Jello Spritz Cookies have quickly become a farmhouse holiday favorite and for good reason: though they remind us of traditional Italian cookies they’re not too dry and the Jello imparts a bright fruit flavor without being too assertive. These are also a family favorite and tradition started by Shawn’s mom when he was a child.
We’re pretty sure the original recipe for Jello Spritz Cookies first appeared on the back of a Jello box or a dusty copy of Good Housekeeping so we can’t claim it as our own. “Spritz” implies that the cookie is shaped with a cookie press (i.e., cookie gun). If you have a functional cookie press, great! Just remember to load your gun with room-temperature dough. Alternatively, if you don’t have a cookie gun, work with chilled dough. Roll it out on a lightly floured surface and cut out shapes using a cookie cutter or simply flatten out little dough balls right on an ungreased cookie sheet. If the dough becomes hard to work with, stick it back in the fridge (or briefly, in the freezer) rather than add additional flour.