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Christmas Butter Spritz Cookie

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looking down at raw vegan Christmas Butter Spritz Cookies on a cookie tray

~ raw, vegan, gluten-free ~

Christmas Butter Spritz Cookies are an easy way to add variety to a tray of cookies. A cookie press lets you change disks to produce many different shapes. From there, you can dress them up any way you see fit, or leave them plain giving them a simple flare of elegance.

If you don’t use a cookie press, that’s ok… you can roll the dough out and use cookie stamps or cookie cutters. Work with what you have.

Typically spritzer cookies are baked and crunchy… my raw version provides more of a semi-soft, chewy texture.  So let go of expectations and enjoy them for the delight in which they are.

During the hustle and bustle of the holidays, you can simplify your holiday baking workload by hosting a cookie swap.

Invite a group of friends, and have each person make enough of one kind of cookie to share.  At the party, sample the treats, then trade and package them in appealing assortments. Everyone leaves with finished gifts and plenty of new recipes. And what a wonderful way to share healthy raw cookies that will warm the heart and fill the tummy.

 How to Host a Cookie Exchange

Step 1 — Send out invitations 3-4 weeks in advance.

Seven to ten people are ideal.  Instruct your guests to bring a cookie to share, recipe cards, and pretty wrapping supplies for packaging up cookies to take home.

Step 2 — Choose cookies to bring.

Ask each person to bring a dozen cookies for each person attending, plus an extra dozen for sampling.  This will assure that each person will go home with several dozen cookies that they can share and give as gifts.   You can assign a particular cookie to the guests or just allow them to bring their “family favorite”…  there tends to be much more joy in that plus you usually learn some neat stories.

Step 3 — Create a display.

Have folding tent cards ready along with extra pens.  That way each guest can write down what the name of their cookie is.  It might be a good idea to have them make a special note on the card, such as; gluten-free, contains nuts, etc.   Create a display table with plates at different heights to further make the arrangement even more enticing.   I will usually place a table-cloth on the table, stagger different sized boxes on top and then drape the second tablecloth over them.

Step 4 — Create a packaging station.

Each guest brings wrapping paper, boxes, tins, ribbon, plastic wrap, gift tags, etc.  It’s a good idea to provide some extra white boxes, tape, and ribbon for those who may forget or not be able to bring much.

Step 5 — Enjoy the feast!

Have each guest place a plate of cookies on the table (this is that extra dozen I was talking about). Place the stack of recipes near each cookie.  Once the table is set, let the party begin!  Sample cookies, sip tea, laugh, and cherish the time that you have with your loved ones.  When it’s time to trade, set out the remaining cookies.  Have each person browse the table and take their share of cookies and recipe cards.  Take all their goodies to the packaging table and have them wrap up their cookies.  Each person will leave with joy in their heart, a full belly, and warm memories!

Now it’s time to get busy making your raw Christmas Butter Spritz Cookie.  One quick thing before I let you go… I used butter flavoring in this recipe and if you are against using that you can substitute macadamia nuts for the cashews, since they can have a slight undertone of a buttery flavor, but it won’t be as strong. Enjoy and many blessings.


Yields 32 cookies (using a cookie press)


  1. In a food processor, fitted with the “S” blade, combine the almond flour, cashew flour, powdered coconut, and salt.
    • It is best to use really fine flours so they go through the cookie press nice and smooth.
    • I used almond flour made from white almond pulp.  If you just grind almonds down to a flour, you will have brown specks in the dough.
    • You can use all almond flour or all cashew flour instead of the mix.
  2. Add the sweetener of choice, vanilla bean seeds, and extracts.  Process until it starts sticking together and forms a ball.
    • Keep in mind that if you use a dark liquid sweetener, it will make the cookies more of a tan color.
  3. Place the dough in the cookie press tube and follow the manufacturer’s instructions.  It’s very easy.
    • Press the cookies out onto a non-stick sheet.
    • If you don’t have a cookie press, roll the dough out and use cookie stamps or cookie cutters.
  4. Transfer the cookies to the mesh sheet that comes with the dehydrator.
    • If they seem too sticky to move, start the drying process with them on the non-stick sheet, but partway through once dry enough, transfer to the mesh sheet.  This will allow the air to better circulate around the cookies.
  5. Dry at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) for about 6-10 hours. Or until desired dryness is reached.
    • They should be dry on the outside with a slight chewy on the inside.
  6. These will keep up to 2 weeks in a sealed container or can be frozen for 1-3 months.

Culinary Explanations:

pressing imprints on the raw vegan Christmas Butter Spritz Cookies

25 thoughts on “Christmas Butter Spritz Cookie

  1. Roberta says:

    I love your ideas.Keep them coming. Love your sight

  2. Janel says:

    These cookies look lovely! I wondered if you knew that the butter flavor in this recipe and that you promote on your site has propylene glycol in it. This is a carcinogen and is in antifreeze. Could you recommend a substitute? I would love to try these.

