These are the softest Spritz Cookies ever! They are so good, I have to bake them weekly because my family is begging for more. There is the secret to how they get so nice and tender that they are irresistible.
My Spritz Cookies melt in the mouth! They are hands down the best cookies and I’ll let you in on the secrets to how they turn out so amazing.
The Spritz Cookie Ingredients
To make these Spritz Cookies, you have to use really soft butter! Also, the eggs must have room temperature so they don’t cool down the eggs.
Another secret of these cookies is, that I don’t use regular sugar. Instead, I am using confectioners sugar.
For the taste, I recommend using this vanilla paste instead of vanilla extract. This product has so much more vanilla taste – just wonderful!
It is very important to …
- whip the butter with the confectioner sugar until the butter is really light, fluffy, and foamy and has a light color like almost white
- mix in the flour and starch just enough to be combined with the butter and as short as possible
If you heed this advice, you will end up with the most tender and delicate cookies and probably win any baking contest!
There is nothing wrong with baking these cookies year round but mostly they are baked around Christmas. So, the typical decoration in Germany would be to cover them 1/3 to 1/2 with chocolate and then put some colorful sprinkles on top.
Everything is better with sprinkles!
Instead of sprinkles, you can also use coconut flakes. They are a great combination with the chocolate and the vanilla taste of the cookies.
Some people like to put some cocoa powder into the batter, which makes a chocolate taste and is also very delicious!
If you want to tint them with food colors, that is an option, too.
Spritz Cookie Shaping
I use a pastry bag to pipe the shapes into the baking sheet. If you have a cookie press, you can use that, too. What I like about piping the cookies, is that I can decide on much more and much bigger shapes than with a cookie press. Shapes like circles etc. just look fantastic for Christmas.
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Spritz Cookies – Spritzgebäck
- 220 g Butter soft but not liquid
- 80 g Confectioners Sugar or 120 g if no chocolate used later
- 1 tsp Vanilla Paste or Extract
- 1 pinch Salt
- 1 ct. Egg room temperature
- 1 ct. Egg Yolk room temperature
- 280 g All Purpose Flour
- 15 g Corn Starch or potato starch
- 100 g chocolate dark or milk chocolate
- optional: Sprinkles
- optional: Coconut Flakes
- optional: Candy Melts, different colors
Make the Dough
- Mix the butter and confectioners sugar until fluffy and almost white in color.
- Add the egg and the one egg yolks and vanilla extract, continue to mix.
- In a different bowl, mix the flour, salt, and starch.
- Add the flour mix to the butter mix and mix it just long enough to have everything incorporated – as short as possible.
- Prepare a baking sheet with parchment paper, use some butter or batter to "glue" the paper to the baking sheet so it is completely flat.
- Preheat the oven to 160°C / 320°F, bottom & top heat.
- Put a tip into a pastry bag and pour a portion of the dough into the bag.
- Create shapes like circles, c's, s-shapes and other shapes with the dough while pressing the dough onto the baking sheet.
- Bake for 6 minutes if the tip was rather small, a little longer for larger or thicker tips. Keep an eye on the cookies while baking to adjust the baking time if needed.
- Let the cookies cool completely.
- Melt the chocolate (or candy melts) in a bowl over a pot with hot water.
- Dip the cookies halfway into the chocolate, then add some sprinkle or decoration to your liking.