Making these German Spritz Cookies brings up the fondest memories of making Spritzgebäck with my Oma Sieghilde (and also check out my Top 5 German Christmas Cookies!).
Spritzgebäck
About this Recipe
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My Weihnachtsbäckerei is officially back! We’re starting off our annual Christmas cookie baking with this German classic: Spritzgebäck. Baking Weihnachtsplätzchen has always been something we would do at our Oma Sieghilde’s house and oh, the memories… 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 German basement room often used as a pantry). Making Spritzgebäck was always rather frustrating. The dough was often so hard, it was too hard to press through the Spritz press. One year she finally bought one like the one I used for my cookies, with different plates to switch out for different shaped cookies, and that made life a lot easier.
As we’re gearing up for Christmas and the first of Advent starting this coming Sunday (who all is lighting candles on an advent wreath?), I thought it was the perfect recipe to share with you. The dough is simple to put together and after chilling in the fridge for an hour (or longer if you need to), goes through this Spritz cookie press without much trouble! It’s so fun to make all the different shapes with kids, too! The even funner part: dipping the cookies in melted chocolate after the cooling and sprinkling on nuts! You can let your imagination run free here (think milk chocolate or even white chocolate and any kinds of nuts or even sprinkles for the topping), but the most classic choice is probably semi-sweet chocolate to dip the cookies and crushed almond slices or chopped hazelnuts for the toppings.
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Scroll on down for the recipe, now in printable version.
Spritzgebäck Essentials
Drink Pairing:
Speculoos HOT Chocolate
Strolling through Christmas markets with a hot drink in hand is just a lot more fun! One of my favorite stands at the Trierer Weihnachtsmarkt is the hot chocolate stand! It usually features a large list of different kinds of spiked hot chocolate creations and this Mozart infused, speculoos spiced hot chocolate should most definitely be on that list!
To make, simply combine the following and top with fresh whipped cream and a sprinkle of spices:
- 2.5 oz Mozart Chocolate Cream Liqueur
- hot chocolate drink mix (I love the one from Trader Joe’s)
- 8 oz hot milk
- 1 pinch of each: ground cinnamon, ground cardamom, ground cloves (add a little cayenne if you’d like a kick!)
To find out where Mozart Chocolate Spice Liqueur (also available in Pumpkin, White and Dark Chocolate) is available in your area, fill out the short product finder form.
Next Up:
ZIMTSTERNE
I’ve just been in a Christmas cookie kind of mood, so next up are more Weihnachtsplätzchen from my kitchen! Zimtsterne or cinnamon star cookies are some of the most popular German Christmas cookies, and they’re also what one my new, seasonal candles is named after! Make sure to subscribe to my blog now, so you’re not missing out when this new recipe post goes live!
Spritzgebäck: German Spritz Cookies
Ingredients
Spritzgebäck Dough
- 500 g flour
- 250 g sugar
- 250 g butter
- 8 g baking powder
- 2 tsp pure vanilla extract
- 1 egg
- 1 egg yolk
- 1 tsp sea salt omit if using salted butter
Chocolate Glaze
- 200 g semi sweet chocolate can also use milk chocolate or even white chocolate for a different twist!
- 2 Tbsp vegetable oil any neutral tasting oil is great here
Toppings
- 50 g sliced almonds dry roasted in a skillet, then crushed
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 in wrap and rest in the fridge for one hour.
- Remove dough from fridge and gradually press through a spritz cookie press, then bake in a 180 degree Celsius, 355 degree Fahrenheit (second rack from bottom) for 10 to 15 minutes or until just starting to turn golden. Transfer to a cooling rack.
- 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. Once melted, dip the cookies and transfer back to the baking sheet. Feel free to sprinkle with some dry-roasted, crushed almond slices, or chopped hazelnuts or other nuts. Once dry, store in an airtight container for several weeks (if they last you that long!).
Nutrition
I received compensation from Niche Import Co. in exchange for writing this post. Although this post is sponsored, all opinions, thoughts and recipes are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.
