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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: Spritzgebäck, or German Spritz Cookies, are the perfect festive treat that’s both quick and satisfying. With just 20 minutes of prep and 15 minutes of baking, you’ll have a batch of delicate, buttery cookies that practically melt in your mouth!

• Quick & Easy: These cookies come together in under 35 minutes from start to finish, perfect for when you’re short on time.
• Light & Buttery: Their irresistible, melt-in-your-mouth texture makes them a holiday must-have.
• Versatile Designs: Get creative with shapes using a cookie press, piping bag, or even a Ziploc bag for an easy, fun twist.

I’ve probably made these cookies at least 15 times since I first discovered the recipe, and I like to think I’ve perfected it by now. Some feedback I’ve received is that piping the cookies can be a bit challenging. In the video, I share my top five tips for mastering the process—like using softened butter, whipping the batter thoroughly, and opting for strong piping bags. Just follow these simple steps, and I guarantee you’ll have success with these delightful cookies.

If you’re looking to fill your cookie trays with even more festive cheer from around the world, we have plenty to explore! Try my Classic Austrian Linzer Cookies for a jam-filled treat that’s both buttery and crumbly. For a simple yet rich cookie, my Traditional Scottish Shortbread offers that perfect buttery texture with just the right amount of crunch. And for chocolate lovers, my Italian Chocolate Salami brings a nutty twist to your holiday spread.

Bold Bakers Loved These!

“Super delish and melt in your mouth.”  — Rebecca

“Great recipe! Very delicate, melt-in-your-mouth cookies! My adult son even enjoyed the raw dough! 12 min of baking time was enough for my oven. I used a spritz press for the first time! Thank you, Gemma! Another keeper! ” — Maria G.

“Hello Gemma, thanks for the recipe! We made these every week and they don’t last more than 3 days in my house!” — Shu

Table of Contents

• What are Spritz Cookies (Spritzgebäck)?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Spritz Cookies
• Gemma’s Pro Chef Tips
• Make Ahead & Storage Instructions
• Flavor Variations and Measurements
• Why didn’t my Spritz Cookies hold their shape and spread too much during baking?
• FAQs
• More Festive Cookies Recipes

IMPORTANT NOTE: This recipe was improved and updated on 10/17/2024, to include a NEW STEP-BY-STEP tutorial video, explanations and substitutes of key ingredients, answers to the most frequently asked questions, make-ahead and storage instructions, and Pro Chef Tips. 

What Are Spritz Cookies (Spritzgebäck)?

Spritz cookies, known as Spritzgebäck in German, are delightful traditional cookies characterized by their buttery flavor and crisp texture. They are often made during the holiday season and can be shaped using a cookie press or piping bag.

• Light & Buttery: These cookies are known for their rich, buttery taste that practically melts in your mouth.
• Versatile Shapes: They can be piped into various designs, such as swirls, stars, or other festive shapes.
• Simple Ingredients: The basic recipe typically includes flour, butter, sugar, eggs, and vanilla extract, making them easy to prepare.
• Holiday Tradition: Often enjoyed during the Christmas season, baking these cookies is a cherished family tradition in many households.
• Cultural Significance: The name “Spritz” comes from the German word “spritzen,” meaning “to squirt,” which refers to the method of shaping the dough using a cookie press or piping bag. Spritz cookies are also popular in various European countries, each adding their unique twist to the recipe and shape.

Tools You Need

• Measuring cups
• Measuring spoons
• Mixing bowls
• Electric mixer
• Pastry bag or
• Spritz cookie press
• Two large baking sheets
• Parchment paper
• Cooling rack

Key Ingredients and Substitutes

Butter

• Provides richness and flavor, contributes to the cookies’ tender and melt-in-your-mouth texture, and helps with the spreading and shaping of the cookies.
• Substitutes:
  • Margarine (for a dairy-free option)
  • Coconut oil (for a dairy-free and vegan option)
  • Unsweetened applesauce (for reduced fat, but may alter texture)

Sugar

• Sweetens the cookies, aids in browning for color and flavor, and helps with texture, providing structure and tenderness.
• Substitutes:
  • Brown sugar (adds moisture and a hint of molasses flavor)
  • Coconut sugar (for a less refined option)
  • Granulated erythritol (for a sugar-free option)

Salt

• Enhances the flavor of the cookies, balancing the sweetness and improving overall taste. It also strengthens the dough, contributing to better texture and structure.
• Substitutes:
  • Sea salt (for a different flavor profile)
  • Kosher salt (use in the same amount, but adjust based on crystal size)
  • Low-sodiumsalt (to reduce sodium content)

