18 Must-Make Cookie Press Cookie Recipes for Holiday Baking

Venture into the holiday season with these 18 must-make cookie press recipes! From buttery spritz to festive chocolate swirls, each one is perfect for creating beautiful, delicious cookies that will impress family and friends. Whether you’re a seasoned baker or just starting, these recipes make holiday baking a breeze. Keep reading for your new favorite recipes!

Classic Spritz Cookies

Diving into the world of holiday baking doesn't have to be intimidating—unless you're wrestling with a cookie press! But these buttery spritz cookies are so forgiving, you'll be cranking out festive shapes like a pro.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 1 cup (2 sticks) unsalted butter, softened (let sit out for 30 minutes, no shortcuts!)
• 1 cup granulated sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional, but adds that classic spritz flavor)
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• Food coloring (optional, for festive hues)

Instructions

1. Preheat oven to 375°F. Line baking sheets with parchment paper.
2. In a large bowl, cream softened butter and sugar together until light and fluffy, about 3 minutes. (Tip: Use a paddle attachment on your mixer for best results.)
3. Beat in the egg, vanilla extract, and almond extract (if using) until fully combined.
4. In a separate bowl, whisk together flour and salt. Gradually add the dry mixture to the butter mixture, mixing on low speed just until incorporated. Do not overmix.
5. If using food coloring, divide the dough into portions and knead in the color until even.
6. Fit a cookie press with your desired shape disk. Fill the press with dough and press cookies onto ungreased baking sheets, spacing them about 1 inch apart. (Tip: If dough feels too soft to hold shape, chill it for 10 minutes.)
7. Bake for 8–10 minutes, until edges are just lightly golden and centers look set. Rotate pans halfway through for even baking.
8. Let cookies cool on the baking sheet for 2 minutes (they firm up as they cool), then transfer to a wire rack to cool completely. (Tip: For extra sparkle, sprinkle with colored sugar before baking.)

Zig-zag patterns or simple wreaths—these cookies hold any shape beautifully. Their buttery, melt-in-your-mouth texture is perfect for decorating with sprinkles or icing. Stack them in tins for gifting or enjoy them plain with a cup of coffee.

Chocolate Spritz Cookies

Hold onto your cookie presses, bakers—these Chocolate Spritz Cookies are about to become your new go-to holiday treat! Rich cocoa flavor, a crisp snap, and all the fun of squeezing dough through a press without the fuss. Ready to bake up some serious cheer?

Serving: 48 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Dough

• 1 cup (2 sticks) unsalted butter, softened (don't microwave—let it sit out!)
• 3/4 cup granulated sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder (Dutch-process for deeper color)
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder (optional, but helps with spread)
• 1 teaspoon milk (if dough is too stiff)

Instructions

1. Preheat your oven to 375°F. Line baking sheets with parchment paper—no greasing needed, these cookies have enough butter.
2. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes. Scrape down the sides.
3. Add the egg and vanilla, then beat until combined. Don't overmix—you'll get tough cookies.
4. In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. (Pro tip: sift if your cocoa is lumpy.)
5. Gradually add the dry ingredients to the wet mixture, mixing on low just until a soft dough forms. If it's too stiff, add 1 teaspoon of milk.
6. Load the dough into your cookie press fitted with a fun disk. Press cookies onto the prepared sheets, spacing 2 inches apart—they won't spread much, but cocoa can be fickle.
7. Bake for 8-10 minutes, until the edges are just set and the cookies look dry on top. They might still feel soft—that's okay, they'll crisp as they cool.
8. Let the cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. If you try to move them right away, they'll crumble—patience, grasshopper.

Voilà—a batch of dark, buttery spritz cookies that taste like a chocolate dream and snap just right. Dust with powdered sugar for a snow effect, dip halfway in melted dark chocolate, or just devour them plain (no judgment). These little guys are the life of any cookie platter!

Lemon Spritz Cookies

Nobody expects a cookie that’s basically a sunny-day hug in flower form, but here we are: Lemon Spritz Cookies, ready to brighten your kitchen and your mood. These buttery, zesty treats press into lovely flower shapes—because who says baking can’t be a little bit extra?

