How to make German Spritz cookies (Spritzgebäck) small shortbread cookies with an irresistibly soft and sandy texture dipped in dark chocolate. They are very easy to make at home and are perfect for the holidays or to treat your loved ones.
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German Spritz cookies, also known as Spritzgebäck, are classic buttery cookies often made during the Christmas season. These light, crisp cookies are traditionally shaped using a spritz cookie press in various shapes or piping bags to create beautiful designs.
Traditional German butter cookies are a delightful treat, much like sugar cookies, but with a rich, buttery dough that's piped from a pastry bag and dipped in smooth, melted chocolate for an extra touch of indulgence.
You can have so much fun making these cookies in different shapes, adding flavors, and getting creative with decorations. They’re a blast to make and decorate with kids, making them a perfect activity for family time during the holidays!
Why you'll love this recipe
Craving for more Christmas cookie recipes : Candy cane cookies, iced gingerbread cookies, iced Christmas sugar cookies, spiced snowflake cookies, gingerbread men, mini gingerbread houses, white chocolate candy cane cookies.
Ingredients You Need
You need these ingredients to make this Christmas spritz cookie recipe:
- Butter: Use unsalted butter, softened or melted and cooled.
- Sugar: Fine powdered sugar (also known as icing sugar).
- Eggs: Traditionally, only egg whites are used, but you can add the whole egg, including the yolk, if you prefer.
- Flour: Use all-purpose flour or a gluten-free flour mix for a gluten-free version.
- Vanilla Extract & Salt: Essential for flavor and enhancing the taste.
- Chocolate: Use semi-sweet chocolate for dipping or drizzling.
How to Make Christmas German Spritz Cookies
Here are some quick visual instructions. Don't forget that full instructions with exact ingredients can be found in the main recipe card below!
Step 1: In a large bowl, place softened butter and powdered sugar and mix with an electric mixer at medium speed for 2-3 minutes until creamy and smooth.
Step 2: Add the egg white and vanilla extract and beat again for a good minute.
Step 3: Add the dry ingredients in butter mixture, flour and salt and mix with an electric mixer or a spatula just enough to incorporate them and have a homogeneous batter.
Step 4: Fill the whole cookie dough on a large piping bag fitted with an open star 1M piping tip or use a cookie press.
Bake cookies
Step 5: Preheat oven to 338°F / 170°C and prepare baking sheets lined with baking paper and poach W with the cookie dough, leaving a 2 inches / 5 cm space between each cookie.
Step 6: Bake for 12 to 15 minutes (depending on size) until lightly browned on the edges.
Enjoy! Let Spritzgebäck spritz cookies cool slightly on baking sheets before moving them to a cooling rack.
Chocolate Coating
- Melt the dark chocolate chips in the microwave or in a double boiler until it is completely melted.
- Then place the melted chocolate in a large, deep bowl.
- Dip a spritz cookie halfway into the melted chocolate and shake off excess chocolate.
- Place the glazed spritz cookie on a sheet of parchment paper and let the chocolate harden completely.
- You can add some crushed nuts, shredded coconut, fleur de sel or sugar decorations to decorate your cookies.
Tips for best results
Storage instructions
Room temperature: Homemade spritz cookies can be stored like shortbread cookies at room temperature, in an airtight container bow with a lid, away from moisture.
How to Freeze? You can also store them for up to 3 months in the freezer in a storage bag or box. Let them thaw gently at room temperature.
Variations & Substitutions
Recipe Questions
Why is my dough too stiff to press?
If your dough is too stiff, it may not be soft enough. Let the butter soften at room temperature, or let the dough sit for a few minutes to soften before pressing.
How do I prevent my spritz cookies from spreading?
Chill the dough for 10-15 minutes before baking, and avoid using a warm baking sheet. This will help the cookies keep their shape.
Can I flavor spritz cookies?
Yes! You can add extracts like vanilla, almond, or citrus, or mix in ingredients like lemon zest or cocoa powder to customize the flavor.
What kind of chocolate should I use for dipping?
Use semi-sweet or dark chocolate with at least 60% cocoa for the best flavor. Make sure the chocolate is melted slowly to avoid burning.
Can I make spritz cookies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend to make gluten-free spritz cookies. The texture should remain light and buttery.
More Christmas Cookies
I hope you love these delicious German spritz cookies. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Spritsgebäck - German Spritz cookies
- Total Time: 22 minutes
- Yield: 15 cookies
Description
How to make German spritz cookies - Spritzgebäck cookies ultra soft and dipped in dark chocolate (for 15 cookies)
Ingredients
- 200 g (1 ⅓ cup) Flour - all-purpose
- 170 g (1 ½ stick) Butter - unsalted and softened
- 65 g (½ cup) Powdered sugar - or icing sugar
- 1 egg white - room temperature
- 1 tsp Vanilla extract
- 1 pinch of salt
- 150 g (5 oz - ¾ cup) baking chocolate chips - semi-sweet
Instructions
Spritz cookies
- Preheat oven to 338°F / 170°C and prepare a baking sheet with parchment paper.
- In a large bowl, place the softened butter with the powdered sugar and mix with an electric mixer on medium speed for 2 minutes until creamy.
- Add the egg white and vanilla extract and mix again with the mixer for 1 minute to incorporate.
- Then add the dry ingredients, flour and salt and mix with a spatula until smooth and doughy.
- Fill a large piping bag fitted with a 1m nozzle with the cookie dough mixture.
- And pipe W's on the baking sheet lined with baking paper, making sure to separate them by 2 inches / 5 cm.
- Bake for 12 to 15 minutes then let the spritz cookies cool a bit before moving them to a cooling rack or a large plate.
Decoration
- Melt the chocolate in the microwave or double boiler until completely melted and smooth.
- Place the melted chocolate in a deep bowl and dip half of a spritz cookie into the bowl until it is half covered.
- Shake off any excess chocolate, then place the cookie on a sheet of baking paper and let cool completely.
- Peel off the cooled spritz cookies and enjoy!
Notes
Storage: Up to 1 week at room temperature in a storage box with a tight-fitting lid and up to 3 months in the freezer.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Cookies, shortbread,
- Cuisine: German
Nutrition
- Serving Size: 1 cookie
- Calories: 199
- Sugar: 10 g
- Sodium: 160.3 mg
- Fat: 12.2 g
- Carbohydrates: 21 g
- Protein: 2.4 g
- Cholesterol: 24.4 mg
I need to try again; I tried before and messed up.
I’d gladly snag a few from you...
Gladly, but they disappear quickly!
Hello,
Do you think I can double or even triple the recipe?
Thanks!
Hello, yes, it’s absolutely possible without any issues.
Hello,
Do you have any idea why the mixture isn’t going through the piping tip (seems too thick)? I followed the recipe exactly and used a large 1M tip.
I had to finish without the piping tip, and the result doesn’t look as nice.
Thanks!
Hello,
Make sure to use ingredients at room temperature, the dough should be soft. If the ingredients are cold, or with the current low temperatures, it’s possible that the dough is too thick. You are using the correct 1M tip. The trick is either to gently warm the dough in the microwave on low power or to add a little bit of milk to make the dough softer.
Hello, thanks for sharing the recipe! I’ve made it several times, and they turned out great, but yesterday, instead of holding their "W" shape, they spread out on the baking sheet. I followed the recipe just like before, so I’m not sure what went wrong If you have any ideas, I’d love to hear them.
Thanks so much!
Hello Rachel, if you’ve made it before without any issues and followed the measurements correctly, I’d say it’s probably due to the temperature of the dough.
To prevent this, try placing the cookies in the freezer for 15-20 minutes before baking so they hold their shape better.