Growing up, I always loved baking and eating Christmas cookies. Especially the easy Christmas cookies like spritz. I decided to make some delicious poinsettia-shaped spritz cookies–two of my favorite things about the winter season. (PS, these can totally pass for cherry blossoms for spring too–just keep them a pinker color; you can add more red to the dough for the poinsettias, but I kept them more natural.).
These easy Christmas cookies are delicious. They are flaky and buttery and have a light cocoa flavor. I even managed to hide vegetable juice in them to add more nutrition.
The batch makes about 4 dozen cookies, perfect for parties. I, ahem, may or may not have eaten most of them myself…(I guess I lack a little self-control…but they’re so good.).
Poinsettia Spritz Easy Christmas Cookies
Whisk together the flour, sugar, cocoa powder, salt, and baking powder.
Stir in the butter, egg, vanilla, beet juice, and food coloring.
Stir until a dough forms then fold the dough until all is well-mixed.
Fill the dough into your cookie press (I have this one and love it!) and use the 5-point flower disc.
Use the cookie press according to the product instructions and make flower shapes on a lightly-greased cookie sheet.
Using a toothpick, gently press into the center of each petal on each flower. This seems like a lengthy task, but it really shouldn’t take too long. They don’t need to be perfect.
For each petal, lightly pinch the ends so they are slightly pointed.
Place a pinch of sugar pearls in the center. You can use yellow, but I only found white so I stuck with that.
Bake the cookies until they are a light brown, then let them cool on the pan.
Once cooled, lightly spray with edible gold spray to give them a fun, elegant look.
- 2½ cups flour
- ½ cup granulated sugar
- 2 Tablespoons cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 egg
- ½ teaspoon vanilla extract
- 3 Tablespoons Harvard beet juice/sauce (alternatively 1½ Tablespoons regular beet juice or milk)
- Red food coloring as desired
- White/yellow sugar pearls
- Gold edible spray color
- Preheat oven to 350° F.
- Whisk together the flour, sugar, cocoa powder, salt, and baking powder.
- Stir in the butter, egg, beet juice, vanilla, and food coloring.
- Knead until a well-combined dough forms.
- Fill dough into a cookie press and use the press per the instructions. You will need the 5-petal flower disc.
- Stamp the flowers onto a lightly-greased cookie sheet.
- Gently press a toothpick into the center of each flower petal to give it some detail then pinch the end of each petal to make more of a point.
- Sprinkle a few sugar pearls into the center of the cookie and press gently down so they stay in place.
- Bake 10-15 minutes until the cookies are a very light brown color on the bottom. Be careful not to over-cook.
- Cool on the pan.
- Before serving, lightly spray with the edible gold spray to give them a glistening sheen.
Skip the gold spray and use pink dye rather than red to make these look like cherry blossoms for spring!
While you’re in the cookie mood, check out these other awesome cookie posts (all types of cookie goodies–tips, easy Christmas cookies to make, crafts, coloring pages, and more!)
- Ornament Cookies by Craftulate
- Macaroons Coloring Page by Moms & Crafters
- Cookies and Bookies by Growing Book By Book
- Knitted Gingerbread Man Pattern by Knits End
- Eggnog Sugar Cookies with Bourbon Cream by Playground Parkbench
- Stained Glass Window Cookies by Life is a Cabernet
- Cocoa & Cookies DIY Gift with Free Printable Envelopes by Sunny Day Family