Tender Spritzgebäck - German Spritz Cookies are exactly what you need for the perfect holiday treat. These traditional German cookies are made from just a handful of ingredients. Let me show you how to make these classic Christmas cookies from scratch - and give you my secret tips - in case you need help!
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What Are Spritzgebäck German Spritz Cookies?
German holiday baking wouldn't be complete without a batch of freshly made Spritzgebäck (German Spritz Cookies). Ideal for gifting, they are everything you need in a holiday season treat - simple to make, nostalgic, buttery, and easy to store.
The secret behind these textured cookies lies in the German word "spritzen" which translates to "spurt", "squish", or "inject". This is where they get their signature shape as the dough is traditionally piped or pressed through a piping bag or cookie press fitted with a star nozzle. The glaze for spritz cookies consists of melted chocolate.
Spritzgebäck Ingredients
You don't need fancy ingredients to recreate an authentic German spritz cookie recipe. For the exact measurements jump to the printable recipe card.
- Butter: For best results and ease of preparation, use slightly softened butter at room temperature. This will make it easier to incorporate compared to cold butter.
- Sugar: Go for regular white (granulated) sugar.
- Vanilla Extract (affiliate link): This adds a subtle sweetness and deepens the flavor. To keep it budget-friendly, opt for vanilla essence as opposed to high-quality vanilla paste.
- Egg Yolks: The role of egg yolk is to act as a 'glue' - an emulsifier working to bind the mixture together. Egg yolks contain both lecithin and fat, creating a slightly fudgier and less cakey cookie texture as well as adding an extra bit of flavor. Avoid using the whole egg.
- Flour and Cornstarch: All-purpose flour and cornstarch are combined to achieve a tender crumb which we need to achieve a soft yet crispy texture.
- Salt: A pinch of salt is needed to balance out the sweetness, enhance the butter flavor, and intensify the chocolate glaze flavor.
- Semi-Dark Chocolate: Semi-sweet chocolate is melted and used to dip the cookies for extra flavor and decorative element.
Equipment
To make your own easy spritz cookies you will need:
- Large mixing bowl
- Separate mixing bowl (for dry ingredients)
- Electric mixer
- Fine-mesh sieve
- Piping bag (affiliate link) with a star tip
- Baking sheet and parchment paper
- Double boiler or microwave for melting chocolate
- Wire cooling rack
How to Make Spritz Cookies
Let's break down the process of making piped spritz cookies. You can also jump to the recipe video to see the whole process.
- In a large bowl, beat the butter for about 2 minutes until it becomes soft and creamy. Add in the sugar, vanilla extract (affiliate link), and egg yolks. Beat together until the mixture is smooth and creamy.
- In a separate bowl, whisk together the flour, cornstarch, and salt. Sift the dry ingredients into the wet ingredients, then knead until a firm cookie dough forms.
- Fit a piping bag (affiliate link) with a star tip. Fill it with small portions of the dough and pipe 5 cm circles onto a parchment-lined baking sheet. The dough is supposed to feel tough and firm, so don't worry if piping takes a bit of extra time.
- Place the piped cookies on the baking sheet in the refrigerator for a minimum of 30 minutes (60 minutes is ideal) to help them retain their shape while in the oven.
- Preheat your oven to 200°C (390°F). After cooling, bake the cookies for 15-20 minutes, keeping an eye on them, as baking time may vary depending on your oven.
Tip - Instead of making vanilla spritz cookies, you could play around with almond extract (affiliate link) for a different flavor profile. Feel free to swap if desired (or use a combination of both). Lemon or orange zest can be added too for a hint of citrus.
Decorating Butter Spritzgebäck
Decorating these cookies is ultra-simple and doesn't require special tools, making it ideal for bakers of any skill level. Just a quick dip in melted chocolate is all you need to finish the job.
- Melt the chocolate using a double boiler or microwave (see notes with details in the recipe below).
