Spritzgebäck (pronounced spritz-gebäck or spritz-ge-bäck) is a traditional German cookie made with flour, sugar, eggs, and oftentimes some kind of fruit and nuts. While the cookies are quite similar to American-style spritz cookies, they are traditionally a bit thicker and more dense, often feature a sweet doughy center, and are typically made with a richer filling.
In Germany, a cookie that is made from a mixture of flour, butter and sugar is called a “Spritz” and is usually eaten as a snack or with coffee. The recipe for Spritz is so simple that it can be easily adapted to suit any occasion. For example, a more refined version of the cookie can be made by folding in whipped cream and crystallized fruit.
Spritzgebäck is a traditional German cookie that is not only a crowd favorite, but also a favorite among those who love to cook and bake. It is easy to make and a great quick & easy cookie to bake at home. It is the perfect combination of a cookie and a treat for all. The cookie dough is made up of a chocolate-flavored pastry cream and then topped with a silky chocolate glaze.
These Festive German Spritz Cookies Are Delicious and Easy to Make!
Are you looking for a recipe for a classic German Christmas cookie? German Spritz Cookies are always a favorite over the holidays!
These simple Christmas cookies have a light, sweet taste and are prepared with basic ingredients. The cookies are made in a variety of forms and sizes.
These cookies look wonderful on the holiday dessert table because of their unusual texture and pattern. In fact, spritz cookies may be found all throughout Europe, including Italy and Norway!
Spitz biscuits from Germany come in a variety of forms and sizes.
These cookies are also known as German “S” cookies. Our recipe is a traditional German cookie recipe, regardless of how you know them.
Are you looking for more holiday cooking ideas? Try our mulled wine, candied almonds, vanilla crescent cookies, cinnamon stars, and German rum balls recipes!
They’re a popular cookie in the family since they’re so easy to prepare. You could even go all out and dip them in chocolate… Making German spritz cookies with kids is a delightful (and somewhat messy) activity!
Another reason these cookies are popular with children is that they may write their own names on them. This is something Lisa (and her sister) used to do when they were little.
She used to make spritz cookies with her family as a child, and she relished the opportunity to pipe out the letters in “LISA.”
Without the proper baking equipment, achieving the traditional “star” form may be difficult.
If you want to create German spritz cookies at home, you’ll need to think about how you’ll really shape them.
Squeeze the dough into various shapes using a piping bag, cookie press, or meat grinder.
It may be difficult to obtain star-shaped piping tips for piping bags big enough to hold cookie dough.
Simply try it with your biggest star tip and see if it works. Also, if the dough is warm, it will be easier to squeeze through the piping bag.
Spritz sweets from Germany, usually coated in delectable chocolate!
Other variations of the Spritz cookie recipe exist, some of which use ground almonds instead of flour. These sweets are also known as German almond spritz cookies.
Our recipe is completely flour-based. If you make the almond version, keep in mind that the quantity of flour you use will need to be adjusted!
When it comes to storage, these cookies keep nicely in a jar with a cover for about two weeks. Enjoy our Spritz biscuits from Germany!
- 3/4 cup room temperature butter
- 1/2 cup sugar (white)
- 1 teaspoon extract de vanille
- 2 eggs
- a generous teaspoon of salt
- 2 cups flour (all-purpose)
- 1 teaspoon powdered baking soda
The Glaze of Chocolate (optional)
- chocolate chips (1 cup) (possibly more)
- In a large mixing basin, beat together the soft butter, sugar, and vanilla extract with an electric mixer until smooth. Mix in the eggs one more.
- Combine the flour, baking powder, and salt in a separate basin. Give everything a brief toss, then gradually add the flour mixture to the wet ingredients. You may need to stop using your mixer halfway through and finish with your newly cleaned hands.
- Allow the dough to rest in the basin for 30 minutes. Allow the dough to rest at room temperature if you’re using a piping bag (the same type used for cake/cupcake decoration) or a cookie press. If you’re using a meat grinder for this recipe, refrigerate the dough for 30 minutes before using it.
- Preheat the oven to 350°F and line one or more baking sheets with parchment paper.
- Make sure you have a piping bag, a cookie press, or a meat grinder ready. With your piping bag or cookie press, you’ll want to use a big star tip. The bigger the hole, the simpler it will be to push the dough through. The dough will also come out of the piping bag easier if it is softer.
- Spritz cookies may be made using a piping bag, cookie press, or meat grinder. (We used a piping bag for this.) Any form is acceptable. Spritz cookie forms include circles with an open hole in the center, S-shapes, and straight lines. Some individuals like writing their names in cookie dough as well. Simply make the letters big enough (and allow enough space between them) since the cookies will rise and expand somewhat in the oven.
- Place the cookies on parchment paper and bake for 10-15 minutes, or until the edges are gently browned. In our oven, it takes precisely 12 minutes, however since each oven is different, your baking time may vary slightly. It’s OK if the cookies are still a little mushy when you take them out of the oven. Once they’ve cooled, they’ll solidify.
- Place the cookies on a cooling rack after removing them from the baking sheet.
- OPTIONAL: Once the cookies have cooled, melt chocolate chips in the microwave, a saucepan on the stove, or in a hot water bath to make the chocolate glaze. You may use any kind of chocolate chips for this recipe (depending on how sweet you want it to taste). Mixing milk chocolate with dark chocolate chips is a favorite of ours. When the chocolate chips are completely melted, gently dip portions of the cookies into the melted chocolate before returning them to the cooling rack (place some parchment paper underneath for easier clean-up). Allow at least 2 hours for the chocolate glaze to set before eating.
- Without the chocolate, these cookies aren’t very sweet. Add a little extra sugar if you want the dough to be sweeter.
- Some German Spritz cookie recipes call for fewer eggs than ours. We use two eggs since squeezing the dough through the piping bag may be difficult otherwise. If you’re shaping the cookies using a meat grinder, you may use one egg instead of two.
- In North America, we discovered that tips for piping bags with a large aperture may be difficult to come by. This is likely due to the fact that piping bags and tips for cookie dough are less prevalent. So, simply try piping the dough using the largest tip you can find with a jagged/star edge, and if it’s too tough, add a little milk to the dough.
Information about nutrition:
Approximately 45 servings 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size 78 calories 4 g total fat 3 g saturated fat 0g trans fat 1 gram of unsaturated fat 16 milligrams of cholesterol 42 milligrams sodium 9g Carbohydrates 0g fiber 4 g sugar 1 gram of protein
An online nutrition calculator was used to determine this nutritional information. It should only be used as a guideline and not as a substitute for expert dietary guidance. Depending on the particular components used, the exact values may vary.
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