Orange Blossom Spritz

These buttery spritz cookies get a citrusy lift from fresh orange zest folded right into the dough. Pressed through a cookie press into flowers, stars, or wreaths and baked until the edges are just firm, they’re a classic Christmas cookie tin staple that looks far more complicated than it is.

The dough stays soft and pliable at room temperature, which is exactly what a cookie press needs. Don’t chill it. Cold dough won’t extrude smoothly and you’ll end up wrestling with the press instead of cranking out neat, uniform shapes. The butter should be at room temperature when you start beating, and the finished dough should feel like soft clay.

Pro Tips

• Beat the butter for a full 30 seconds before adding anything else. This aerates it and creates a lighter, more tender cookie.
• Don’t grease the cookie sheet. Spritz cookies need a slight grip on the surface to release cleanly from the press. Greased pans cause the dough to slide.
• Bake until the edges are firm but NOT brown. These should stay pale and delicate. Browned spritz cookies are overbaked.
• Decorate with colored sugar or candies before baking, or drizzle with orange frosting after cooling for a glazed finish.

Variations

• Replace vanilla with almond extract for a classic Scandinavian spritz flavor.
• Dip cooled cookies halfway into melted white chocolate for an elegant holiday presentation.
• Add a tablespoon of finely chopped candied orange peel to the dough for extra citrus punch.