German Spritz Cookies (Spritzgebäck)

Making these buttery German Spritz Cookies (called Spritzgebäck in German) brings up the best memories of marathon cookie baking sessions at my Oma Sieghilde's small kitchen table.

It was always rather frustrating to make Spritzgebäck back then. The dough was often so hard, it was difficult to press through the piping bag.

However, this spritz dough recipe is simple to make! And after letting it rest at room temperature for an hour, it goes through a Spritz cookie press without much trouble! It's so fun to make all the different shapes and decorate them. And kids love it, too!

To help with the pressing (aka spritzing), one year Oma Sieghilde finally gave in and bought a cookie press with different plates to switch out for different shaped cookies. Wow, that made life a lot easier! These days, I even have a cookie press plate to go on the meat grinder attachment for my mixer. I don’t have to press at all anymore and I am sure Oma would have loved it, too!

Why Spritzgebäck belongs on your Christmas cookie plate

• Buttery, yet crisp cookies. Spritz cookies are delicate and light, with just enough richness to feel indulgent but not heavy. Their tender texture and buttery flavor make them perfect with a cup of coffee or tea.
• Fun to make (especially with kids!). Pressing or piping dough into strings, S-shapes or wreaths is an activity kids love. And dipping or decorating with chocolate and Krokant (or nuts) or sprinkles makes them even more festive.
• Versatile and customizable. Stick with the classic version, or get creative: dip in chocolate, add nuts, use colored dough, or change up the shapes. It’s totally up to you! 

Ingredients

Here’s a quick breakdown of each ingredient and why it matters — just like you do in your Vanillekipferl post:

• Butter. Gives those cookies their rich, buttery flavor and tender, melt-in-your-mouth texture. Without good butter, Spritzgebäck loses its signature softness.
• Sugar. Sweetens the dough and helps with the crisp texture once baked.
• Egg and egg yolk. Act as a binder and add moisture so the dough stays soft enough to press or pipe. Without eggs, the cookies tend to crumble apart. 
• Flour (all-purpose) Flour provides structure.
• Baking powder. Baking powder helps lighten the dough.
• Salt. Salt is not typical in German baking, but an addition I have made after living in the United States, where all cookie recipes have added salt. The salt makes such a difference, so I would not skip it! It balances the sweetness and rounds out the flavor.
• Vanilla extract: A gentle, warming flavor note that rounds out the butter and sugar without overwhelming. You could swap it out for almond extract if you like a nuttier hint.
• Milk. Helps loosen the dough just enough to make it pipeable or pressable, especially if your dough seems too dry or stiff.
• Optional chocolate glaze + toppings. After baking, dipping in melted chocolate and sprinkling chopped almonds or hazelnuts adds flavor, crunch. I love using my Krokant recipe (use hazelnuts and/or almonds to make it)! 

Notes & tips from my kitchen

• Use room temperature ingredients. Especially butter and egg, so the dough comes together smoothly and presses easily.
• If dough feels too stiff for the press, add a tiny splash more milk until it becomes soft and pliable (but not wet).
• Watch the cookies carefully in the oven. As soon as they begin to golden, pull them out. Overbaking turns them from tender to dry.
• For decorations: semi-sweet chocolate and chopped almonds/hazelnuts is classic. But during the holidays, colorful sprinkles, white chocolate drizzle, or even a dusting of powdered sugar all work beautifully. I love topping my cookies with homemade Krokant, which are finely chopped caramelized nuts! It almost makes them taste like Nussecken, one of my favorite German nut pastries!

Why I keep making Spritzgebäck

Baking Spritzgebäck has always been something we would do at our Oma Sieghilde's house. Sitting at the table in her tight, little wood-wrapped kitchen, handing her some of the ingredients out of the cabinets and carrying up more (like eggs) from her Keller (a cool German basement room or cellar often used as a pantry).

Without fail, this was one of the cookie types she baked every year and making spritz cookies now helps to bring me right back to her. Our very favorite cookie was always Vanillekipferl, so you have to make those too!

Also check out my Top 5 German Christmas Cookies while you're here!