German spritz cookies are classic buttery cookies with a light, melt-in-your-mouth texture and that signature piped swirl dipped in chocolate.
These traditional Spritzgebäck cookies are made with a soft butter dough that pipes easily and keeps a clean shape while baking. The edges stay crisp, the centers stay tender, and the chocolate dip adds a rich finish.
They’re ideal for Christmas baking, easy to customize with flavors, and fun to pipe with a pastry bag or a cookie press.
A great option if you want beautiful German Christmas cookies without complicated steps.
Why you'll love this recipe
- Buttery texture - Light, crisp edges with a soft, tender center just like traditional German butter cookies.
- Chocolate dipped - The dark chocolate coating gives these spritz cookies the perfect finishing touch.
- Fun to make - Pipe them with a star tip or use a cookie press for easy, clean shapes every time.
Ingredients You Need
- Butter – unsalted and softened for a smooth, pipeable dough.
- Sugar – powdered sugar (icing sugar) for a light texture.
- Egg – use only the egg white, or the whole egg for a richer dough.
- Flour – all-purpose flour works best.
- Vanilla + salt – essential for flavor and balance.
- Chocolate – semi-sweet or dark chocolate for dipping.
Tips for this recipe
- Soft butter - Use properly softened butter for a smooth, pipeable dough.
- Quick chill - If the dough gets warm, chill it 10 minutes to firm it up.
- Star tip or press - Use a large star piping tip or a cookie press for clean shapes.
- Light bake - Bake just until the edges turn lightly golden to keep them tender.
- Cool before dipping - Let the cookies cool fully so the chocolate sets cleanly.
How to make German spritz cookies
Beat the softened butter with powdered sugar until smooth and creamy.
Mix in the egg white and vanilla until the batter is light.
Fold in the flour and salt just until a soft, pipeable dough forms.
Pipe the dough onto a baking sheet using a star tip or cookie press.
Bake at 338°F (170°C) for 12–15 minutes until the edges are lightly golden.
Melt the chocolate and dip each cooled cookie halfway.
Set the cookies on parchment and let the chocolate harden.
Recipe Variations
- Almond spritz cookies: add almond extract or almond flour for richer flavor.
- Chocolate spritz: mix cocoa powder into the dough.
- Citrus spritz: add lemon or orange zest to the butter mixture.
- Spiced spritz: add cinnamon or nutmeg for a warm holiday twist.
- Spritz sandwich cookies: sandwich two cookies with jam or buttercream.
Recipe Questions
Why is my dough too stiff?
The butter may be too cold. Let the dough soften a few minutes before piping.
How do I keep spritz cookies from spreading?
Pipe onto a cool baking sheet and chill the shapes briefly if needed.
Can I flavor them?
Yes—almond, lemon, orange, cocoa, or warm spices all work well.
What chocolate works best for dipping?
Dark or semi-sweet chocolate melts smoothly and gives a clean finish.
Can I make them ahead?
Yes, they freeze well and stay crisp after thawing.
More Christmas Cookies
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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German Spritz Cookies (Spritzgebäck)
- Total Time: 22 minutes
- Yield: 15 cookies
Description
Classic German spritz cookies (Spritzgebäck) made with a soft buttery dough, piped into pretty shapes and dipped in melted chocolate. Easy, festive, and perfect for Christmas baking. (makes 15 cookies)
Ingredients
- 200 g (1 ⅓ cup) all-purpose flour
- 170 g (1 ½ stick) unsalted butter, softened
- 65 g (½ cup) powdered sugar
- 1 egg white, room temperature
- 1 tsp vanilla extract
- 1 pinch salt
- 150 g (5 oz / ¾ cup) semi-sweet baking chocolate chips
Instructions
- Preheat the oven to 338°F (170°C) and line a baking sheet with parchment paper.
- Mix the softened butter with the powdered sugar using an electric mixer until creamy.
- Add the egg white and vanilla extract and mix again until smooth.
- Add the flour and salt, and fold with a spatula until you get a soft dough.
- Transfer the cookie dough to a piping bag fitted with a 1M tip.
- Pipe W-shaped spritz cookies onto the baking sheet, leaving space between each cookie.
- Bake for 12 to 15 minutes until lightly golden at the edges. Let them cool on a rack.
- Melt the chocolate in the microwave or over a double boiler until smooth.
- Dip each spritz cookie halfway into the chocolate, shake off excess, and place on parchment to set.
- Let the chocolate harden completely before serving.
Notes
Storage: Keep in an airtight container at room temperature for 5 days or freeze up to 2 months.
Tips:
- Use a kitchen scale for accurate measurements.
- Make sure the butter is soft for smooth piping.
- Use a 1M piping tip for clean swirls.
- If the dough gets soft, chill it 10 minutes.
- Let the cookies cool fully before dipping.
- 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
Wattoote
I need to try again; I tried before and messed up.
LadyMilonguera
I’d gladly snag a few from you...
Fadela
Gladly, but they disappear quickly!
Mary
Hello,
Do you think I can double or even triple the recipe?
Thanks!
Fadela
Hello, yes, it’s absolutely possible without any issues.
Mary
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!
Fadela
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.
Rachel
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!
Fadela
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.