Serving: 3 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

For the Cookies

• 1 cup (2 sticks) unsalted butter, softened (don't melt it—softened is key)
• 3/4 cup granulated sugar
• 1 large egg
• 1 tablespoon lemon zest (from about 2 lemons)
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

For the Glaze (optional but highly recommended)

• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest (for garnish)

Instructions

1. Preheat oven to 375°F. Line baking sheets with parchment paper. (Tip: No need to grease—spritz cookies stick easily, so parchment is your friend.)
2. In a large bowl, beat softened butter and sugar until light and fluffy, about 3 minutes. (Tip: Use room-temp butter—if it’s too cold, the dough won’t pipe well.)
3. Add egg, lemon zest, lemon juice, and vanilla; beat until combined.
4. In a separate bowl, whisk flour, salt, and baking powder. Gradually add to wet mixture, mixing on low until just combined. Do not overmix.
5. Load the dough into a cookie press fitted with a flower-shaped disk. Press cookies onto prepared baking sheets, spacing about 1 inch apart. (Tip: If dough is too sticky, chill it for 10 minutes; if too stiff, let it sit at room temp for a few minutes.)
6. Bake for 8–10 minutes, until edges are just lightly golden. (Visual cue: centers should still look pale.)
7. Let cookies cool on baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
8. For the glaze: whisk powdered sugar and 2 tablespoons lemon juice until smooth. Add more juice if needed for drizzling consistency. Drizzle over cooled cookies and sprinkle with extra lemon zest.

Whether you’re channeling your inner ’50s housewife or just craving a cookie that’s as pretty as it is tasty, these Lemon Spritz Cookies deliver. They’re crisp, buttery, and bursting with bright lemon flavor—perfect with a cup of tea or as a cheery gift. (Or eat them all yourself—no judgment here.)

Almond Spritz Cookies

You thought spritz cookies were just for Christmas? Think again—these nutty almond beauties are here to crash any party, any time of year. With a buttery press and a sprinkle of sliced almonds, they’re basically the life of the cookie platter.

Serving: 48 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon almond extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup sliced almonds (for topping)

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper or leave ungreased (spritz dough sticks better on bare sheets).
2. In a large bowl, beat softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Tip: Scrape down the sides halfway to ensure even creaming.
3. Add the egg and almond extract, then beat until combined. The batter might look a little curdled—don’t worry, that’s normal.
4. In a separate bowl, whisk together flour and salt. Gradually add to the butter mixture, mixing on low just until a soft dough forms. Do not overmix.
5. Load the dough into a cookie press fitted with a star or flower disc. Press cookies about 1 inch apart onto your baking sheet. Tip: If the dough is too sticky, chill it for 5 minutes; if too stiff, let it sit at room temp for a few minutes.
6. Gently press a few sliced almonds onto the center of each cookie. Bake for 10–12 minutes, until the edges are lightly golden. The centers will still be pale. Cool on the sheet for 2 minutes, then transfer to a wire rack to cool completely.

So whether you’re channeling your inner pastry pro or just need a quick almond fix, these spritz cookies deliver that perfect crunch and buttery melt-in-your-mouth texture. Serve them with a cold glass of milk or pack them in a tin to make any day a little more festive.

Pistachio Spritz Cookies

Holy pistachio! These vibrant green spritz cookies are about to become your new holiday obsession—crunchy, nutty, and shaped like adorable little wreaths. They're guaranteed to steal the show at any cookie swap (and maybe get you crowned the reigning cookie monarch).

Serving: 36 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

For the Cookies

• 1 cup unsalted butter, softened (microwave for 10 seconds if needed)
• 2/3 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional, but adds magic)
• 2 cups all-purpose flour
• 1/2 cup finely ground pistachios (unsalted, shelled; blitz in a food processor)
• 1/4 teaspoon salt
• Green food coloring (gel works best; add drop by drop until you scream 'verdant!')

