Cake Batter Christmas spritz cookies have a rich, cozy flavor that warms your heart! Pressed in festive shapes for the Holidays, this is one of my simplest recipe posts ever. Just showing off our beautiful Christmas and Snowflakes shapes. No super fancy decorating, no sandwich filling. Just spritz cookies looking & tasting fabulous! All I did was tint some dough green for the trees and add some sprinkles. Simplicity.

If you want to decorate these cookies I have plenty of tutorials on this site! Look in the menu under “Christmas”.

To make these, I used all of the disks in our Christmas Cookie Press Disk Set, plus a few from our Christmas Two set, and some disks from our Snowflakes and More Snowflakes! disk sets. We have over 300 disk shapes so choose whatever makes you happy. 🙂

Our website has all of our 200+ disk shapes, cookie press, embossed rolling pins, baking accessories plus more about our Women/Family Owned company in beautiful Colorado Springs! impressbakeware.com

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Cake Batter Spritz Cookies

1 1/2 cups (3 sticks) butter, softened (not melted) (I recommend Land O Lakes brand as I know it creams well. I have had trouble with some generic butters not creaming properly and making the dough hard to press)
1/2 cup granulated sugar
1/4 cup honey
2 teaspoons vanilla extract
1 Tablespoon + 1 teaspoon cake batter flavoring – I used McCormick
1 egg
4 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Note: For a gluten-free option simply replace the flour with a 1:1 substitute like King Arthur’s Gluten Free Measure for Measure.

Preheat oven to 400°F.

In a large bowl, combine the flour, baking powder, and salt. Using a big wire whisk is a good way to mix them evenly. Set aside.

Using an electric mixer, cream the butter very well. I say this in every post so sorry for being repetitive! Creaming your butter until it is fluffy is the key to great spritz cookies. I like to pretend I’m making frosting and use the “whip” setting on my mixer. Butter turns a slightly lighter color when it’s creamed well.

Add the sugar and cream it very well again. Add the honey, the vanilla extract and cake batter flavoring, and egg, mixing very well after each new addition. At this stage it is the most delightful yellow color!

Next add the flour mixture a little at a time, mixing on a slow speed until a soft dough forms. Perfect spritz dough has a soft malleable texture that is not too sticky or too stiff. You can always knead it by hand at the end if your mixer is leaving any flour unincorporated. Smooshing it into a play-dough like texture by hand is actually pretty fun.  Always remember that you can tweak overly stiff dough by adding more vanilla a teaspoon at a time (or by the tablespoon if it’s particularly stiff), or tweak overly soft or sticky dough by adding flour a tablespoon at a time. Watch some of my videos to see what a correct spritz dough texture looks like.

If you’re wondering why I used cake batter flavor instead of cake mix, the leavening in cake mix is too much for spritz cookies. The flavoring was a much better way to go! The flavoring is a bit syrupy, though, so this recipe has less honey and more flour than my usual recipes. Please adjust as needed to get that correct spritz texture! It should feel like fun workable clay and not stick to your fingers!

If you’re making the trees green, tint some of your dough green for the trees using  gel food coloring (liquid changes the consistency too much!) Remember to start with just a little color – you can always add more, but you can’t take it out! You can knead it in by hand or use a mixer. Color as much dough as you need to make trees and leave the rest plain. Keep any dough you are not currently using or pressing covered so it doesnt dry out.

Get your disks and pack your dough into your cookie press barrel, using the back of a spoon to press the air bubbles out as you add dough. This helps create consistent pressure to avoid mis-shaped cookies.

Place the disk in the bottom ring, attach to your press, and start pressing onto an un-greased cookie sheet. Use a consistent rhythm to keep the shapes a uniform size. It’s not at all uncommon for your first few cookies to be mis-shaped, as pressure needs to build in the barrel to make consistent shapes. It’s totally ok! Just throw them back in the bowl to be re-pressed. If you’re still having trouble pressing (mis-shaped cookies, trouble sticking to the pan, etc) press one cookie into the air and wipe it off and toss back into the bowl to re-set your pressure in the press. You can also refrigerate your cookie sheets for 5 minutes if sticking is an issue. (There are more troubleshooting tips on the Troubleshooting and Decorating Tips page- see the top menu on the blog homepage.)

All of these shapes pressed easily. Keep your shapes small enough that they keep their definition. If they’re too big they become blobs.

If using a one-click-per-cookie type press remember that you don’t always have to follow that guideline. Some shapes may take more or less than one click and that’s ok! Cookies don’t have to come out in even “clicks”. One click, half a click, it doesn’t matter. A press (any press) is a dough pump (it’s kind of like a caulking gun). It’s simply a mechanism for pumping dough out, however many (or few) “clicks” it takes. Again, you can read all about that in the Troubleshooting and Decorating Tips page if you’re new to this.

If you press the Gift shape from the Christmas set, straighten the edges after pressing, using your finigers to simply push the sides and botton inward until straight. It just takes a second. All squar-ish shapes press like this just because of the physics of extruding dough. It takes a quick second to fix. 😉

Bake in a 400 degree oven for 6-9 minutes or until the edges begin to brown.  Check them early and often as all ovens are different, and spritz can brown quickly once they start to go. Do a test of just a few cookies first to get your timing right for desired doneness. You want these done, but not overly dried out. Check a few to get your timing right!

Let them cool for four or five minutes before removing to a cooling rack. If they’re too soft after baking they may break when you lift them, and if you wait too long they could stick to the pan. With time you’ll get a feel for it. Check them to see if they’re ready to be moved. If not, wait a few more minutes.

The only decorating I did was to add sprinkles/nonpareils to the trees. You CAN add decorations before baking, I just decided to use sugar glue this time. They’re both great options! To add before baking just sprinkle or hand-place decors onto the pressed shapes, pushing in slightly so they stay put. For gluing after baking, use either icing (honestly any regular icing will do, even from a tube) or I like to use Wilton’s Dab-n-Hold. it’s a pretty good sugar glue!

I poured some on a plate and used a toothpick or decorating brush to apply glue to the trees. I put the nonpareils (colorful little balls) into a small dish and turned the trees with glue upside-down into the nonpareils. Push it around a little till they stick. You can re-insert any tree parts that didnt stick at first. Rearrange any decors around as you like! Sometimes they go on perfectly, sometimes you have to give ’em a little nudge.

The bigger decors I hand-placed on spots I had put glue on.

And that is all there is to this recipe!

No need to cover these for storage. They’ve been sitting out on my table for 3 days while I wrote this post LOL. They’re still fabulous and a bit irresistable. I swear the flavor of these keeps improving with time! I am honestly a bit crazy for cake batter flavor – whether it’s yellow cake itself, flavored ice cream, or these cookies, I love it! Yum! 😋

🙏We have a request💕 If you’re enjoying our recipes, *EVERY DISK & PIN PURCHASED helps us stay in business* & supports our families! Impress is a women/family-owned USA small business in Colorado. We design, make, & sell over 300 shapes of cookie press disks & dozens of embossed rolling pins. The recipes we share are free – we have no ads on this recipe blog – we make our money selling disks & pins. The recipes give our customers creative ideas and attract new customers!💕 THANK YOU! 💕~Susie the Disk & Pin Designer

Merry Christmas to you all, and as always, Happy Baking!

~Susie

Disk Designer/Co-Owner at Impress! Bakeware, LLC

Our website has all of our 200+ disk shapes, cookie press, embossed rolling pins, baking accessories plus more about our Women/Family Owned company! impressbakeware.com

All products are on our Etsy shop.

Our Amazon shop has our cookie press and disks and embossed rolling pins.

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