heating decorated cookies to preserve the candy coating.

How to Serve

A white rectangular tray lined with white parchment paper holds a mix of shortbread cookies in festive shapes like Christmas trees and flowers. The cookies have a soft, pale beige tone with a crumbly texture. Some Christmas tree cookies are dipped halfway in smooth green icing with colorful, round sprinkles on top, and some flower-shaped cookies are decorated with multicolored round sprinkles in the center. In the background, a white bowl filled with more multicolored sprinkles sits on a white marbled surface, along with a few red and green small Christmas ornaments scattered around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before pressing and baking. Let it come to room temperature slightly before using the cookie press.

What should I do if the candy melts are too thick after melting?

If the candy melts are too thick for dipping, add a small amount (about 1 teaspoon) of vegetable oil or shortening and stir until smooth and workable.