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.
Why you'll love this recipe
Spritzgebäck is the german word for spritz cookies, which signifies squirt meaning types of shortbread made with a cookie press or piping bag.
Well, it's a version of German spritz cookies very popular during the holiday season and is one of the most baked cookies for Christmas in Scandinavian countries.
These cute German spritz cookies are fun and so delicious with a soft, sandy texture and a taste that no one can resist at home. They go like hotcakes as the kids love this version of buttery spritz cookies.
The Spritzgebäck is so delicious for Christmas and they come in all shapes and flavors like this very sweet version of German spritz cookies dipped in a melted chocolate glaze.
Difference between shortbread and spritz
The spritz cookies unlike the shortbread or sugar cookies have a softer cookie dough consistency that we can't handle with our hands and roll to cut with a cookie cutter.
For the classic spritz cookies recipe, we use a cookie press that allows us to place piles of dough directly on the baking sheet. Here I use a piping bag with an open star 1m piping tip to give a W or S shape.
These shortbread spritz cookies are some of my favorite childhood cookies here in France, and they are very easy to make at home and are perfect for holiday giving, or just for a kid's snack.
More Shortbread cookies
* You will find the quantities and the complete instructions in the recipe card at the end of the page.
- Butter: Use soft, unsalted butter at a well-softened or melted and cooled temperature.
- Sugar: Very fine powdered sugar or icing sugar.
- Eggs: The traditional recipe is made only with the egg white but you can add a whole egg with the egg yolk as well.
- Flour: all-purpose wheat flour or a gluten-free flour mix for a gluten-free spritz cookies version
- Vanilla extract and salt: essential for flavoring and bringing out the flavors.
- Cocoa: Replace ¼ of the flour with unsweetened cocoa powder for a chocolate spritz version or almond flour for a delicious flavor.
- Nuts: Chopped nuts, shredded coconut.
- Flavoring: a natural flavor of your choice, lemon, orange, almond extract, etc.
Use dark baking chocolate chips, which you can temper for a shiny, crunchy coating. You can also substitute it with milk chocolate chips, white chocolate chips or use colored candy melts.
How to make German Spritz Cookies
Cream butter and sugar
- In a large bowl, place softened butter and powdered sugar.
- Mix with an electric mixer at medium speed for 2-3 minutes until creamy and smooth.
- Add the egg white and vanilla extract and beat again for a good minute.
Add dry ingredients
- Add the dry ingredients, flour and salt.
- Mix with an electric mixer or a spatula just enough to incorporate them and have a homogeneous batter.
- Fill the whole cookie dough on a large piping bag fitted with an open star 1M piping tip or use a cookie press.
- Preheat oven to 338°F / 170°C and prepare baking sheets lined with baking paper.
- Poach W with the cookie dough, leaving a 2 inches / 5 cm space between each cookie.
- Bake for 12 to 15 minutes (depending on size) until lightly browned on the edges.
- Let Spritzgebäck spritz cookies cool slightly on baking sheets before moving them to a cooling rack.
- 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.
Storage and Freeze
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.
- Ensure Ingredients Are at Room Temperature: Starting with ingredients that are at room temperature is crucial for achieving a tender cookie texture. This makes the dough easier to handle and pipe. If you find the dough too stiff, a splash of milk can help achieve the right consistency.
- Use Butter at the Right Consistency: Butter that is well-softened is key to a dough that’s pliable and easy to pipe, ensuring your cookies have a smooth and soft texture.
- Gently Mix Dry Ingredients: When incorporating dry ingredients, mix just until combined. Over-mixing can compromise the cookie’s desirable crumbly texture, so mix with a light hand to preserve it.
- Monitor the Baking Process Closely: Keep a watchful eye on the cookies as they bake. To ensure they remain soft and tender on the inside, it’s better to err on the side of underbaking rather than overbaking.
- Allow Full Cooling Before Decorating: Freshly baked cookies will be delicate, so it’s important to let them cool down completely before dipping them in chocolate or adding any decorations. This patience ensures they set properly and maintain their shape.
- Temper Chocolate for the Perfect Finish: For a glossy and crisp chocolate coating, temper your chocolate by heating dark chocolate to 122°F (50°C), cooling it down to 84.2°F (29°C), and then using it at 89.6°F (32°C).
- Cookies Are Done Before They Look Done: Remove cookies from the oven when they're still slightly soft; they will continue to firm up as they cool, achieving the perfect texture.
Flavor Twists: Add lemon, lime, orange zest, almond extract, and more to the dough.
Spiced spritz: Incorporate ground cinnamon, nutmeg, or cardamom for a warm spice note.
Espresso Powder: A teaspoon of espresso powder can give your cookies a subtle coffee flavor.
Nutty Additions: Almond or Pecan, add finely ground almonds or pecans to the dough for a nutty flavor.
Nut Topping: Press a whole almond, pecan, or walnut onto the top of each cookie before baking.
Colorful Spritz: Mix in a few drops of food coloring to the dough for festive colors, or use colored sugars or nonpareils for decorating before baking.
Filled Spritz: Sandwich two cookies with jam, chocolate ganache, or buttercream.
Seasonal Shapes: Use a cookie press with various discs to create shapes suitable for holidays like Christmas trees, wreaths, or flowers for spring.
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