Description
Traditional German Spritz Cookies are classic buttery, tender treats made from a delicate dough that’s piped into beautiful shapes and baked to perfection. These cookies are subtly sweet with vanilla or almond flavor, ideal for holidays or everyday snacking.
Ingredients
Scale
Cookies Dough
- 1 cup (230g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract (or almond extract for a different flavor)
- 2 cups (250g) all-purpose flour, sifted
- Pinch of salt
Instructions
- Prepare the Dough: In a large bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. Next, add the egg and your choice of vanilla or almond extract, mixing until well combined. Gradually incorporate the sifted all-purpose flour along with a pinch of salt, stirring until the dough forms a smooth consistency.
- Shape the Cookies: Fit a cookie press or piping bag with your desired nozzle. Pipe the dough directly onto parchment-lined baking sheets, creating the traditional shapes such as stars, circles, or the classic ridged designs.
- Bake: Preheat your oven to 350°F (175°C). Place the baking sheets in the oven and bake the cookies for 8–10 minutes, or until their edges are just lightly golden, ensuring a tender texture without over-baking.
- Cool: Remove the cookies from the oven and allow them to cool completely on a wire rack. Cooling helps the cookies firm up and develop their characteristic crispness before serving.
Notes
- For varied flavors, substitute vanilla extract with almond extract or add a hint of lemon zest to the dough.
- Cookie presses can create beautiful, intricate shapes, but a piping bag works just as well for shaping the dough.
- Don’t overbake; cookies should be just lightly golden at the edges to stay tender inside.
- Store cookies in an airtight container to maintain freshness for up to a week.
- This recipe yields approximately 40 small cookies depending on size and shape.
