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4.76 from 41 votes
German Spritz Cookies in a tin for the holiday.s
German Spritz Cookies (Spritzgebåck) Recipe
Prep Time
20 mins
Cook Time
15 mins

My Spritzgebåck cookies, or German Spritz Cookies recipe, will be the perfect addition to your Christmas cookie tray this holiday season!

Course: Dessert
Cuisine: German
Servings: 30 cookies
Author: Gemma Stafford
  • 1 cup (8oz/225g) butter softened
  • 2/3 cup (5oz/142g) granulated sugar
  • ¼ teaspoon salt
  • 1 large egg
  • 1 tablespoon heavy cream
  • 1 teaspoon vanilla extract
  • 2 cups (10oz/284g) all-purpose flour
  1. Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.

  2. With an electric mixer, blend the butter, sugar, and salt for a few minutes until pale and fluffy.

  3. Beat in the egg, cream, and vanilla extract.

  4. With the mixer speed on low, gently mix in the flour until just combined.

  5. Scoop the dough into your pastry bag or cookie press and pipe cookies onto the prepared baking sheets into your desired shape. I did swirls.

  6. Bake the cookies for 12-15 minutes, until lightly golden on the edges. Gently transfer to a cooling rack until completely cooled.

  7. Store these cookies in an airtight container for up to 3 days.