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 1/3 cup) all-purpose flour
- 170 g (1 1/2 stick) unsalted butter, softened
- 65 g (1/2 cup) powdered sugar
- 1 egg white, room temperature
- 1 tsp vanilla extract
- 1 pinch salt
- 150 g (5 oz / 3/4 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