Eggs

• Adds moisture and richness, acts as a binder to hold the cookies together, and provides leavening, contributing to the texture.
• Substitutes:
  • Flaxseed meal (1 tablespoon mixed with 2.5 tablespoons water for each egg)
  • Chia seeds (1 tablespoon mixed with 2.5 tablespoons water for each egg)
  • Unsweetened applesauce (1/4 cup per egg for moisture)

Heavy Cream

• Adds richness and moisture to the cookies, contributing to a tender texture. It also helps with emulsification, ensuring that the fats and liquids combine smoothly for better dough consistency.
• Substitutes:
  • Half-and-half (for a slightly lighter option)
  • Whole milk (for a less rich alternative, though it may affect texture)
  • Coconut cream (for a dairy-free option)

Vanilla Extract

• Enhances the flavor of the cookies and adds a sweet aroma that complements the other ingredients.
• Substitutes:
  • Almond extract (for a different flavor profile)
  • Maple syrup (for a hint of sweetness and flavor)
  • Vanilla bean paste (for a more intense vanilla flavor)

All-Purpose Flour

• Provides structure to the cookies, absorbs moisture and binds the ingredients together, and contributes to the overall texture and crumb of the cookie.
• Substitutes:
  • Almond flour (for gluten-free cookies, though the texture may differ)
  • Gluten-free all-purpose flour blend
  • Whole wheat flour (for a heartier flavor, may alter texture)

How to Make Spritz

Prep

Make the cookie dough

Bake the cookies

Gemma’s Pro Chef Tips For Making Spritz Cookies

• You can take these cookies to the next level by sprinkling them with colorful sanding sugar before baking OR dipping them in chocolate after baking.
• You can make these spritz colorful by adding a few drops of gel food coloring or into your dough at the same time as when you are adding the egg, cream, and vanilla.
• No cookie press or piping bag? You can still make these cookies! Let the dough chill for easier handling, then scoop heaping tablespoon balls onto a prepared cookie sheet and flatten slightly.
• You can prepare the dough in advance, wrapped and stored in the refrigerator. Allow the dough to warm up a bit at room temperature before piping; otherwise, it will be too stiff.
• For an extra boost of vanilla flavor, add a scraped vanilla bean into your dough at the same time as when you add the butter and sugar!
• Use a large piping nozzle, around 9 mm.

Make Ahead and Storage Instructions

Make-Ahead Instructions

• Dough Preparation: You can prepare the cookie dough in advance. After mixing the ingredients, wrap the dough tightly in plastic wrap or place it in an airtight container. Chill in the refrigerator for up to 2 days.
• Freezing Dough: For longer storage, you can freeze the wrapped dough for up to 3 months. When ready to use, thaw in the refrigerator overnight before piping and baking.

Storage Instructions

• Room Temperature: Store baked Spritz cookies in an airtight container at room temperature for up to 3 days.
• Refrigeration: If you live in a warm or humid climate, you can refrigerate the cookies to extend freshness. Ensure they are in an airtight container to prevent them from drying out.
• Freezing Baked Cookies: To keep the cookies longer, freeze them in a single layer on a baking sheet. Once frozen, transfer them to an airtight container or freezer bag. They can be frozen for up to 2 months. Thaw at room temperature before serving.

Flavor Variations with Measurements

1. Almond Spritz Cookies:

   • Almond Extract: Substitute 1 teaspoon vanilla extract with 1 teaspoon almond extract.
   • Sliced Almonds: Sprinkle1/4 cup on top before baking.

2. Chocolate Spritz Cookies:

   • Cocoa Powder: Add 1/4 cup unsweetened cocoa powder to the dry ingredients (reduce flour by the same amount).
   • Dipping Chocolate: Dip cooled cookies in 4 oz melted chocolate.

3. Lemon Spritz Cookies:

   • Lemon Zest: Add the zest of 1 medium lemon to the dough.
   • Lemon Juice: Incorporate 1 tablespoon lemon juice into the mixture.
   • Lemon Icing: Optional glaze made from 1 cup powdered sugar and 1-2 tablespoons lemon juice.

4. Peppermint Spritz Cookies:

   • Peppermint Extract: Substitute 1 teaspoon vanilla extract with 1 teaspoon peppermint extract.
   • Crushed Peppermint Candies: Sprinkle2 tablespoons on top before baking or mix into the dough.

5. Coconut Spritz Cookies:

   • Shredded Coconut: Add 1/2 cup unsweetened shredded coconut to the dough.
   • Coconut Extract: Substitute 1 teaspoon vanilla extract with 1 teaspoon coconut extract.

