German Spritz Cookies (Spritzgebåck) Recipe
User Reviews
4.6
-
Prep Time
20 mins
-
Cook Time
15 mins
-
Total Time
35 mins
-
Servings
30 cookies
-
Course
Dessert
German Spritz Cookies (Spritzgebåck) Recipe
Description
This recipe creamed butter, sugar, and salt until fluffy, then incorporated egg, cream, and vanilla for a smooth base. Flour is gently mixed in to form a soft dough suitable for piping or pressing. Using a star nozzle or cookie press allows shaping into swirls or other patterns typical for Spritzgebäck.
Baked at 350°F with fan assist for 12-15 minutes, the cookies are lightly golden on the edges while tender inside. They provide a subtle vanilla flavor and a melt-in-the-mouth texture, complemented by the buttery richness. The small size and ornate shapes make them popular for sharing or gifting.
Tips include decorating with colorful sanding sugar or dipping in chocolate after baking. Adding gel food coloring or scraped vanilla bean can customize appearance and flavor. Dough can be chilled for easier handling or formed into simple discs if no piping tools are available. Store cookies in an airtight container for up to two days to maintain freshness.
Ingredients
- 1 cup butter softened, 8 oz/225 g
- ⅔ cup granulated sugar 5 oz/142 g
- ¼ teaspoon salt
- 1 egg large
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour 10 oz / 284 g
Notes
- Add coloring or sprinkles before baking to vary appearance.
- Pipe cookies with a star nozzle or use a cookie press for traditional shapes.
- Chill dough if it becomes too soft for piping.
- Vanilla bean scrapings can enhance flavor when mixed with butter and sugar.
- Dough can be shaped by hand if no piping tools are available.
- Store cookies in an airtight container to keep them crisp for up to two days.
User Reviews
Overall Rating
4.6
You'll Also Love