For the Glaze & Garnish

• 1 cup powdered sugar
• 2-3 tablespoons milk (start with 2, adjust for drizzle consistency)
• 1/4 teaspoon vanilla extract
• Chopped pistachios for sprinkling (just a few, for that ✨ effect)

Instructions

1. Preheat your oven to 375°F. Line two baking sheets with parchment paper—no sticking, no crying.
2. In a large bowl, cream the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Tip: scrape down the bowl halfway through for even mixing.
3. Beat in the egg, vanilla extract, and almond extract (if using) until fully combined. The mixture should look smooth and slightly glossy.
4. In a separate bowl, whisk together the flour, ground pistachios, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low just until no flour streaks remain. Do not overmix, or your cookies will be tough—nobody wants a tough cookie.
5. Add green food coloring drop by drop, stirring after each addition, until you reach a vibrant pistachio green. About 8-10 drops of gel food coloring should do it.
6. Scoop the dough into a cookie press fitted with a wreath-shaped disc. Press the dough onto the prepared baking sheets, spacing cookies about 1 inch apart. If the dough is too sticky, chill it in the fridge for 10 minutes.
7. Bake for 8-10 minutes, or until the edges are just barely golden. The centers should look slightly underdone—they'll set as they cool. Rotate the pans halfway through for even baking.
8. Let the cookies cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely. While they cool, make the glaze: whisk powdered sugar, 2 tablespoons milk, and vanilla until smooth. Add another tablespoon of milk if needed for a drizzle-able consistency.
9. Once cookies are fully cool (don't rush this or the glaze will slide off), drizzle the glaze over the wreaths and immediately sprinkle with chopped pistachios. The glaze hardens in about 15 minutes, so work in batches if needed.

Luscious, buttery, and with a fantastic nutty crunch, these Pistachio Spritz Cookies are like a little green party on your plate. Serve them as is, or dress them up with a dusting of edible glitter for some over-the-top holiday glam. They store beautifully in an airtight container for up to a week—if they last that long.

Pecan Sandies Press Cookies

Can we just admit that the best cookies are the ones that look like you tried, but really, you just pressed a fork into some dough and called it a day? These pecan sandies press cookies are that vibe — crumbly, buttery, and studded with toasted pecans, they're the perfect 'I brought dessert' move with zero stress.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup powdered sugar (sifted if lumpy)
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour (spooned and leveled)
• 1/4 teaspoon salt
• 3/4 cup pecans, finely chopped (toast them first for extra flavor)

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter and powdered sugar together with an electric mixer on medium speed until light and fluffy, about 2 minutes.
3. Mix in the vanilla extract until combined.
4. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing on low until just combined — don't overmix!
5. Fold in the finely chopped pecans until evenly distributed. The dough will be soft but not sticky.
6. Scoop heaping tablespoons of dough (about 1.5 inches across) and roll into balls. Place them 2 inches apart on the prepared baking sheets.
7. Using the tines of a fork, gently press each ball to about 1/2-inch thickness, creating a crisscross pattern. Dip the fork in flour if it sticks.
8. Bake for 12-14 minutes, until the edges are lightly golden but the centers are still pale. They'll continue to set as they cool.
9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They're fragile when warm, so handle gently.

You'll notice they're delightfully crumbly — almost like a shortbread-pie hybrid — and the pecans add a nice crunch. Serve them with a cup of coffee or even crumble them over vanilla ice cream for a quick dessert upgrade. Just try to stop at two.

Gingerbread Spritz Cookies

Buckle up, cookie lovers—these Gingerbread Spritz Cookies are ready to press their way into your holiday heart (and your butter-laden dreams). With a hint of molasses and a punch of gingerbread spice, they're the perfect blend of crisp edges and tender centers. No rolling pin required—just a cookie press and a whole lot of festive spirit.

