I absolutely adore this recipe because it’s like a nostalgic hug from my childhood, filling the kitchen with the warm, comforting aroma of homemade cookies. Plus, it’s super adaptable, allowing me to add my own flair with sprinkles or almond extract, making each batch uniquely mine!
I love making delicate Spritzgebäck, or German spritz cookies. For these, I use a mixture of softened unsalted butter and granulated sugar, which creates a buttery texture.
My favorite part is adding vanilla and a hint of almond extract to punch up the flavor. They are so light, so crisp, and so utterly irresistible that you would swear they could not possibly be good for you.
Ingredients
Unsalted Butter:
Contributes delectable taste and silky mouthfeel, luscious in heart-healthy fats.
Granulated Sugar:
Adds sweetness to the cookies and enables the Maillard reaction during baking.
Egg:
A source of protein, the ingredient binds, adds moisture and richness.
Vanilla Extract:
Enriches flavor, delivering a warm, sweet scent.
All-Purpose Flour:
Structure, rich in carbohydrates, forms the texture.
Baking Powder:
Assists cookies in their ascent, generates a light, ethereal format.
Ingredient Quantities
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
1. Set your oven to 350°F (175°C) to warm up as you prepare your baking sheet. You will want to line it with parchment paper.
2. In a big mixing bowl, blend the room temperature margarine and the granulated sweetening agent until the mixture is light and fluffy.
3. Add the egg, along with the vanilla and (if you’re using it) almond extract, to the butter mixture, and beat until everything’s well combined.
4. Whisk together in another bowl the all-purpose flour, baking powder, and salt.
5. Slowly incorporate the dry ingredients into the wet ingredients, blending until a smooth dough is formed.
6. Load a cookie press with the dough, fitting it with the disk to make your desired shape.
7. The prepared baking sheet is where you should press the cookies directly. They should be spaced on this sheet about 1 inch apart.
8. If you wish, you can fashion the cookies with colored sugar or sprinkles before cooking them.
9. Place in the preheated oven and cook for 8-10 minutes, or until the edges are lightly golden.
10. Take the cookies out of the oven and allow them to cool on the baking sheet for a few minutes before moving them to a wire rack to finish cooling.
Equipment Needed
1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Hand mixer or stand mixer
6. Measuring cups
7. Measuring spoons
8. Whisk
9. Additional mixing bowl
10. Cookie press with desired disk
11. Wire rack
FAQ
- Can I make Spritzgeback German Spritz Cookies without a cookie press?Certainly! Using a piping bag with a large star tip is an alternative, but a cookie press is best for achieving the traditional shape of spritz cookies.
- Is it necessary to chill the dough before baking?The dough for Spritz cookies does not need to be chilled. It should be soft enough for pressing or piping.
- How do I ensure my cookies hold their shape during baking?Ensure that your butter is soft but not too melted and measure your flour with precision. You can also check the spread by baking a single test cookie.
- Can I omit the almond extract?Almond extract is optional. You can leave it out or replace it with added vanilla extract for a variation on the basic flavor.
- How long can these cookies be stored?For the best flavor and freshness, keep them in an airtight container at room temperature for no longer than a week.
- Can I add food coloring to the dough?Certainly! Adding food coloring to the dough can create a festive appearance. The best type of coloring to use is gel, as it won’t alter the consistency of the dough.
- What can I do if my dough is too stiff?If the dough is not pliable enough to press, allow it to sit at room temperature for a few minutes to soften up a little. Do not be tempted to add any more liquid.
Substitutions and Variations
1 cup unseasoned butter, soft – Use 1 cup margarine or 1 cup coconut oil (in solid form) for a dairy-free option.
3/4 cup granulated sugar – You can use coconut sugar or brown sugar in equal amounts for a deeper flavor in this recipe. Both substitutes are very healthy options.
1 large egg – For a vegan alternative, use 1/4 cup applesauce or 1/4 cup mashed banana.
1 teaspoon pure vanilla extract – An equal amount of vanilla bean paste or 1 teaspoon pure maple syrup may be used in its place for a unique flavor.
1/2 teaspoon almond extract (optional) – You can substitute with 1/2 teaspoon lemon extract or omit this ingredient if you desire.
Pro Tips
1. Consistency in Butter: Ensure the butter is truly at room temperature before beginning. This helps it cream properly with the sugar, creating the light and fluffy texture crucial for the perfect cookie dough.
2. Accurate Measurements: Weigh your flour for more accuracy, as too much flour can lead to dense cookies. A kitchen scale can ensure you use exactly 2 1/4 cups.
3. Chill the Dough: If your dough becomes too warm or soft, refrigerate it for about 15–20 minutes. This can help maintain the shape of the cookies as they bake, preventing them from spreading too much.
4. Parchment Paper Precision: Use a fresh sheet of parchment paper after each batch of cookies. This prevents residue from burnt sugar or previous cookies, which can alter the taste and appearance.
5. Watch the Bake Time: Cookies can quickly go from done to overbaked. Start checking at the 8-minute mark. They should just start to turn golden at the edges for the perfect texture.
Spritzgeback German Spritz Cookies Recipe
My favorite Spritzgeback German Spritz Cookies Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Hand mixer or stand mixer
6. Measuring cups
7. Measuring spoons
8. Whisk
9. Additional mixing bowl
10. Cookie press with desired disk
11. Wire rack
Ingredients:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions:
1. Set your oven to 350°F (175°C) to warm up as you prepare your baking sheet. You will want to line it with parchment paper.
2. In a big mixing bowl, blend the room temperature margarine and the granulated sweetening agent until the mixture is light and fluffy.
3. Add the egg, along with the vanilla and (if you’re using it) almond extract, to the butter mixture, and beat until everything’s well combined.
4. Whisk together in another bowl the all-purpose flour, baking powder, and salt.
5. Slowly incorporate the dry ingredients into the wet ingredients, blending until a smooth dough is formed.
6. Load a cookie press with the dough, fitting it with the disk to make your desired shape.
7. The prepared baking sheet is where you should press the cookies directly. They should be spaced on this sheet about 1 inch apart.
8. If you wish, you can fashion the cookies with colored sugar or sprinkles before cooking them.
9. Place in the preheated oven and cook for 8-10 minutes, or until the edges are lightly golden.
10. Take the cookies out of the oven and allow them to cool on the baking sheet for a few minutes before moving them to a wire rack to finish cooling.
