German Spritz with Variations

Indulge in the buttery, melt-in-your-mouth goodness of German Spritz cookies with this versatile recipe packed with endless possibilities! These classic, delicately sweet cookies are effortlessly shaped using a cookie press or piping bag, making them as stunning as they are delicious. Customize the dough with zesty lemon, aromatic almond extract, or keep it traditional with vanilla, and elevate your creations by dipping them in rich chocolate or sprinkling them with colorful decorations. Ready in just 30 minutes, these crisp yet tender cookies are perfect for holiday baking, afternoon tea, or sharing year-round. With tips for variations and make-ahead storage, this recipe strikes the perfect balance between simplicity and creativity.

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 36

Ingredients

• 230 g Unsalted butter, softened
• 150 g Granulated sugar
• 1 large Egg
• 1 tsp Vanilla extract
• 300 g All-purpose flour
• 0.5 tsp Salt
• 1 tbsp Milk (optional, if needed for consistency)
• 100 g Chocolate (for dipping, optional)
• 0.25 tsp Almond extract (optional variation)
• 1 tsp Lemon zest (optional variation)
• 30 g Sprinkles (for decoration, optional)

Directions

Step 1

Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.

Step 2

In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2–3 minutes.

Step 3

Beat in the egg and vanilla extract until fully incorporated. If making variations: substitute or add almond extract or lemon zest at this stage.

Step 4

Gradually sift and add the all-purpose flour and salt into the wet mixture. Mix on low speed until a smooth dough forms. If the dough feels too stiff to press, mix in up to 1 tablespoon of milk.

Step 5

Transfer the dough to a cookie press fitted with your desired design plate, or use a piping bag with a large star tip. Press or pipe the dough onto the prepared baking sheets, spacing cookies about 2 cm apart.

Step 6

Optional: Decorate the unbaked cookies with sprinkles before baking if desired.

Step 7

Bake in the preheated oven for 8–10 minutes, or until the edges are just lightly golden. Avoid overbaking to maintain the delicate texture.

Step 8

Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.

Step 9

For the chocolate variation: Melt 100 g of chocolate in a microwave or double boiler. Dip one end of each cooled cookie into the melted chocolate, and place them on a parchment-lined tray to set.

Step 10

Store the cookies in an airtight container for up to a week. They also freeze well for longer storage.

Nutrition Facts

Serving size	891.5 grams (891.5g)

Amount per serving	% Daily Value*
Calories	4094

Total Fat 232.80g	298%
Saturated Fat 139.80g	699%
Polyunsaturated Fat 2.00g
Cholesterol 723mg	241%
Sodium 1369mg	60%
Total Carbohydrate 472.20g	172%
Dietary Fiber 15.50g	55%
Total Sugars 229.40g
Protein 47.20g	94%

Vitamin D 61IU	307%
Calcium 207mg	16%
Iron 19mg	103%
Potassium 906mg	19%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.2%

Protein: 4.5%

Carbs: 45.3%