Serving: 48 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

Cookie Dough

• 1 cup (2 sticks) unsalted butter, softened (room temp for easy pressing)
• 3/4 cup granulated sugar
• 1 large egg, at room temperature
• 1/4 cup molasses (dark or robust for full flavor)
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg

Instructions

1. Preheat oven to 375°F. Line baking sheets with parchment paper or silicone mats.
2. In a large bowl, beat softened butter and sugar together on medium speed until light and fluffy, about 3 minutes. (Scrape sides halfway through.)
3. Add the egg and molasses, then beat until combined. Don't worry if it looks slightly curdled—it'll come together.
4. In a separate bowl, whisk together flour, baking powder, salt, ginger, cinnamon, cloves, and nutmeg.
5. Gradually add the dry ingredients to the wet mixture, mixing on low until just combined. Overmixing makes tough cookies, so stop as soon as no flour streaks remain.
6. Scoop a portion of dough into a cookie press fitted with a gingerbread man plate (or any fun shape). Press cookies onto prepared baking sheets, spacing about 1 inch apart. If dough is too sticky to press, chill for 10 minutes.
7. Bake for 8–10 minutes, until edges are set and lightly browned. The centers will still look soft—that's perfect. Let cool on baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
8. Optional: Decorate with royal icing, sprinkles, or a dusting of powdered sugar once cool.

Pretty irresistible warm from the oven, these cookies have a crisp snap that yields to a tender, spiced crumb. They're perfect for gifting, dunking in hot cocoa, or simply hoarding for yourself—no judgment. Pro tip: pair with a mug of spiked eggnog for the ultimate holiday treat.

Peppermint Spritz Cookies

Fellow cookie connoisseurs, get ready to press, twist, and sprinkle your way to holiday bliss with these Peppermint Spritz Cookies! Buttery, minty, and topped with crunchy candy cane bits, they're basically Christmas in cookie form—no reindeer required.

Serving: 48 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

Cookie Dough

• 1 cup unsalted butter, softened (or any neutral oil, but butter gives best flavor)
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon peppermint extract (adjust to taste, but 1 tsp is minty enough!)
• 2 cups all-purpose flour
• 1/4 teaspoon salt

For Topping

• 1/2 cup crushed candy canes (about 4-5 full-size canes, crushed in a bag with a rolling pin)

Instructions

1. Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone mats—nonstick is key!
2. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. (Tip: Room-temperature butter creams better; don't microwave it!)
3. Beat in the egg and peppermint extract until fully combined. Scrape down the bowl to ensure even mixing.
4. In a separate bowl, whisk together the flour and salt. Gradually add to the butter mixture, mixing on low until a soft dough forms. Do not overmix—cookies will be tough if you overwork the gluten.
5. Load the dough into a cookie press fitted with your desired disc shape. Press cookies onto the prepared baking sheets, spacing them about 1 inch apart. (Tip: For best results, don't twist the press—just push straight down and lift.)
6. Sprinkle about 1/2 teaspoon of crushed candy canes onto each cookie, pressing gently so they stick.
7. Bake for 10-12 minutes, until the edges are just lightly golden. The centers will still look pale—that's perfect! (Tip: Oven vary, so start checking at 10 minutes.)
8. Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely. This helps them set without breaking.

With their buttery, melt-in-your-mouth texture and a cool peppermint kick, these spritz cookies are like a winter wonderland in every bite. Wrap them in a tin for gifting, or serve alongside a steaming mug of hot cocoa—just don't be surprised if they vanish before you can say 'spritz'!

Coconut Spritz Cookies

Everything's better with butter, but these Coconut Spritz Cookies? They're the daisy-chained dreams of your cookie platter — toasted coconut, buttery spritz, and that perfect crisp-meets-melt texture. Using a cookie press and a daisy disk, you'll churn out florals faster than a garden in May.

Serving: 36 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

For the Dough

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (or more vanilla)
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon milk (only if dough feels stiff)

For the Toasted Coconut

• 1 1/2 cups sweetened shredded coconut, divided (1 cup for dough, 1/2 cup for topping)

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper — no greasy messes here.
2. Spread 1 1/2 cups shredded coconut on a baking sheet and toast for 5-7 minutes, stirring halfway, until golden. Keep a close eye; coconut burns fast! Let cool completely.
3. In a large bowl, beat the softened butter and sugar together with an electric mixer until light and fluffy — about 2 minutes. Scrape the bowl.
4. Add the egg, vanilla extract, and almond extract; beat until combined. Scrape again.
5. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture, mixing on low until just combined.
6. Fold in 1 cup of the toasted coconut with a spatula. If the dough seems too stiff to press, add the tablespoon of milk and mix gently.
7. Fit your cookie press with the daisy disk. Fill the press with dough and press cookies onto the prepared baking sheets, spacing them 1 inch apart.
8. Immediately sprinkle the remaining 1/2 cup toasted coconut over the unbaked cookies, gently pressing it in so it sticks.
9. Bake for 9-11 minutes, until the edges are just barely golden — the centers will look slightly underdone but set as they cool.
10. Let cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. They'll crisp up beautifully.

