There’s something about the rhythm of pressing out spritz cookies that feels like pure holiday magic to me. If you’re looking for joyful holiday baking that doesn’t leave you buzzing from sugar, these low sugar spritz cookies are my go-to comfort food recipe. They have all that classic, melt-in-your-mouth buttery flavor, and the cookie press lets you create a whole platter of festive shapes in no time. I love how they stand out as truly unique Christmas cookies, offering all the charm with a mindful twist, and they’re absolutely perfect for your list of Christmas baking ideas.
Honestly, they’ve become a star in my own collection of Christmas cookies recipes. Whether you’re whipping up a batch for a cookie swap or just want to savor some delightful Christmas sweets at home, this recipe is one of the easiest easy Christmas treats you’ll make. They’re delicate, they’re beautiful, and they make your whole kitchen smell like the holidays. I can’t imagine a cozier scene than enjoying these holiday cookies with a steaming mug in hand.
Nothing beats a great Low Sugar Spritz Cookies. Whether you're a fan of Christmas Cookie or want to try something from our Burgers selection, keep scrolling!
Why You’ll Love This Low Sugar Spritz Cookies
- Balanced Sweetness: All the classic flavor without the sugar rush.
- Versatile Dough: Easily adapts with citrus zest or almond extract.
- Fun to Make: Using a cookie press is a delightful baking activity.
- Elegant & Light: Perfectly crisp and ideal with tea or coffee.
Ingredients & Tools
- 225 g (1 cup) unsalted butter, softened
- 90 g (¾ cup) confectioners’ erythritol blend (or your preferred granulated sugar substitute)
- 1 large egg, at room temperature
- 2 tsp pure vanilla extract
- ¼ tsp almond extract (optional, but lovely)
- 280 g (2 ⅓ cups) all-purpose flour
- ¼ tsp baking powder
- ¼ tsp fine sea salt
Tools: Stand mixer or hand mixer, cookie press with discs, baking sheets, parchment paper or silicone baking mats.
Notes: Use properly softened butter and room temperature egg for best dough consistency.
Getting your ingredients to the right state is half the battle here. That softened butter is non-negotiable—it should be cool to the touch but yield easily when pressed. And room temperature egg is key for proper emulsification, ensuring your dough isn’t greasy or crumbly. A little goes a long way with the extracts, providing the aromatic backbone for these simple cookies.
Nutrition (per serving)
| Calories: | 95 kcal |
| Protein: | 1 g |
| Fat: | 7 g |
| Carbs: | 7 g |
| Fiber: | 0 g |
Serves: 36 | Prep Time: 20 minutes | Cook Time: 8-10 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Butter Temperature is Everything. Your butter must be properly softened. If it’s too cold, the dough will be stiff and won’t press through the disc. If it’s melted or oily, the cookies will spread and lose their shape. The perfect butter should hold a thumbprint but still feel cool.
- Choosing Your Sweetener. I highly recommend a confectioners’-style erythritol blend for the best texture. Granular substitutes can sometimes give a slight cooling sensation or a gritty texture. The powdered version mimics the fine texture of icing sugar perfectly.
- Don’t Skip the Chill. If your kitchen is warm, or if the dough feels too soft after mixing, a brief 15-minute chill in the fridge can make a world of difference. It firms up the butter just enough to help the cookies hold their intricate shapes in the oven’s initial heat.
- Get to Know Your Press. Cookie presses can be finicky. Read the instructions! Most require the chamber to be packed firmly with dough to create enough pressure for a clean release onto the baking sheet.
How to Make Low Sugar Spritz Cookies
Step 1: Start by preheating your oven to 190°C (375°F) and lining your baking sheets with parchment paper or silicone mats. This is crucial because these cookies bake quickly and the non-stick surface prevents any sticking and ensures even browning on the bottom. Having your sheets ready to go makes the pressing process seamless.
Step 2: In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened butter and confectioners’ erythritol blend. You’ll want to beat this for a good 2-3 minutes on medium-high speed until it becomes very pale, light, and fluffy. This step is where you incorporate air into the dough, which contributes to the cookie’s delicate texture.
