German Spritz Cookies (Spritzgebäck)
Spritzgebäck (spritz cookies) are those iconic German Christmas cookies we always had to make with my Oma Sieghilde every year.I still love them so much, even when it's not Christmas time, because they are perfect with an afternoon cup of coffee with a friend. The chocolate dip is optional, but super delicious.Invest in a quality cookie press when making them, and your life will be much easier.
Servings: 1 batch
Calories: 6411kcal
Equipment
- 1 Cookie press This is so needed when making spritz cookies!
Ingredients
Spritzgebäck Dough
- 500 g all-purpose flour
- 250 g sugar
- 250 g butter unsalted sweet cream butter
- 8 g baking powder
- 2 teaspoon pure vanilla extract
- 1 egg large size
- 1 egg yolk large size
- 50 milliliters milk
- 1 teaspoon sea salt omit if using salted butter
Chocolate Glaze
- 200 g semi-sweet chocolate chips can also use milk chocolate or even white chocolate for a different twist!
- 2 tablespoon vegetable oil any neutral tasting oil is great here
Toppings
- sliced almonds dry roasted in a skillet, then crushed
- Krokant A caramelized nut topping! Make homemade Krokant
- sprinkles fun to use with kids!
Instructions
- Prepare the dough by adding together all ingredients (best if they're all at room temperature), and then kneading until you achieve a smooth, firm dough. Cover airtight and allow to rest at room temperature for one hour. In the meantime, preheat your oven to 355° Fahrenheit (180° Celsius)500 g all-purpose flour, 250 g sugar, 250 g butter, 8 g baking powder, 2 teaspoon pure vanilla extract, 1 egg, 1 egg yolk, 1 teaspoon sea salt, 50 milliliters milk
- Gradually press cookie shapes of your choice through a spritz cookie press onto a cookie baking sheet covered with parchment paper or silicone baking mats.
- Bake in your hot oven on the second rack from bottom for 10 to 15 minutes, or until just starting to turn golden. Carefully transfer to a cooling rack after baking.
- Once cool, melt together the chocolate and oil in a double boiler. I use a stainless steel bowl sitting in a pot filled with some water.You can also melt the chocolate and oil in a microwave-safe bowl in 30 second increments, stirring in between until it's melted.200 g semi-sweet chocolate chips, 2 tablespoon vegetable oil
- Dip the cookies, shake them a bit to get excess chocolate off, and transfer them back to the baking sheet or a wire cooling rack.Feel free to sprinkle with some dry-roasted, crushed almond slices, or chopped hazelnuts, Krokant or sprinkles.sliced almonds, Krokant, sprinkles
- Once dry, store in an airtight container or cookie jar at room temperature for up to 3 weeks (if they last you that long!).
Notes
- Use room-temperature butter and eggs so the dough presses smoothly.
- If the dough feels too stiff, add a splash of milk to soften it.
- Do not overbake. Pull cookies as soon as the edges turn lightly golden.
- Clean your cookie-press disc occasionally to keep shapes sharp.
- For decorating, dip in melted chocolate and top with nuts, Krokant or sprinkles for a classic German finish.
Nutrition
Calories: 6411kcal | Carbohydrates: 753g | Protein: 85g | Fat: 345g | Saturated Fat: 200g | Cholesterol: 908mg | Sodium: 4223mg | Potassium: 2950mg | Fiber: 36g | Sugar: 328g | Vitamin A: 6845IU | Calcium: 785mg | Iron: 40mg