Biting into these daisy-shaped wonders is like tasting sunshine — buttery, nutty, with a delicate crunch from the toasted coconut. They're perfect for spring brunches or just because you deserve a little flower power in your life.

Eggnog Spritz Cookies

Sleigh bells are ringing, but honestly, my KitchenAid is the loudest thing in the house right now because it’s spritz cookie season and these Eggnog Spritz Cookies are about to steal the show. With a generous splash of eggnog and a sprinkle of nutmeg, these buttery little bells are basically Christmas in a bite—no ugly sweater required.

Serving: 36 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

Cookie Dough

• 1 cup (2 sticks) unsalted butter, softened (room temp for easy creaming)
• 2/3 cup granulated sugar
• 1 large egg yolk (room temp helps emulsify)
• 1/4 cup eggnog (full-fat works best, but any kind is fine)
• 2 cups all-purpose flour (spoon and level for accuracy)
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon freshly grated nutmeg (plus extra for dusting)

Optional Glaze

• 1 cup powdered sugar
• 2 tablespoons eggnog
• 1/4 teaspoon nutmeg (for sparkle)

Instructions

1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
3. Add the egg yolk and eggnog, then beat until combined. (Tip: scrape the bowl halfway through to ensure even mixing.)
4. In a separate bowl, whisk together the flour, baking powder, salt, and 1/2 teaspoon nutmeg.
5. Gradually add the dry ingredients to the wet mixture, mixing on low just until incorporated. Do not overmix – stop as soon as no flour streaks remain.
6. If the dough is too sticky to press, chill it in the fridge for 10–15 minutes. (Tip: a slightly firm dough holds its shape better in the spritz press.)
7. Load the dough into a spritz cookie press fitted with a bell-shaped disc. Press cookies onto the prepared baking sheets, spacing them about 1 inch apart.
8. Bake for 8–10 minutes, until the edges are just lightly golden. (Visual cue: the centers will still look pale and set but not brown.)
9. Let the cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
10. If making the glaze: whisk together powdered sugar, eggnog, and 1/4 teaspoon nutmeg until smooth. Dip the tops of cooled cookies into the glaze and let set on the rack. For a simpler finish, just dust with extra nutmeg.

Go ahead and grab a cookie while it’s still warm—the nutmeg hits first, then the buttery richness melts on your tongue. These little bells are perfect for cookie swaps or, ahem, personal stockpiling. Pair them with a mug of spiked eggnog for the ultimate holiday power move.

Salted Caramel Spritz Cookies

Everyone knows spritz cookies are the MVPs of the holiday cookie platter—buttery, crisp, and perfectly piped. But this year, we're giving them a salty-sweet glow-up with gooey caramel bits and a flaky sea salt finish. Trust me, you'll want to double the batch.

Serving: 36 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

Cookies

• 1 cup unsalted butter, softened (room temp for easy creaming)
• 2/3 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional but classic for spritz)
• 2 cups all-purpose flour (spooned and leveled)
• 1/2 teaspoon salt
• 1/2 cup caramel bits (such as Kraft, or chopped soft caramels)

Topping

• 1 tablespoon flaky sea salt (like Maldon; adjust to taste)

Instructions

1. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper—no greasing needed.
2. In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium-high until light and fluffy, about 2-3 minutes. Scrape down the bowl.
3. Add the egg, vanilla extract, and almond extract (if using). Beat on medium until fully combined, about 30 seconds. The mixture should look smooth and glossy.
4. In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet mixture, mixing on low just until a soft dough forms. Do not overmix—it'll make cookies tough. Tip: Overworking dough develops gluten.
5. Fold in the caramel bits gently with a spatula. If the dough feels sticky, chill it for 10 minutes in the fridge for easier handling.
6. Load the dough into a cookie press fitted with your favorite disk (try the wreath or star shape!). Press cookies onto the prepared baking sheets, spacing about 1 inch apart. Tip: Press firmly and lift straight up to avoid ragged edges.
7. Sprinkle each cookie with a tiny pinch of flaky sea salt. Don't overdo it—a few flakes per cookie is plenty.
8. Bake for 10-12 minutes, until the edges are just set and the bottoms are lightly golden. The centers should look faintly pale. Let cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely. Caramel bits will be molten—handle with care!

