A Traditional Holiday Classic
Introduction
Few cookies embody the warmth and joy of the holiday season quite like German Spritzgebäck, known in English as Spritz Cookies. With their delicate, buttery crumb and melt-in-your-mouth texture, these cookies are a true symbol of festive baking. Their name comes from the German word spritzen, which means “to squirt” or “to press”—a nod to how the dough is traditionally piped or pressed through a cookie press into beautiful shapes.
Spritz cookies are especially beloved during Christmas in Germany, Austria, Switzerland, and Scandinavia. They’re often baked in large batches, stored in tins, and shared with friends and family as part of the holiday cookie plate (Plätzchenteller). Their appeal lies in their simplicity: few ingredients, straightforward preparation, and endless room for creative shaping and decoration.
In this recipe, we’ll prepare a large festive batch of classic Spritz cookies—soft, buttery, and delicately sweet—with tips for variations, shaping, and presentation. Whether you’re baking them for Christmas, gifting them in tins, or simply indulging in a nostalgic treat with coffee or tea, these cookies are guaranteed to delight.
Ingredients Breakdown
Let’s take a closer look at the ingredients and why each one matters:
1kg unsalted butter (softened, not melted)
The star of the recipe. Butter provides flavor, richness, and tenderness. Softened butter creams beautifully with sugar, giving the cookies their light, airy texture.
500g powdered sugar (icing sugar, sifted)
Powdered sugar blends more smoothly than granulated sugar, ensuring a fine crumb and a delicate melt-in-the-mouth sweetness.
10 large egg yolks (about 200g)
Using yolks only adds richness and tenderness. They contribute to the golden color and soft, buttery bite of authentic Spritz cookies.
20g vanilla extract (or 10g vanilla + 10g almond extract)
Vanilla provides depth, while almond extract adds a nutty, authentic German bakery flavor. You can adjust to taste.
2kg all-purpose flour
The structure of the cookies. All-purpose flour balances strength and tenderness.
200g cornstarch
Cornstarch lightens the dough, ensuring that it remains soft, delicate, and crumbly instead of dense.
10g salt
Just enough to enhance flavors and keep the sweetness balanced.
Equipment You’ll Need
A stand mixer or hand mixer with paddle attachment
Large mixing bowls
Sifter or fine mesh sieve for sugar and flour
Strong piping bags with large star or rosette nozzles
(Optional) Cookie press for traditional Spritz shapes
Parchment paper or silicone baking mats
Baking trays
Wire cooling racks
Airtight tins or containers for storage
Step-by-Step Instructions
Step 1: Cream Butter & Sugar
Place the softened butter in a large mixing bowl. Beat with powdered sugar until pale, fluffy, and creamy—about 3–4 minutes. This step incorporates air, which ensures a light and delicate texture.
Step 2: Add Egg Yolks
Add egg yolks gradually while mixing, ensuring each one is fully incorporated before adding the next. The mixture should look smooth and rich.
Step 3: Flavor Base
Blend in the vanilla extract, or a mix of vanilla and almond extract for that authentic German touch.
Step 4: Mix Dry Ingredients
In a separate bowl, sift together flour, cornstarch, and salt. Sifting helps prevent lumps and ensures even mixing.
Step 5: Form the Dough
Gradually fold the dry ingredients into the butter mixture. The dough should be smooth, soft, and pipeable—but not sticky. If the dough feels too stiff, add a tablespoon of milk; if too soft, chill for 15 minutes before piping.
Step 6: Pipe the Shapes
Transfer the dough into a strong piping bag fitted with a large star nozzle. Pipe rosettes, rings, S-shapes, or strips onto parchment-lined trays. Alternatively, use a cookie press for traditional shapes.
Step 7: Chill the Piped Cookies
Refrigerate trays of piped cookies for 15–20 minutes. This step helps them hold their shape during baking and prevents spreading.
Step 8: Bake to Perfection
Bake at 170°C (340°F) for 12–14 minutes, or until the edges are just slightly golden. Do not overbake—Spritz cookies should remain pale and delicate.
