These Festive German Spritz Cookies Are So Fun to Make and Taste Great!
Searching for a traditional German Christmas cookie to make? German Spritz Cookies are always a holiday hit!
These easy holiday cookies are made from simple ingredients and have a light, sweet flavor. The cookies are formed into all different shapes and sizes.
Because of the unique texture and design, these cookies look great on the holiday dessert table. In fact, you’ll find other spritz cookies across Europe like in Italy and Norway!
You might know these cookies as German “S” cookies. However you know them, our recipe is a classic German cookie recipe.
They’re a popular cookie to make in the family home because they are just so simple. You can even get creative and dip them in chocolate… making German spritz cookies a fun (and slightly messy) thing to bake with kids!
Another reason these cookies are popular to make with kids is that they can spell their own names. This is something Lisa (and her sister) did growing up.
She made spritz cookies as a kid with numerous family members and always jumped at the change to pipe out the letters in “LISA”.
If you’re looking to make German spritz cookies at home, you need to have a think about how you will actually form them.
You can use a piping bag, cookie press, or a meat grinder to squeeze the dough into different shapes.
It can be a little bit difficult to find star-shaped tips for piping bags that are large enough for cookie dough.
Just try it with the largest star tip you have and see if it works. Also, it will be easier to squeeze out the dough through the piping bag if it is warm.
There are also other versions of the Spritz cookie recipe – some of which use ground almonds in addition to flour. These are often called German almond spritz cookies.
Our recipe is entirely made with flour. If you do the almond version, just remember that you’ll need to adjust the amount of flour you use!
As for storage, these cookies store well in a container with a lid and last for around two weeks. Enjoy our German Spritz cookies!
- 3/4 cup butter, at room temperature
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 2 eggs
- a pinch of salt
- 2 cups all-purpose flour
- 1 teaspoon baking powder
The Chocolate Glaze (optional)
- 1 cup chocolate chips (possibly more)
- Add the soft butter, sugar, and vanilla extract to a large bowl and mix with your mixer until creamy. Add the eggs and mix again.
- In another bowl, combine the flour, baking powder, and salt. Give everything a quick stir and then add this flour mixture to the wet ingredients in small increments. You might have to stop using your mixer halfway through and just use your freshly-washed hands towards the end.
- Cover the bowl and let the dough rest for 30 minutes. If you are using a piping bag (the same kind of bag also used for cake/cupcake decorating) or cookie press, let the dough rest at room temperature. If you're using a meat grinder for this recipe, place the dough in the fridge for 30 minutes so it can chill.
- Preheat the oven to 350 degrees Fahrenheit and line your baking sheet(s) with parchment paper.
- Prepare your piping bag, cookie press, or meat grinder. You'll want to use a large star tip with your piping bag or cookie press. The larger the opening, the easier the dough will be to push through. Also, the softer the dough, the easier it'll come out of the piping bag.
- Create the Spritz cookies with the piping bag, cookie press, or meat grinder. (We used a piping bag). Any shapes are allowed. Circles with an open hole in the middle, S-shapes, or straight lines are classic choices for Spritz cookie shapes. Some people also like to write their names with the cookie dough. Just make sure to create the letters large enough (and leave enough space in between) since the cookies will rise/expand a bit in the oven.
- Place the cookies on the parchment paper and bake them in the oven for 10-15 minutes until the ends are slightly brown. It takes exactly 12 minutes in our oven but since every oven is different, your baking time might vary slightly. When taking the cookies out of the oven they might still feel a tiny bit soft - that's fine. They'll harden once cooled.
- Remove the cookies from the baking sheet and place them on a cooling rack.
- OPTIONAL: Once the cookies have cooled, you can prepare the chocolate glaze by melting chocolate chips either in the microwave, in a pot on the stove, or in a hot water bath. You can use any type of chocolate chips (depending on how sweet you want it to taste). We usually like mixing milk chocolate and dark chocolate chips. Once the chocolate chips are fully melted, carefully dip parts of the cookies into the melted chocolate and then place them back onto the cooling rack (place some parchment paper underneath for easier clean-up). Let the chocolate glaze harden for at least 2 hours before consuming.
- These cookies don't taste very sweet on their own without the chocolate. If you want the dough to taste sweeter, add a little bit more sugar.
- Some German Spritz cookie recipes use fewer eggs than we use in our recipe. We use two eggs since it can otherwise be quite difficult to squeeze the dough through the piping bag. If you're using a meat grinder to shape the cookies then you can use one egg instead of two.
- We found that it can be quite difficult to find tips for piping bags with a very big opening in North America. This is probably because it is less common to use piping bags and tips for cookie dough. So, just try piping the dough with the biggest tip with a jagged/star edge that you can find and add a little bit of milk to the dough if it is too difficult.
Nutrition Information:Yield: 45 Serving Size: 1
Amount Per Serving: Calories: 78Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 16mgSodium: 42mgCarbohydrates: 9gFiber: 0gSugar: 4gProtein: 1g
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice. The exact values can vary depending on the specific ingredients used.