Nothing says German Christmas like buttery, crunchy Spritzgebäck. I bake the classic cookies every year. Making German Spritz Cookies with my grandmother was a cherished tradition that I now share with my children. My grandmother’s German Spritz Cookie recipe is so simple, making it easy for even the youngest helpers to join in the fun.
German Spritz Cookies: A Part Of Our Christmas Tradition
Every Christmas, my grandma would fill a tray with traditional German Christmas cookies, from angels eyes to German shortbread cookies. But the Spritzgebäck always stole the show. These crisp, golden cookies were a family favorite, with their delicate texture and simple decoration of chocolate-dipped ends. My grandma used her meat grinder to shape the dough—a kitchen utensil commonly used to make ground meat for meatballs or Königsberger Klopse. However, you can also use a pastry press or a food processor with a pastry attachment to make German Spritz Cookies. A piping bag works well too, but the dough shouldn’t be too firm for this method. To prevent this, avoid chilling it for too long.
How Is Spritzgebäck Pronounced?
Click below to listen to the correct pronunciation:
5 Tips for Perfectly Shaped German Spritz Cookies
- Knead briefly: Over-kneading, whether by hand or with a food processor, will soften the dough and make it harder to work with.
- Chill the dough: Let the dough rest in the fridge for at least an hour. For the best results, refrigerate it overnight to enhance its texture and make shaping easier.
- Work quickly: Once you have taken the dough out of the fridge, you should start immediately. If it sits out too long, it will soften, making it difficult to handle.
- Cool baking tray: If the baking tray is warm, the dough will melt. Always use a cool baking tray lined with parchment paper to ensure the German Spritz Cookies maintain their shape.
- Preheat the oven: The cookies need a high temperature right from the start. If you place the baking tray in an oven that is not preheated, the cookies will lose their shape.
Flavor variations for German Spritzgebäck
Fruity: Add the grated zest from one lemon or orange to the dough for a refreshing citrus twist.
Chocolate: Mix in cocoa powder for a chocolate version of German Spritz Cookies.
Spices: For a warm, aromatic flavor, add a teaspoon cinnamon or vanilla to the dough.
Nuts: Replace some flour with ground hazelnuts for a rich, nutty texture.
German Spritz Cookies - Spritzgebäck
Ingredients
- 500 g all-purpose flour
- 250 g butter
- 200 g sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 1 pinch of salt
To decorate:
- Chocolate
Instructions
- Cut the butter into pieces and place it in a bowl with the sugar, vanilla extract, egg, egg yolk, flour and a pinch of salt. Knead everything into a smooth dough. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Divide the dough into batches and put it into a meat grinder, pastry press or piping bag to shape the cookies.
- Place the cookies on a baking tray lined with parchment paper. Bake them at 190°C (375°F) for about 10 minutes. They should remain relatively light in color.
- Once the cookies have cooled, melt the chocolate and decorate them as desired.
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