6. Maple Spritz Cookies:

   • Maple Syrup: Substitute 1/4 cup of granulated sugar with 1/4 cup maple syrup (reduce butter by 2 tablespoons to account for the added moisture).
   • Maple Extract: Add 1 teaspoon maple extract.

7. Spiced Spritz Cookies:

   • Ground Spices: Add 1 teaspoon ground cinnamon and 1/2 teaspoon ground nutmeg to the dry ingredients.
   • Ginger: Optional: Include 1/4 teaspoon ground ginger for extra warmth.

8. Matcha Spritz Cookies:

   • Add 1-2 tablespoons matcha green tea powder to the dry ingredients (reduce flour by the same amount).

9. Lavender Spritz Cookies:

   • Culinary Lavender: Add 1-2 teaspoons finely chopped culinary lavender to the dough.
   • Lavender Extract: Optional: Substitute 1 teaspoon vanilla extract with 1 teaspoon lavender extract.

10. Nutmeg Spritz Co

Why didn’t my Spritz Cookies hold their shape and spread too much during baking?

• Ensure the dough is well-chilled before piping.
• Check that the oven is set to the correct temperature.
• Avoid using too much flour, as it can cause the cookies to spread. Make sure to measure flour accurately using the spoon-and-level method.

FAQs

What’s the difference between Spritz and Butter Cookies?

• Ingredients:

  • Spritz Cookies: Typically include flour, butter, sugar, and eggs, along with flavorings like vanilla.
  • Butter Cookies: Made primarily from butter, sugar, and flour, often with minimal or no eggs.

• Texture:

  • Spritz Cookies: Have a slightly softer and more delicate texture due to the inclusion of eggs, making them light and airy.
  • Butter Cookies: Tend to be richer and denser, with a more crumbly texture because of the higher butter content.

• Shaping Method:

  • Spritz Cookies: Piped through a cookie press or pastry bag, allowing for intricate shapes and designs.
  • Butter Cookies: Usually formed by rolling the dough and cutting it into shapes or scooping it onto baking sheets.

What’s the difference between Spritz and shortbread cookies?

• Ingredients:

  • Spritz Cookies: Include butter, flour, sugar, and eggs, giving them a richer flavor and lighter texture.
  • Shortbread Cookies: Made from butter, flour, and sugar, with little to no eggs, resulting in a denser texture.

• Texture:

  • Spritz Cookies: Light and crispy, often melting in your mouth, thanks to the eggs in the dough.
  • Shortbread Cookies: Dense and crumbly, known for their rich, buttery flavor.

• Flavor Profile:

  • Spritz Cookies: Can have various flavors due to added extracts or colorings.
  • Shortbread Cookies: Typically have a more straightforward, buttery flavor without additional flavorings.

Can I use margarine instead of butter?

• Yes, but using butter is recommended for the best flavor and texture. Margarine may alter the consistency slightly.

Troubleshooting Spritz Cookies

What can I do if the Spritz Cookie dough is too stiff to pipe?

• Allow the dough to sit at room temperature for 10-15 minutes to soften.
• Add a small amount of heavy cream (1 teaspoon at a time) to loosen the dough.

Why are my Spritz Cookies dry and crumbly?

• Avoid overmixing the dough when incorporating flour.
• Measure flour accurately to prevent excess.
• Consider the type of flour used, as different flours absorb moisture differently. You can also add a bit more butter or cream to the dough for moisture.

What should I do if my Spritz Cookies are too soft or doughy inside?

• Ensure to bake the cookies for the full time specified in the recipe.
• Look for a light golden color around the edges as an indicator of doneness.
• Allow cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack.

Why are my Spritz Cookies baking unevenly?

• Space baking sheets evenly in the oven and rotate them halfway through baking.
• Use separate sheets for different batches to avoid crowding.
• Ensure your oven is properly calibrated for consistent baking.

What can I do if my piping bag keeps clogging?

• Ensure the nozzle is large enough for the dough.
• Make sure the dough is soft enough to flow through the piping bag.
• If it clogs, remove the nozzle, clear the obstruction, and reattach it before continuing.

Make More Cookies At Home!

• Best-Ever Chocolate Chip Cookies
• Classic Austrian Linzer Cookies
• 3-Ingredient Shortbread Cookies

IMPORTANT NOTE: This recipe was improved and updated on 10/17/2024, to include a NEW STEP-BY-STEP tutorial video, explanations and substitutes of key ingredients, answers to the most frequently asked questions, make-ahead and storage instructions, and Pro Chef Tips. 

Full (and printable) recipe below!

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