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These festive Holiday Spritz Cookies are a light, delicate butter cookie flavored with vanilla and lemon.

Day 6 of the 12 Days of Christmas Cookies!

These festive Holiday Spritz Cookies are a light, delicate butter cookie flavored with vanilla and lemon.

Santa texted. He wants these cookies.

And so does everyone else you know.

These festive Holiday Spritz Cookies are a light, delicate butter cookie flavored with vanilla and lemon.
Cream Cheese Chocolate Chip Cookies melty chocolate
The Ultimate Pastry Chef's Guide to Perfect Cookies
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A vanilla lemon sugar cookie with a light texture and a delicate crumb. They are soft and just melt on your tongue!

These festive Holiday Spritz Cookies are a light, delicate butter cookie flavored with vanilla and lemon.

You could easily flavor the batter with any extract or zest you desire. An almond or peppermint would be delightful or you could do something unexpected with licorice or mandarin orange!

These festive Holiday Spritz Cookies are a light, delicate butter cookie flavored with vanilla and lemon.

You can also put a little dollop of jam in the center to complement the flavor of the cookie.
A perfect sugar cookie batter to jumpstart your holiday flavor and decorating creativity!

These festive Holiday Spritz Cookies are a light, delicate butter cookie flavored with vanilla and lemon.
Holiday Spritz Cookies in cookie jar
5 from 1 ratings

Holiday Spritz Cookies

These festive Holiday Spritz Cookies are a light, delicate butter cookie flavored with vanilla and lemon.
Prep: 45 minutes
Cook: 8 minutes
Total: 53 minutes
Servings: 36 Cookies

Ingredients 
 

Instructions 

  • Preheat oven to 350°F.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, salt and lemon zest until light and fluffy.
  • In a small bowl, whisk together the eggs and vanilla. Slowly add to the butter mixture with the mixer on medium-high, scraping down the sides of the bowl after each addition.
  • Whisk the flour and cornstarch together in a bowl. Add to the butter mixture and stir on low just to combine. Add your food coloring at this point if you desire. Be careful not to over mix the batter.
  • Transfer batter to a pastry bag fitted with the desired tip. I used an Ateco #802 star tip for the green, an Ateco #801 round tip for the white and an Ateco #800 round tip for the red.
  • Pipe desired shapes onto a parchment lined baking sheet. Chill 10 minutes.
  • Bake in preheated oven 5-7 minutes or until the edges and bottoms just begin to brown.
  • Store airtight at room temperature up to 3 weeks or frozen up to 2 months.

Nutrition

Calories: 167kcal | Carbohydrates: 17g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 99mg | Potassium: 66mg | Fiber: 2g | Sugar: 5g | Vitamin A: 321IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg
Course: Dessert
Cuisine: Germany
Calories: 167
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Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

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12 Comments

    1. Fair enough. It is a recipe from culinary school and I probably didn’t know at the time what the equivalencies were. 50g cornstarch is approximately 1/4 cup. 160g of confectioner sugar is approximately 1 1/2 cups. I’ve updated the recipe. Thanks for your feedback. Happy New Year!

  1. Thank you for the idea of piping the spritz. The recipe, however, does me no good since I do not have metric measuring cups for dry ingredients. How about offering the conversions?

    1. Hey Barbara, good thing there already are volume measurements on the recipe written in parenthesis after the metric. The metric are by weight.