German Spritz Cookies Recipe

German Spritz Cookies – Spritzgebaeck. A traditional German Christmas Cookie Recipe

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German Spritz Cookies Recipe

German Spritz Cookies are called Spritzgebäck in Germany. To make the German Spritz Cookies, you could use a cookie press or a meat grinder with an attachment for cookies. The meat grinders come in plastic or the old-fashioned in cast iron, as you can see on the right side in the picture. The attachment for making the cookies can also be ordered without the meat grinder here.

Cookie Press chocolate cookies

Ingredients of German Spritz Cookies:

  • 375 g (13 oz) of soft butter
  • 250 g (9 oz) of sugar
  • 250 g (9 oz) of flour
  • 250 g (9 oz) of potato starch OR Dr. Oetker Gustin OR corn starch (potato starch is in almost every grocery store available and can be found in the aisle of jewish products or in the aisle of baking products).
  • 125 g (4.5 oz) of almond meal OR hazelnut meal
  • 2 packages Dr. Oetker Vanilla Sugar OR 1 teaspoon of vanilla extract
  • Pinch of salt
  • 100 g (3.5 oz) of dark chocolate

Making German Spritz Cookies

Preparation of German Spritz Cookies:

Use your handheld electric mixer and beat the butter. Add sugar, vanilla sugar (or vanilla extract) and a pinch of salt to it. Mix flour with potato starch and sieve over the butter mixture. Add the almonds and knead it all with your hands until the dough is nice and smooth. If the dough is too soft, place it for about one hour in the refrigerator. If it is still too soft, after you take it out, add some more flour mixed with potato starch to it.

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Fill your cookie press with the dough. Using the star insert, start to form letters or numbers. You also could use any other insert (with an opening in the center) to form other shapes.

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Decorating German Spritz Cookies

Or use a meat grinder that comes with a special attachment as I did. You can get it here in the States.

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Preheat your oven to 190°C (375°F). Place the German Spritz Cookies on a baking sheet on the middle rack and bake them between 7-9 minutes. Let them cool down a little on the sheet before placing them on the cooling rack.

Baking German Spritz Cookies

Heat up your chocolate in a bain-marie (water bath) and then fill a decorating bag with the melted chocolate. Using the small open tip of the bag, decorate the German Spritz Cookies as you like. You could also use a brush to decorate the cookies with chocolate. Store the cookies in a tin box. Find more of Oma’s traditional German Christmas cookies recipes here.

Serving German Spritz Cookies

  • Roxanne Graves

    So I followed the instructions to the letter. But my dough turned out too soft. What can I do?

    • The Oma Way

      Roxanne Graves, if the dough is to soft,place it for about an hour in the refrigerator. If it is still too soft after you take it out, you can carefully (by the tablespoon) add some more flour mixed with potato starch to it. Yours, Oma

  • Christiane Schumacher

    Is the oz. by weight or by volume when you measure?

    • The Oma Way

      Christiane, the oz is by weight. Only the liquids are converted to liquid ounces. I convert the measurements from the Internet. Yours, Oma

      • Christiane Schumacher

        Thank you. I have been looking for this recipe for 15 yrs since my mom died. Can’t wait to try them. Hope they are just like my mom made

        • The Oma Way

          Christian, wish you luck. As I mentioned before to Roxanne, if the dough is too soft, place it for about an hour in the refrigerator. If it is still too soft, after you take it out, you can add some flour mixed with potato starch. Yours, Oma

  • Christiane Schumacher

    Can a different form be used for the shape of the cookies if I can’t find a star form anywhere?

    • The Oma Way

      Christiane, If you are using a cookie press, it usually has a disc with a star shape. If you don’t have a press, you could use a large decorating bag with a medium size decoration tip, which is harder to do. Yours, Oma

  • Angie Motto

    Ich liebe Spritz Gebaeck aber habe immer probleme mit einer Cookie Press. Der Teig ist entweder zu trocken und geht schwer aufs blech oder zu duenn und verfliest beim backen? Any ideas? Herzlichen Dank – Angelika

    • The Oma Way

      Angie, using the cookie press is hard to do, I agree. I use the cookie press rarely. I usually use the meat grinder with the special attachment. Unfortunately you can get it only from Germany or could try to get it from amazon. de. Zu Ihrer Frage: Ich weiss nicht, welches Rezept Sie benutzen. Wenn Sie das obenstehende Rezept benutzen, sollte es eigentlich kein Problem geben, wenn der Teig richtig durchgeknetet ist. Yours, Oma