Sea Salt Spritz Christmas Cookies

Deni Elwood


I have always loved spritz cookies. One day when I was mixing up a batch I was eating a salted caramel and I thought...what if I put course sea salt in my cookie dough? So this recipe was born. I love these cookies and can't stop eating them once they are made. I hope you love them as much as I do.


☆☆☆☆☆ 0 votes

2-10 people, depending on how hungry your cookie monster is!
30 Min
12 Min


  • 1 1/2 c
    butter - room temp
  • 1 c
    granulated sugar
  • 1
  • 2 Tbsp
  • 1 tsp
    vanilla extract
  • 1 tsp
    almond extract
  • 3 1/2 c
  • 1/2 tsp
    baking powder
  • 1 Tbsp
    coarse sea salt

How to Make Sea Salt Spritz Christmas Cookies


  1. Set oven to 350 degrees. Combine all dry ingredients with a whisk in a bowl and set aside.
  2. Cream butter and sugar until it is light and creamy with a power mixer. Add the egg, milk and extracts to butter and sugar mixture. Beat them in until thoroughly incorporated.
  3. Add dry ingredients a cup at a time and beat into wet ingredients until all dry ingredients have been added. Make sure to use a spatula to scrape any mixture that is on sides of the bowl.
  4. Add batter to cookie press. Use a Christmas tree disk. Press cookies on to ungreased cookie sheet. Before putting in oven, sprinkle on candy balls and green sugar for decoration to the Christmas trees. You can also roll out the dough to about a quarter of an inch thick. Then use your Christmas tree cookie cutter to cut out little trees and then decorate them with colored sugars.
  5. Bake in oven for 12- 15 minutes. Make sure you don't over cook and let the cookies get brown. Cook just until the cookies are fully set. Take cookie sheet out and cool on a rack for 5 minutes, then remove cookies to cooling rack until completely cooled. Use the longer time if you rolled cookies instead of using the cookie press.

Printable Recipe Card

About Sea Salt Spritz Christmas Cookies

Course/Dish: Cookies
Main Ingredient: Sugar
Regional Style: German
Hashtag: #Christmas

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