Classic Butter Spritz Cookies (Without a Cookie Press)
I hope everyone had a wonderful winter weekend. We’re kicking off the week with a much anticipated post… my annual designer cookie swap is back! It’s been a few years since I shared one of these, but was feeling festive this holiday and decided to bring it back. I asked seven of my design blogging friends to share their most coveted holiday cookie recipes. Step into their beautiful kitchens, as well as my own… you’re going to want to pin, bookmark, or print these delicious cookie recipes. I’m sharing an updated version of my classic butter spritz cookie (no cookie press required), that has been in my family for decades. I look forward to making these every holiday season!
If you missed my classic holiday cookie boxes & packaging ideas last week, definitely check out that post. The recipes in this cookie swap would make the most beautiful cookie box! It’s not too late to grab some ribbon and baking boxes to assemble your own in time for Christmas. These stamped brass gift tags or labels would also be a cute addition to boxes, tins, or gifts.
My Family Tradition
This recipe is incredibly special to me. I’ve been making it for over three decades with my grandmother, and the recipe itself is very old. It’s been passed down, and these simple cookies are unlike any other sugar cookie I’ve ever tasted…melt in your mouth, delicious butter cookies (no frosting needed), and the easiest to make. They’re everyone’s favorite.
My Nan used to bake hundreds of these cookies each holiday season. She’d fill up festive tins, give them as gifts, and have dough at the ready in her fridge during the entire month of December… which I’d happily sneak spoonfuls. Her cookies were so popular, people outside our family began requesting them (neighbors, members of her church, my friends & co-workers). Every Christmas, she’d gift me my tin tied with a bow and a sweet note.
Last year, I flew home just before Christmas to visit her in the nursing home, as she wasn’t doing well. I baked a big batch of these cookies before leaving and took a tin along with me to give her. Her memory had faded, but she was having a particularly good day. She recognized me, but not the cookies. She seemed confused, so I didn’t press on about them. Two cookies in, she said, “My goodness, Sarah. These cookies are SO good” she paused… then lit up and said, “Wait- is this my recipe?” and winked. She passed away a couple weeks after, and I’m so happy we got that special moment, bonding over her famous Christmas spritz cookies- just like old times.
Classic Butter Cookie Heirloom Recipe
Despite nostalgia and tradition- the reason I keep baking these cookies is because how incredible they taste. Having shared this recipe before, it became one of my most popular posts here on the blog- despite the fact I primarily share home & interiors. I figured it could use an update and a permanent place in this year’s cookie swap! Be sure to save it for your next holiday party…
Classic Butter Spritz Cookies
Ingredients
- 1 cup granulated sugar plus more for rolling & topping
- 1 cup powdered sugar
- 1 cup salted butter softened
- 1 cup shortening
- 2 eggs
- 1 tsp vanilla
- 4 1/2 cups all purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp cream of tartar
Instructions
- Preheat the oven to 375 degrees Fahrenheit, and line a cookie sheet with parchment paper.
- Cream together the granulated sugar, powdered sugar, butter, shortening, eggs, and vanilla using a stand mixer until pale and fluffy. Set aside.
- In a large mixing bowl, sift together the dry ingredients… flour, salt, baking soda, and cream of tartar.
- Slowly add the dry ingredients to the creamed sugars, until a dough forms. As it thickens, you may want to knead it with your hands rather than using the mixer.
- Chill the dough in the refrigerator for at least 30 minutes, or overnight in an air-tight container.
- Once the dough has chilled, roll it into consistent one inch balls. Before transferring the dough to your prepared cookie sheet, roll each ball in granulated sugar.
- Using a flat bottomed or patterned glass, press the cookies until they are about 1/4″ – 1/2″ thick.
- Sprinkle them with additional granulated sugar before transferring them to a hot pre-heated oven.
- Bake the cookies at 375 degrees for 8 to 12 minutes- or until the bottoms are golden brown. You don’t want the tops to turn too brown or they’ll end up too crunchy. Keep a close eye on your first batch to dial in your exact baking time!
- Pull the baked cookies from the oven and transfer to a cooling rack.
- Store in an airtight container for up to 5 days. Enjoy!
Baking Tips
These cookies are sturdy and versatile… a traditional Christmas cookie. You can roll the dough and use a cookie cutter, if you’d rather make festive cookie shapes. You can also use a cookie press if you don’t like the glass stamping technique.
If you are planning to use a vintage or patterned glass, here are a few tips for getting the pattern to hold during baking…
- Make sure your dough is chilled. You can also chill your cookie sheet, then line it with parchment paper. If either are too warm, the pattern is more likely to fade.
- Don’t skip rolling them in sugar.
- Choose a glass that has a deep set pattern, for more depth.
- Make sure they’re going into a hot, pre-heated oven.
- Allow them to cool completely on a cooling rack before serving or arranging.
This recipe makes quite a few cookies… probably 4-5 dozen? Definitely enough to share, fill tins, and spread holiday cheer! Also remember, you can refrigerate the dough and bake them a little at a time.
Vintage Glassware
You can use any sort of pattern or press to flatten the cookies to create different designs. I find vintage glassware has the prettiest pattern options. My grandma used the same glass for 70+ years to make these cookies, so hers always had the same imprint (which is different than mine). It’s kind of like our cookie family crest, which I think is fun! Each family member uses a different pattern and style, so you can tell where the cookies came from.
FAQ
In the original recipe (in microscopic cursive writing), it calls for ‘a good quality oil’. I’ve always used whatever I have in my pantry, but more often than not- it’s Crisco shortening…. because that’s what my Nan mostly used. It’s the only time of year I use it, ha. You can also use vegetable oil or another substitute. It’s a difficult recipe to mess up.
Check out this post for inspiration on DIY food gifts & packaging ideas! I also created an Amazon board with my favorite wrapping supplies and ribbon, which ships quickly.
You can. In fact, I can’t keep them on our kitchen counter because Emmett & I end up eating them by the handfuls… I’m talking 5 or 6 cookies at a time. They’re safe in the freezer, and we’ll thaw them out a little at a time over the holiday season. Just make sure they’re in an airtight container lined with parchment, so they don’t get freezer burnt. Alternatively, you can refrigerate the dough and make them fresh as needed.
Cookie Swap (More Cookie Recipes!)
Be sure to check out all of my talented friends who participated in the cookie swap this year! There are so many delectable recipes you’ll want to click through & save, gorgeous kitchens to admire, and charming holiday inspiration your next cookie platter. I’ll link them for you! You can also hope from recipe-to-recipe by clicking the images below…
- Brown Sugar Cookies by David & Stephen (Renovation Husbands)
- Buttery Spritz Cookies by Kyla (House of Hipsters)
- English Toffee by Erin (Francois et Moi)
- Buckeyes by Kim & Scott (Yellow Brick Home)
- Dark Chocolate Orange, Rosemary & Sea Salt Cookies by Bre (Bre Purposed)
- Brown Sugar Cinnamon Frosted Cookies by Chelsi (Laine & Layne)
Is there a holiday cookie you make every year? I’d love to hear about it. Feel free to share more or drop the recipe in the comment section below, if you’d also like to join the fun in this year’s cookie swap!
I’ll also leave some of my go-to baking essentials in a slider below. As always, I love hearing if you try my recipes- please tag me if you make my favorite cookies. It would mean so much! Happy Holidays, friends. I hope you have time to whip up some magic in your cozy kitchen before the season comes to a close.