Step 3: Scrape down the sides of the bowl with a spatula. Add the room-temperature egg, vanilla extract, and the optional almond extract. Mix on medium speed until everything is fully combined and the mixture looks smooth. It might look a little curdled at first, but just keep mixing—it will come together into a cohesive, creamy mixture.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening and salt are evenly distributed throughout the dry ingredients. With your mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix just until the flour disappears and a soft dough forms. Be careful not to overmix, as this can develop the gluten and make the cookies tough.
Step 5: Now for the fun part! Load the dough into your cookie press according to the manufacturer’s directions, packing it in firmly to avoid air pockets. Fit the press with your desired disc shape—trees, stars, and wreaths are all classics. Press the cookies directly onto your prepared baking sheets, spacing them about 2 inches apart. If a cookie breaks or doesn’t release cleanly, just smoosh the dough back into the press and try again.
Step 6: You can leave the cookies plain for a simple, elegant look, or decorate them now. A light press of a nonpareil sprinkle, a slivered almond, or a dragée in the center adds a festive touch before baking. If you’re planning to drizzle with chocolate later, just leave them as they are.
Step 7: Bake for 8-10 minutes, rotating the sheet halfway through. The trick is to pull them out when the edges are just barely starting to turn a light golden brown. The tops will still look quite pale. They continue to set as they cool, so an extra minute can mean the difference between perfect and overdone.
Step 8: Allow the cookies to cool on the baking sheet for 5 minutes before gently transferring them to a wire rack to cool completely. They are very fragile when hot, so patience here is key. You’ll notice their signature crisp texture develops fully as they cool down.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 1 week.
- Freezer: Freeze baked cookies for up to 3 months; dough logs for 2 months.
- Reviving: Briefly warm in a 300°F oven for 3-4 minutes to crisp.
Serving Suggestions
Complementary Dishes
- A Cheese Board — The rich, salty flavors of aged cheddar or a creamy brie create a stunning contrast with the sweet, delicate cookies.
- Spiced Apple Cider — The warm, autumnal spices in the cider are a cozy companion that enhances the vanilla and butter notes in the cookie.
- Cranberry Orange Compote — A small spoonful of this tart, vibrant compote on the side cuts through the richness beautifully.
Drinks
- Earl Grey Tea — The bergamot in the tea is a classic pairing with shortbread-style cookies, making for a very sophisticated afternoon treat.
- Black Coffee — A strong, bitter cup of coffee is the perfect counterpart to the mild sweetness, cleansing the palate between bites.
- Vanilla Almond Milk — A warm, non-dairy option that echoes the cookie’s own flavor profile for a comforting, cozy experience.
Something Sweet
- Dark Chocolate-Dipped Strawberries — The intense, bitter dark chocolate and fresh fruit provide a different kind of sweetness that doesn’t compete with the cookie.
- Lemon Sorbet — A small scoop of bright, tart sorbet is incredibly refreshing and lightens up the whole dessert course.
- Cinnamon Poached Pears — The soft, warmly spiced pears offer a different texture and a deep, fruity sweetness that complements rather than overpowers.
Top Mistakes to Avoid
- Mistake: Using melted or too-warm butter. This is the number one reason Spritz cookies fail. The dough will be too soft, causing the cookies to spread into puddles and lose all their beautiful definition in the oven. I’ve messed this up before too, and it’s a sad sight.
- Mistake: Overmixing the dough after adding the flour. Once the flour is incorporated, stop mixing! Overworking the dough develops gluten, which makes the cookies tough and chewy instead of tender and crumbly. A light hand is your best friend here.
- Mistake: Baking on a warm baking sheet. Always use a cool sheet for each new batch. Placing dough onto a hot sheet will cause the butter to melt prematurely, leading to spreading. Have a few sheets on rotation if you’re baking a large batch.
- Mistake: Overbaking. These cookies bake in a flash. Wait for the faintest golden hue around the edges and then pull them. They will continue to firm up as they cool, and an overbaked Spritz cookie loses its delicate magic and can taste bitter.