Step 9: Cool & Store
Let cookies cool completely on wire racks before transferring them to airtight tins or sealed packs. Proper cooling prevents condensation and sogginess.
Tips for Perfect Spritz Cookies
Use Room-Temperature Butter – Soft, but not melted. If it’s too soft, the dough will spread; too cold, and it won’t pipe easily.
Choose the Right Piping Bag – The dough is thick, so a sturdy bag with a wide nozzle is essential. Disposable bags may burst.
Keep Shapes Consistent – Pipe cookies of similar size so they bake evenly.
Don’t Skip the Chill – Chilling helps cookies keep their beautiful piped details.
Watch the Oven – Since Spritz cookies are small, they can overbake quickly. Remove them when the edges are just kissed with gold.
Shaping Ideas
German Spritz cookies are as much about appearance as taste. Here are some classic shapes you can try:
Rosettes – Delicate swirls piped with a star nozzle.
Rings – Pipe circular shapes or use a cookie press.
S-shapes – Traditional festive shape with a gentle curve.
Pretzel twists – Fun, knotted cookies.
Bars or strips – Pipe long strips and cut after baking.
Variations
One of the joys of Spritz cookies is how versatile they are. Here are some ideas to make them your own:
Chocolate-Dipped – Dip cooled cookies halfway into melted dark or milk chocolate; sprinkle with crushed nuts or sprinkles.
Nutty Spritz – Replace some flour with ground hazelnuts or almonds for a nut-flavored dough.
Citrus Twist – Add lemon or orange zest to the dough for brightness.
Spiced Christmas Spritz – Add cinnamon, cardamom, or nutmeg for a holiday aroma.
Marbled Dough – Divide dough in half, mix cocoa into one half, and swirl together for a two-toned effect.
Jam-Filled – Pipe rings and sandwich two with raspberry jam.
Storage & Shelf Life
One of the best features of Spritz cookies is their longevity. Properly stored, they stay delicious for weeks—perfect for make-ahead baking and gifting.
Room Temperature – Store in airtight tins for up to 3–4 weeks.
Layer Carefully – Place parchment between layers to prevent sticking.
Flavor Improves with Time – Like many German Christmas cookies, the flavor deepens after a few days.
Freezing – You can freeze baked cookies for up to 3 months, or freeze unbaked piped dough on trays, then bake straight from frozen.
Serving Suggestions
Holiday Cookie Platter – Arrange alongside Lebkuchen, Linzer cookies, or Vanillekipferl for a true German Christmas spread.
Afternoon Coffee or Tea – These cookies pair beautifully with espresso, cappuccino, or black tea.
Dessert Garnish – Serve with a scoop of vanilla ice cream or alongside fruit compote.
Gifting Idea – Package in decorative tins, glass jars, or clear bags tied with ribbon. Perfect for neighbors, coworkers, or teachers.
Nutritional Snapshot (per cookie, approx.)
Calories: ~95
Fat: 6g
Carbohydrates: 9g
Sugar: 4g
Protein: 1g
(Values vary depending on shape and portion size.)
A Brief History of Spritzgebäck
Spritz cookies originated in Germany and Austria, where Christmas cookie traditions are deeply rooted in culture. Families would bake large assortments of cookies (Plätzchen) throughout Advent. Spritzgebäck stood out for their beautiful shapes and versatility.
With German immigrants bringing the recipe to the U.S. in the 19th century, spritz cookies became a staple of American holiday baking as well. Today, they’re a cherished favorite worldwide—simple yet elegant, a cookie that bridges past and present.
Final Thoughts
These Soft & Buttery German Spritz Cookies are more than just treats—they’re pieces of culinary tradition. Their melt-in-your-mouth texture, rich buttery flavor, and decorative shapes make them timeless holiday treasures.
Bake them in big batches, store them in tins, and share them with loved ones. Whether plain, chocolate-dipped, or sprinkled with festive decorations, these cookies are guaranteed to bring joy to your holiday season.
As the Germans say: Frohe Weihnachten und guten Appetit! ✨