Description
How to make German spritz cookies - Spritzgebäck cookies ultra soft and dipped in dark chocolate (for 15 cookies)
Ingredients
- 200 g (1 1/3 cup) Flour - all-purpose
- 170 g (1 1/2 stick) Butter - unsalted and softened
- 65 g (1/2 cup) Powdered sugar - or icing sugar
- 1 egg white - room temperature
- 1 tsp Vanilla extract
- 1 pinch of salt
- 150 g (5 oz - 3/4 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