German Spritz Cookies (Spritzgebäck)
Serves 1
30 mins prep
15 mins cook
60 mins Resting Time
120 mins total
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.
Spritzgebäck Dough
Chocolate Glaze
Toppings
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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)
g all-purpose flour
g sugar
g butter
g baking powder
tsp pure vanilla extract
egg
egg yolk
tsp sea salt
fl oz 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.
g semi-sweet chocolate chips
tbsp 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!).