Picture this: a buttery, crisp cookie that shatters on first bite, then gives way to pockets of gooey caramel and a bright salt crunch. These Salted Caramel Spritz Cookies are dangerously addictive—perfect for gifting, cookie swaps, or keeping all to yourself (no judgment). Stack them in a tin and watch them disappear.

Matcha Spritz Cookies

Calling all cookie monsters and matcha lovers! These Matcha Spritz Cookies are the perfect blend of earthy green tea and buttery shortbread, pressed into adorable leaf shapes for a springtime vibe. They're a breeze to make with a cookie press, and the vibrant green color is totally Instagram-worthy.

Serving: 36 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour (spooned and leveled)
• 2 tablespoons matcha green tea powder (adjust for color preference; ceremonial grade yields best color)
• 1/2 teaspoon salt

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats. (Tip: Parchment prevents spreading and makes cleanup easy.)
2. In a large bowl, cream softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. (Tip: Scrape down the bowl once to ensure even mixing.)
3. Beat in the egg and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, matcha powder, and salt. (Tip: Sift the matcha to remove lumps for a streak-free dough.)
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a soft dough forms. (Tip: Do not overmix, or cookies will be tough.)
6. Fill a cookie press with the dough and attach the leaf-shaped disk. Press cookies onto the prepared baking sheets, spacing them about 1 inch apart. (Tip: If dough is too sticky, chill it for 10 minutes; if too dry, add a teaspoon of milk.)
7. Bake for 8-10 minutes, until the edges are just set but not browned. (Tip: Matcha browns quickly, so check at 8 minutes.)
8. Let cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Kiss goodbye to boring cookies! These Matcha Spritz have a delicate, melt-in-your-mouth texture and a subtle earthy-sweet flavor that pairs beautifully with a hot latte. Serve them at tea parties, or stack them in a jar for a stunning edible gift.

Orange Cranberry Spritz Cookies

Here's a cookie that'll make your taste buds do a happy dance: Orange Cranberry Spritz Cookies! Bursting with zesty orange and tart cranberries, these buttery rounds are pressed into perfection—no fancy press required.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

Dough

• 1 cup (2 sticks) unsalted butter, softened (or use salted and skip added salt)
• 2/3 cup granulated sugar (plus extra for pressing)
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 tablespoon fresh orange zest (about 1 orange; don't skip—it's key!)
• 2 cups all-purpose flour
• 1/4 teaspoon salt (if using unsalted butter)
• 1/2 cup dried cranberries, chopped (or whole, but chopping gives better distribution)

Instructions

1. Preheat your oven to 375°F. Line two baking sheets with parchment paper or silicone mats—no greasing needed.
2. In a large bowl, beat 1 cup softened butter and 2/3 cup sugar with an electric mixer on medium-high until light and fluffy, about 2 minutes. Scrape down the bowl. (Tip: Let butter sit out for 30 minutes for easy creaming.)
3. Add 1 egg, 1 teaspoon vanilla, and 1 tablespoon orange zest. Beat until combined, about 30 seconds. The zest is your flavor bomb—use fresh, not dried.
4. In a separate bowl, whisk together 2 cups flour and 1/4 teaspoon salt. Gradually add to the wet mixture on low speed, mixing just until no dry streaks remain. Overmixing = tough cookies.
5. Fold in 1/2 cup chopped dried cranberries with a spatula. For evenly dispersed fruity bits, make sure they're well distributed.
6. Scoop rounded teaspoonfuls of dough and roll into balls. For classic spritz rounds, dip a flat-bottomed glass in sugar and press each ball to 1/4-inch thickness. (Tip: Chill dough for 15 minutes if too sticky to handle.)
7. Place rounds 2 inches apart on prepared sheets. Bake for 10–12 minutes, until edges are set and lightly golden. Centers will still be soft—don't overbake if you want a tender crumb.
8. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They'll firm up as they cool.