  3. Beth Poetsch says:

    These look incredible. You are so talented and creative. Thanks for all sharing all of your hard work with us.

    • amie-sue says:

      Thank you Beth, I appreciate your kind words. I hope my passion is contagious. :) If so, you have officially been warned. hehe Have a great day, amie sue

  4. Marlene says:

    What kind of container should I store the cookies in? If I can freeze them, what would be the best container to freeze them?

    • amie-sue says:

      Store them in an airtight container. Make sure they are BPA free and made for the freezer. Place the cookies in the containers in single layers and put wax paper in between the layers so they don’t stick. amie sue

  5. Nancy says:

    I almost cried when I saw this! These are my all time favorite cookies, and I was missing them terribly this holiday season. I will have to nix the cashew flour and use macadamia, but I cannot wait to make these!

    Could I ask that you put an approximate quantity of what a recipe will deliver. I am the only raw food person in my house and I end up with tons of leftover items….and I am still experimenting with what freezes well, and what doesnt!

    Thank you so much!!

    • amie-sue says:

      Hi Nancy :) You are too sweet. I hope you make them. I indicated above that I made about 32 spritz cookies. It will vary of course on the size of your cookies but that is a basic amount you can expect. :) Keep me posted if you make them… they are addictive! amie sue

  6. Jody says:

    Can I substitute coconut flour for the cashew flour?

  7. Barbara says:

    Can I make them without a cookie press tube? I don’t have one :-(

    • amie-sue says:

      Of course you can Barbara. You can roll the dough out flat and use cookie cutters, you can roll the dough into a long tube shape and cut into circles… the sky is the limit. Enjoy, amie sue

  8. Nicole says:

    Your website is literally the best raw website I have ever been to! I also love that you write everyone back. That is so great. Your desserts are so beautiful too!

    • amie-sue says:

      Thank you so much Nicole. :) I do my best to answer every question that comes my way. I love the “community” that we have built here. Have a blessed weekend,amie sue

  9. Veronica says:

    Hi Amie Sue,

    I just found a cookie spritser when I cleaned out my cabinet! 😀 I remember seeing a recipe where you used just that, so I browsed around until I found this one. I know it’s not Christmas but I will have to try them out anyway. Juat as soon as I have made the caramel taffies and the blueberry lollies I just started preparing. If I have enough room in my small Excalibur I will do them today, otherwise I will have to wait until tomorrow. Yay, fun!! 😀

    • amie-sue says:

      You can make Christmas cookies ANYTIME in my book Veronica. lol That’s my favorite time of the year and I have been known to sneak a few Christmas songs in during the summer. :) How did they turn out? Have a blessed evening, amie sue

  10. Veronica says:

    Oh, I love Christmas too, and my birthday is in December, so it is a good month! 😊

    The cookies are in the dehydrator and I think they will turn out great but I had a few hurdles getting there! 😄 My vanilla infused agave was not agave but light coconut syrup and that flavour is different, less neutral and somewhat sour, so I simply added lemon juice to the batter and turned them into lemon cookies. My cookie press is a cheap one, and the button you press to get the perfect amount of batter pressed out worked poorly, so I had to press out the batter manually and that took some practice but it worked! Now I am off to the kitchen to see if I can make bars out of raw chocolate covered mulberries with inspiration from your Mulberry bar recipe. Have a lovely Sunday!

    • amie-sue says:

      Well, it sounds like you adapted well Veronica. :) I always enjoy reading about your kitchen experiences. This cookie dough can used in many ways… bars, rolled balls, other cookie shapes, and so forth. So you did great! I see that my recipes are keeping you busy in the kitchen… LOVE it! A always, thank you for sharing. Blessings, amie sue

      May I be the first to wish you…. Happy Birthday in case I forget. hehe

  11. tugstudios says:

    Thank you Veronica for sharing that you turned these into lemon cookies. Having read your share , We are now “going back in” to make more & more& more 😋😋😂
    AmieSue , the kids were thrilled with evey part of making these…including hand mushing rather than machine turning. . Thankfully I was able to find cookie stamps at our local Michael’s which totally expanded this experience . We now have some hard- core stampers in our group! LOL( will share photo of results on FB soon .)
    We traded vanilla bean paste for the seeds and Medicine Flower’s ( itty bitty drop) Carmel for the butter flavor .Yum Yum 😋
    Even tho we started out with halfing the recipe, I can tell we are going to have to make a full batch next. “..Like Yesterday 👀🌝🤗And we promise to eat less of the dough b4 we stamp!! “ they said. ( yeah yeah yeah 😏 i’ll be ready for Y’All and your sticky fingers😂)
    Thanks Amie Sue, We affirm You Rock!!❣️

    • amie-sue says:

      Good morning Wendy,

      I love that the kids love to be “hands on.” I much prefer to use my hands too! This dough is hard NOT to eat while making the cookies. haha I can’t wait to see the photos. Thank you for allowing me to be part of the journey! Have a blessed and wonderful time, amie sue :)

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