German spritz cookies (Spritzgebäck)
A tray full of homemade Spritzgebäck is a welcome sight, especially when each golden biscuit wears a little coat of dark chocolate. These German spritz biscuits combine butter, sweet vanilla, and a touch of almond in a soft dough that bakes to a crumbly texture. Pressed or piped into ridged sticks, S-shapes and rings, they are a favourite for Christmas baking and homemade gifts, and just as tempting with an afternoon cup of tea.
Ingredients
|
Butter, softened
|
250 g |
|---|---|
|
Granulated sugar
|
150 g |
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Vanilla extract
|
1 tsp |
|
Egg yolks
|
4 |
|
Plain flour
|
325 g |
|
Ground blanched almonds
|
100 g |
|
A pinch of salt
|
|
|
Whipping cream, if needed
|
2 tbsp |
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Dark chocolate
|
175 g |
Method
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
The dough should be soft enough to pipe or press but firm enough to hold its shape. Add cream gradually and only when necessary, as too much can make the biscuits spread during baking.
If the dough has become warm while you work, place the trays of shaped biscuits in the fridge for 10–15 minutes before baking. Cold dough holds its ridges better in the oven, so the sticks, S-shapes, and rings keep their crisp pattern.
Let the Spritzgebäck cool completely on a wire rack before you dip them in chocolate. Warm biscuits can cause the chocolate to run off and set in streaks instead of an even coating. After dipping, let any excess chocolate drip back into the bowl before you place each biscuit on baking paper.
For a shinier finish that does not become sticky, temper the chocolate before dipping the cookies. This will give the chocolate a light snap and a smooth, glossy finish. Alternatively, use coating chocolate, which is easier to work with and does not require tempering.
FAQ: Questions about Spritzgebäck
In Germany, Spritzgebäck is a staple of Christmas baking, and many home bakers still shape the dough with a meat grinder fitted with a special attachment. Below, we answer common questions about making and storing them, so your spritz biscuits keep their shape and pattern every time.
Why are they called spritz biscuits?
Spritz biscuits derive their name from the German verb spritzen, meaning to squirt or pipe. It describes how the soft dough is pressed through a meat grinder attachment, biscuit press or piping bag to create the ridged sticks, S-shapes, and rings.
What is the difference between shortbread and spritz biscuits?
The main difference between shortbread and spritz biscuits is the dough. Shortbread is usually made from just butter, sugar and flour, and the firm dough is rolled and cut or pressed into a tin. Spritz biscuits contain egg yolks, and in this recipe, ground almonds too, which make the dough soft enough to pipe or press into ridged shapes. The result is a lighter, more delicate biscuit, while shortbread tends to be thicker and denser.
Can I make Spritzgebäck without a meat grinder?
Yes, you can make Spritzgebäck without a meat grinder. Use a sturdy piping bag fitted with a large star nozzle or a biscuit press to shape the dough directly onto a lined baking tray. Make sure the dough is soft enough to pipe but firm enough to hold its ridged shape.
Why is my Spritzgebäck dough too firm to pipe?
If your Spritzgebäck dough is too firm to pipe, it is usually because the butter is too cold or there is too much flour. Make sure the butter is softened and measure the flour accurately. If the dough still feels too stiff, gradually add 1–2 tablespoons of cream until it becomes pliable.
Why do my Spritzgebäck spread during baking?
Spritzgebäck will spread during baking if the dough is too warm and contains too much cream. Use softened butter, not melted, and add cream sparingly. If the shaped cookies feel very soft, chill them for 10–15 minutes before baking. Use cool baking trays and make sure the oven is fully preheated before the trays go in.
How do I store Spritzgebäck?
Store Spritzgebäck in an airtight container in a cool, dry place for 3–4 weeks. Make sure the chocolate is set completely before storing, and place baking paper between layers to prevent the biscuits from sticking together. You can also freeze the baked biscuits in an airtight container for up to 3 months. Thaw at room temperature before serving.
Nutritional values per piece
Energy:
104 Kcal
| Energy distribution % | Nutritional values per piece | |
|---|---|---|
| Fibre | - | 0.5 g |
| Protein | 4.7 % | 1.2 g |
| Fat | 72 % | 8.5 g |
| Carbohydrates | 23.3 % | 6 g |
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Enjoy homemade Spritzgebäck
Homemade Spritzgebäck invites a little German bakery charm into your kitchen. These delicious butter biscuits bake to a golden colour and have slightly crisp edges, tender centres, and a hint of almond beneath the vanilla.
Much of their appeal lies in the way the dough is shaped. Pressed through a star nozzle or grinder attachment, it comes out in tidy ridges that give the biscuits a bakery-style appearance. Making them at home is half the fun.
Buttery dough with vanilla and ground almonds
A generous helping of butter forms the base of the dough. Beating it with the sugar and vanilla sugar until pale and creamy works air into the mixture, which gives the baked biscuits a lighter bite. Egg yolks join to bind the dough together. Ground blanched almonds lend a mild nuttiness that complements the fragrant vanilla and add to the crumbly texture. The dough is easy to handle, perfect for shaping into beautiful S-curves and elegant rings.
Dipped in dark chocolate
These charming spritz biscuits are delicious on their own, but a dip in dark chocolate adds an indulgent touch and gives each Spritzgebäck a lovely two-toned look. The melted chocolate clings to the ridged surface before setting into a smooth, firm coating, and its slightly bitter notes stand up well to the sweet vanilla and buttery dough.
German spritz biscuits for everyday life and celebrations
In Germany, Spritzgebäck is a Christmas tradition, but there is no need to reserve the cookies for the festive season only. They go well with a mug of tea on a rainy afternoon, a weekend coffee with friends, or as a homemade gift packed in a tin with a little ribbon. When a celebration comes around, they shine on a platter of sliced gingerbread loaf.
Shaping the dough also makes a fun project for people of all ages who love to get a little creative in the kitchen. If you are planning another baking day, our butter biscuits and Zimtsterne make the perfect canvases for decoration!
Put your own spin on the recipe
A few small changes to the ingredients or decorations can give the recipe a new look and flavour. Mix a pinch of ground cinnamon or mixed spice into the dough for a warmer taste, or add finely grated lemon or orange zest, which pairs particularly well with dark chocolate. You can also dip the biscuits in white or milk chocolate instead.
If you want a festive finish, sprinkle the chocolate-dipped cookies with colourful sugar sprinkles before the chocolate sets. Finely chopped pistachios, hazelnuts, or freeze-dried berries also make excellent toppings.
Keep the oven busy with more indulgent treats from our Christmas baking recipes, or switch to the air fryer with our air fryer baking and dessert recipes.