These cookies are the perfect balance of sweet and tart, with a hint of citrus that lingers. Serve them with a steaming mug of tea or crumbled over vanilla ice cream for a crunchy twist.

Raspberry Almond Thumbprint Press

Don't let the name fool you—these thumbprint cookies are anything but press-ure. With a buttery almond press cookie base, a jewel-like raspberry jam center, and a crunchy almond slice crown, they're the kind of treat that makes you feel like a pro baker (without the fuss).

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

For the Dough

• 1 1/2 cups all-purpose flour
• 1/2 cup almond flour (or finely ground almonds)
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract

For the Filling and Topping

• 1/2 cup raspberry jam (seedless preferred for smooth texture)
• 1/2 cup sliced almonds

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, almond flour, and salt. Set aside.
3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2 minutes.
4. Add the egg yolk and vanilla extract, beating until combined.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a soft dough forms. (Tip: If the dough feels too sticky to handle, chill it for 15 minutes—this makes shaping easier.)
6. Roll the dough into 1-inch balls (about a tablespoon each) and place them 2 inches apart on the prepared baking sheet.
7. Use your thumb or the rounded end of a wooden spoon to press a deep indent into the center of each ball. (Tip: If the dough cracks, gently press it back together with your fingers.)
8. Fill each indent with about 1/2 teaspoon of raspberry jam. Be careful not to overfill—less is more to avoid overflow during baking.
9. Sprinkle a few sliced almonds over the jam and around the edges of each cookie, pressing lightly to adhere.
10. Bake for 12–14 minutes, until the edges are lightly golden. (Tip: Don't overbake! The cookies will firm up as they cool on the pan.)
11. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

After they cool, the contrast of crumbly almond cookie, sweet-tart jam, and nutty crunch is pure magic. A dusting of powdered sugar makes them look bakery-worthy—but they're best devoured by the handful, warm or at room temp.

Gluten-Free Spritz Cookies

Nothing says 'holiday cheer' like a buttery spritz cookie that doesn't crumble under pressure—gluten-free style! These little guys press into any shape you fancy, so go ahead and get creative with your cookie press. They're soft, tender, and downright irresistible, even for your gluten-loving friends.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

For the Cookies

• 1 cup (2 sticks) unsalted butter, softened (room temperature for easy pressing)
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 ¼ cups gluten-free all-purpose flour blend (with xanthan gum; if not, add 1 teaspoon xanthan gum)
• ½ teaspoon salt
• Optional: food coloring (a few drops)

Optional Decorations

• Sprinkles, nonpareils, or sanding sugar (for pressing onto cookies)

Instructions

1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or leave them ungreased—spritz cookies prefer a bare sheet for better grip.
2. In a large bowl, use a hand mixer or stand mixer with paddle attachment to cream the softened butter and granulated sugar until light and fluffy, about 3 minutes. Scrape down the sides.
3. Beat in the egg and vanilla extract until fully combined. The mixture should look smooth and glossy.
4. In a separate bowl, whisk together the gluten-free flour blend and salt. If your blend doesn't contain xanthan gum, whisk in 1 teaspoon.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a soft dough forms. Do not overmix. If the dough is sticky or too soft (it shouldn't be, but humid days happen), chill it in the refrigerator for 10 minutes.
6. Fit your cookie press with the desired disc shape. Load the dough into the press according to manufacturer directions. (Tip: For easier pressing, don't overfill—fill about ¾ full.)
7. Press cookies onto ungreased baking sheets, spacing about 1 inch apart. If you're using sprinkles, press them gently onto the cookies before baking.
8. Bake for 8–10 minutes, or until the edges are just barely golden. The centers will look set but not browned. (Tip: Bake one test cookie first to adjust time—every oven is different.)
9. Let the cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. They firm up as they cool.

A plate of these spritz cookies is pure magic—crisp on the edges, melt-in-your-middle tender. Serve them with a dusting of powdered sugar or dip in dark chocolate for extra indulgence. They're guaranteed to disappear faster than you can say 'gluten-free'!

