Why You’ll Love This Recipe
I love how these cookies are both beautiful and effortless. They come together quickly and don’t require rolling or cutting, thanks to the magic of a cookie press. The buttery dough is rich and soft, and the candied cherries add just the right amount of fruity contrast. Whether I’m baking for a cookie swap, a Christmas party, or just for myself, these cookies always bring joy.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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butter, softened
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confectioner’s sugar
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large egg
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vanilla extract
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all-purpose flour
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baking powder
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candied cherries, both red and green
Directions
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I start by preheating the oven to 350°F and lining my baking sheet with a silicone mat.
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In a mixing bowl, I beat the softened butter and confectioner’s sugar for about 2 minutes, until smooth and creamy.
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Then I add the egg and vanilla extract, mixing until fully incorporated.
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I sift together the flour and baking powder, and gently mix it into the wet ingredients until just combined.
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I load the dough into my cookie press fitted with a festive disc shape.
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I press the dough onto the baking sheet, spacing each cookie about an inch apart.
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For a burst of holiday color, I press one red or green candied cherry into the center of each cookie.
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I bake the cookies for 8 minutes, then let them rest on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
This recipe makes about 60 cookies — perfect for sharing or gifting.
Prep time: 20 minutes
Cook time: 8 minutes
Total time: 28 minutes
Variations
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I sometimes switch the vanilla extract for almond extract to add a slightly nutty flavor.
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For extra sparkle, I’ve rolled the edges in colored sugar before baking.
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I’ve even mixed mini chocolate chips into the dough or used chocolate-dipped cherries for a twist.
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To make them extra festive, I use different cookie press discs to create various holiday shapes.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to one week.
For longer storage, I freeze them in layers separated by parchment paper — they’ll keep for up to three months.
If I want to serve them warm, I let them come to room temperature naturally rather than reheating, as warming can dry them out.
FAQs
How do I keep spritz cookies from spreading too much?
I make sure the dough is not too warm and that I’m pressing the cookies directly onto a cool, ungreased (or silicone-lined) baking sheet.
Can I make the dough in advance?
Yes, I often make the dough a day ahead and refrigerate it. I just let it sit at room temperature for about 20 minutes before loading into the cookie press.
What if I don’t have a cookie press?
While a cookie press gives the best results, I’ve shaped small dough balls by hand and flattened them gently. They still taste delicious, even without the traditional shape.
Why are my spritz cookies crumbly?
If they turn out too crumbly, I might’ve added too much flour or overmixed the dough. I always measure carefully and mix just until the ingredients come together.
Can I use fresh cherries instead of candied ones?
Fresh cherries won’t hold up well during baking. I stick with candied cherries for that festive look and concentrated flavor.
Conclusion
Cherry Spritz Cookies bring together simplicity, tradition, and holiday cheer in every bite. I love how easily they come together and how they light up any cookie tray. Whether I’m making them with family or gifting them to friends, these cookies always feel like Christmas in cookie form.
Print
Cherry Spritz Cookies
- Total Time: 28 minutes
- Yield: 60 cookies
- Diet: Vegetarian
Description
Classic buttery spritz cookies topped with festive candied cherries. A holiday favorite that’s sweet, crumbly, and melts in your mouth.
Ingredients
1 cup butter, softened
1 cup confectioner’s sugar
1 large egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 cup candied cherries, both red and green
Instructions
Preheat oven to 350°F and line a baking sheet with a silicone baking mat.
In a mixing bowl, beat together the butter and sugar until well combined (about 2 minutes).
Add the egg and vanilla extract; beat until fully incorporated.
Sift together flour and baking powder, then gradually add to the wet mixture. Mix until just combined.
Load the dough into a cookie press fitted with your desired disc shape.
Press dough onto prepared baking sheet, spacing cookies 1 inch apart.
Top each cookie with one candied cherry, gently pressing it into the center.
Bake for 8 minutes.
Cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Notes
Make sure the butter is softened, not melted, for best texture.
You can alternate red and green cherries for a festive look.
Don’t overbake; the cookies should stay pale with only slight golden edges.
Store in an airtight container at room temperature for up to 1 week.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Cookies, Holiday Baking, Christmas Recipes
- Method: Baking
- Cuisine: American
