![German Spritz Cookies in a tin for the holiday.s](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 2048 1366"></svg>)
This post may contain affiliate links. Please see my full disclosure for details.
Hi Bold Bakers!
Spritzgebåck cookies, or German Spritz Cookies, are the perfect addition to your Christmas cookie tray! They balance out all of your more rich, decadent desserts by being slightly sweet, buttery, and crispy!
The best part about spritz cookies, in my opinion, is how fragile they are. No matter what shape you choose to make them (I like spiral!), they practically melt in your mouth.
[ Try my Classic Austrian Linzer Cookies too! ]
You can make these homemade spritz cookies with very basic tools, too! You can certainly use a cookie press or a piping bag, but a Ziploc bag filled with your dough, cut in one corner, works just as well.
What Are Spritz Cookies (Spritzgebäck)?
Spritzgebåck cookies are a simple cookie made of flour, butter, sugar, and eggs. They’re somewhat dry but incredibly buttery and delicious. They’re very common in Germany, and it’s a tradition for a lot of families to gather around and bake them during the Christmas season.
They get their name from the German word “spritzen,” which means “to squirt.” Fitting of the name, the cookies are shaped by squirting the dough through a cookie press or pastry bag.
What You Need To Make Spritzgebäck (German Spritz Cookies)
- Measuring Cups and Spoons
- Electric mixer
- 2 baking sheets
- Parchment paper
- Pastry bag, cookie press, or Ziploc bag
![German Spritz Cookies arranged on snowflakes.](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 1366 2048"></svg> "Spritzgebach, or Spritz Cookies, are so light and buttery they almost melt in your mouth.")
How To Make Spritzgebäck (German Spritz Cookies)
Making these traditional German cookies is so simple — and they taste better than anything you could find in a tin at the store! Here is how you make them (and don’t forget to get the full recipe with measurements, on the page down below):
- Using an electric mixer, blend the butter, sugar, and salt for a few minutes until it becomes pale and fluffy.
- Once fluffy, beat in the egg and vanilla extract.
- Turn the mixer speed to low and gently mix in the flour until just combined.
- Line two baking sheets with parchment paper and scoop your dough into the pastry bag or cookie press. Pipe the cookies onto the prepped baking sheets into your desired shape. (I did swirls.)
- Bake the cookies for about 12-15 minutes until they are lightly golden on the edges.
- Gently transfer the cookies to a cooling rack until completely cooled.
Gemma’s Pro Chef Tips For Making Spritzgebäck (German 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 food coloring 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. OR Scoop the dough into a Ziploc bag, snip the corner off, and use that as an improvised piping bag.
- 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!
How Do I Store Spritzgebäck (German Spritz Cookies)?
You can store any leftover spritz cookies in an airtight container for up 3 days.
Make More Cookies At Home!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!