Spritzgeback Spritz Cookies
Delight in the buttery, melt-in-your-mouth perfection of Spritzgeback Spritz Cookies, a classic treat that's as beautiful as it is delicious. Made with simple pantry staples like softened butter, granulated sugar, and all-purpose flour, these traditional German cookies boast a tender, delicate crumb and a subtly sweet flavor enhanced by a hint of vanilla and optional almond extract. The dough is effortlessly piped into elegant shapes—rosettes, stars, or festive lines—making them perfect for holiday gifts, tea parties, or any special occasion. Quick to prepare with just 20 minutes of prep time and a short bake in the oven, these cookies will become a family favorite. Serve them freshly baked or store in an airtight container to enjoy their rich, buttery goodness for days. Tag along for the ultimate recipe for Spritzgeback Spritz Cookies, where timeless tradition meets irresistible flavor!
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Recipe Information
Ingredients
- 230 grams Unsalted butter, softened
- 150 grams Granulated sugar
- 1 large Egg, room temperature
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract (optional)
- 280 grams All-purpose flour
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the egg, vanilla extract, and almond extract (if using) to the bowl. Beat until fully incorporated.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Continue until a soft, cohesive dough forms.
Transfer the dough to a piping bag fitted with a large star tip, or use a cookie press if you prefer. Pipe the dough onto the prepared baking sheets, forming shapes such as rosettes, stars, or lines. Leave at least 1 inch of space between cookies.
Bake in the preheated oven for 7-9 minutes, or until the edges are just slightly golden. Do not overbake.
Remove the baking sheets from the oven. Allow the cookies to cool on the baking sheets for 2 minutes, then transfer them to a wire rack to cool completely.
Serve and enjoy, or store in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
1664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 656 mg | 29% | |
| Total Carbohydrate | 364.3 g | 132% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 151.0 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 63 mg | 5% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 360 mg | 8% | |
*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.