Vegan Spritz Cookies

Let’s be real: the holidays (or any Tuesday) deserve cookies that are buttery, festive, and totally plant-based. These Vegan Spritz Cookies deliver all the nostalgic swirls and crumbly texture—without the dairy or eggs.

Serving: 36 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 1 cup vegan butter (softened, like Earth Balance)
• 2/3 cup granulated sugar
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/2 tsp salt
• 1 tbsp cornstarch (optional for tenderness)
• 2 tbsp unsweetened almond milk (or other plant milk)

Instructions

1. Preheat your oven to 375°F. Line baking sheets with parchment paper or leave ungreased for classic spritz.
2. In a large bowl, cream together the softened vegan butter and granulated sugar until light and fluffy, about 2 minutes with an electric mixer.
3. Add vanilla extract and almond milk, and mix until combined. The dough will look a bit curdled at this point—that's normal!
4. In a separate bowl, whisk together the all-purpose flour, salt, and cornstarch (if using).
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Don't overmix, or the cookies will be tough. (Tip: For tender cookies, stop as soon as no flour streaks remain.)
6. Load the dough into a cookie press fitted with your favorite disc. (Tip: Don't overfill the press—leave about half an inch at the top for easy plunging.)
7. Press cookies onto ungreased baking sheets, keeping the press perpendicular to the sheet and lifting straight up. Space about 1 inch apart—they barely spread. (Tip: If the dough sticks, chill it for 10 minutes.)
8. Bake for 8–10 minutes, until the edges are just barely golden. Rotate the pans halfway through for even browning. (Tip: Check at 8 minutes—vegan butter can brown faster than dairy butter.)
9. Let cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. They'll firm up as they cool.

Make a batch (or three) and watch them disappear—these cookies are dangerously addictive. Serve with a tall glass of oat milk or package them up for gifting. Just don’t forget to save a few for yourself.

Chocolate-Dipped Spritz Cookies

Perfectly buttery and crisp, these spritz cookies get a luxurious upgrade with a dip in dark chocolate. They're the ultimate holiday cookie swap star—or a sneaky treat for yourself (no judgment).

Serving: 48 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

• 1 cup (2 sticks) unsalted butter, softened (or use salted and skip added salt)
• 2/3 cup granulated sugar
• 1 large egg (room temp for better emulsion)
• 1 tsp vanilla extract (or 1/2 tsp almond extract for a twist)
• 2 cups all-purpose flour (scoop and level for accuracy)
• 1/4 tsp salt (omit if using salted butter)
• 8 oz dark chocolate (60-70% cacao), chopped (or chips in a pinch)

Instructions

1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
2. In a large bowl, beat softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down bowl.
3. Add egg and vanilla extract, beating until fully incorporated, about 30 seconds.
4. In a separate bowl, whisk together flour and salt. Gradually add to butter mixture, mixing on low just until combined. Do not overmix—dough should be soft but not sticky.
5. Load dough into a cookie press fitted with your favorite disc (e.g., star or wreath shape). Press cookies about 1 inch apart onto prepared sheets. If dough is too soft to hold shape, chill for 10-15 minutes.
6. Bake for 8-10 minutes, until edges are just lightly golden. Cool on baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
7. Melt dark chocolate in a double boiler or microwave (30-second bursts, stirring) until smooth. Let cool slightly until thick but still fluid.
8. Dip each cookie halfway into the melted chocolate, letting excess drip off. Place on parchment-lined baking sheet.
9. Set cookies aside at room temperature until chocolate is fully set, about 30 minutes. For quicker set, refrigerate 10 minutes. Store in an airtight container.

These cookies boast a tender, buttery crunch that pairs perfectly with the rich snap of dark chocolate. They're gorgeous on a gift platter or tucked into cookie tins—just be sure to save a few for yourself!

Conclusion

There you have it – 18 irresistible cookie press recipes to make your holiday baking extra special! Whether you’re a seasoned pro or new to cookie presses, these treats are sure to impress. Try a few, leave a comment with your favorites, and don’t forget to share this roundup on Pinterest!

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