- Dip half of each cooled cookie into the melted chocolate, then set them on parchment paper to dry.
Sometimes, Spritz biscuits are further decorated with a sprinkle of finely chopped nuts.
For Christmas Spritz cookies you can double up on the festive element by sprinkling them with crushed peppermint candy canes.
Variations
Try my Marzipan Spritz Cookies for another exquisite treat.
Expert Tips
- Room Temperature: For best results, all ingredients should be at room temperature (especially the butter). This will increase the likelihood of achieving the smoothest dough possible.
- Don't Skip The Cooling: Cooling the dough solidifies the butter and in turn, helps the cookies maintain their shape while baking. Don't be tempted to skip this step as the cookies will spread out and lose shape in the oven.
- Get Creative: This cookie dough is wonderfully versatile, allowing you to pipe various shapes. If you'd like to try something beyond the classic cookies with hole in the middle, consider piping half-circles, S-shapes, straight lines, tree shapes, and more.
- Let it Cool: Before decorating these traditional German biscuits, ensure they've cooled down to room temperature.
FAQ
Leave it at room temperature for 5-10 minutes to soften slightly and try again. It also helps to work in small batches, refilling the piping bag as you go along. Using a sturdy German cookie press instead of the piping bag works better too.
Yes, you can make the dough ahead and refrigerate it for up to 3-4 days before baking.
While a cookie press is ideal, a simple piping bag will also do the job.
It might be that your chocolate isn't melted quite enough. Return to the microwave (or double boiler) to continue melting. If this doesn't solve the thickness problem, add a small amount of neutral-flavored oil like light olive oil.
Storage
These piped Christmas cookies are perfect for make-ahead gifts, as they keep both their flavor and texture well when stored properly.
Allow the cookies to cool completely to room temperature, then store them in an airtight container, like a cookie tin (affiliate link), to maintain maximum crispiness.
For Spritzgebäck cookies with chocolate glaze, place parchment paper between each layer to prevent sticking. Keep them at room temperature, as refrigerating can cause them to lose their crispness.
If you enjoy holiday baking, explore the rest of my old-fashioned German cookies perfect for the festive season.
Recipe
Classic Spritzgebäck - German Spritz Cookies
Equipment
- 1 star tip nozzle
Ingredients
- ⅔ cups (150 g) butter
- ⅔ cups (125 g) granulated sugar
- 1 teaspoon vanilla extract
- 2 egg yolks from medium eggs
- 2 cups (250 g) all-purpose flour
- ½ cups (60 g) cornstarch / corn flour
- 1 pinch salt
To decorate
Instructions
- In a large bowl, beat the butter for about 2 minutes until soft and creamy. Add in the sugar, vanilla extract (affiliate link) and egg yolks. Beat together until you get a smooth and creamy consistency.
- In a separate bowl, combine the flour, cornstarch and salt. Sieve the dry ingredients into the wet ingredients and knead to a firm cookie dough.2 cups all-purpose flour, ½ cups cornstarch / corn flour, 1 pinch salt
- Add your start tip to your piping bag (affiliate link). Place small amounts of dough into the bag and squeeze out around 5 cm/ 2 inch large circles. It is a tough dough, so do not worry if it takes longer.
- Place your ready-piped cookies onto a tray lined with baking parchment. You need to cool the dough for at least 30 minutes (or 60 min is even better) so it does not lose shape in the oven.
- In the meantime, preheat your oven to 200°C/392°F.After cooling, bake your cookies for about 15-20minutes. The exact baking time depends on your oven.
To decorate
- Melt the chocolate in a water bath or microwave.
- Dip half of each cookie into the melted chocolate and place on the baking parchment to dry.
Peggy says
I love butter cookies and am very interested in making these. I was wondering what size star tip you're using?
Marita Sinden says
Thanks Peggy, I cannot be 100% sure as the piping tip came from a large box with no names but I measured it and I think its a 2 G Closed Star Tip. Hope this helps.