My Spritzgebåck cookies, or German Spritz Cookies recipe, will be the perfect addition to your Christmas cookie tray this holiday season!
- 1 cup (8 oz/225 g) butter, softened
- ⅔ cup (5 oz/142 g) granulated sugar
- ¼ teaspoon salt
- 1 large egg
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- 2 cups (10 oz/284 g) all-purpose flour
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Preheat the oven to 350°F (180°C) Fan Assist and line two baking sheets with parchment paper.
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With an electric mixer on high speed, cream the butter, sugar, and salt until pale and fluffy, about 3 minutes.
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Beat in the egg, cream, and vanilla extract.
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With the mixer speed on low, gently mix in the flour until just combined.
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Scoop the dough into your pastry bag fitted with a star nozzle or cookie press and pipe cookies onto the prepared baking sheets into your desired shape. I did swirls.
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Bake the cookies for 12-15 minutes, until lightly golden on the edges. Gently transfer to a cooling rack until completely cooled.
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Store these cookies in an airtight container for up to 2 days.
- 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.