Anna Olson’s Holiday Spritz Cookies: A Buttery Bite of Christmas Nostalgia

The aroma of almond and warm butter always transports me back to my grandmother’s kitchen during the holidays. Every year, a symphony of baking would fill her home, but the spritz cookies were always the stars. Delicate, buttery, and adorned with sparkling sugar, they were more than just a treat; they were edible ornaments, a tangible piece of Christmas magic. I remember being fascinated by the cookie press, turning the handle and watching the dough emerge in perfect, festive shapes. It’s a tradition I’ve carried on, and this recipe, adapted from Anna Olson’s, is the key to recreating those cherished memories.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 8-12 minutes
• Total Time: 57 minutes
• Yields: 36 cookies
• Dietary Type: Not specified

Ingredients

• 1 cup butter (room temperature)
• ½ cup sugar (granulated)
• 1 large egg (separated, yolk for dough, reserve whites and beat for brushing tops)
• 1 teaspoon almond extract
• 2 ½ cups sifted flour (start with 2 ¼ cups, may need up to 2 ½ cups of flour)
• Sugar, for sprinkling (white granulated or tinted sugar)

Equipment Needed

• Electric mixer
• Cookie press (optional)
• Wooden spoon (optional)
• Baking sheets
• Wire rack

Instructions

1. Preheat your oven to 350°F (175°C).

2. In a large bowl, using an electric beater, cream together the butter and sugar. Beat until the mixture is light and fluffy. This step is crucial for creating a tender cookie, so don’t rush it.

3. Add the egg yolk and almond extract to the butter mixture. Beat well until everything is fully incorporated and the mixture is smooth.

4. Gradually add 2 ¼ cups of the sifted flour to the butter mixture. Use a wooden spoon or your mixer on low speed to thoroughly incorporate the flour. A wooden spoon can give you better control and prevent overmixing. Form the dough into a ball.

5. Note: If the dough is too sticky, add 2-4 tablespoons of flour, one tablespoon at a time, until it reaches a workable consistency. It’s important to add the flour gradually to avoid a tough cookie. Chill the dough before moulding. Cover the bowl and chill in the refrigerator for about 30 minutes. Chilling the dough will make it easier to handle and prevent the cookies from spreading too much during baking. Using a chilled baking pan can also help maintain the cookie shapes.

6. If using a cookie press: Fit your cookie press with your desired disc. Load the chilled dough into the press. Press the dough onto the baking sheet. Wait a few seconds, then twist the press slightly as you lift it straight up. This technique helps create clean, well-defined shapes.

7. Note: If the dough is too stiff to press out, beat another egg yolk into the dough to add moisture. If you don’t have a cookie press, form the dough into ½-inch balls and place them on the baking sheet. You can push a cherry into the center of each ball for a festive touch. When moulding by hand, you may need to use all 2 ½ cups of flour. Lightly flouring your hands will make the dough easier to handle.

8. In a separate small bowl, lightly beat the reserved egg white. Brush the tops of the cookies with the beaten egg white. This will give the cookies a beautiful shine and help the sugar adhere.

9. Sprinkle the cookies generously with sugar. You can use white granulated sugar for a classic look, or tinted sugar for a more festive appearance.

10. Bake the cookies at 350°F (175°C) for 8-12 minutes, or until they are golden around the edges. Keep a close eye on them, as they can burn quickly.

11. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

12. Yield will vary depending on the size of the cookies.

Expert Tips & Tricks

• Room temperature butter is key: Ensure your butter is truly at room temperature – soft but not melted. This allows it to cream properly with the sugar, creating a light and airy base for the cookies.
• Don’t overmix the dough: Overmixing develops the gluten in the flour, resulting in a tough cookie. Mix just until the ingredients are combined.
• Chill the dough, even if it seems fine: Chilling the dough firms up the butter, preventing the cookies from spreading too much during baking. It also makes the dough easier to handle, especially when using a cookie press.
• Adjust flour as needed: The amount of flour needed can vary depending on the humidity and the size of your egg. Start with the lesser amount and add more, one tablespoon at a time, until the dough is just right.
• Experiment with flavors: While almond extract is classic, feel free to experiment with other extracts like vanilla, lemon, or even a hint of orange.

Serving & Storage Suggestions

These spritz cookies are beautiful served on a festive platter as part of a holiday dessert spread. They pair perfectly with a cup of hot cocoa, a glass of eggnog, or a mulled wine.

To store, keep the cookies in an airtight container at room temperature. They will stay fresh for up to a week. For longer storage, you can freeze the cookies for up to two months. Thaw them at room temperature before serving. They’re sturdy cookies, so they ship well if you want to share your baking with friends and family who live far away.

Nutritional Information

(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

Nutrient	Amount per Serving	% Daily Value
Calories	90 kcal	5%
Total Fat	5 g	8%
Saturated Fat	3 g	16%
Cholesterol	20 mg	6%
Sodium	39 mg	2%
Total Carbohydrate	9 g	3%
Dietary Fiber	0 g	0%
Sugars	3 g	11%
Protein	1 g	2%

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free blend designed for baking. You may need to experiment with the amount of liquid to achieve the right consistency.
• Dairy-Free: Replace the butter with a plant-based butter alternative. Make sure it’s one that’s formulated for baking, as some may have a higher water content.
• Flavor Variations: Add a teaspoon of lemon or orange zest to the dough for a citrusy twist. You can also incorporate spices like cinnamon, nutmeg, or cardamom for a warm, holiday flavor.
• Nut-Free: Ensure the almond extract is made without any traces of nuts if you’re baking for someone with a nut allergy. Vanilla extract can be used as a substitute, though the flavor profile will be slightly different.
• Chocolate Spritz: Add 2 tablespoons of unsweetened cocoa powder to the dry ingredients for a chocolate version. You may need to add a tablespoon or two of liquid to compensate for the added dryness.

FAQs (Frequently Asked Questions)

Q: Why are my spritz cookies spreading too much?
A: This is usually due to the butter being too warm or the dough not being chilled enough. Ensure your butter is at room temperature (soft but not melted) and chill the dough for at least 30 minutes before baking.

Q: My cookie press dough is too stiff, what can I do?
A: Beat an additional egg yolk into the dough. This will add more moisture and make the dough easier to press.

Q: Can I use a different extract besides almond?
A: Absolutely! Vanilla, lemon, or orange extract are all excellent alternatives. Adjust the amount to your preference.

Q: How long do spritz cookies last?
A: Spritz cookies will stay fresh in an airtight container at room temperature for up to a week, or in the freezer for up to two months.

Q: Can I make the dough ahead of time?
A: Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days. Be sure to wrap it tightly to prevent it from drying out. Let it sit at room temperature for a few minutes before pressing or rolling it out.

Final Thoughts

These Holiday Spritz Cookies are more than just a sweet treat; they’re a symbol of tradition, family, and the joy of the holiday season. This recipe, inspired by Anna Olson’s classic, makes it easy to recreate these buttery delights in your own kitchen. Don’t be afraid to get creative with flavors, shapes, and decorations, and make them your own. I encourage you to gather your loved ones, roll up your sleeves, and bake a batch of these cookies together. The memories you create will be just as sweet as the cookies themselves. Share your creations and experiences — I’d love to hear how these cookies bring joy to your holidays.