Expert Tips
- Tip: Add a touch of citrus zest. The zest of one lemon or orange added with the butter adds a incredible burst of fresh flavor that cuts through the richness and makes the cookies taste even more complex and special.
- Tip: Chill the cookie press. If you’re struggling with the dough sticking in the press, try popping the loaded press in the fridge for 10 minutes. A slightly firmer, cooler dough often releases more cleanly from the discs.
- Tip: Make a “test” cookie. Before you fill the entire pan, press one cookie onto a spare piece of parchment. If it holds its shape, you’re good to go. If it spreads, your dough is likely too warm and needs a quick chill.
- Tip: Re-roll scraps with care. You can gather the dough scraps and re-roll them, but try to handle them as little as possible. Overworked re-rolled dough can become tough, so use it for the least intricate shapes.
FAQs
Can I make these cookies without a cookie press?
You can, though you’ll lose the classic shape. The dough is a bit too firm for a piping bag. Your best bet is to roll the dough into small logs, chill thoroughly, and slice into rounds for a simple icebox cookie. Alternatively, you can roll teaspoon-sized portions into balls and press them down gently with a fork, like a peanut butter cookie, for a cute, rustic look. They’ll still taste wonderful!
My cookies didn’t hold their shape. What went wrong?
This is almost always a temperature issue. The most common culprits are butter that was too soft or melted, a dough that wasn’t chilled before baking (especially in a warm kitchen), or a baking sheet that was still warm from a previous batch. The butter must be the right consistency to hold the cookie’s structure in the oven’s initial blast of heat.
Can I freeze the dough or the baked cookies?
Absolutely! The dough freezes beautifully. Form it into a log wrapped in plastic, freeze it, and then you can slice and bake whenever a cookie craving strikes. Baked cookies also freeze perfectly for up to 3 months in an airtight container. Just let them thaw at room temperature—they’ll taste as fresh as the day you baked them.
Why is my cookie press not releasing the dough properly?
This is frustrating, but usually solvable! First, make sure the dough chamber is packed very firmly to eliminate air pockets. Second, press firmly and cleanly directly onto the cool baking sheet—don’t lift the press until the cookie is fully deposited. If the dough is too soft, chill it. If it’s too cold and hard, let it warm up slightly at room temperature.
Can I decorate these after they are baked?
Of course! Once completely cool, they are a perfect canvas. A simple drizzle made from melted sugar-free chocolate chips or a mix of confectioners’ erythritol blend with a tiny bit of milk or lemon juice makes a lovely glaze. You can also dust them with a little extra powdered sweetener for a snowy effect. Just be gentle, as they are delicate.
Low Sugar Spritz Cookies: An Easy Christmas Cookie Recipe
Make these classic Low Sugar Spritz Cookies for your holiday baking! They're easy Christmas treats with buttery flavor and festive shapes, perfect with coffee.
Ingredients
For the Ingredients
-
225 g unsalted butter (softened)
-
90 g confectioners' erythritol blend (or your preferred granulated sugar substitute)
-
1 large egg (at room temperature)
-
2 tsp pure vanilla extract
-
0.25 tsp almond extract (optional, but lovely)
-
280 g all-purpose flour
-
0.25 tsp baking powder
-
0.25 tsp fine sea salt
Instructions
-
Start by preheating your oven to 190°C (375°F) and lining your baking sheets with parchment paper or silicone mats.01
-
In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened butter and confectioners' erythritol blend.02
-
Scrape down the sides of the bowl with a spatula.03
-
Add the room-temperature egg, vanilla extract, and the optional almond extract.04
-
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.05
-
With your mixer on low speed, gradually add the dry ingredients to the wet ingredients.06
-
Load the dough into your cookie press according to the manufacturer's directions, packing it in firmly to avoid air pockets.07
-
Press the cookies directly onto your prepared baking sheets, spacing them about 2 inches apart.08
-
You can leave the cookies plain for a simple, elegant look, or decorate them now.09
-
Bake for 8-10 minutes, rotating the sheet halfway through.10
-
Allow the cookies to cool on the baking sheet for 5 minutes before gently transferring them to a wire rack to cool completely.11
Not what you're looking for?
